Congrats to Barry Goldwater High School junior Michael Griffin and sophomore Jason Forrari for being selected as the winners of this year’s Cooking up Change competition. They won with their MJ’s Curry with Zesty Curried Corn and Potatoes and Darn Good Bananas menu.
Cooking up Change® is a national healthy cooking competition launched by Healthy Schools Campaign. It challenges teams of high school culinary students to create menu items that are not only healthy, but also meet nutrition guidelines and the budgetary constraints (about $1 per meal) that School Food Services programs across the country face today. It’s a program that allows students to be involved in the conversation as campuses across the country strive to serve healthful, great-tasting school food that their classmates would enjoy eating at school.
The winning Deer Valley Unified student meal will be served at district schools and the winning students win an all-expense paid trip to Washington, D.C. in June to compete at the national competition at the U.S. Department of Education. There’s also a chance the student meal will be served to U.S. Representatives in D.C.
The following teams of students proudly represent Barry Goldwater High School at the Deer Valley Unified School District competition, serving the following meals:
Team 1: Haley Flanders and Skylar Pierce
Kickin’ Chicken Potato Tacos with Spicy Slaw and Cinnamon Applesauce
Team 2: Anastasia Carlton and Deshawn Knight
Will’s AZ Chili with Roasted Broccoli and Cinnamon Oats n’Nanners
Team 3: Michael Griffin and Jason Forrari
MJ’s Curry with Zesty Curried Corn and Potatoes and Darn Good Bananas
Team 4: Amy Bueno and Jafet Ramirez
Summer Chicken Salad with Roasted Zucchini and Just Craisins
Team 5: Zane Gaffney and Christian Singer
Wrap It Up Chicken Wrap with Broccoli with a Bark and Bananas for Bananas
Team 6: Amanda McCreight and Serina Thurman
Mom’s Homemade Spaghetti with Italian Dressing Salad and Banana Parfait
Teams of two or three culinary students from the District’s Culinary Arts programs followed a rigorous recipe development process with a limited list of ingredients to create dishes that are low in calories, fat, sugar and sodium. The District’s Food Services dietitians carefully checked each recipe to meet nutritional requirements.