March
25, 2019 – The
Georgia Department of Education held its third annual Shake it Up
Farm-to-School Student Chef Competition Thursday, March 21 in Macon.
Student teams from nine school districts prepared student-developed recipes
featuring Georgia Grown ingredients.
The
Putnam County High School team took first place for Honey Chipotle Chicken
Tacos with Mango Salsa and Lime Crema. Led by culinary arts teacher Penny
Reynolds, the team is composed of three Putnam High students: Jada Manson,
Kayla Russell, and Khrislyn Jones. Manson, Russell, and Jones will each receive
a $16,000 scholarship to Sullivan University and the team will move on to
compete in the Southeast Regional Competition in May.
“The
Student Chef Competition is a perfect example of the direction we’re moving in
here in Georgia,” State School Superintendent Richard Woods said. “We want to
encourage learning that is out of the box, outside the status quo, and relevant
to students’ lives and plans after high school. The Student Chef competition
connects the school cafeteria with students’ learning, and gives kids a chance
to gain hands-on experience that could lead to a future career.”
Each
team developed a nutritious, student-friendly recipe that included Georgia
Grown foods and USDA Foods and could easily be incorporated into the school
food service program. Recipes that reached the final competition were judged on
overall appeal, appearance and execution, taste, presentation, and sanitation
and food safety. Dr. Ellen Steinberg, GaDOE Food Safety Specialist, observed
the team to ensure they followed key food safety guidelines and requirements.
Chef Andy Anderson, Culinary Arts Program Manager at Helms College, assisted
teams as they prepared their entries for judging.
Judges
for the competition were Chef Andy Anderson, Malissa Marsden from the American
Egg Board and Mushroom Council, and Chef Morgan Dockery, Culinary Arts Area
Manager from Houston County.
“Reaching
the finals in this competition was no easy task,” said Laura Tanase, Health and
Wellness Specialist for the Georgia Department of Education. “These teams had
to develop recipes that included locally grown foods, fit within the current
nutrient standards for school meals, and could win over the judges with their
presentation and great taste. We are so proud of all the participants and this
year’s three winning teams. Every student involved did a wonderful job.”
The
Putnam County High team will represent Georgia at the Southeast Region Jr. Chef
Competition May 9 and 10 at Sullivan University in Louisville, Ky.
Last
year’s Southeast Region winners from Gwinnett County’s Maxwell High School of
Technology all currently attend Sullivan University tuition-free.
Student
Teams (winners noted; all other teams in alphabetical order by school district)
FIRST
PLACE: Putnam County High School – Putnam County Schools
Honey
Chipotle Chicken Tacos with Mango Salsa & Cilantro Lime Crema
Students:
Jada Manson, Kayla Russell, Khrislyn Jones
Culinary
Arts Teacher: Penny Reynolds, MCFE
Prize:
$16,000 scholarship to Sullivan University for each student
SECOND
PLACE: Maxwell High School of Technology – Gwinnett County Schools
EnTHAIcing
Swoodles of Noodles
Students:
Kaitlyn Bishop, Gaelle Dorisme
Culinary
Arts Instructor: Amanda Williams
Prize:
$10,000 scholarship to Sullivan University for each student
THIRD
PLACE: Newton College and Career Academy – Newton County Schools
Savory
Southwest Chicken Wrap with Greek Yogurt Cilantro Dressing
Students:
Logan Johnston, Jasmine Hibbert
Culinary
Arts Teacher: Charlotte Joy
Prize:
$6,000 scholarship to Sullivan University for each student
Rutland
High School – Bibb County Schools
Curried
Jamaican Beef Patties
Students:
Keon Burnett, Keila Carter
FACS
Teacher/FCCLA Adviser: Vanessa Pabalan
Etowah
High School – Cherokee County Schools
Tex-Mex
Quinoa Bowl
Students:
Maria Girard, Isabelle Bridges, Milas Dominquez, Alexander Fiscarelli
FACS
Teacher/FCCLA Adviser: Amanda Shafer
Dublin
High School – Dublin City Schools
Buffalo
Chicken Wrap
Students:
Jazmyne Myricks, Shamequa Ervin, Ja’Mecca Spencer, DaVedrique Devoe
FACS
Teacher: Denise Strickland
Armuchee
High School – Floyd County Schools
Zesty
Ranch Chicken Wraps
Students:
Riley Buffington, Ivy O’Neal
FACS
Teacher: Margaret Henderson
Johns
Creek High School – Fulton County Schools
Chicken
Butternut Squash Pasta with Broccoli
Students:
Lenox Lee, Andrew Miller, Katherine Rudden, Vincent Vo
JCHS
Culinary Club Sponsor: Sharon Martino
Jackson
County Comprehensive High School – Jackson County Schools
Lettuce
Wraps & Yum Yum Sauce
Students:
Pla Thao, Ashanti Ledford, Kylie Landrum
FACS
Teacher/FCCLA Adviser: Brooke Curtis