High school cooking competitions can be hugely effective in generating excitement around school food, especially during Farm to School season, when students can work with locally grown ingredients. In rural Vernon County, Wisconsin, there are just six high schools, each with an enrollment of less than 400. But their small size doesn’t undermine the excitement as teams and their chef-mentors spend a month preparing to capture top honors in a delicious face-off. The challenge: create a winning, workable school lunch menu, completely in line USDA nutrition regulations and with no more to spend than most public schools have—about $1 per plate. This episode brought to you by NutriSlice.
Image: Chef Monique Hooker mentors the DeSoto High School Harvest Challenge Team
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