Seven teams of student chefs from across the country converged on the U.S. Department of Education (ED) headquarters recently to be judged on their efforts to create innovative and healthy menus for school lunches that would appeal to their fellow students.

The teams were national finalists in the Healthy Schools Campaign Cooking up Change competition. It recognizes and rewards students who develop tasty and nutritious meals that meet the same strict monetary and dietary standards that the U.S. Department of Agriculture (USDA) sets for real school lunches.

After preparing their menus in the ED cafeteria, the students were assessed by a panel of judges on the presentation, delivery, and taste of their meals. Those gathered for the final competition included food industry supporters, ED staff, parents, and students, who began boiling over with excitement as the time came to announce the winners:

. . . third place went to the team from Phoenix for “M&J Curry, Zesty Curried Corn and Potatoes, and Darn Good Bananas”;

. . . second place went to the team from Detroit for “Zesty Chicken Rice Bowl, Tomato Lime Cucumber Wheels, and Yogurt Splash”;

. . . and top honors went to . . .  the team from Orange County, California, whose members impressed the judges with “Chicken Kashmir, Pepino Curry, and Tropical Kheer.”

With tears of joy, the Orange County team came on stage in ED’s auditorium to collect their trophy and give short speeches, thanking their families, schools, and the head chef who taught them all they know about cooking. The remaining six teams were awarded medals. All seven teams had won local and regional cooking competitions to advance to the finals in Washington.