Countdown to the 2015 Cooking up Change National Finals

May 28, 2015

Nine teams of student chefs are headed to Washington, D.C., for the Cooking up Change National Finals on June 8. After winning local competitions in their hometowns, they’ll compete in a national cook-off to create the best school meal and speak up about the importance of healthy school food.

Here are the incredible teams and their award-winning dishes:

Chicago
Student chef from Chicago’s Marshall Metropolitan High School wowed the judges with their Haitian Spice Chicken, Slamming Collard Greens and Pineapple Surprise Parfait.

Detroit
The team from Breithaupt Career and Technical Center took first place in the Motor City with their Rio Chicken Wrap, Sunset in Hawaii and Tutti Fruity Parfait.

Houston
Student chefs from Westside High School took inspiration from their Texan surroundings for their Cowboy Cajun Chicken Lollipop, Twisted Texas Cabbage and Collard Greens, and Pineapple Tart

Jacksonville
A Greek-inspired menu of Chicken Gyro with Tzatziki Sauce, Greek Cucumber Salad and Citrus Parfait won first place for the team from Frank H. Peterson Academy.

Memphis
The team from Memphis Health Careers Academy surprised and delighted judges with a menu of Explosive Chimichanga Surprise, Sensational Salad Blast and Apple Cinnamon Delight.

Orange County
The team from Westminster High School found local inspiration for its winning menu of Mexican Chicken Street Tacos, Motherland Esquite and Peachin’ Empanada.

Orlando
Inspired by a popular local restaurant, the student chefs from Wekiva High School took first place with their healthy take on Chicken Fried Rice, Miyabi Japanese Onion Soup and Peanut Butter Banana.

Washington, D.C.
As part of an after-school program, student chefs from Eastern Senior High and School Without Walls developed their winning meal of Yummy Lo Mein with Colorful Salad and Sweet Peach Applesauce.

Wichita
One of the first winners to emerge from the local contests, the student chefs from Heights High School impressed judges with their menu of BBQ Chicken Pinwheels; Roasted, Spiced Potatoes and Green Beans; and Peach Crunch with Vanilla Drizzle.

This year, as Congress debates the reauthorization of the Healthy, Hunger-Free Kids Act — and the high nutrition standards it set forth — the message these student chefs bring to Washington, D.C., is more important than ever. After all, their recipes are real life examples of what sort of healthy, delicious food is possible within the current nutrition standards for school food.

Hungry for more Cooking up Change?
Read all the 2014-2015 team spotlights so far, and stay posted for more! Plus, learn more about the Cooking up Change National Finals in Washington, D.C., including our prestigious judges and generous sponsors.