CHASE High School's culinary team, representing Rutherford County in Western North Carolina, has won a statewide cook-off with their creative and compliant school lunch entrée. The team's winning dish and culinary skills led to their victory in the North Carolina Jr. Chef Competition.
Winning Dish
The CHASE High School team, known as the "Gold Standard," secured first place with their "Egg Roll in a Bowl" recipe. This dish features savory chicken, crisp vegetables, tangy sauce, and long-grain brown rice served in a bowl. The team enhanced the presentation with knife skills, carving a North Carolina apple into a swan.
The competition required teams to create recipes that included at least two North Carolina-grown products and one USDA Foods item. The recipes also had to be replicable within 90 minutes, nutritionally compliant, and appealing to students.
Competition Details
Five high school finalist teams participated in the cook-off, which was hosted by the North Carolina Department of Public Instruction (NCDPI). The teams submitted recipes, nutrient/cost analyses, preparation videos, and participated in virtual interviews. Judging criteria included culinary technique, food safety, teamwork, nutrition knowledge, and farm-to-school integration.
Other finalists included Erwin High School from Buncombe County, which took second place with a vegetarian quesadilla. Martin County High School secured third place, according to organizers, with a curry chicken and rice bowl. South Lenoir High and Thomasville Senior High also presented dishes.
Awards and Recognition
The winning teams received awards such as NC Jr. Chef coats, hats, certificates, medals, and plaques. The top three teams also earned scholarships from Sullivan University. CHASE High School will hold the trophy until 2027.
Looking Ahead
CHASE High School is expected to advance to the Southeast Jr. Chef Competition in Alabama in April 2026, according to competition organizers. This victory highlights the school's culinary program and its ability to inspire future culinary professionals, promote local agriculture, boost school meal participation, and provide nutrition education.