Press Release:
BARTOW COUNTY, Ga. (January 30, 2020) – Combine two talented Cass High School “Cooking Colonels,” a dash of direction, copious amounts of enthusiasm, and you will get an original pot pie recipe and an invitation to attend the 4th Annual Georgia Department of Education Student Chef Competition on February 20, 2020, at Helms College in Macon.
“I was so surprised,” says Cass High School Junior Phebe Carroll. “My mind was racing! Audrey Linek and I were all so excited! We started to prepare almost immediately! We have plans to practice, practice, and practice our recipe so that we can be the absolute best that we can be on the day of the competition. Who could resist a lunch entrée named Falling for Pot Pie?”
Last semester, when Bartow County School Nutrition presented CHS with the opportunity to submit a recipe, Culinary Arts Teacher Kristi Nunez knew exactly who should wear the chef aprons.
“She believed that we could really pull it off,” adds Carroll. “We were extremely flattered and excited.”
After polling students and teachers, meeting with Bartow County School Nutrition Menu Coordinator Emily Miller to review state requirements, and conducting a student taste test, the entry was complete.
“I worked with the students to create a school nutrition-appropriate entrée that featured whole grains, lean protein, and Georgia Grown produce,” adds Miller. “Audrey and Phebe developed a seasonal twist on classic comfort food that included Georgia Grown summer squash and Vidalia onions.”
According to the Georgia Department of Education, the recipe submission was judged on whether the team met the National School Lunch Program (NSLP) meal pattern and nutrient standards, incorporated local ingredients and USDA Foods, ease of use by the school nutrition operation, recipe presentation and description, and creativity.
In the second round of the competition, Carroll and Linek will join 18 other students from nine districts across Georgia and prepare their recipe. Dishes will be judged on taste, student appeal, presentation, and creativity.
The winning recipes from the top three finalists will be promoted for use in school nutrition programs across the state, and Sullivan University, in Louisville, Kentucky, is sponsoring $6-16,000 scholarships depending on award level.
• 1st Place: $16,000 each student • 2nd Place: $10,000 each student • 3rd Place: $6,000 each student
The first-place team will also be eligible to compete in the Southeast Regional Junior Chef Competition at Sullivan University, where students could win full-tuition scholarships to Sullivan University, a value of more than $47,000.
“These ladies are intelligent, creative, and skilled in the kitchen,” says Miller. “I am excited that they have the opportunity to showcase their talents, and I am confident in their abilities to succeed.”