Registration ends February 14, 2014!!


 

Information and Registration

Calling all aspiring young chefs! 2014 will be the second annual Junior Iron Chef on Long Island. This event will be coordinated by Cornell Cooperative Extension of Suffolk County and Lake Grove Whole Foods Market and is inspired by the amazing Junior Iron Chef events taking place in Vermont and upstate NY. Middle and High school age student teams will create recipes and compete in a one-day cooking challenge be the top Junior Iron Chefs on Long Island and win amazing prizes. This educational event hopes to:

  • Encourage youth to learn new skills in cooking to lead a healthier lifestyle.
  • Promote the use of local food to support our local farmers and environment.
  • Create new healthy vegetarian or vegan based recipes that use local ingredients and can be easily implemented into school cafeteria menus.

 



 

Long Island Junior Iron Chef 2014 is on March 15th

at Whole Foods Market in Lake Grove

10am - 2pm

$50 registration fee per team to cover supplies, equipment and support

(Scholarships may be available please contact us for more information.)

 


 

Why Participate?

  • Be a part of an exciting event with other students throughout Long Island.
  • Gain first-hand experience and knowledge in sustainable food systems and cooking.
  • Receive a tour and cooking class from Whole Foods Market.
  • Receive a garden consultation for your school or club from Cornell Cooperative Extension Family Health and Wellness Program, Creating Healthy Places in Suffolk County.
  • Bring home amazing prizes.
  • Help your school cafeteria to offer more local healthy food options.

 

Team Information:

  • Teams consist of 3-5 members.
  • Middle School teams are any combination of 6th-8th graders.
  • High School teams are any combination of 9th-12th graders.
  • Team members can be in school groups or outside school groups as long as all members are in the same age group.
  • Teams are allowed one optional alternate. This alternate must be listed on registration form and must fill out the required paperwork even if they do not end up competing.
  • Teams are required to have an adult team supervisor.
  • Teams will be required to attend an orientation at Whole Foods Market.
  • Teams will be required to have a risk waiver form signed by a parent in order to compete.
  • Please send your Cornell risk waiver forms for all team members to:

         Kelly Franke-Scott
         350 Yaphank Ave
         Yaphank NY 11980

 

Adult Team Supervisor Information:

  • Adult supervisor must be at least 25 years old.
  • Adult supervisor can be any parent, teacher, or other member of community.
  • Adult supervisor must be present at competition.
  • Teams may add one additional adult coach on the registration form (i.e. if a Girl Scout troup has two leaders, one can be designated as the supervisor and one can be designated as the coach).

 

Recipe Info:

  • Teams will have to submit their recipes using the recipe submission forms on the website and in the team info packet. Recipes must be submitted to Kelly Franke-Scott by March 1st
  • The list of ingredients provided in your recipe will be purchased by Whole Foods Market and on the day of competition teams will be provided those ingredients in bags labeled with team name.
  • Teams are encouraged to include local ingredients in their recipes. During orientation Whole Foods will help teams chose what is appropriate.
  • Teams will have to include at least two USDA ingredients that are used in school cafeterias. The list of UDSA ingredients will be posted on the website and teams will be guided towards appropriate foods during their orientation.
  • Recipes can not be desserts or include meat, fish or nuts
  • Remember you are preparing one recipe and will need to provide ten tasting portions. The recipe can be main dish and side (i.e. soup/salad, sandwich/salad, etc.) if desired.
  • No foods can be prepared before the event
  • Cooking equipment will be supplied by Long Island Junior Iron Chef; it will consist of a Cuisinart 5-in-1 Griddler, single gas burner, one cutting board, and serving dishes.
  • Cooking utensils and containers such as pots, spoons, measuring cups etc. will be brought by the team.
  • Recipes will be reviewed and tasted by our qualified judges and winners will be chosen using the following criteria:
     
    • Taste - How yummy is it?
    • Presentation - Does it look appetizing?
    • Creativity - Is the recipe original?
    • Use of Local Ingredients - Do local foods star in this dish?
    • Use of USDA Ingredients - Do USDA foods play a large role in dish?
    • Healthy Choices - What is the calorie count of the recipe and are the ingredients healthy?
    • Cafeteria Ready - Is the recipe easily implemented into school cafeterias considering price of ingredients, difficulty of preparation and availability of ingredients

 

Orientation Information:

  • Have an idea for your recipe. It would be best to experiment before orientation to create your idea. We hope your team will be able to complete your recipe submission form with the guidance of Whole Foods by the end of orientation.
  • Orientation will take 1½ hours and scheduling will be set up between teams and Whole Foods Market representative. To setup this orientation, please contact Lori Schneider at Lori.Schneider@WholeFoods.com or (631) 588-1466.
  • Orientations with Whole Foods Market must be done by March 7th
  • A risk waiver for Whole foods Market is attached, please sign and bring with you to your orientation.


Competition Day:

  • There will be two rounds of cooking the first will begin promptly at 10am and finish at 11am. Teams in this heat may start setting up at 9:30. The second will begin at 12pm and finish 1pm. Teams in this heat may start setting up at 11:30. Please be prepared to have at least one team member remain at the event until completion at 2pm to receive awards.
  • As part of food safety long hair needs to be tied back, aprons must be worn and will be provided to the teams the day of the event, shoes must be closed toe, no rings or bracelets, no nail polish or false/acrylic nails. No gum chewing.
  • Show your team spirit and create a poster to label your team on the day of the event.
  • There is NO outside electrical equipment allowed. You are responsible for bringing all cooking tools, pan/pots, and utensils. If your recipe requires some type of electrical equipment (blender, food processor, etc.) consider the mechanical options (hand mashers, graders, mandolin slicer). Due to power limitations, no outside electrical equipment is allowed.
  • You have one hour to cook your dish. However, we understand that it may not take a full hour to cook. Therefore, teams may finish and hand in dishes for judging after 45 minutes of competition.

 

Want To Register a Team?

Download and fill out the registration form on the website. Mail or email contact below. Registration ends February 14th. Contact us with any questions. After registering, teams will be sent more detailed information packet with all necessary documents.

Contact Information:

  • 631-852-4605
  • kf252@cornell.edu
  • Suffolk County Farm and Education Center, 350 Yaphank Ave, Yaphank NY 11980