2022 Future Chefs Culinary Competition

CPSD Elementary Students Compete in Annual Future Chefs Culinary Competition
Posted on 11/18/2022
Clover Park School District (CPSD) elementary school students put on their chef hats and whipped up their favorite dishes to compete in the annual Future Chefs Culinary Competition.  


An overwhelming 59 applicants across all 11 CPSD elementary schools submitted their tastiest recipes to reimagine their favorite school lunch. Out of the applicants, 18 finalists were selected to compete in this year’s competition.  


The concept of the Future Chefs Culinary Competition is to educate elementary school students on the importance of creating and maintaining healthy eating habits. Students are encouraged to have an active role in managing their well-being by preparing simple, health-conscious meals. This event provides students with the opportunity to showcase their cooking skills, while learning more about kitchen safety, meal preparation and nutrition. 


"The Future Chefs Culinary Competition is a wonderful opportunity to see the Four Pillars of Student Success in action,” Superintendent Ron Banner said. "Finalists took the lead in preparing their individual recipes while mindfully collaborating with staff members in the kitchen. I’m confident that these students will continue to be lifelong learners in the kitchen and their future career paths." 


Students were provided with professional kitchen stations and supportive student nutrition staff members as resources. In true chef’s fashion, finalists used an assortment of utensils and appliances and withstood "the heat" of the kitchen to prepare a variety of sweet and savory creations. Within two hours, students eagerly presented their dishes to the judges panel, which consisted of Board Director Carol Jacobs, Student Nutrition Operations Manager Dreher Reed and the Executive Director for Capital Projects and Risk Management John Boatman.  


While judges awarded students the top prizes in five different categories, families and community members voted for the People’s Choice Award, for the student with the meal attendees favored the most.


Congratulations to the 2022 Future Chefs Culinary Competition winners: 


  • Judge’s Choice - Braylynn Fitzjurls (Cajun Penne Pasta) 
  • People’s Choice - Olivia McKinney (Curry Chicken) 
  • Fun Foods - O’Lyvia Luii (Pancake Brownies)  
  • Best Table Demonstration - Mykelle Spangrud (The Healthy Taco) 
  • Health-Conscious Foods - Lailah Rios (Gluten Free Chili Mac) 
  • Kid-Friendly Preparation - Allison Weaver (Baked Pineapple Cake)  


If you'd like to recreate some of these fabulous dishes at home, here are the students' recipes:


By: Saydee J.
Beachwood Elementary


¾ cup of flour                                              2 eggs

½ teaspoon salt                                             2/3 cup of milk

1 teaspoon baking powder                            1/3 cup water

2 tablespoons of powder sugar                      ½ teaspoon of vanilla                                  


In Medium bowl mix all dry ingredients. In Separate bowl mix all wet ingredients. Make a well in the dry ingredients and pour in wet content into the well. Mix the ingredients, ignore all lumps. Using a 5in pan heat over med/low. Grease the pan with a small amount of butter. Making sure to get all the sides with the butter. Pour ¼ cup batter into greased pan and swirl batter in a circular motion to make a thin circle. Once the edges start to pull away from pan flip the crêpe over. Serve or fill with desired filling (Cream cheese, jelly Nutella etc.)


Kaiya’s House Famous Chili
By: Kaiya E.

Beachwood Elementary


2 cans of beans                              A pinch of crushed red peppers

3 teaspoons of butter                      A pinch of dillweed

5 shakes of pepper                         A hand full of cheese

4 shakes of salt                                                                           


  • Add both cans of beans to pot
  • Add butter
  • Once butter is melted add dillweed and crushed red peppers and stir
  • Add cheese, pepper, and salt and stir
  • Stir well then enjoy

Cajun Penne Pasta
By: Braylynn F.
Beachwood Elementary


2 lbs. Smoked Sausage                      1 can Rotel                    

1 Onion                                               1 cup Heavy Cream

2 Cloves minced garlic                         1 lb. Penne Pasta

4 cups of Chicken broth                       3 cup Monterey Jack cheese

2 Tablespoons olive oil


  1. Heat oil over medium- high heat in large pot
  2. Add sliced sausage (cut in ½ in – 1in pieces) and onion, cook until lightly browned (about 5 min).
  3. Add garlic and cook until fragrant
  4. Add remaining ingredients, including uncooked pasta.
  5. Save ½ -1 cup of cheese for garnishing
  6. Stir mixture together, cover and cook for 20 min
  7. Serve into bowls and top with extra cheese

Healthy Pizza Dippers
By: Chase P.
Carter Lake Elementary


1 ½ cups self-rising flour                        1 cup light mozzarella cheese 

1 ½ cups of non-fat Greek yogurt           3 Tbsp non- fat parmesan cheese

¾ cup pizza sauce                                  ½ cup turkey pepperoni


  1. Preheat the oven to 400°
  2. Spray 9 x 13 baking sheet with non-stick spray or line with parchment paper
  3. Stir together yogurt and flour until a thick dough forms.
  4. Turn out dough onto a lightly floured surface and knead until it forms a dough ball
  5. Begin rolling dough gradually spreading it out evenly across the pan.
  6. Spread the pizza dough out level to the edges of the cookie sheet (Do not make crust at edges).
  7. Spread sauce onto dough then add cheese
  8. Add pepperoni and parmesan
  9. Bake for 25 min
  10. Take out and let cool for 10 min then slice and enjoy!

