Every year in late September, five students that are a part of the Culinary Arts class compete for a chance to be part of the Iron Chef competition. The competition is between the Howell schools and each school has to prepare a five course meal and present it to a board for judging. This years selected five are Marissa Finkbeiner, Jared Agre, Sam McKee, Jordan Powell, and Sherese Melvin.
“We had a cook off in class and we had to make a poached egg and make biscuits from scratch. Students graded us and whoever had the highest score was chosen for the team,” Finkbeiner said.
Every year there is a different theme to the competition and this year’s theme is Farm to School. Farm to School is a movement which suggests to buy and use locally grown foods to improve nutrition in schools. All teams will be required to use locally grown foods and the task is to use them wisely. With the pressure to do well, members are preparing every week and some members are even practicing at home.
“I’m preparing by cooking more,” Melvin said, “I’ve started cooking for my family and making dinner so I can get more practice with everything I’m doing.”
Each member of the team has a different strength when it comes to cooking. Members have said that they believe they have a good team team and will work well together.
“I think we will come together because we have good talkers and with all the practices, I feel pretty confident,” McKee said, “everyone is excited.”
Even though the competition isn’t until November the nerves are already hitting some of the participants.
“I’m nervous about cooking and actually when it comes down to doing it and executing it on the day,” Melvin said, “I’m nervous that everything that needs to go right will go wrong, I really don’t want to mess up in the kitchen I’m going to practice and practice and practice until I get beyond perfect.