By Mia Watkins - al.com
Local high school students mixed it up and bonded over food at Greater Birmingham’s First Junior Cook-Off Tuesday, May 7 at the Shelby-Hoover campus of Jefferson State Community College.
Two teams of four, Team Champion and Team Heat, containing members from both Hoover High School and Wenonah High School came together to compete in a cooking competition sponsored by Alagasco, Energen and BlueCross BlueShield of Alabama.
Team Champion took home the first place title along with $100 gift certificates. Team Heat also won $50 gifts with their runner-up title.
Members of Project Corporate Leadership organized the event as way to make difference and to unite school students who wouldn’t normally have a chance to interact with each other outside of sports.
“The only time they get to see each other is on team schedules,” Project Manager Tremele Perry said. “We wanted to bring the schools together where they can combine as a team to work towards a common goal.”
Unlike the Wenonah students who have a culinary arts program complete with a professional kitchen, Hoover students had to look to their teammates for help adjusting to the environment.
Teamwork was an important part of the competition as well as overcoming obstacles, according to Teddie Butcher, food and nutrition teacher at Hoover High School.
“All of this, it challenges each individual as a person,” she said. “The more exposure they have in their life to a variety of experiences, they just have a lot better outlook.”
Students say they had to learn each other’s strengths quickly to create a dish in the hour and fifteen minute timeslot they had.
“It was different,” said Wenonah junior Mychala Redeaux of Team Champion. “We had to get to know each other really fast so we could work fast together and get this done as a team.”
The competition used local fruits, vegetables and herbs donated by Pepper Place and fresh tilapia. Chef Chris Vizzina of Campus Dining Inc., who helped organize donations for the event, said it helps pass down culinary knowledge to students looking to break into the field.
“We should prioritize food in our community,” he said. “I think it starts with the students. It starts with teambuilding such as this, working with new ingredients, combining two different schools so that one can share the skills with the other.”
The dishes were judged by a panel of celebrity judges including Vizzina, Chef Clayton Sherrod, Chef Michael Anderson of Todd English P.U.B. and Food Network’s Martie Duncan.
Sherrod also lent his technical expertise to the students during the competition. He also gave them tips on properly knife usage and setting up flavor profiles. After the cook-off, judges gave each team a critique.
“It doesn’t do any good to have a competition and have everybody their merry way after it’s over,” he said. “Whereas, they could learn something from not only the judges but learn something from each other.”
Duncan spoke to the students about her career and the options they have within professions related to cooking.
“You’re looking at a skill set that could take you around the world if you want it to,” she told them.
She said participating in events like the cook-off is important to her because she wants students to know they have an ally.
“If there’s something for kids, I can hardly say no,” she said. “It’s been my heart for many, many, many years now to do some sort of a charity education program for kids who need help getting to that next thing.”
Perry said his team has given its proposals and plans to local schools in hopes that the program will continue.
“We already have commitments from schools,” said Perry. “They’re very excited about it. We’ve given the schools the plans and proposals.”
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