Hats off to future chefs
BRAWLEY — Challenged to maximize their culinary creativity, 10 students rose to the occasion at J.W. Oakley Elementary School on Friday.
Organizing the sixth National Future Chefs Challenge, Sodexo Nutrition Services, food contractor for Brawley Elementary School District attempted the incite the senses of students, their families and the chef judges with delicious dishes students conjured from original or family recipes.
Citing the event as a tremendous educational opportunity to foster critical thinking under a deadline, Elda Najera, Sodexo area general manager, reminded audience attendees this year’s theme was healthy comfort food. Students were judged on originality, healthy attributes, ease of preparation, kid appeal, plate presentation and use of featured ingredients.
“It really teaches our kids to think for themselves,” said Najera. “It encourages healthier choices and shows them there’s a lot of simple recipes they can make quickly at home.”
Rising like the cream to the top was winning chef Joel Lopez Jr., who prepared albondigas, or Mexican meatball soup. Finishing second was Jaelyn Salceda, with a pastalicious plate and third was Maya Allen.
Joel felt confident he did a good job. “I think all the others did a good job too,” he said. “At home I like to make bacon, lettuce and tomato sandwiches. And I make them for my older sister too.”
His father, Joel Lopez Sr., showered his son with praise, telling him he did an awesome job. “I started cooking at his age,” he recalled. “I learned from grandma and he got his recipe from his mother.”
Becky Cocova, Barbara Worth School secretary was a chef judge and was impressed to see them using fresh herbs and spices and slicing their own vegetables. “I think students know at an early age they have potential to succeed at a profession. I’m glad BESD works together to put this project together.”
Helping to organize the event was Loanna Estrada, Sodexo administrative assistant. She said the competition raised awareness about nutrition and encouraged healthier lifestyles. “It made students know that healthy can be delicious,” stressed Estrada. “By preparing home-cooked meals they get into a healthier habit. And students find it does not have to be all low-fat.”
The challenge also gave students a sense of pride to show off their dishes, noted Gloria Santillan, another chef judge. “It encouraged them to assume independence,” she said. “One of the hardest things for a kid to learn is how to boil a three-minute egg. But this urges them to make good choices and a prepared meal is better than snacking.”
Chef Addisson Castro’s “tuna cucumber-which” did not finish in the top tier yet she put a lot of effort and preparation into her dish, remarked her parents, Angel and Nancy Castro. “We we’re really proud of her because attempting this is a bit of a test,” he said. “Yet whenever either my wife or I are in the kitchen Addison likes to help.
Another benefit Nancy noticed was, Addison has begun eating more vegetables. “Previously she didn’t like mushrooms, but when we suggested she mix it in her spaghetti she liked them.”