Indian Prairie Fourth-Grader Wins "Future Chefs" Contest

Out of approximately 200 healthy breakfast recipes submitted by District 47 fourth and fifth graders, 18 (two per elementary school) were chosen to be entered in the Future Chefs contest, hosted by the district's new food service provider Sodexo on Saturday, March 19.

As the event kicked off, each lucky student whose recipe was among those selected was provided a chef's hat and coat as well as a fully stocked work station and presentation table, which they each creatively decorated. Sodexo cafeteria workers were on hand to help students prep their stations and whip up their creations. Following that, there was a taste-testing and critique by a panel of judges, who included District 47 Superintendent Dr. Kathy Hinz, Assistant Superintendent of Business Cathy Nelson, North Elementary Principal Steve Scarfe, Coventry Elementary Principal Matt Grubbs and Indian Prairie Principal Jim Kelley. Recipes were evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness.

West fourth grader Joey Macro's concoction, "Not Yo Face," was a bagel thin with a yogurt and peanut butter spread topped with a face made with bananas, strawberries and blueberries. According to Macro, the best part of the day was preparing his recipe. He attributes his culinary interest to his grandmother, although he says his whole family cooks. "It was a very fun day and wasn't as tense as I thought it might be," he said.

Kenadie Love, Indian Prairie fifth grader, made a "berry, berry good smoothie," which consisted of strawberries, blueberries, pineapples, peaches and yogurt, splashed with water and a bit of winter blend juice. Love said she thought the day was great but admitted she was a bit nervous. "I thought I might mess up and that my smoothie might turn out watery," she said. When asked if the day went as expected, she said, "I surprised myself that I knew how to work a blender!"

Indian Prairie fourth grader Brynn LeFevre took first place with her tasty egg and cheese mini quiches. Other entries submitted included Green Eggs and Ham, a gluten-free breakfast sushi and a Cubs Pride Parfait, to name a few. As the lucky winner, LeFevre received a large basket of goodies - cooking supplies, a recipe book, and even a FitBit! - and will move on to the regional Sodexo competition. All participants were awarded a framed plaque and medal, and got to keep their chef coat and hat.

In its sixth year, the national Future Chefs program exemplifies Sodexo's commitment to health, well-being and support for the school districts and communities it serves.