Junior chefs chop to the top

By Jillian Marshall

March 24, 2014 Updated Mar 24, 2014 at 12:38 AM EDT

Delhi, NY (WBNG Binghamton) A quad-county competition had students slicing, dicing and chopping to improve health in their communities.

Middle and high school students cooked face to face at the Junior Iron Chef Competition in Delhi this weekend.

Groups of three to five students were from Delaware, Schoharie, Otsego and Montgomery counties.

Students used local ingredients and prepared meals that could realistically be prepared in a school cafeteria.

OESJ made raviolis served with a salad and garlic bread.

Delaware Academy created roasted vegetable macaroni and cheese.

Edmeston Central School made veggie pockets.

"We are making a five-a-day squash soup," said competitors from South Kortright.

The top prize went to middle school students from Cooperstown who made black bean mole enchiladas.

The competition was sponsored by the Bassett Research Institute's 5210 initiative, Rural Health Education Network and Healthy Schools NY.

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