Milford Junior High students recently put their culinary skills to the test in the state-sponsored cooking competition, Ohio Grown: Student Chef Showcase. The challenge required students to create meals that met the National School Lunch Program’s nutrition guidelines, incorporating the designated harvest of the month ingredient while staying within a strict budget of $4.45 per meal.
Director of Nutrition Services Tina Reynolds spearheaded the initiative, ensuring students received training in essential food safety, knife skills, and meal planning before diving into the competition. Teams of three to five students met with various Milford Kitchen Managers during the Junior High’s designated Talon Time, giving them the opportunity to collaborate, refine their culinary skills, and develop their recipes.
Many students approached the kitchen managers with bold, creative ideas, and with their guidance, these concepts were transformed into fun, flavorful dishes that still met all necessary nutrition and budget requirements.
“There was a three-page rubric evaluating flavor, cost analysis, nutrition compliance, and presentation,” Reynolds explained. “They had to meet requirements for sodium, saturated fat, and calories while ensuring their dish had all five school lunch components: milk, grains, protein, fruit, and vegetables.”
One of the standout participants, eighth-grader Nicolai "Niko", shared his love for cooking and motivation for competing.
“Cooking makes me happy,” Niko said. “I get satisfaction when people try my food and like it.”
Niko, who began learning from his grandmothers at age six, was eager to take on the challenge. His team created jerk chicken tacos with Caribbean salsa, an ambitious recipe that required overcoming past cooking obstacles.
“I tried making jerk chicken once before, but I burned the whole thing,” Niko admitted. “This time, I got some help from our team leader and my friends, which made it better.”
Reynolds was impressed with the students’ enthusiasm and ingenuity. “Every team came in with an idea from the start, and we were totally shocked,” she said. “Some dishes, like Caribbean jerk chicken tacos with pineapple salsa, were inspired by restaurant meals students wanted to bring into the school environment.”
As part of the challenge, teams submitted their recipes to the state. The top five teams will advance to a live competition in Columbus on May 9, where students will have two hours to cook and present their meals to a panel of judges, including state officials. The winning recipe will be showcased nationally in Farm to School and Harvest of the Month promotions.
Reynolds hopes to expand the competition to include high school students next year. “The state has already confirmed the grant will be available again,” she said. “We’re excited to open this opportunity to more students and see how their culinary creativity grows.”
For Niko and other aspiring chefs, this competition is just the beginning. “I’d love to go to culinary school and become a chef,” he said. “This is a great first step.”
Whether or not they advance to Columbus, every student who participated gained hands-on experience and a deeper appreciation for the art of cooking—one delicious dish at a time.
For more information on the competition, visit: https://education.ohio.gov/Topics/Student-Supports/Food-and-Nutrition/Farm-to-School-Initiative/Ohio-Grown-Student-Chef-Showcase
Students Involved:
One-Pan Southwest Rotini Pasta with Summer Salad & Balsamic Berry Vinaigrette Team:
Sienna M
Lucy J
Gianna G
Alice R
Eliza M
Lola M
Jamaican Tacos with Caribbean Peach Salsa Team:
Scott S
Devin H
Mason L
Nico D
Sizzlin’ Honey-Glazed Cluck & Spud Delight Team:
Alexis R
Milynn C
Bella P
Melissa K
Fall Harvest Salad with a Honey Mustard Vinaigrette Team
Finley C
Isaiah T
Caylee R
Kolbie B