GETTING STARTED
Schools form teams and embark on a journey of culinary discovery. They learn from each other and their coaches, experiment with new flavors, and foster a spirit of collaboration. It’s a journey that inspires and showcases the students’ growth.
HONING IN
Teams Develop Their Recipes with local ingredients in mind. By February, all teams have submitted the recipe they have committed to cooking at the March competition.
COMPETITION DAY!
Biggest Youth Culinary Competition in Vermont! In one day, 70 teams will put their culinary skills to the test. Throughout Jr Iron Chef VT’s 18 years, nearly 6,000 students have created original recipes highlighting local and seasonal ingredients, inspired by Vermont’s farm-to-school efforts.
JUDGES WEIGH IN
Our judging panel is made up of local food system professionals who volunteer their time and expertise. They come from diverse backgrounds, including chefs, legislators, food writers, farmers, and educators, as well as Jr Iron Chef VT alumni. These experienced individuals choose winners based on three categories, ensuring a fair and comprehensive evaluation of each team’s dish.
CROWD-PLEASER — This award goes to the team that best incorporates color, texture, and taste for a true crowd-pleaser.
MISE EN PLACE — “Everything in its place,” this award goes to the team that demonstrates exemplary teamwork, order, and professionalism. These qualities are not just appreciated, but they are crucial for a successful competition.
LIVELY LOCAL — This award goes to the team that best highlights Vermont foods.
STUDENT-DRIVEN CHANGE
Student Voice Matters. As VT Jr Iron Chefs, students realize the power of their work in influencing their school, the community, and their family. This realization empowers them to continue building their knowledge of food and agriculture and to become leaders in the farm-to-school movement.