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Latin Fusion-Lone Star Chef Competition 2018
02/05/2018
 Darely Sandate, Naomi Carney and Mildreth Sandate, Culinary Arts students from Robert E. Lee High School, display their prizes for winning the local Latin Fusion-Lone Star Chef Competition with their Latin-inspired pizza slices with Latin salad and fresh guacamole. The team will advance to the Lone Star Chef State Competition.

Photo by Susan Passmore

 

Darely Sandate, Naomi Carney and Mildreth Sandate, Culinary Arts students from Robert E. Lee High School, display their prizes for winning the local Latin Fusion-Lone Star Chef Competition with their Latin-inspired pizza slices with Latin salad and fresh guacamole. The team will advance to the Lone Star Chef State Competition.

 

 


 

 

 Judges (from left) Chef Cheyenne Peer from the Cooking Connection at H-E-B; Dr. Anthony Price, assistant superintendent for administrative services and Chef Tina Andrade from Stuart Career Tech High School
question Brayan Franco and Haylon Haynes  while tasting the baked chicken nachos they prepared during the local Latin Fusion – Lone Star Chef Competition as Aramark employees wait to hear the final results.

Photo by Susan Passmore

 

Judges (from left) Chef Cheyenne Peer from the Cooking Connection at H-E-B; Dr. Anthony Price, assistant superintendent for administrative services and Chef Tina Andrade from Stuart Career Tech High School question Brayan Franco and Haylon Haynes while tasting the baked chicken nachos they prepared during the local Latin Fusion – Lone Star Chef Competition as Aramark employees wait to hear the final results.

 

 


 

 

 From left, Mildreth Sandate and Naomi Carney from Robert E. Lee High School put the finishing touches on their Latin-inspired pizza and Latin salad with fresh guacamole during the recent Latin Fusion – Lone Star Chef Competition, while Brayan Franco (back) from Ross S. Sterling High School helps complete his team’s entry.

Photo by Susan Passmore

 

From left, Mildreth Sandate and Naomi Carney from Robert E. Lee High School put the finishing touches on their Latin-inspired pizza and Latin salad with fresh guacamole during the recent Latin Fusion – Lone Star Chef Competition, while Brayan Franco (back) from Ross S. Sterling High School helps complete his team’s entry.

 

 


 

 

 Ross S. Sterling High School’s chef team of (from left) Brayan Franco and Haylon Haynes, coached by Alesha Tate, wait for the results of their cook-off with Robert E. Lee High School’s chef team of Naomi Carney, Mildreth Sandate and Darely Sandate, coached by Ginger Zoidis during the recent Latin Fusion – Lone Star Chef Competition at Stuart Career Tech High School.

Photo by Susan Passmore

Ross S. Sterling High School’s chef team of (from left) Brayan Franco and Haylon Haynes, coached by Alesha Tate, wait for the results of their cook-off with Robert E. Lee High School’s chef team of Naomi Carney, Mildreth Sandate and Darely Sandate, coached by Ginger Zoidis during the recent Latin Fusion – Lone Star Chef Competition at Stuart Career Tech High School.

 

Latin Fusion-Lone Star Chef Competition 2018

 

By Susan Passmore 

It was Sterling vs. Lee, boys vs. girls and nachos vs. pizza at the recent Latin Fusion-Lone Star Chef Competition in the Culinary Arts Lab at Stuart Career Tech High School. The competition was tough, since both teams were given only 30 minutes to create a dish that met USDA school lunch standards and was pleasing to the palate.

 

After time was called and both teams presented their creations while answering questions, judges Chef Cheyenne Peer from Cooking Connection at H-E-B; Dr. Anthony Price, assistant superintendent for administrative services and Chef Tina Andrade from SCTHS selected the team of Darely Sandate, 10th; Naomi Carney, 12th and Mildreth Sandate, 12th, from Robert E. Lee High School, coached by Ginger Zoidis, culinary arts instructor, to advance to the Lone Star Chef 2018 State Competition. The team created Latin-inspired pizza slices with Latin salad and fresh guacamole.

 

The Ross S. Sterling High School team of Brayan Franco and Haylon Haynes, both seniors, coached by Alesha Tate, culinary arts instructor, prepared baked chicken nachos. The challenge for the teams included creating a recipe from a choice of ingredients and preparing it, using two of the three secret ingredients - smoked paprika, black beans and queso fresco - to help Aramark spice up the school lunch menu.

 

"Although both were delicious, the Latin-inspired pizza had a livelier, more robust flavor," Dr. Price said. "We are proud of all our chefs and their coaches."

All participants received certificates, and Chef Peer presented them with gift cards to H-E-B. The winning team received gift baskets, containing a mixing bowl and cooking utensils.

 

The local competition was sponsored by Aramark and organized by Amy George, community outreach/marketing; Chef Francheska Bland, chef manager and Natalie Edwards, director of Nutrition Services. Chef Tina Andrade and Chef Kylie Sobczak hosted the competition, providing the cookware, utensils and appliances in the Culinary Arts Lab. The Lone Star Chef 2018 State Competition will be held later this spring.

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