McCracken County runner-up in annual high school culinary competition

FRANKFORT, Ky. (Aug. 26, 2024) – The Montgomery County Junior Chef Team came out on top in this year’s Farm to School Junior Chef program during the championship cook off against nine high school cooking teams at the Kentucky State Fair.

“Congratulations to Montgomery County and to all the Junior Chef teams that competed this year,” Commissioner of Agriculture Jonathan Shell said. “These wonderful young chefs showcase their culinary skills up on that stage and create some of the most delicious dishes with wonderful Kentucky products. This program, which would not be possible without the support of the parents, teachers, coaches, and Sullivan University, is an excellent way for students to pick up valuable life skills and possibly start a career in the culinary arts.”

The Montgomery County 4-H team, consisting of Luke Baker and Dalton Collison, prepared its Greek Turkey Bowl for the winning recipe. Montgomery County was coached by LeeEtta Greer. Each member of the team received a $10,000 scholarship offer from Sullivan University.

The McCracken County Mustang Café team of Isabel Wilkins, Abby Orange, and Preston Blewett finished second with its Creamy Sundried Tomato Chicken Pasta. McCracken County was coached by Cathy Lewis and Ashley Woodruff. Each team member was awarded either a $7,000 or $8,000 scholarship offer from Sullivan, depending on the track chosen.

Raceland Independent’s team, the Rambling Chefs, consisting of Abby Johnson and Baylee James, finished third in the competition. Raceland Independent was coached by Susie Gullett. Each member of the Raceland Independent team received a $5,000 scholarship offer from Sullivan.

Montgomery County will go on to compete in the Southeast Region Junior Chef Competition May 8-9, 2025 at Sullivan University in Louisville. The Southeast Region Junior Chef Competition pits the champions of states in the southeastern U.S. in a cook off for scholarship offers from Sullivan University.

Judges for this year’s competition were Sullivan University Executive Dean/Professor Chef Rob Beighey, along with Chef Sam Mudd, Chef Katie Payne, Chef Ann Currie, and Heather Vankleeck with Kentucky Department of Education’s School and Community Nutrition program. 

Junior Chef encourages participating students to learn how to cook by using local ingredients to prepare healthy meals while teaching students about agriculture, marketing, organization, teamwork, and community involvement. The Junior Chef season begins with a mandatory coach/team leader workshop in the early spring and continues with regional hands-on workshops with KDA’s Chefs throughout the summer making sure everyone will be State Fair ready. 

The Junior Chef competition is part of the Kentucky Proud Farm to School Program, which helps Kentucky schools purchase local foods. Children get fresh, nutritious local foods to help them grow up healthy and strong. Local farmers get another market for their farm products. The Kentucky Department of Agriculture (KDA) administers the Farm to School Program and the Junior Chef competition.

Other sponsors of the Junior Chef competition besides the KDA and Sullivan University include the Kentucky Department of Education’s School and Community Nutrition program; the University of Kentucky Extension Family and Consumer Science Nutrition Education Program; and the U.S. Department of Agriculture’s Food and Nutrition Service.

Students who are interested in competing in the next season of Junior Chef are advised to see their school’s food service director, consumer science teacher or 4-H leader for more information.

To find out more about the Junior Chef program, contact Tina Garland, the KDA’s Farm to School Program administrator, at (502) 382-7505 or tina.garland@ky.gov, or visit kyagr.com/junior-chef.

For more photos from the event, click here.