GOOD FOR YOU: Windsor High School catering students display their healthy side
April 4, 2014
Students in the catering classes at Windsor High School came up big during the inaugural healthy chopped event March 10 at the school.
The event was loosely based on the television show “Chopped,” and three teams of two students competed to create a healthy salad and healthy entrée.
Team 1 had Shayla Duffey and Megan Crosby, Team 2 had Stavan Vanscoy and Kamie Brewton and Team 3’s participants were Shelby Saxton and Danisha White. Team 3 ended up winning the event.
“Last year I tried to do this event, but could not pull it off so when a dietetic intern from UNC, Tiffany Jessel, asked me about projects she could work on I mentioned this one,” said Laura Stoneman, director of nutrition services for the Windsor-Severance Re-4 School District. “She was very instrumental in making this event happen this year by contacting vendors, judges and students.”
Stoneman said they approached Beth Francis and Cindy Gleason, who teach catering classes at Windsor High School.
“There are approximately 180 students in their classes and we invited them to be a part of this event,” Stoneman said. “The response was very positive, but we only had six slots, so the teachers used an innovation food project to determine who would be able to compete.”
Windsor High School Principal Michelle Scallon, Chimney Park Restaurant & Bar chef Jason Shaeffer and Colorado Eagles forward Brock Nixon judged the event.
“The judges were outstanding and really explained to the students how to improve their creations by increasing or decreasing certain ingredients, maybe trying a different cooking technique and how to change their presentation slightly,” Stoneman said. “We all learned a lot.”
Stoneman said there was a big reason why she wanted the students to participate in an event such as this.
“I wanted to do this event because when I was in high school I was involved in several events that I still remember to this day and was hoping to create such an event that students might enjoy and take away a similar experience to create a lasting memory,” Stoneman said.
The teams were judged on appearance, taste and creativity, as well as the use of the mystery ingredients for both rounds.
“The mystery ingredients the students had to use in their creations, for the salad it was broccoli and for the entrée it was roasted red peppers,” Stoneman said. “They also needed to use both fruit and vegetables in their dishes. So a little bit different than the TV “Chopped” (show). We had hoped to incorporate their creations into our high school lunch menu and since the winning entrée had roasted red peppers on their burger we may try that.”
The students had 30 minutes to prepare a healthy salad in the first round, and 40 minutes to prepare the healthy entrée in the second round.