the Event

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The Culinary Event of the Year!

Teams of middle and high school students from all over Vermont participated in the biggest Jr Iron Chef VT yet! Check out the gret recipes and pictures from the day!

We are full!

With 74 teams from across the state, the Champlain Valley Exposition was jam packed with budding chefs on February 2.

Jr Iron Chef VT is part of Vermont's robust Farm to School movement.

Learn more about Jr Iron Chef VT and other great Farm to School inititives across the state.

There are lots of ways to participate!

Jr Iron Chef was a great success! Check back in September to participate in the 7th Annual Jr Iron Chef VT!

The event was a huge success.

Special thanks to our wonderful judges, incredible volunteers, awesome performers, and the talented students!

The 2013 Esteemed Jr Iron Chef VT Judges

Chef Mark Molinaro, Jr Iron Chef VT Judge Captain, New England Culinary Institute

Scott Bevins, Head Life Coach, Dealer.Com

Tony Campos, Host, New England Cooks

Ric Cengeri, Producer, Vermont Public Radio

Chef Wendy Clark, Instructor, Barre Technical Center

Stevie Cunningham-Darrah, Student/Former Jr Iron Chef VT Champion, St Michael's College

Alec Distler, Owner, Distler's Pretzel, CVU student

Eliza Dodd, Domestic Community Outreach Specialist, Green Mountain Coffee Roasters

Joey Donovan, Vermont House of Representatives

Ellen Ecker Ogden, Writer and Author, The Complete Kitchen Garden

Lauren Gammon, Owner and Chef, The Nomadic Chef

Brooke Gannon, Child Nutrition Consultant, Vermont Agency of Education

Paula Gray, Instructor, King Arthur Flour

David Gringeri, Farmer and Student,

Jason Gulisano, The Royal Butcher

Meggen Hanna, Chef, Barstow Memorial School and Host, Lunch Ladies Rule!

Rowan Jacobsen, James Beard Award-winning Author

Nancy Lewis, Child Nutrition Consultant, Vermont Agency of Education

Shannon Lozito, Student/Former Jr Iron Chef VT Champion, University of Vermont

Annie MacMillan, Vermont Agency of Agriculture, Food and Markets

Dulce O'Hare, Teacher, Chelsea Public Schools

Frank Pace, Master Butcher, Guild and Company

Andrew Peet, CCSU Chef Manager, Essex Community Educational Center

Lindsay Simpson, Physical Education Consultant, Vermont Agency of Education

Amy Todisco, Green Living Expert, Hartshorn Farm

Helen Whybrow, Farmer, Knoll Farm

Jr Iron Chef VT challenges teams to create a healthy, delicious dishes that are replicable in school meal programs. Entries are judged by the following criteria:

Taste- kid friendly and flavorful
Appearance- presentation on the plate
Creativity- ingenuity of the ingredients used, how dish is prepared, how it is presented
Best and Most Use of Local Ingredients- highlighting local and seasonal foods
School Food Service Appropriate- time/cost affordability, nutrition level

This year, teams will compete for two awards:

Best in Show: the recipe that incorporates great colors, textures, and taste for a true crowd pleaser
Lively Local Award: the recipe that best highlights Vermont foods