CHESTER, Vt. – For the seventh year in a row, Green Mountain Union High School has participated in the Junior Iron Chef Vermont program. We entered a record four teams this year. Two of our teams came home winners. This is the biggest culinary competition in Vermont. In one day, 70 teams put their culinary skills to the test. Through the course of Junior Iron Chef’s 11 years, over 3,000 students have crafted original recipes highlighting local and seasonal ingredients.
Our first winning team is Turnip The Beet. This very young and newly formed team is coached by Chef Ross Jones. Team members are Noah Cherubini, Brie Howe Lynch, Leda Malazarte, Forest Garvin, and William Anderson. This first-time team won the coveted Crowd Pleaser Award. This is the dish that best incorporates color, texture, and taste for a true crowd pleaser. Their recipe is a sweet potato chickpea burger with Caribbean slaw and Vermont maple BBQ sauce. This was an incredible win for the team due to the fact with all of our wins this is the first time we have won the Crowd Pleaser Award.
Our second win for the day was our veteran team The Green Mt. Cheftains. This team has won a few times, and they did it again this year with the Local Lively Award for the dish that best highlights Vermont foods. This team has participated for a few years, and they are all seniors so it is nice to come home winners their last time competing. The team members are Caitlin McCoy, Alexandria Pippen, and Chelsea Rose, coached by Kelley Brennan. Their recipe was a stuffed portobello mushroom with a tomato sauce. Very tasty!
Our other teams all worked very hard and had a great time at the event. The newest team, Put A Lid On It, prepared a purple potato gnocchi with spiraled carrots and pesto. Our fourth team, The Skillet Takes, also former winners, prepared Frankie Goes To Burlington, a tasty taco variation.
A big thank you all of our teams and coaches! We are very proud of the kids and what they have accomplished. We are already looking forward to next year.
Written by Jack Carroll, Junior Iron Chef coordinator, GMUHS.