“Discover How Saucy Bosses Are Creating a Winning Legacy at the Arkansas 4-H Food Challenge | Eldorado News”

Union County is making waves in culinary arts through the Arkansas 4-H Food Challenge. This month, a team called the Saucy Bosses clinched third place in the competition at the Culinary Arts Institute at the University of Arkansas-Pulaski Technical College.

The team, which includes Makena Saffold, Sadie Saffold, and Harley Cardin, has a strong history. Last year, they won the Junior Division, showcasing their culinary skills. “In 4-H, kids aged 5 to 19 can join,” said Bethany Gammill, the Union County 4-H agent. “They’ve been active for some time, and the Food Challenge has been around for about four years.” After losing a teammate to age, they brought in Harley, eager to participate.

This competition is not just about cooking; it’s a test of knowledge and teamwork. Participants have only 40 minutes to create, clean, and present a dish. They must factor in calorie counts, costs, food safety, and nutritional guidelines, like MyPlate, which emphasizes a balanced diet.

The team practiced hard, using various mystery ingredients like sausage, tuna, and rice to prepare. In this round, they were assigned bread as their mystery ingredient. They decided to make a tuna sandwich paired with tartar sauce. “We watched from behind the window as they grabbed canned tuna, mayonnaise, and other ingredients,” Gammill shared. “They mixed everything, shaped patties, and toasted the bread.”

However, they missed adding an egg, which would have bound the patties better. Still, they managed to create a tasty dish. Despite their determination, the team felt a tinge of disappointment finishing third. Gammill reminded them, “Placing in the top three is a big achievement. Not many teams can say that.”

The focus on nutrition is a vital part of their experience. Gammill explained that 4-H allows kids to explore different project areas, and all three girls have chosen nutrition at some point. Learning about healthy food choices helps them in their personal lives and enhances their knowledge for the future. “It’s all about learning by doing,” Gammill said, “and it impacts their health positively.”

What’s next for these young chefs? Makena and Harley are starting high school this year, while Sadie is in sixth grade. They will soon transition to the senior team, joining their former teammate Sophie Wheeler. “They’ll be strong contenders next year,” Gammill predicts.

While the junior team will see some changes, there’s plenty of potential in new members. “These girls know how to cook, and their hard work shows,” Gammill emphasized.

Such events contribute to a growing interest in youth cooking competitions, as they not only foster teamwork but also encourage healthier eating habits among young people. As families engage with participants and social media buzzes with support, the culinary arts continue to inspire and create community connections.

For insight into national trends in youth cooking programs, the USDA emphasizes the importance of teaching kids about nutrition and cooking skills, vital for lifelong healthy eating habits. You can explore more about their initiatives [here](https://www.usda.gov).

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