Twenty-four teams of young chefs from schools across Central New York gathered at SUNY Cobleskill on Saturday to test their skills in the Bassett Research Institute’s Jr. Iron Chef competition.
The students had an hour and a half to prepare healthy, practical dishes for a school lunch menu using both locally-sourced and USDA/Commodity ingredients. SUNY Cobleskill donated a $500 scholarship to the winning team and $250 scholarships to the second- and third-place teams. The winning recipes will be made available to school districts across the region for use in their lunch menus.
The dishes were judged on taste, presentation, creativity, use of local ingredients, use of commodity ingredients, as well as food-service friendliness by a panel of food and education experts, including SUNY Cobleskill President Dr. Marion A. Terenzio and the Fabulous Beekman Boys, Brent Ridge and Josh Kilmer-Purcell. Cooking was supervised by the teams’ faculty mentors as well as by SUNY Cobleskill culinary students.
The gold medal in the high school competition went to the “Savor 2016” team from Otsego Northern Catskills BOCES for their spinach and black bean enchiladas. The silver medal went to the “Sizzling Chefs” from Roscoe Central School for their “warm-n-chili Halloween treat,” and the bronze medal went to “Team Cuisine” from Delaware-Chenango-Madison-Otsego BOCES for their broccoli mac-n-cheese dish.