A 2014 Jr Iron Chef VT Winner Reflects on the Program

Since 2008, the Jr Iron Chef VT culinary competition has been challenging teams of middle and high school students to engage in improving their own health and the health of their community by creating nutritious, local dishes to inspire school meal programs. 

The teams are coached by local educators, chefs, school nutrition staff, and parents. Every March, the teams gather in the spirit of friendly competition, and each cook up an original recipe in under 90 minutes. Every dish is judged by a panel of food system professionals and advocates, and awards are given out in three categories: taste, teamwork, and use of local ingredients.

Seventeen years and thousands of students later, how has this program impacted the lives of some of the first participants? Network Coordinator Dana Hudson spoke with Liza Pill to find out. Liza was part of the  2014 Lake Champlain Waldorf School team. Now, Liza lives in Burlington, and has explored a culinary career, including time at Red Hen Bakery in Middlesex. Here’s her story:

Do you remember what you cooked for the competition?

We made an Indian curry with naan.

How did Jr Iron Chef VT influence your attitudes towards cooking?

At that age, it sparked an interest in the impact of food and how easy it can be to make fun, healthy meals. It also showed me the importance of feeding myself a wholesome and well-balanced diet, which is big for a teenager, and is still something I think about today when preparing food for myself or friends. 

Cooking is now something that I value greatly. Jr Iron Chef VT showed me that it is not just a way to feed myself but a joyful, creative outlet, and a thoughtful way to be present with my community. 

Besides cooking skills, what did Jr Iron Chef VT offer you?

I absolutely loved the experience. It offered me an opportunity to work with friends as well as peers I didn’t know as well. It was special to join in creativity alongside others who were passionate about the same thing and as we worked towards a shared goal. 

As a teenager I had low self-esteem. Jr Iron Chef VT helped me cultivate greater confidence in myself and my ability to succeed at meeting goals that went beyond just my time in the kitchen. It had such a positive impact on my freshman year, and gave me something to look forward to each week. I transferred schools after that year. My experience participating in the program inspired me to start a cooking club at my next high school, which was so much fun! 

The experience also helped me to understand my strengths and weaknesses when working in a group which has been helpful in all aspects of my life moving forward.

Any last reflections?

These experiences are so important and positive for youth because they offer an opportunity to learn about eating healthy, using local ingredients and resources, working as a community, and having fun in the kitchen. Food systems are a crucial part of life, and learning about them at a young age is so important for youth as they move out into the world.