High School Culinary Talent Shines at NC Jr. Chef Competition
In a compelling showcase of culinary creativity and skill, high school teams from across North Carolina competed in the 2026 NC Jr. Chef Competition. Taking top honors was the “Gold Standard” team from CHASE High School in Rutherford County, who impressed the judges with their innovative “Egg Roll in a Bowl” recipe. This dish, celebrated for its combination of savory chicken, crisp vegetables, and a tangy sauce, earned them a first-place win and a silver medal.
The CHASE High team crafted a healthy yet flavorful meal, integrating North Carolina’s own cabbage, onions, and peppers with USDA Foods chicken and long grain brown rice. Their presentation skills were highlighted by a creative addition of an apple carved into a swan.
Second-place accolades went to the “Tastebud Trailblazers” from Erwin High School in Buncombe County. They presented the “Sweet Spudilla,” a vegetarian delight featuring a whole-grain quesadilla filled with sweet potatoes, seasoned black beans, and cheese, complemented by a kale and apple salad.
Securing third place were the “Food Benders” of Martin County High School with their “Gator Island Bowl,” a vibrant curry chicken dish. Meanwhile, the “Whisk Takers” from South Lenoir High and the “Blazin’ Bulldogs” from Thomasville Senior High School rounded out the top five with their distinct culinary creations.
State Superintendent Maurice “Mo” Green acknowledged the students’ efforts, noting, “I want to commend all of the students who participated in the 2026 NC Jr. Chef Competition. This competition provides exposure to future career options and showcases students’ critical thinking, creativity and collaboration skills, as well as technical skills learned in the classroom.”
The competition required teams to collaborate with teachers and nutrition administrators to design a lunch entrée meeting specific criteria. This included adherence to school nutrition standards, incorporation of local products, and the use of USDA Foods items. Teams submitted detailed applications that included recipes, cost analyses, and preparation plans.
During the virtual finals, teams were assessed on various aspects, such as recipe development, local ingredient use, and food safety skills. Rachel Findley, NCDPI’s Senior Director for School Nutrition, emphasized the educational value, stating, “In working with their local school nutrition programs, students learn about and appreciate all that goes on behind the scenes to create recipes for school meals that not only meet required nutrition guidelines, but also appeal to students.”
Finalists were celebrated in a virtual awards ceremony, receiving chef coats, hats, certificates, and medals. The top three teams earned plaques and scholarships from Sullivan University in Kentucky. The winning team from CHASE High will proceed to the Southeast Jr. Chef Competition in Alabama.
For more details on the NC Jr. Chef Competition, visit the official competition page or learn about North Carolina’s School Nutrition Programs on the Office of School Nutrition website.
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