Healthy eating can be a challenge for kids and parents. Elementary school students across the country are using their creativity and culinary skills to make healthy comfort food recipes in Sodexo’s 2017 Future Chefs Challenge. The national initiative, now in its seventh year, was created to get students thinking about making healthy food choices while also encouraging them to get active and creative in the kitchen.
School districts across the country held Future Chefs events throughout February and March. The winning student from each participating district will be considered for regional finalist awards and the selected regional finalists will vie to become one of five national finalists competing for the public’s vote on a special Future Chefs YouTube channel.
The Talbot County Public Schools Future Chefs competition was held at Easton High School. Judges included Superintendent Kelly Griffith, Board of Education Members Juanita Hopkins, Susie Hayward and Susan Delean-Botkin, and George Higley, District Manager from Sodexo. The following TCPS elementary students were finalists with the recipes indicated:
• Riley Eisman from Chapel District Elementary with “Comforting Egg Muffin Melts”
• Noah George from Easton Elementary Moton with “Good for you Goulash”
• Campbell Gowe from Saint Michaels Elementary with “Hot and Healthy Stuffed Peppers”
• Mercedes Haddaway from Tilghman Elementary with “Froyo Drops”
• Daniel Schwaninger from White Marsh Elementary with “Daniel’s Famous Brussel Sprouts”
Campbell Gowe was the overall winner with her recipe for Hot and Healthy Stuffed Peppers. “These kids all did a phenomenal job,” said George Higley. “We are very happy to see students developing a healthy attitude towards food choices and meal preparation at such a young age!”