Syeda Fazeen Rizvi was nervous. When the judges announced that her team won the Real Food for Kids Culinary Challenge, it was a moment of pure joy. “The chef said our recipe blurred the lines between restaurant food and home food,” she recalled.
Syeda and her classmates—Winnie O’Hanlon, Clarissa Dantes, and Sidney Ide—crafted a delicious meal for the contest. They chose a lunch category, known as the toughest because it involves a panel of judges. Their dish, the “Creamy Dreamy” Gnocchi Stew, included sweet potato gnocchi, cannellini beans, and fresh spinach. They also served whole wheat garlic Soup Dippers and a Zesty Sunshine Salad with clementines and feta cheese.
The judges were particularly impressed by the garlic bread. “We tossed them in melted butter and garlic,” Sidney said, explaining that the fluffy twist-shaped bread had a cute presentation. Winnie added that the tempting aroma of their meal drew people in.
The team’s teachers, Lauren Spector and Heather Palm, guided the students through the competition’s demands. After five years of trying, it was the first time Herndon High School won. Palm described the moment of victory as “pure joy and pride.” They reassured the students that while the workload would be heavy, they were there for support.
The challenge was more than just cooking. The students had to create a meal that was nutritious, cost-effective (under $2.70 per serving), and, of course, tasty. “They learned how to price ingredients and communicate with vendors,” Spector explained. This hands-on experience gave them essential culinary and operational skills.
As part of their prize, the Fairfax County Public Schools (FCPS) Food and Nutrition Services will feature their winning recipe in lunchrooms across the area. The students felt empowered knowing they could bring something new to the school menu. “It’s exciting to offer variety,” said Clarissa. “I’ve been eating these lunches since elementary school.” Syeda humorously expressed her anxiety about how her peers will react. “They better like it!” she laughed.
Though graduating soon and heading down different career paths, the lessons learned in the kitchen will stick with them. They developed communication and collaboration skills—important parts of FCPS’s Portrait of a Graduate initiative. “Understanding nutrition matters,” Syeda noted.
“Cooking is fun, and you get to eat your creations!” added Sidney, highlighting the joy found in making food together. Indeed, this experience has not just been about competition; it has been a chance to bond, learn, and make a lasting impact.
For students interested in nutrition and cooking, participation in competitions like this can provide invaluable skills. In 2021, a survey by the Food and Agriculture Organization found that 30% of young people felt better equipped to prepare healthy meals after participating in cooking programs. Engaging in culinary challenges can inspire creativity while fostering an appreciation for healthy eating—not just for these students but for their entire school community.
To see more about the challenge and the winning recipes, you can watch their segment on Fox 5’s LION Lunch Hour here.
Check out this related article: USDA Cuts Funding for Local Food Purchasing Programs: What This Means for Communities
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