Outstanding student chefs shine at annual competition; Keenan O’Brien takes first place

Ten outstanding students prepared and presented innovative and original recipes for judging at the second annual Student Chef Competition on Feb. 12. To enter the contest, each student had to submit an entry recipe along with a photo of the finished fare, a testimony to how seriously they take their love for cooking.

By Madie Murray • February 18, 2011 12:10 pm

Ten outstanding students prepared and presented innovative and original recipes for judging at the second annual Student Chef Competition on Feb. 12.

To enter the contest, each student had to submit an entry recipe along with a photo of the finished fare, a testimony to how seriously they take their love for cooking.

The students came organized, rehearsed and ready to go. Students who teamed up, like Birdie Greening with Zora Leck, and Millie Kau with Arla Sutton, learned about what it takes to create and cooperate, share and shine, and they did just that, perfectly and with great enthusiasm. Some recipes, like Greening and Leck’s, took into consideration vegetarians and gluten allergies, as the recipes would be highlighted in the school menu.

Although not everyone received prizes, the kids were all winners already by getting into the competition, and their performances were genuinely professional. Judges and audiences were duly impressed.

“Deciding the winners wasn’t easy at all,” said Janet Brownell, one of the five judges charged with the job. The judges spent quite a while selecting the top four, using a numeric grid system that considered not only taste, but also use of local products, health and safety in preparation, and mise en place (everything orderly and in its place when prepping and cooking). Finally, they chose. The $200 Grand Prize Overall Winner was Keenan O’Brien with his truly amazing White Bean Chicken Chili. Winning $100 prizes were: Kau and Sutton with their colorful and tasteful Salad Noodle Rolls with two dipping sauces made from scratch, Ray Doss with his original recipe for Southern Sliders on made-from-scratch biscuit buns, and Sayde Larson with a Chicken Caesar Salad Wrap. Every student received a Kleen Kanteen®, cooking goodies and a Teezer’s gift certificate.

Congratulations to all of our incredible budding chefs and a grateful thanks to our sponsors: Roses, Ship Bay, Angel’s Food Catering, Doe Bay, Orcas Hotel, the Reed Family, Red Rabbit Farm, and Stoltz Kau Architects for making it financially possible.

For a slideshow of the event, visit the Farm to Cafeteria Web site at www.orcasislandf2c.org.