Press release of December 14, 2011
Spartan "Iron Chefs" show off their skills
The Burnt Hills-Ballston Lake High School Family and Consumer
Sciences (FACS) department held their 1st Annual
Spartan Iron Chefs competition on December 1, 2011. Three teams
of students who had taken at
least one foods course participated.
The student chefs submitted their lab plan and
vegetarian recipes beforehand. They were required to
use fresh ingredients and at least one locally grown
At the competition the students had one hour in the
high school foods lab to prepare and plate their
entry on camera, while their efforts were broadcast into an
adjoining room where family, friends, teachers and
judges were watching.
The chefs then presented their dish to the panel of
judges, Superintendent Jim Schultz, and two
professional chefs: Nicky
Boehm - BH-BL Food Service Director, and Paul Persico - Head Chef at the Charlton Tavern. The
judges used a detailed rubric to evaluate each dish. The
dishes were evaluated on 10 aspects of taste,
presentation, and culinary technique.
The competition was funded with grants from the
BH-BL Education Foundation, Stewarts Holiday Match,
and Shoprite of Niskayuna.
The delicious winning
entry included a portobello mushroom stuffed
with a fresh tomato ragout, plus a vegetable
terrine and goat cheese croquettes.
"This was a super event to be part of," says Boehm.
"Everything was excellent -- all the planning and
the enthusiasm of students and staff. It was
fabulous to watch the students having enough
confidence to do all of this on camera, as a team,
in front of their friends, family and teachers."
For their masterpieces, the student chefs were
awarded the names of Spartan Iron Chefs, Spartan
Executive Chefs, and Spartan Sous Chefs. The winning
team was Alissa Avery, Katie Hoffman and Bill
The FACS department is already making plans to
repeat the event next year.
2011 Spartan Iron Chefs with
judges Jim Schultz, Nicky Boehm and Paul Persico
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