MAKING A DIFFERENCE NEWSLETTER - Issue 2, Volume 17 (Apr 2017) Issue 2, Volume 17 (Apr 2017) - Page 5

Sheryl Nolen, County Extension Agent for 4-H Youth Development, assisted the Houston 4-H CEO Group to conduct a Multi-County “Chopped Junior Chef Challenge” at Concordia Lutheran High School. This event provided an opportunity for Food Challenge teams to prepare for Houston Livestock Show and county contests. Food Challenge is a test of food and nutrition knowledge, food preparation, and food safety skills. This challenge is judged on team work, time management, and presentation skills. The event was open to 4-H, Future Farmers of America (FFA), Family, Career, and Community Leaders of America (FCCLA) youth, and coaches. Ten teams competed including seven Junior / Intermediate teams and three Senior teams representing Brazos, Montgomery, Waller, and Harris counties.

Brandy Elrod, FFA/4-H Advisor at Concordia Lutheran High School provided facilities and lunch for the contestants. HEB “Helping Here” donated $200 to support the purchase of food items needed. The Houston 4-H CEO Group assisted with the event and secured donations from Sur La Table. The funds raised are donated to the Harris County Fair, Home Economics Reserve Grand Champion Award, and support other educational events hosted by the Houston 4-H CEO Group.

A post program survey completed by participants indicated a high level of satisfaction with the event, agenda, and venue. Participants are interested in participating again next year.

Chopped Junior Chef was attended by 56 youth, 28 adults, and 15 youth and adult volunteers.

4-h & Youth development

Food challenge is a test of food and nutrition knowledge, food preparation and food safety skills. This challenge is judged on team work, time management and presentation skills.

little chefs 4-h spin club

What is a Food Challenge? More than 120,000 youth participated in the 4-H Food & Nutrition Project, learning how to prepare nutritious and safe meals and snacks and adopt behaviors that can help reduce their risk for chronic disease.

This contest challenges teams of 4-H members to create a dish using only a predetermined set of ingredients. From these ingredients, team members must identify and prepare the dish, then make a presentation about it to the judges.

Chopped junior chef challenge