by Madie Murray, Farm to Cafeteria program

It was a day of tens.

The 10 competing recipes in the first ever Orcas Island School District Student Chef Competition on April 17 were so good, the judges had their work cut out for them when the time for choosing the winners finally arrived. All 10 entries fell within 10 points of each other, but when all was said and done, the perfect 10 went to Nile Reed, who took grand prize overall with his smooth and creamy “Maple Vanilla Panna Cotta with Blackberry Sauce.”

In his words, “It isn’t very labor intensive, it tastes delicious and is still fairly good for you.”

According to one of the judges, Zach Holley, “I’m not a lover of sweets, but this is a dessert I would go for.”

Winner in the tier one elementary level was Arla Sutton cooking her delicious “Orange-Almond Granola.” The tier two middle level winner was Kaya Osborn baking to perfection her “Spiced Blackberry Zucchini Cake,” and the tier three senior level winner was Kelsey Whitaker with her impressive presentation of “Orcas Melange.”

However, there was not a loser in the room. Every participant took home ribbons, gifts and the memory of a day like no other that began in the morning with the elementary competitors. The atmosphere was spirited and bustling. While they diligently prepared their recipes under the watchful eyes of a parent and Orchid, the judges, Barbara Kline, Mia Kartiganer, Kathy McDowell, Zach Holley and Mackie Cardinell meandered, observed and took notes. The event’s Master of Ceremonies, Kyle Freeman, did step-by-step commentary on how each chef was doing. When done, each presented their dish to the audience of applauding parents and supporters, then to the judges for tasting. Even member of the audience was treated to sampling each of the dishes and everyone took home a booklet of all 10 recipes.

In the afternoon, the middle and high school student chefs started their ovens. A more serious tone filled the home ec room, but it was soon replaced with mouth-watering aromas from breads to burgers and everything in between. Before long, they, too, presented their recipes for tasting and critiques … then the judges left the room to make their final decisions.

Every student chef, from the kindergarteners to the high schoolers, and every recipe from pasta to panna cotta, was a winner.

“It was a very close competition,” Kline said. “Each dish was impressive, and it was extremely hard to select the top four.”

All judging was done on a “grid system” of points in the five categories of: recipe, presentation, taste, Mise en Place (everything in its place or orderliness while prepping and cooking) and cleanliness (before, during, and after.) When the judges returned to the room, you could feel the anticipation. It was time to announce the winners.

Anticipation was replaced with applause, kudos for all of the contestants and happy faces on everyone, along with a promise to do it all again next year. All recipes will be prepared and served during this school year and next by the staff in the public school cafeteria so all students, parents and community will have the opportunity to taste for themselves.

The Orcas Island Farm to Cafeteria Program wishes to thank the sponsors: Outlook Inn, Roses Bakery Cafe, Doe Bay Cafe and Resort, Red Rabbit Farm, Westsound Cafe, Orcas Landing, Orcas Village Store, Mandy Randolph and Zach Holley for financially supporting this extremely successful event, as well as all those who tirelessly assisted in putting this Student Chef Competition together and everyone who came to cheer for our budding chefs.