The North Carolina Jr. Chef Competition (NCJCC) seeks student created and tested recipes for school meals. The NCJCC hopes to inspire the next generation of culinary professionals, stimulate interest in locally produced agriculture, and encourage healthy eating habits. The NCJCC 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.
Teams of 2-4 high school students (grades 10-12) currently enrolled in North Carolina Career and Technical Education Food, Nutrition, and Culinary Arts courses can participate in the NCJCC. The NCJCC consists of two parts: 1) a recipe contest and 2) cook-off. Student teamsmust develop a recipe that meets the guidelines to submit for the NCJCC recipe contest. During the NCJCC cook-off, finalist teams must prepare, cook and plate their recipeand present (2) plates of their prepared recipe to judges.
Important Dates:
- September 17, 2019, 4:30 pm – Participate in a webinar to learn more about the NC Jr. Chef Competition. Register in advance for the webinar.
- November 15, 2019 - Teams interested in participating in the NCJCC must submit an Intent to Compete.
- December 6, 2019 - Teams must submit a Photo of their Recipe along with a completed Application, Recipe, Photo of the Dish, and Parental Permission and release formsfor each team member.
- December 18, 2019 – Teams will be notified if they have been selected as a finalist.
- February 6-7, 2020 – Eight finalist teams will participate in a cook-off at Johnson & Wales University in Charlotte. The winning team will be announced during the NC FCCLA Culinary Arts Awards Ceremony immediately following.
Questions? Please Contact Tracey Bates MPH, RDN, LDN, FAND Tracey.Bates@dpi.nc.gov .