Chase High School Junior Chef team wins competition

Photo By: Rachael Bradley.

More about the competition from N.C. Department of Public Instruction:

Five teams of high school students cultivated culinary creativity in the North Carolina Jr. Chef Competition (NCJCC). Based on applications and recipes submitted, teams from Clyde A. Erwin High (Buncombe County Schools), South Lenoir High (Lenoir County Schools), Martin County High (Martin County Schools), Chase High (Rutherford County Schools) and Thomasville High (Thomasville City Schools) competed as finalists in the statewide cook-off.

Student teams (grade 9-12) were challenged to work with an adult team supervisor and a public school educator or School Nutrition administrator to develop a creative recipe for a school lunch entrée. The recipes must meet National School Lunch Program nutrition standards, include at least two North Carolina-grown products and one USDA Foods item; be replicable by School Nutrition Programs and also appeal to student tastes.

Teams submitted applications with recipes, nutrient and cost analysis, and recipe photos. Based on a review of applications and recipes submitted, finalist teams were selected to advance to the cook-off phase of the competition.

Teams were evaluated for their ability to work together to demonstrate skills in recipe development, food preparation, safety and sanitation, organization and presentation and knowledge of nutrition, farm to school and local food systems.

The team advances to the 2026 Southeast Jr. Chef Competition at Sullivan University in Birmingham, Alabama, April 23-24.

The North Carolina Junior Chef Competition was created to inspire the next generation of culinary professionals, stimulate interest in locally produced agriculture, increase participation in School Nutrition Programs, and encourage healthy eating habits. The competition seeks student created and approved recipes for school meals. Additionally, this competition will recognize students for their ability to work as members of a team to demonstrate valuable skills in recipe development, food preparation, marketing, public presentation, organization, and local food systems.