HSC Press Releases

Contact: Lehia Franklin Acox, 773.960.1908
lfacox@healthyschoolscampaign.org


High school chefs take top honors in healthy lunch contest
Winners will have meal served across Chicago, take trip to Washington, D.C.

Nov. 9, 2010 (Chicago, IL)— A meal of Afro-Caribe plancha, vegetable “Soup of Sunshine” and Caribbean citrus crunch relish created by students from Ellen Richard Career Academy High School took the top prize at last week’s Cooking up Change healthy lunch contest. The winning team will have its meal served throughout Chicago Public Schools, travel to Washington, D.C. and receive scholarships from Washburne Culinary Institute.

Student chefs from Roberto Clemente Community Academy High School took won second place while the team from Percy L. Julian High School took third. Winner of the cookie contest, chosen by vote of those attending the contest at Salvage One, 1840 W. Hubbard, were students from Neal F. Simeon Community Academy High School.

The contest challenged student chefs from 15 Chicago public high schools to make school lunches that were tasty and appealing to other students, met high nutrition standards and tight budgetary constraints, and are replicable in large school food programs. Teams were mentored by professional chefs, and presented their meals to a judging panel composed of chefs and other food service professionals, fellow students and educators, including Christie Vilsack, wife of current U.S. Department of Agriculture Secretary Tom Vilsack.

Now in its fourth year, the contest sheds light on the inadequate level of funding provided by the federal school food program. “I had no idea that schools were limited to just $2.72 for each lunch they serve,” says contest co-chair Chef Patrick Williams, Grampa Boo’s Basting and Barbeque. “And that includes everything – food, labor, overhead. While the students’ creativity is a valuable component for this contest, the reality is that healthy food does cost more.”

A ccording to the School Nutrition Association, school districts on average lose about 35 cents for each lunch they serve. In major urban areas like Chicago, the loss per meal is twice that amount.

“What’s unique about Cooking up Change is that it gives students a way to directly affect what’s served in their schools, and gives them a voice to send a powerful message: schools need more money to serve better food,” says Rochelle Davis, founding executive director, Healthy Schools Campaign. “We hope that Congress hears that message as it considers reauthorization of the Child Nutrition Act this fall.”

 About Healthy Schools Campaign

Healthy Schools Campaign, an independent not-for-profit organization, is a leading authority on healthy school environments and a voice for people who care about our environment, our children, and education. We work with students, parents, teachers, school nurses, administrators, community members and others to advocate for policies and practices that allow all students, teachers and staff to learn and work in a healthy school environment. Learn more at www.healthyschoolscampaign.org.

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