PORT ANGELES — Twenty young cooks earned their chef’s hats as they created healthy snacks during the third annual Elementary Schools Culinary Competition last week.
The fourth- and fifth-grade students took over the Port Angeles High School kitchen Friday where they were taught basic food safety practices before being assigned an adult team member to walk them through preparation of their submitted recipes.
The theme for the competition was Healthy After-School Snacks.
All participating student chefs received plaques, medals, T-shirts, aprons and chef’s hats.
Student chefs — four each from Roosevelt, Jefferson, Franklin, Hamilton and Dry Creek elementary schools — were responsible for the finished product, including plate and table presentation.
Ingredients and culinary utensils were provided by Sodexo food service.
Winners and their creations were chosen in five categories:
• Health Conscious — Breanna Robinson, Roosevelt, 7 Layer Fruit Dip.
• Kid Friendly Preparation — Autumn Sheldon, Jefferson, Peanut Butter Banana Sandwich Sushi.
• Fun Food — Kaylie Gaub, Franklin, Kiwi Strawberry Wafers.
• Judge’s Choice — Lauren Waldron, Hamilton, Healthy Energy Bars.
• Best Table Presentation — Karsten Hertzog, Jayden Matney, Clairssa Robertson and Madisyn Payne, all from Dry Creek.
Other participants were:
• Jefferson — Brendon Mannion, Aidan Higbee and Aiden Abbott.
• Franklin — Laura Nutter, Marley Cochran and Natalie Carlson.
• Hamilton — Chloee Adams, Janelle Stevenson and Zoe Tucker.
• Roosevelt — Stephanie Grimes, Bailey White and Tim Andrews.
“This event furthers the district’s vision of ‘All Port Angeles School District students will reach high standards and graduate prepared with knowledge, skills and abilities to choose a successful future’ because we are giving our students the ability to experience something that isn’t taught in the classroom,” said John Koch, Sodexo’s general manager of food services for the district.
“This out-of-the-classroom event is a great way for students to expand their knowledge in the kitchen, learn safe food-handling skills and, of course, have fun.”
Helping the chefs were Sodexo employees, parents and school administrators.
