Frederick H. Tuttle Middle School (FHTMS) held their annual Rebel Chef Competition Saturday, January 23. Nine teams included 42 competitors that came together to battle it out in the FHTMS cafeteria. Teams were tasked with creating a dish that included local ingredients, and could not include meat or fish. With creative dishes ranging from crepes to soups and salads, the competition was fierce.
Teams were judged on teamwork, execution, taste, compliance, presentation, locally sourced ingredients, and creativity. The cooks had 90 minutes to prepare and plate their dishes to serve to the judges. The cafeteria was full of excitement and as expected, the final dishes were incredible. Awards were given for teamwork, presentation, and best overall recipe.
Two teams will go on and represent FHTMS in the Vermont Junior Iron Chef Competition on March 19 at the Champlain Valley Expo. The judges had a tough decision to make, but in the end, team Girls on Fire, Sydney Klugo, Olivia Worcester, and Rachel Beaudin, took the top prize. Their winning dish was sour chickpeas over basmati rice and homemade garlic naan.
SOURCE: Sydney Klugo