Newswise — Winners of the 2013 C-CAP Meatless Monday Chili Recipe Contest were announced recently by Careers through Culinary Arts Program (C-CAP), the national leader providing scholarships, education, and career opportunities in the culinary arts to underserved youth and Meatless Monday, an initiative of the nonprofit The Monday Campaigns, which provides healthy and environmentally friendly information and recipes.
Thousands of C-CAP high school seniors became head chefs in their classrooms and were introduced to the Meatless Monday public health campaign encouraging everyone to start each week with a healthy meal. While working with their culinary arts teachers to concoct the original meatless chili entree, the teen chefs were encouraged to use the recipe contest to explore new fruits, vegetables, grains, and legumes.
“We’re thrilled to team up with C-CAP for our second annual recipe contest. Our goal is to motivate aspiring chefs to create tasty and healthy meatless meals. We can’t wait for America to taste the winning C-CAP students’ imaginative meatless renditions of the traditional chili,” says Sid Lerner, founder of the Meatless Monday movement.
Each C-CAP school was invited to submit only one student recipe and photo. Seven finalists were selected and presented to a distinguished panel of judges. Three scholarships will be awarded this spring at the C-CAP Cooking Competitions for Scholarships Awards in the hometown of the winning student chefs. The first prize winner will receive $5,000, the second prize winner will receive $3,000, and the third prize winner will receive $2,000. The first prize winner and her teacher will be awarded a Canyon Ranch all-inclusive stay where the student will be able to experience healthy-cooking practices first-hand from Corporate Chef Scott Uehlein. Additionally, she will have the opportunity to spend time with a nutritionist to gain further insights into healthy eating. For the teachers, they'll have time to pamper themselves and also spend time in the kitchen with Canyon Ranch’s culinary team.
“Through this contest, student chefs were guided by their teachers on recipe writing and development and were able to showcase their talent creating exciting meatless recipes,” says C-CAP president Susan Robbins. “We greatly appreciate The Monday Campaigns providing high school seniors with the opportunity for scholarships while promoting healthy eating in high schools and communities throughout the nation.” The recipe submissions were judged on originality, flavor, healthfulness, ease of preparation, and writing ability. The recipe contest winners are from Los Angeles, New York, and Hampton Road, VA.
The judges evaluating the submissions for the C-CAP Meatless Monday Chili Recipe Contest were:
Dawn Jackson Blatner, author of The Flexitarian Diet; Laurie David and Kristen Uhrenholdt, co-authors of The Family Dinner; Joey Lee, recipe editor of meatlessmonday.com; Hillary Mickell, founder of FOODILY, “the world’s largest recipe network”; Bonnie Taub-Dix, MA, RD, CDN, author of Read It Before You Eat It, a practical guide to how to shop for the healthiest foods in the supermarkets; and Scott Uehlein, corporate chef of Canyon Ranch.
The winners are:
First Place Winner, Los Angeles, CA: Lucila Flores
Lucila Flores created Kung Pao Chili. Lucila is a native Los Angeleno, the oldest of three children, and a senior at John Marshall High School. She has volunteered at a local elementary school and with Taking the Reins. Lucila has always enjoyed food and cooking, but she didn’t consider culinary as a career until this school year when she was able to take Ms. Phillips’ cooking class. She credits Ms. Phillips with inspiring her to consider cooking as a vocation and encouraging her to take part in the C-CAP LA trainings and recipe contests. In fact, her first C-CAP student training this year was her first time working in a professional kitchen.
One of Lucila’s favorite dishes is Kung Pao Chicken. She literally enjoyed it in the womb. When her mother was pregnant with her, she went to the same Chinese restaurant that her family still goes to today. She has fond memories of sneaking behind the counter as a small child and watching the food being prepared. Lucila intends to pursue a career in culinary arts and will take part in the C-CAP LA Cooking Competition for Scholarships. She would like to attend The New England Culinary Institute (NECI) for its great program and the independence it would offer her.
“When I began to work on the Meatless Monday project, I wanted to convert a traditional meat dish into a meatless dish. That way, everyone can enjoy the flavor. Cooking for other people is about sharing experiences and sharing memories. I am excited to continue to learn about new techniques and flavors. I will use what I learn to be creative in my work. Cooking fine foods for other people will be how I express myself and share myself with people.”—Lucila Flores
Second Place Winner, New York: Victoria Kitsos
Victoria Kitsos created Smoked Spicy Seitan Chili. Victoria is a senior at Long Island City High School in Queens, New York. She inherited her love for the culinary arts from hearing stories about her great-grandfather's restaurants, ice cream parlor, and hand-dipped chocolate factory. Victoria’s dream is to open a restaurant and continue her great-grandfather's legacy. Victoria began to realize her deep passion for preparing food at age 12, when she was given the opportunity to take classes at “A La Carte,” a cooking school for all ages. Through the summer job training program at C-CAP, Victoria gained experience interning at the NBC Universal/Compass Group Commissary. She worked at all food stations, including hot and cold deli, action station, prep line, and catering. She has also participated in other C-CAP activities, such as the Winter Chefs Program and is currently competing in C-CAP’s Cooking Competition for Scholarships.
Victoria gives many thanks to her high school culinary instructors, Aristotle Matsis and Laura Molite, for always encouraging her to reach new levels and inspiring her with their dedication. She hopes to attend New York City College of Technology for her Bachelor’s degree in Hospitality Management.
“I chose seitan because I wanted my classmates to try something new and healthy that they would not normally come across but still had a heartiness to it. Once they tasted it, they didn't believe it was meatless.” —Victoria Kitsos
Third Place Winner, Hampton Roads, VA: Briana Small
Briana Small created Roasted Sweet Potato Chili. Briana is a senior at Tallwood High School and Virginia Beach Technical & Career Education Center, where she spends half of her school day. As a junior, Briana immersed herself in C-CAP volunteer opportunities, which had her at the March of Dimes Signature Chefs Auction, the Chesapeake Bay Wine Classic Foundation (CBWCF) Grand Auction, and the Girl Scouts Samoa Soiree, to name just a few. At the 2012 Girl Scouts Samoa Soiree, Briana’s hard work paid off when she thoroughly impressed the owners of Twisted Sisters Cupcakes. They offered her a position with their booming business. A year later, Briana has proven herself worthy of being the sous chef of the Sugar Shack Café, an extension of the Twisted Sisters cupcake sales at their quaint shop and their “traveling truck” service.
Briana’s responsibilities are scratch preparations with a focus on utilizing wholesome fresh products in a unique and tasty way, with a variety of vegetarian offerings as well. Briana credits her experience with Twisted Sisters Cupcakes with regards to creating her award-winning Sweet Potato Quinoa Chili. Briana’s plans are to attend Johnson & Wales University, Charlotte, North Carolina campus, to study Baking & Pastry Arts and Food Service Management.
“C-CAP is a helping hand into my future, teaching me hard work and determination to achieve my dreams, and my job inspires me to expand my thought process on food by using new ingredients in various ways.”—Briana Small
To see the winning recipes, photos of the winners, and for more information about Meatless Monday, visit http://www.meatlessmonday.com/c-cap-chili-contest-press-resources or contact us:
Acknowledgment: Thank you to Bush’s Beans for their product contribution to the schools.
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