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    Master Chef: High School Edition
    Posted on 05/18/2018
    Students stand with their ice cream creations

    Master Chef: High School Edition

    Student chefs at Franklin High, Rainier Beach Skill Center, Roosevelt High, Ingraham High and West Seattle High School have been hard at work in the kitchen for the past month, learning new techniques and employing their creativity to whip up delicious dishes for professional review.

    A select group of advanced culinary students from the five schools was selected to attend the Molly Moon Information Challenge on March 29 at the Molly Moon Headquarters on Capitol Hill. Chefs taught students about their ice cream, ingredients and demonstrated how a professional server assembles the perfect cone. Students returned to their campuses with a new fervor, charged with creating ice cream toppings that were organic, locally sourced, and above all else, outstandingly delicious.

    Reunited at the first annual Culinary Summit at the John Stanford Center for Educational Excellence, culinary students toured the industrial-sized kitchen that provides food for more than 100 school sites throughout the district, received nutrition career planning from a registered dietician, participated in their own taste test experience and presented their crafted ice cream toppings to Molly Moon Neitzel, founder and CEO of Molly Moon’s ice cream. They were anxious to have their toppings judged for the “June Sundae” special challenge.

    Franklin High School took home the prize with their topping: Wild blueberries with Molly Moon Dark Fudge, paired with a shortbread cookie and a sprinkling of kosher salt, cinnamon and sugar.

    Their creation will be the feature sundae through the month of June at all Molly Moon locations across the city. The proceeds from “June Sundae” will be gifted to the Seattle Public Schools culinary program.

    Making Magic School Menus

    After the culinary summit, students were challenged to return to their classrooms and create a school lunch entrée item that would meet United States Department of Agriculture guidelines for the National School Lunch Program, appropriate serving sizes and budgetary requirements for the School Nutrition Challenge.

    District Dietician Lindsey Danner paid a visit to the schools for an official taste test and evaluation of the student’s work.

    Danner said of the student’s ingenuity, “Following the regulations for the National School Lunch Program is very difficult when you consider our budget, labor and equipment constraints. I was very impressed that the students were able to be so creative in their menu options and presentation.”

    The high schools presented the following winning lunch entrees for evaluation:

    • Ingraham: Chicken and spinach quesadilla
    • West Seattle: Chicken street tacos with cilantro lime rice
    • Roosevelt: Chicken stir-fry
    • Rainier Beach: Turkey-BLT sandwich

    Career and Technical Education (CTE) programs and courses, such as culinary arts, create learning experiences for students through career-focused learning opportunities.

    “It has been invaluable to the Nutrition Services department to partner with CTE and bring light to the challenges we face so the students have a better understanding and appreciation for the food served in our cafeterias,” Danner said. “We are excited to continue this effort next year with ongoing student input on the school menus.”

    The winning entrees created by students in the school menu challenge will be incorporated into the 2018-19 districtwide school menu.

    Seattle Public Schools CTE and Skills Center culinary programs offer students first-hand experience and techniques they can utilize to further their learning and pursue a career and opportunities in culinary arts.

    Learn more about Culinary Arts in Seattle Public Schools.

    Learn about the variety of CTE courses offered in the district.