Southeast Regional Junior Chef Competition Partnership Spotlight (Video)

The Southeast Junior Chef Competition is an exciting annual event for culinary high school students to directly influence delicious school meals by incorporating locally sourced ingredients and FNS Nutrition standards. Additionally, competitors work as a team to demonstrate their abilities in, food preparation, marketing, dish presentation, and knowledge of local food systems.

The 2024 Southeast Jr. Chef Competition was hosted by FNS State Agency partner, the Tennessee Department of Education, School Nutrition Program. Click here to hear from Ryan Yarnell, a Chef for Nashville, TN Nutrition Services and one of the judges for the Competition. Click here to view the Photo Gallery.  

This year’s 1^st Place Winners were from Durham Public School in North Carolina. Team “Flaming Knights” winning dish was a healthier version of Crispy Taquitos with Chipotle Dipping Sauce. The recipe featured North Carolina grown cabbage, onions, and zucchini. The filling was wrapped in whole grain tortillas and baked in the oven to crisp. Click here, to view Flaming Knights Team photo gallery. 

In Photo: Left 1^st Place Winners, North Carolina “Flaming Knights” Myles Bates, Isaac “Brody” Terry, Aiden Lankford, and Salomon Garcia-Gallardo.

Top Right: 2^nd Place Winners, Kentucky “Wildcat Catering Crew” Blaine Wilson and Dalten Lee.

Bottom Right: 3^rd Place Winners, South Carolina “Golden Chefs” Titus Mitchell and Joel Maldonado.

The U.S. Department of Agriculture (USDA) launched the Southeast Jr. Chef Competition in 2018 and challenged each of the states in the region to identify a team of students to represent their state through the competition.  Teams are required to follow FNS’ nutrition standards for school meals and local food access with the Patrick Leahy Farm to School Program.

Top Teams, winning 1st, 2nd, and 3rd place are eligible for scholarships to Sullivan University in Louisville, Kentucky in the following amounts:

• 1st place: $10,000 per team member
• 2nd place: $7,000 - $8,000 per team member
• 3rd place: $5,000 per team member

Southeast Jr. Chef Competition Guidelines:  

• Teams must consist of 2-4 students in grades 9-12 and attend a school that participates in the National School Lunch Program (NSLP).
• The recipe must be an entrée for school lunch which includes a meat/protein alternative and whole grains; Vegetables and meat/protein alternative; and/or Fruits and meat/protein alternative.
• Recipes must include locally sourced ingredients that are integral elements to the dish.
• Recipes must follow FNS’ school lunch meal nutrition standards and easily replicated by school nutrition staff.