Early Bird Registration for the 18th Annual Jr Iron Chef VT is open.

2026 Event Info

To ensure that Jr Iron Chef VT remains accessible to all Vermont students through team scholarships and registration fees lowered to one-third the true cost of the event, Vermont Afterschool relies on the generous support of our sponsors as well as a suggested admissions fee of $3 per person and $5 per family (paid at the door).

If you have any questions about the event, please contact Jr Iron Chef VT Coordinator Kerrie Mathes.

Thanks to a generous donation from Homeport and its vendors, any organizations/programs that register a Jr Iron Chef VT team for the first time ever (or since 2020) are eligible to receive a Homeport Cooking Kit ($300 value) to help them get their cooking club up and running.

The Cooking Kit contains a Cuisinart Chef’s Classic Stainless 2 Qt. Saucepan with Cover; a Tovolo 3.5 QT Stainless steel mixing bowl; a Lipper international Bamboo Cutting Board with Silicone Corners; a Chef’s Classic Stainless 12” Skillet with Helper Handle; measuring cups; a Cuisinart Nitro 3.5″ Paring Knife; Two Lumps of Sugar chef’s apron; a CDN Candy and Deep Fry Thermometer; a CDN Cooking Thermometer; a Tovolo Silicone Ladle with Stainless Steel Handle; Tovolo Tongs; a Tovolo Slotted Deep Spoon; a Tovolo Precision Peeler; and a set of 4 Cuisinart Stainless Steel Measuring Spoons.

We will be giving out the 10 Homeport Cooking Kits to registrants on a first-come, first-served basis.

“Because of Jr Iron Chef, I know how to be a good leader.”

Jr Iron Chef VT is a career exploration program and competition that empowers Vermont youth to create locally sourced meals that promote Vermont’s Farm to School efforts.Since 2008, more than 6,000 Vermont middle and high school students on 1,000+ teams have participated in this groundbreaking program. Along the way, they’ve learned how to create and prepare recipes from scratch, built self-confidence, developed teamwork, leadership, and communication skills, learned about local agriculture and nutrition, and established relationships with peers, chefs, mentors, and local farmers. The program culminates one day every March when youth from across the state are brought together to stand side-by-side in an orchestrated frenzy—dicing, grating, and sautéing their way to culinary fame!

Want to know how to start a Jr Iron Chef VT program at your school, but you don’t know where to begin? WE CAN HELP! Please contact Jr Iron Chef VT Coordinator Kerrie Mathes.

Timeline

Plan Your Trip

Location
The Champlain Valley Exposition
105 Pearl Street
Essex Junction, Vermont 05452
Directions

Event Schedule
8:45 AM: Morning heat coach check-in | Morning heat teams bring supplies into pavilion
9:00 AM: Doors open to public | Teams can enter corral to set up
9:30–11:00 AM: Morning heat competition
11:45–12:15PM: Morning heat awards
12:15 PM: Afternoon heat coach check-in | Afternoon heat teams bring supplies into building
12:30 PM: Teams can enter corral to set up
1:00–2:30 PM: Afternoon heat competition
3:15–3:45 PM: Afternoon heat awards

Concession Stand
Watching a cooking competition is bound to make you hungry! Visit the concession stand to purchase breakfast, lunch, and snack items from our friends at the Mill Market & Deli.

Activity Room

Family-friendly activities for spectators include crepe spinning by Skinny Pancake; a photo booth by 802 Event Group; a mobile dairy experience by New England Dairy; a lemonade STEM activity by Vermont Afterschool; a composting activity by CSWD; and taste tests by Shelburne Farms.

Rules and Guidelines

How to Start a Team

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.

Judging

Awards

The following honors will be given in the Morning and Afternoon Award Ceremonies for each age category:

CROWD-PLEASER — This award goes to the team that best incorporates color, texture, and taste for a true crowd-pleaser.
LIVELY LOCAL — This award goes to the team that best highlights Vermont foods.
MISE EN PLACE — (“Everything in its place”) This award goes to the team that shows exemplary teamwork, order, and professionalism.

Judging Criteria

EXECUTION — Clean and presentable uniforms including hard-soled shoes, hats, aprons, and safe food handling practices.
TEAMWORK — Evenly distributed workload, team cohesiveness & communication.
TASTE — Subjective category based on judge’s expertise.
CREATIVITY — Ingenuity of the ingredients used, creative use of ingredients.
LOCAL — Recipe highlights local, seasonal products (only for the Lively Local Award).
COMPLIANCE — Meets all Jr. Iron Chef VT Guidelines and Rules.

Each year, we are fortunate to have volunteer judges from around Vermont that have a wide range of culinary and food expertise.

2026 Judges

Volunteers

FAQs

Who can participate?

How are the dishes judged?

What are the registration fees used for?

What if there are too many applications?

How do I find a chef to work with?

Can our adult/chaperone help us cook?

How are the recipes reviewed?

Is there a Cancellation Policy?

Who can participate?

How are the dishes judged?

What are the registration fees used for?

What if there are too many applications?

How do I find a chef to work with?

Can our adult/chaperone help us cook?

How are the recipes reviewed?

Is there a Cancellation Policy?

Past Winners and Photos

Preparations are well underway for the next Jr Iron Chef VT competition. In some districts, Jr Iron Chef VT has become so popular that qualifying competitions are held in the fall to determine who will be among the almost 300 students on the 70 teams participating in our statewide event. Our organizing committee is busy reaching out to new schools, selecting judges, and brainstorming the next great event. We are soliciting financial support to help us usher Jr Iron Chef VT into its second decade.

If you have any questions about the event, please contact Jr Iron Chef VT Coordinator Kerrie Mathes.

Your Support Makes Jr Iron Chef VT Possible.

Yes, I want to support Jr Iron Chef VT today!

Vermont Afterschool, Inc. is a 501(c)(3) charitable organization, and contributions are tax deductible. Your gift supports our efforts to increase the quality of and access to afterschool and summer programs in Vermont, as well as to empower youth.