Check back to find out when next years competition is!
Image by Vicki Fleming, CCE Suffolk County
Image by Vicki Fleming, CCE Suffolk County
Aren't these trophies great!
Image by Vicki Fleming, CCE Suffolk County
Junior Iron Chef
March 7, 2020. 10am start.
at Whole Foods Market in Lake Grove
Information and Registration
Registration Due by February 7th
Recipes Due by February 21st
$100 registration fee per team to cover supplies, equipment and support
(Scholarships may be available please contact us for more information.)
all aspiring young chefs!2020 will be
the eighth 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 to
be the Junior Iron Chefs Champion team of Long Island and win amazing prizes.This educational event hopes to:
youth to learn new skills in cooking to lead a healthier lifestyle
the use of local food to support our local farmers and environment
new healthy vegetarian or vegan based recipes that use local ingredients and
can be easily implemented into school cafeteria menus.
an elementary student or two who are interested?Contact us!We have an opportunity for our younger chefs.
PLEASE READ ALL INFORMATION CAREFULLY, SOME INFORMATION/RULES HAVE
a part of an exciting event with other students throughout Long Island.
first-hand experience and knowledge in sustainable food systems and cooking.
a tour and cooking class from Whole Foods Market.
your school cafeteria to offer more local healthy food options
consist of 3-5 members
School teams are any combination of 6
School teams are any combination of 9
- 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.
are required to have an adult team supervisor.
- Teams will be required to attend an
orientation at Whole Foods Market (in person or via the phone).
- 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:
County Farm and Education Center
- Failure to turn in required paperwork in
a timely manner MAY result in your team being disqualified.
Adult Team Supervisor Information:
supervisor can be any parent, teacher, or other member of community.
supervisor must be present at competition, but will not be allowed in cooking
area during the competition.The team
should be well prepared and should not need their supervisor in the cooking
area.Supervisors must stand in the
spectator area and are
to shout directions to their teams.Failure to follow this rule may result in your team being disqualified.
will have to submit their recipes using the recipe submission forms on the
website and in the team info packet.
Recipes must be submitted electronically as
an MS Word document or PDF to Nicole Fiorentino (
by February 21
to submit your recipe MAY result in your disqualification. Google Docs should not
recipe will be limited to 5 main ingredients.These 5
DO NOT include spices,
oils, water, or vinegar and other basic ingredients.There is a separate list of ingredients
provided in the ‘pantry’ included with your team packet.
5 ingredients indicated 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.
are encouraged to include local ingredients in their recipes.There is a statement attached to your recipe
form.Recipes are be prepared year-round
so seasonal/local may not always be seasonal/local.Please have students fill out the statement
indicating when their ingredients might be seasonal and local.During the presentation of your dish to the
judges, one member of your team will be required to give a verbal presentation
about the dish, including what ingredients are/can be local and when they are
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.
can not be desserts or include meat, fish or nuts.
- Remember you are preparing one recipe
and will need to provide six tasting portions.The recipe is a
single dish, no main and side combinations (dips/dressings not
included in this rule). You will plate two plates for presentation.
- NO foods can be prepared before the
event.All veggies provided will be
prewashed, but nothing can be prepped (chopped, peeled, etc.) before your
- Cooking equipment will be supplied
by Long Island Junior Iron Chef; it will consist of a Cuisinart 5-in-1 Griddler,
a single gas burner, and serving dishes.
utensils and containers such as pots, spoons, measuring cups etc. are to be
brought by the team.
Recipes will be reviewed and
tasted by our qualified judges and winners will be chosen using the following
Taste - How yummy is it?
Presentation - Does it look appetizing?
Creativity - Is the recipe original?
Use of USDA Ingredients - Do USDA foods play a large role in dish?
Use of Local Ingredients - Do local foods star in this 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
Middle School Competition
- This year’s challenge is to create a breakfast dish.
High School Competition
- This year’s challenge will include a mystery ingredient to be revealed the day of the competition and will be a lunch dish.
- 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.
- Orientations with Whole Foods
Market must be done by February 28th.
If you are from out of town, please contact Gary Graybosch to setup a
- Orientation will take 1½ hours and scheduling
will be set up between teams and Whole Foods Market representative.To setup this orientation, please
contact Gary Graybosch at Gary.Graybosch@WholeFoods.com or (631) 588-1466.
- A risk waiver for Whole Foods
Market is attached, please sign and bring with you to your orientation.
- 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, this rule is strictly enforced
- You are NOT
allowed to use the microwave in the Whole Foods Market café area.
- Dry beans, rice, and pasta will be provided PRECOOKED.
- 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
- All items needed for plating will be provided.NO
outside plating items allowed. Please let us know if you require a bowl
- One judge will be on the floor
while you are cooking, they will be looking for proper cooking and
Public Presentation —This award goes to the team with the
best poster/informational display and judge presentation.
Mise en Place (everything in its place) --This award
goes to the team that shows exemplary teamwork, order and professionalism, both
during the competition and in the registration process.
1st, 2nd, and 3rd
place awards will be presented
Last updated January 10, 2020