Congratulations to the national champions!
Healthy Schools Campaign and the National Farm to School Network are pleased to announce the winners of the Cooking up Change National Healthy Cooking Contest!
Student chefs of the Tohono O'odham Community Action Cooking Club accept their trophy.
Tohono O'odham Community Action Cooking Club
High School Division Champions
Ross R. Miguel, Yvette Ventura, Zade Arnold
Teacher: Mary Paganelli
Menu: Tepary Bean Quesadillas, Baby Spinach and Pear Salad with Carrot Vinaigrette, and Yogurt Peanut Butter Fruit Dip
Plus: Check out an interview with the team » |
University of California, Berkeley
College Division Champions
Brittany Mellen, Radha Changela, Kasuen Mauldin
Menu: Heart-healthy Cornbread Casserole, Colorful Rice Delight, Brownie Surprise |
The winning team's impressive work highlights the challenges and incredible importance of bringing fresh, healthy, tasty school food to all students. Congratulations to the student chefs!
Congratulations to all the finalists!
Congratulations to the finalists, and to all the remarkable students who entered the Cooking up Change National Healthy Cooking Contest! The finalists received an all-expenses paid trip to Taking Root, the National Farm to Cafeteria conference in Detroit, Michigan to compete in the finals and received a fabulous set of cookware from T-fal.
Students on the Tohono O'odham Community Action team gather local spinach to use in the lunch they designed
| High School Finalists |
Laurel Harvest Challenge Team (Wisconsin)
Students: Dylan Bruce, Kateri Burton, Anders Lewis
Teachers: Bjorn Bergman and Renee Baker
Menu: Rice Pilaf, Spinach Salad, and Peach Cobbler
|
St. Paul Community Design Center Culinary Crew (Minnesota)
Students: Xia Lee, Kou Lee, Vinnis Lee
Teacher: Jayme Anderson
Menu: Crunchy Pesto Chicken, Polenta Pizza, and Minnesota Slaw
|
Tohono O'odham Community Action Cooking Club (Arizona)
Students: Ross R. Miguel, Yvette Ventura, Zade Arnold
Teacher: Mary Paganelli
Menu: Tepary Bean Quesadillas, Baby Spinach and Pear Salad with Carrot Vinaigrette, and Yogurt Peanut Butter Fruit Dip
|
| College Finalists |
Team Basil Chicken Spaghetti (University of California, Berkeley)
Students: YingFang Liao, YuLi Chen, Qianxiong Zheng
Menu: Basil Chicken Spaghetti, Sweet Potato Pancake, and Yogurt Fruit Salad
|
Team Cornbread Casserole (University of California, Berkeley)
Students: Brittany Mellen, Radha Changela, Kasuen Mauldin
Menu: Heart-healthy Cornbread Casserole, Colorful Rice Delight, Brownie Surprise
|
Stay posted for updates on the teams and the Cooking up Change National Healthy Cooking Contest!
Students from the Laurel Harvest Challenge Team developing their recipes |
Back
| 
Top
| 
Contact
| 
Sign
up for HSC's E-Newsletters | Privacy