CANCELLED Cooking up Change

March 28, 2020

Washburne Culinary & Hospitality Institute, 740 W 63rd St, Chicago, IL 60621

We began making preparations to cancel Cooking up Change last week and reaching out to schools, judges and others involved in the contest. Over the weekend, the situation in Chicago and nationwide changed.

We will not be holding Cooking up Change on March 28.

The safety of the students, our guests and staff is of utmost importance to us. We will not be rescheduling a contest this school year, but we are planning to host Cooking up Change 2020 in the fall.

The high school culinary students competing in Cooking up Change have worked tirelessly to develop their amazing menus. Despite not having a physical contest this year, you’ll still get to hear from the students, have the opportunity to congratulate them and even try their food if you like! With CPS, we are planning a Cooking up Change week in June where all of the meals will be served throughout the district and you can join in on the celebration on social media. We’ll also be sharing the recipes, so you can make the food at home.

Until then, you still have an opportunity to show your support for school food. At the end of January, the Trump Administration released a proposed rule that aims to weaken school food standards and open the floodgates for less healthful options to be served across school cafeterias. In 2018, the administration rolled back standards on whole grains, sodium and milk. This time, the administration is targeting vegetables, fruits and serving certain entrees—like pizza—outside of a meal.

The rule is not yet final, and we have the opportunity to shape what’s included in the final rule. We’ve outlined a few ways you can do that.

Official Travel Partner

Host + Culinary Scholarship Sponsor

Washburne Culinary Institute

Official Education Partner

Chicago Public Schools CTE Culinary Arts Program


School Health Corporation


Clune Construction Company


Cristina Foods, Inc.
Kellogg’s Specialty Channels
Perkins + Will


Research Chefs Association