Team Chef’d creates Salade Lyonnaise, the award-winning dish.

SBHS Team Takes First Place at Vermont Junior Iron Chef!

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Thursday March 24, 2016

Student teams from Frederick H. Tuttle Middle School and South Burlington High School were among 58 teams who competed last weekend at the Jr. Iron Chef Vermont competition held at the Champlain Valley Exposition in Essex Junction. In its ninth year, Jr. Iron Chef Vermont is a statewide culinary competition that challenges teams of middle and high school students to create healthy, local dishes that inspire school meal programs. The mission of Jr. Iron Chef Vermont is to empower Vermont students to develop healthy eating habits through the use of whole local foods.

Saturday, March 19 was a crisp cold afternoon, and things were heating up at the Vt. Jr. Iron Chef Competition as three teams from South Burlington schools readied their stations with all their ingredients and mise en place. After weeks of practicing, honing their culinary skills and anticipating the event, the SBHS Chef’d Team along wtih FHTMS teams, The Dicing Divas and Girls on Fire, were ready to execute the dishes they hoped would win the judges’ favor.

Best in Show­—The Crowd Pleaser

Chef’d, the high school team, created a Vermont interpretation of Salade Lyonnaise. The lovely balance of fresh greens, soft poached egg, thinly sliced potato and smoked tofu (faux bacon) crumbles combined to swoon the judges and earn them the top award called The Crowd Pleaser, a best in show for the dish that best incorporates color, texture and taste.

Girls on Fire won first place at the Tuttle Middle school cook off with their Sour Chick Peas with Garlic Naan. The dish involved soaking  chickpeas overnight, making a delicious tangy sauce and freshly made and griddled naan bread with garlic. These girls were on fire as they steadily worked, unwavering, using every minute allotted and never missing a step as they recreated their dish!
Girls on Fire L-R Olivia Worcester, Rachel Beaudin, and Sydney Klugo with Coach Eric Weeber.

The Dicing Divas, returning to the competition after winning top honors last year and placing second in the Rebel Chef cook off with their Root Vegetable Quesadillas with Avacado Cream, made a delicious Winter Vegetable Casserole with Homemade Stuffing on top.  Working together seamlessly, staying cool, calm and focused, they executed this multi step dish as only Divas could. We hope to see this team continue creating, cooking and competing in high school!