West Wake News

Five high school teams in North Carolina are preparing to showcase their culinary skills in the 2025 North Carolina Jr. Chef Competition this spring. These teams, selected based on their applications and recipes, hail from Ashe County High, Garinger High, Martin County High, Northern High, and Thomasville High.

The competition involves teams of two to four students from grades 9-12 who are enrolled in public schools across the state. Under the guidance of an adult supervisor, these students are tasked with creating a school lunch entrée that adheres to the National School Lunch Program nutrition standards. The recipes must incorporate at least two products grown in North Carolina and one USDA Foods item. They should also be feasible for replication by School Nutrition Programs and appealing to student tastes.

During the initial recipe contest phase, teams submitted applications with their recipes along with a nutrient and cost analysis and recipe photos. After reviewing these submissions, finalist teams were chosen to move forward to the cook-off phase.

In the cook-off phase, teams will submit videos showing their chefs preparing and plating their lunch entrée. These videos accompany updated applications and analyses based on feedback received during the review panel stage. Additionally, teams must provide a work plan outlining how they will prepare their dish within a 90-minute time limit. They will present their dishes during virtual interviews with evaluators who can ask questions and offer feedback. Evaluation criteria include teamwork, skills in recipe development, food preparation safety and sanitation, organization and presentation abilities, as well as knowledge of nutrition and local food systems.

Finalist teams will be recognized at a virtual awards ceremony attended by family members, educators, school administrators, and other officials. Participants will receive NC Jr. Chef coats, hats, aprons along with certificates and medals depending on team scores. The top three teams will receive plaques for display at their schools while the first-place team earns custody of the competition trophy until next year’s event. Sullivan University is offering scholarships to students from these top-ranking teams.

The competition aims to inspire future culinary professionals while promoting interest in locally produced agriculture and increasing participation in School Nutrition Programs through nutrition education efforts aimed at encouraging healthy eating habits.

Organized by various departments including the Offices of School Nutrition and Career & Technical Education at NC Department of Public Instruction alongside partners like NC Department Agriculture & Consumer Services’ Farm-to-School Program among others; more details about this event can be found online or via NCDPI Office’s website regarding related programs within North Carolina schools.