Kentucky 4-H Culinary Challenge
The Kentucky 4-H Culinary Challenge puts everything teens have learned about food preparation and nutrition to the test.
To prepare, youth:
- Increase their knowledge of food and nutrition
- Master food preparation and kitchen safety skills
- Use creativity when preparing, combining and presenting food.
- Include fruits and vegetables and Kentucky products in meals
- Apply nutrition principles to real-life meal planning
- Learn from each other and experienced mentors
- Develop real-world leadership skills in working as a team
- Increase skill in public speaking
At the state contest, teams of three to five teens are challenged to create a dish using three secret ingredients, supplemented with items from the pantry. They rely on the skills learned rather than a recipe. Teams present their creation to the judges, explain their decisions, the preparation skills involved, talk about the nutritive value of the food on the plate, and determine the number of servings from the food groups included.
Kentucky 4-H believes that all youth should have opportunities for positive youth development in our four guiding concepts: mastery, belonging, independence, and generosity. The Kentucky 4-H Culinary Challenge fosters mastery of food preparation and food safety skills; belonging by working together to accomplish a goal; independence by developing the skills needed to eat healthy foods for a lifetime; and generosity by teaching these skills to others.
June 13, 2017: Competition
8:15am – 11:30am (Subject to change based on number of teams competing)
Room 202 Erikson Hall, University of Kentucky campus, Lexington
June 14, 2017: Educational Session (optional for those not at Teen Conference)
9:00am - 11:30am
Room 200 & 201 Erikson Hall, University of Kentucky campus, Lexington
Eligible participants: District Champion Team selected at the district qualifying event (Teams are made up of teens in grades 9-12 at the time of registration and all team members are from one county.)
- Contact your county extension office for information on food preparation projects in your county (link).
Eligible participants will be registered through their county Extension office.
- Personal Information & Enrollment Form (PIEF)
- UK Risk Waiver form - coming soon
- Agent Resource Guide (password protected - link)
- Team Manual 2017
- Team Worksheet 2017
- State Score Sheet 2017
- Pantry for 2017 (available by May 121)
- Clue for 2017 (available by May 12)
- Past Challenges
- 2016 Secret Ingredients: Apples, Kale, and Plain Greek Yogurt
- 2015 Secret Ingredients: Tomatoes, Summer Squash, and Asparagus
- 2014 Secret Ingredients: Bibb Lettuce, Strawberries, and Smoked Chicken
- National 4-H Food Challenge, Dallas, TX
- Texas 4-H videos: The Texas 4-H Food Challenge is more similar to the national contest than it is to the Kentucky 4-H Culinary Challenge so it may be beneficial for the team going to Dallas to watch these short videos.
- Volunteer position descriptions
- Tips for Planning a County or District Qualifying Event
- Sample Orientation Outline for Teams
- Sample Orientation Outline for Judges
State Contact: Martha Welch | email@example.com | 859-218-0990