Main Dish: News Of The Day

Carrots Make the Meal for Florida Iron Chef Teens

Friday, May 11th, 2012

The secret ingredient was carrots when teams of teenagers from Riverview and Durant high schools manned their kitchen stations recently for an Iron Chef-style competition at The Rolling Pin Kitchen Emporium in Brandon, Fla. Carrot pesto, carrot risotto, carrot bread pudding – one by one the dishes made their way to judges, along with favorites such as tuna tartare, kimchi, steak, asparagus and more. On the line was Tampa-area bragging rights, as well as $1200 worth of cookware for the winning school’s kitchen.

Riverview High teens captured first place and some kitchenware the school’s kitchen. Both schools netted a percentage of the day’s sales at the kitchen emporium.

Tampa-area teams from Riverview and Durant high schools recently battled it out in an iron chef-style contest in Fla. (Photo by ANDY JONES, The Tampa Tribune)

Tampa-area teams from Riverview and Durant high schools recently battled it out in an Iron Chef-style contest in Florida. (Photo by ANDY JONES, The Tampa Tribune)

Read the Whole Story Here in The Tampa Tribune

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Culinary Institute Chefs Teach Maryland Teens

Thursday, May 10th, 2012

Some special guests stopped by the tables in culinary classes at a high school in Maryland recently. Turns out the guests were there to cook, not to eat. At the Center of Applied Technology North, in Severn, Md., master chefs from the Culinary Institute of America visited to share techniques and tips they’ve learned over the course of their careers. As a bonus, teens got to eat the curriculum.

“I love food in general. I do have a passion for it, and I love putting a smile on people’s faces when they see what I can do with food,” Jemischa Albo, a senior at the trade school, told WBAL TV in between bites.

Chef Arnym Solomon of the Culinary Institute of America teaches high school students during a recent visit to the Center of Applied Technology North in Severn, Md. (Photo by WBAL-TV)

Master Chef Arnym Solomon of the Culinary Institute of America teaches high school students during a recent visit to the Center of Applied Technology North in Severn, Md. (Photo by WBAL-TV)

Read the Whole Story Here at WBAL-TV

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Food Shuttle Trains N.C. Teens to Tend Farm

Wednesday, May 9th, 2012

Every Tuesday and Saturday, 16 students from Raleigh, N.C., area high schools spend a few hours learning to plant, grow and cook sustainable foods. Their classroom is the Inter-Faith Food Shuttle farm, which helps urban kids nurture the land as well as their neighbors in need. The Young Farmer Training Program provides its teenaged apprentices with a weekly paycheck, fresh produce, farming know-how for a lifetime and the chance to cook for the hungry. Besides working their own farm, the teens visit other local farms to see how they work and, sometimes, to pick surplus crops to cook for the Food Shuttle’s other programs.

Young Farmer Training Program apprentices harvesting spring lettuce at the Inter-Faith Food Shuttle's farm in Raleigh, N.C. (Photo by TRAVIS LONG, News & Observer)

Young Farmer Training Program apprentices harvest spring lettuce recently at the Inter-Faith Food Shuttle's farm in Raleigh, N.C. (Photo by TRAVIS LONG, News & Observer)

Read the Whole Story Here in The News & Observer

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Beaumont High Senior Wins Best Teen Chef

Tuesday, May 8th, 2012

A one-day cooking lesson with a private chef half a lifetime ago ignited a passion in Ryan Mackey, of Beaumont, Calif. The high school senior kept at cooking and recently captured the title of Best Teen Chef at the Art Institute in San Bernardino’s annual competition. With the title comes a $4,000 scholarship to the school, which Ryan plans to attend this fall.

Ryan cooks in classes at Beaumont High School, where he recently won the Culinary Arts Award from the Riverside County district, and he works in the kitchen at Lil Russo’s restaurant in Beaumont.

Ryan Mackey and other culinary students at Beaumont High in Calif., recently got a visit from Chef Holli Ugalde from TV's "Hell's Kitchen." (Photo via BEAUMONT CITY WEB SITE)

Culinary students at Beaumont High in California recently got a visit from Chef Holli Ugalde of the television program "Hell's Kitchen." (Photo via BEAUMONT CITY)

Read the Whole Story Here in the Record Gazette

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Genes May Determine Vegetarian Diet

Monday, May 7th, 2012

More and more teens, it seems, are becoming vegetarian. If you are among them, it could be that you were born with an aversion to meat. That’s what researchers at Duke University found in a recent study, anyway. Some people possess two copies of the human OR&D4 gene, which is an odor receptor. They have a hard time tolerating the smell of meat, even bacon!

If you can't stand the smell of meat, your genetic makeup could be the reason, according to researchers at Duke University. (Photo by CYCLONEBILL, Flickr, via One Green Planet)

Read the Whole Story Here at Delish.com

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