Hafford Central School teacher Tara Welsh and educational assistant Christine Gonda took the initiative to seek out information regarding a high school cooking competition sponsored by Ag in the Classroom (Sask.) Inc.
The first level of competition was the in-school cooking competition consisting of Grade 9/10 students held May 15 and 16. Shelley Gall was the guest judge and remaining judges consisted of Hafford Central School staff. There were five groups of students competing for the opportunity to advance to the provincial cooking competition May 26 at SIAST campus in Saskatoon. The "Cooking Up Saskatchewan" event was sponsored by the Chicken Farmers of Saskatchewan and encouraged the youth to choose their favourite way to showcase chicken in recipes.
The four students advancing were Brittany Attrux, Ashley Kowalchuk, Jenny Markewich and Rayleen Roth. Participants were permitted to select their own recipes, adhering to the competition guidelines. Chicken was to be used as an ingredient in all recipes. There were three categories: appetizer, salad or soup; entrée and side dish. The young ladies chose chicken bruschetta as an appetizer, made with homemade bread. The entrée was chicken with vegetable packages consisting of tender skinless boneless chicken breasts cooked to perfection and served with a selection of colourful julienned vegetables. The dilly pasta side dish was a complement to the chicken entrée as was the real brewed iced tea served with lemon, which one of the judges commented was a clever way to accent the beverage with the meal.
Participants were responsible for supplying all their pots, dishes, utensils, tablecloths and props. Teams were given a one hour and 45 minute time limit to prepare, cook, present and clean-up. Ag in the Classroom program provided monies for ingredients, $50 for the in-school competition and $100 for provincial competition.
There were a total of four judges who were provided copies of the team's recipes. Two individuals judged the kitchen process, marking the participants on teamwork, time management, equipment and tools and sanitation. The food critique judges included an instructor from SIAST's professional cooking program and an individual from the Chicken Farmers of Saskatchewan. The food was judged on appearance, temperature, taste, presentation, garnishes and recipe selection.
There was also an oral presentation where participants were asked a series of questions on nutritional value of chicken, safe food handling and storage of chicken.
The chicken bruschetta was chosen because of its low fat content while combining protein with vegetables. The entrée was balanced with a side of whole grain pasta.
There were 11 schools within Saskatchewan competing for the title with participants in either food studies 10 or commercial cooking classes. Hafford placed sixth with a score of 88 per cent.
"That was very impressive," commented teacher Tara Welsh, "considering this was the first time Hafford competed in the event. I am extremely proud of the students for their ability to work as a team and do the best they could do. The student body and staff were very supportive of the team. Even the Grade 7 home economics class made the girls matching hats and aprons."
Students were permitted to follow their recipes rather than memorize but they were not permitted to seek assistance or ask questions of their teacher supervisor during the competition process.
First place went to Churchill High School in La Ronge, second place went to Warman High School, third place to Martensville, fourth and fifth placements went to high schools in Saskatoon. Other participating high schools were from Prince Albert, Fort Qu'Appelle, Regina, Neilburg and Tisdale.
