Snohomish students don aprons for ‘Future Chef’s Challenge’

SNOHOMISH -- The halls of Glacier Peak High School were mostly empty, but one could smell the food being cooked.

The cafeteria was filled with the smell of sauce and meat being prepared. The chefs were busy chopping and mixing their ingredients and putting them in bowls or trays.

It might have looked like a normal work day for a restaurant, but on Thursday, the chefs were 21 kids competing in the Snohomish School District's "Future Chef's Challenge."

The event, which used to be called "Kids Can Cook," had fourth- to sixth-graders from around the district compete by turning in healthy recipes. In its sixth year, the contest received a record-setting 87 entries. The staff then selected 21 entries as finalists. These recipes were cooked for the public, and for a five-judge panel.

Recipes were selected for variety as well as a good representation of the district's schools, said Ann Spencer, director of food services. The finalists were put in groups of three and each received help from district staff and Glacier Peak High School culinary students.

The judges selected one winner in each of four different categories. The winners were George Angelos and Joshua Fenelus, who tied in the Fun Foods category; Cameron Thoreson, who won Judges' Choice; Conner Watt, who won the Kid-Friendly preparation category; and Ethan de Soto, who won in the Health-Conscious food category.

The winners each got a food chopper as a prize. All 87 recipes were put in a cookbook available for download at the district's website.

"The main goal was to have fun and get the kids to focus on healthy eating," Spencer said about the contest.

The recipes did not have to be original. Some of the participants got their recipes from relatives or the Internet.

The inspiration to use spinach for 9-year-old Alexis DeForde's "Green Smoothie" recipe was neither. She just wanted to make a smoothie that was healthy. And green.

Her twin brother, Kevin, also made it to the finals with his "Apple Squares" recipe. They were representing Dutch Hill Elementary School's fourth-graders.

Kevin admits he likes bacon more, but had a good reason for using apples instead.

"I don't have a recipe for bacon," he said.

Winner George Angelos, 11, wanted to do a dish that would be easy to do and that was Greek. He decided to use his grandmother's recipe for a tiropetakia, a feta cheese pie.

He was nervous and happy before the competition. He also plans in the future to expand his cuisine skills that already include making rhubarb bread, pumpkin and apple pie.

"I think I want to learn to do more Greek pastries," said George, who is a fifth-grader at Cascade View Elementary School.

Eleven-year old Carlena Carter competed with "Pizza Paradise," which had ground beef and noodles as ingredients.

"I take out all the grease and not added any fat," said Carlena, a sixth-grader at Cathcart Elementary School. "I didn't want it to be a fattening meal."

In a second kitchen, Seattle Hill fifth-grader Baily Schaefer was serving chicken breast with a sauce of ranch dressing, Parmesan cheese and bread crumbs for her "Auntie Lisa's Cheesy Chicken" recipe.

It was the second time she was cooking this dish, and even though she doesn't trust her skills, she trusted her recipe.

"I really can't cook very well, but it does taste good," she said.

Alejandro Dominguez: 42-339-3422; adominguez@heraldnet.com.



There were five winners in four different categories:

Judges' Choice

Cameron Thoreson, fourth-grader at Cathcart Elementary School, with "the Easiest Apple Dumplings."

Fun foods

Tie: George Angelos, fifth-grader at Cascade View Elementary School, with "Tiropetakia." Joshua Fenelus, fourth-grader at Emerson Elementary School, with "Rainbow Ratatouille."

Health-conscious Food

Ethan de Soto, sixth-grader at Riverview Elementary School, with "Healthy Homemade Granola Bars."

Kid-Friendly preparation

Conner Watt, fourth-grader at Machias Elementary School, with "Graham Cracker Delight."

The following are two recipes that competed on the "Future Chefs Challenge." For the entire cookbook, go to the Snohomish School District at www.sno.wednet.edu.

The Easiest Apple Dumplings

2 granny smith apples, cut into wedges

1 can crescent rolls

½ cup butter

½ cup sugar

½ cup brown sugar

1 can apple juice concentrate

½ teaspoon cinnamon



Directions:

Preheat oven to 350 degrees.

Put butter, sugar, cinnamon and apple juice concentrate into glass pyrex baking dish.

Microwave until melted.

Mix well.

Unroll each roll and place a slice of apple in each roll, starting with the largest end, roll up.

Place rolls into baking dish.

Put extra apples along side the dumplings.

Spoon juice over top of dumplings.

Bake 20 to 25 minutes.

Spoon sauce over dumplings occasionally as they bake. Serve warm.

Serves 8.

Green Smoothie

¾ cup white grape juice concentrate

¼ of a lime (including peel)

1 small Jell-O instant pistachio pudding

2 small handfuls of spinach

2 ½ to 3 cups of ice

¾ cup of water



Directions:

Pour grape juice concentrate into blender.

Add instant pudding, lime and spinach.

Add ice cubes to blender last.

Blend until smooth, adding water as necessary for desired consistency.

Pour into individual glasses and enjoy!

Serves 2