Gwinnett’s Maxwell High School of Technology WINS BIG at the Inaugural USDA Southeast Regional Junior Chef Competition
LOUISVILLE (May 10, 2018) — The Maxwell High School of Technology “Bold and Fresh” team from Gwinnett County, Lawrenceville, Georgia, claimed the first Southeast Region Junior Chef Competition crown on Thursday May 10, 2018 at Sullivan University in Kentucky. Members of the Georgia culinary team are Preston Gouge, De’Avion Frezell, Angélica Burgos and Joyce Park. Amanda Williams is their Culinary Arts Instructor/FCCLA Advisor.
On March 14, the team placed first here in Georgia at the Farm to School, Shake It Up Student Chef competition. That win allowed them to advance and compete in the inaugural United States Department of Agriculture (USDA) Southeast Regional Junior Chef Competition.
“Congratulations to Maxwell for earning the title of best culinary team in the Southeast,” Kentucky Agriculture Commissioner Ryan Quarles said. “All the teams did an outstanding job of food preparation, presentation, and teamwork. We also commend all the parents, teachers, and advisors who helped them along the way. And we greatly appreciate Sullivan University for supporting Junior Chef from the beginning.”
Eight states participated in the inaugural Southeast Region Junior Chef Competition – Alabama, Florida, Georgia, Kentucky, Mississippi, North Carolina, South Carolina, and Tennessee.
Each member of Maxwell High was awarded the offer of full scholarships and fees at Sullivan an estimated $60,000. Each member of the second place Montgomery County Team won a full scholarship offer from Sullivan at $52,000. The third-place team, Clyde’s Caliente Cowboys from Clyde A. Erwin High School in Asheville, North Carolina, each won a $20,000 scholarship offer from Sullivan.
The Southeast Region Junior Chef Competition was hosted by the Kentucky Department of Agriculture (KDA) in partnership with the U.S. Department of Agriculture’s (USDA) Food and Nutrition Service (FNS). The competition teaches valuable skills in recipe development, food preparation, food safety, marketing, public presentation, organization, teamwork, and community involvement. At the same time, participating students learn about the importance of agriculture and the economic impact that purchasing local foods can have on communities.
For more information about the Georgia Student Chef Competition go to: http://snp.wpgadoe.org/shake-it-up-in-school-nutrition-initiative/student-chef-competition/
Second Annual Student Chef Competition Winners Announced
The second annual Shake It Up Farm-to-School Student Chef Competition was held Wednesday, March 14 at Bibb County Schools’ William S. Hutchings College and Career Academy. Student teams from the Dublin City, Baldwin County, Floyd County, Gwinnett County, Jackson County, Newton County, and Putnam County school districts competed for the top spots.
Maxwell High School of Technology, in Gwinnett County, took first place; each student received a $16,000 scholarship from Sullivan University in Kentucky and the team will move on to compete in the Southeast Regional Competition in Kentucky in May.
“The Student Chef Competition gives kids a chance to put into practice what they’re learning in the classroom,” State School Superintendent Richard Woods. “They’re helping us change the culture of school nutrition and creating fresh, delicious meals that incorporate local, Georgia grown foods – and can now be served in school cafeterias throughout the state. Every student participant exemplified initiative, teamwork, dedication, and problem-solving and I could not be more proud of their hard work.” Teams competed to develop a nutritious, student-friendly recipe that included Georgia grown foods and USDA Foods and could easily be incorporated into the school food service program. The competition consisted of a recipe contest and a cooking competition; a panel of judges rated students’ creations on taste, student appeal, presentation, and creativity. All competing recipes will be featured in the Student Chef Cookbook and promoted for use in school nutrition programs throughout the state.
Inaugural Student Chef Competition,
Improving Student Learning through Nutrition
Click here to read the entire op ed piece from Maureen Downey at the AJC.
“What is the Importance of Breakfast?”
Superintendent Dr. Mark Albertus CLICK HERE