The students are prepped and ready to go and the stage is set for the Orcas School Student Chef Competition presented by the Orcas Island Farm to Cafeteria Program on Saturday, Feb. 12 with the first group starting at 9:30 a.m. and the second group starting at noon. Awards will be presented around 2 p.m. It will be held in the Home Ec room behind the school cafeteria. Admission is free

Students competing for a $200 Grand Prize and other great prizes and gifts will be Sayde Larson preparing Chicken Caesar Salad Wraps, Millie Kau and Arla Sutton teaming up to prepare Salad Noodle Rolls, Birdie Greening and Zora Leck teaming up to cook their Breakfast Casserole, Wylie Kau presenting his version of Mini Shell Pasta with Creamy Smoked Bacon and Pea Sauce, William Coe making Banana Nut Graham Muffins, Keenan O’Brien preparing White Bean Chicken Chili, Hailey Crowe whipping up a Breakfast Sundae, Ray Doss’s unique creation of Southern Sliders, and another team, Claire O’Neill and Kathryn Tidwell, with Eggplant Tapa with Mojo de Cilantro.

Community sponsors for the event are Rose’s Bakery Cafe, Inn at Ship Bay, Angel’s Food Catering, Red Rabbit Farm, the Reed Family, Doe Bay Resort and Cafe, Orcas Hotel, and Stoltz Kau Architects.

Judging the presentations will be Sara Morgan from the district office, food service director Debbie Guilford, school board president Janet Brownell, student judge and last year’s Grand Prize winner Nile Reed, and chef Jacob Angel. Chef Zach Holley will be the student chef coach, and the master of ceremonies is principal Kyle Freeman.