|Students in the kitchen at SUNY Cobleskill|
Competitors will gather on Saturday, April 1, tasked with improving school lunch menus. The event is sponsored by the host school, the Bassett Research Institute’s 5-2-1-0 Initiative, and the Rural Health Education Network of Schoharie, Otsego, and Montgomery counties.
The students will prepare dishes from original recipes using both locally sourced and commodity ingredients as they are working against the clock.
“Creating a new recipe and especially cooking with friends is what brings excitement to the Junior Iron Chef competition,” said Christine Burrington, 5-2-1-0 project coordinator. “Each year, the student chefs amaze me with their clever titles for dishes and innovative use of ingredients. It’s gratifying to see how seriously they take the competition and to know that many of these kids will have better health because of the skills they learn and will use for the rest of their lives.”
Joanne Cloughly, a professor and the chair of agriculture and food management at SUNY Cobleskill, said, “This is a great community event that showcases up-and-coming culinary talent. It’s an excellent way to pair our culinary arts students with aspiring chefs, showcase our culinary facilities, and work with Bassett Hospital and the local community."
The competition will feature 14 teams in the high school division and 14 teams in the middle school division representing Schoharie, Fulton, Otsego, Chenango, Delaware, Montgomery, Oneida, and Herkimer counties.
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