Anxiously fidgeting in their chef coats and hats, ten eager 4th and 5th grade students from Saltar’s Point Elementary waited as their friends, family and district members sampled their healthy after school snack in the second Annual Future Chef cooking competition in Steilacoom Historical School District.
Recipes included everything from CD Bradford’s Tropical Celery Sticks (celery sticks, Neufchatel cheese & dried tropical fruit) to Abbie Zackula’s Crunchy Quesadillas (whole wheat tortillas, whipped cream cheese, thin sliced ham, shredded carrots & Mexican cheese) and everything in between.
Sodexo’s Area Executive Chef Dave Williams commented that, “All of the ‘Future Chefs’ did a great job and worked hard for their medallion of participation tonight. This event was created to showcase students’ knowledge of healthy food and creativity and that was demonstrated with excellence tonight.”
Judges had the dubious honor of selecting five of the ten contestants to be recognized in specific categories. Five Future Chefs were considered outstanding in the following areas: Best Plate Presentation- Jamie James with her Veggie Pizza Face; Health-conscious Recipe: Haley Dyer with her Homemade Salsa; Simple Kid-friendly Preparation- Tatianna N. with her Rainbow Fruit Kabobs; Fun Kid-friendly Food: Sydney Balough with her Banana Pear Caterpillar; and the Overall Judges award went to Kai Sorem with his Cowboy Caviar. Each of the top five students earned a glass bowl full of kitchen essentials to inspire them to continue their culinary curiosity and skills.
Every year this program grows. Over 60 students turned in recipes and organizers anticipate even more next year.
“It was difficult to only choose ten” stated Kathryn Jacobs, Sodeox manager and director of food service for SHSD, who has coordinated this successful program for the previous two years.
“The students worked hard in the kitchen. We not only assisted them with making their recipes, but we also taught them the importance of food safety and working together as a team. They all did a great job. I look forward to having ten more Future Chefs next year!”