On November 9, six of our Culinary Arts students competed in the NH Healthy Meals Contest. They worked hard and spent all day prepping their dishes for the judges. In the end all their hard work paid off and we could not be prouder!
How was it judged? The recipes were judged on nutrient content, cost, taste, use of local ingredient(s) and presentation. Recipes needed to feed 6 people but had to be able to be scaled up to feed 25 to 50 people. The nutrition content of each recipe needed to be provided and had to include sodium, fat, calories, and portion sizes. Local ingredients also needed to be identified. The entries were judged by members of the SNA, media, farmers, students and others.
*Extra points were awarded for those recipes that included orange vegetables grown in New Hampshire:
• Butternut Squash
• Sweet Potatoes
• Acorn Squash
• Hubbard Squash
In addition they also had to abide by these Recipe Guidelines:
1. Side dish recipes will contain NO trans fat
2. Side dish recipes will contain NO added sodium
3. A single serving will have < 175 calories
4. A single serving will cost < .45
Our culinary students did a fantastic job and the judges thought the same!
First PlaceNate Hollis (CHS) Created a Mt. Washington Apple
Rosemary Roasted Butternut Squash.
Tied for Second Place
Team of Andy Saffian, (CHS) Hunter Lemay, (JSRHS) & Miranda Arris, (JSRHS)
Tyler Raczkowski (JSRHS)