Evans Special 
By: Evan F.
Evergreen Elementary


2 Chicken Breast                                                   ¼ cup carrots                                       1 Cup of Rice                                                         ¼ cup of tiny tomato's

¼ cup Broccoli                                                       1 Tbsp bullion                                                                                                                                     


Boil two cups of water, once boiling add in the 1 cup of rice, ¼ cup of broccoli and ¼ cup carrots and 1 Tbsp bullion. Put burner at medium and let cook for 15 to 20 min. While rice mixture is cooking season you chicken with your choice of seasonings. Cook chicken on a pan at medium heat with two tbsp of oil. Gril each side of your chicken at medium heat for 5 min. Make sure the chicken's internal temperature hits 165°. Place the chicken and then the rice mixture to bowl then add tomatoes then enjoy.

Chicken Macaroni Sopas (Soup)
By: Bianca P.
Evergreen Elementary


1 Lb. Skinless Chicken                                       4 cups chicken broth                                      2 ounces chopped ham                                      6-8 cups water

½ lb. Elbow macaroni                        1 ½ cups fresh milk or 1-14oz can evaporated milk

4 stalks celery (minced)                                                        3 Tbsp butter

1 medium yellow onion diced                                           salt and pepper

1 large carrot diced                                                                  oil and butter to Sautee

1 ½ cups chopped cabbage (optional)                                                                                                                                    


  1. Bring the water to a boil
  2. Add the Chicken. Boil the Chicken in low to med heat for 45 min or until tender.
  3. Remove the chicken and let cool. Set Aside the water used to boil the chicken (we will use it later)
  4. Once the chicken reached room temperature, shred the meat using your hands discard the bones
  5. Meanwhile, heat a clean large cooking pot
  6. Pour in the butter and oil, wait till it gets hot then sauté the onion, carrot, and celery for 3 min.
  7. Add the shredded chicken and chopped ham. Cook for 2 min.
  8. Pour in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. Simmer for 20 min.
  9. Add the elbow macaroni. Cook for 15 min. Add more water if needed.
  10. Pour- in the milk, stir and let boil.
  11. Add salt and pepper to your taste.

Baked Pineapple 
By: Allison W.
Hillside Elementary


1 Can Crushed Pineapple                                   2 eggs

2 Tbsp corn starch                                              1Tbsp Butter

¾ cup Sugar                                                                                 Cinnamon


Get a big bowl mix eggs, cornstarch, and sugar. Then add the pineapple, butter, and sprinkle with cinnamon then bake for 1 hour at 350°

Barbeque Chicken Wings 
By: Fallyn C.
Idlewild Elementary


1 Cup flour                                                     ½ cup honey

1 teaspoon chili powder                                1 teaspoon paprika

1 teaspoon kosher salt                                  1 teaspoon garlic powder

1 teaspoon black pepper                               20 chicken wings or drumsticks

1 cup BBQ Sauce


  1. Preheat oven to 425°
  2. In a large bowl combine flour, chili powder, salt, pepper, paprika, and garlic powder. Mix together
  3. Coat the wings in the flour mixture evenly, shaking off any excess then place on a parchment lined baking sheet make sure to evenly spread them out on sheet.
  4. Bake for 45 min, flipping halfway through, until skin is crispy and golden brown.
  5. Preheat oven to 500°
  6. In separate large bowl combine the BBQ sauce and honey
  7. Stir the cooked wings in the sauce and coat them evenly then place wings back onto a parchment lined baking sheet spread evenly
  8. Bake for 8-10 min or until sauce is bubbly and caramelized
  9. Cool then serve and enjoy!

Banana Pancake on a Stick
By: Elizabeth O.
Meriwether Elementary


Chocolate pancake mix                                           Vegetable oil

Bananas (however many you plan to make)      Syrup (Optional)                                                                                                    


Step 1 – Make Pancake mix according to recipe on box for 2 cups of mix.  add 2/3 cup more of mix. (Add in small bits to not make it too thick)

Step 2 –Fry bananas until cooked thoroughly. Let them cool and pat to get excess oil off.

Step 3 – Dip bananas into batter so it is coated well

Step 4 – Fry until golden brown then remove from oil.

Step 5- Add stick then let cool and enjoy!

Fried Rice
By: Marley L.
Oakbrook Elementary


¼ cup cooking oil                                                       2 eggs Beaten

1 can 10 oz Hormel chunk ham                                 1 Tbsp soy sauce

4 cups cold cooked rice                                              ¼ cup thinly sliced green onions


  1. In Wok or large skillet heat oil until hot
  2. Add ham and cook for 2 min. Stirring often with slotted spoon.
  3. Remove ham and reserve for later
  4. Add rice and onions to pan cook over med heat for 4 min stirring consistently do not brown rice.
  5. Add egg over rice and stir until egg is set
  6. Add ham and soy sauce and stir until everything is heated and well mixed

The Healthy Taco
By: Mykelle S.
Oakbrook Elementary


8 Romain lettuce Leafs                                  ½ cup Shredded Cheese

25 oz Can Chicken Breast                             ¼ cup Shredded Carrots

2 Bell peppers (Chopped)                              ½ cup Ranch


Step 1 – Place chicken, bell peppers, and shredded carrots into bowl

Step 2 –Add Ranch into ingredients and mix

Step 3 – add cheese and mix again

Step 4 – Place desired amount of mixed ingredients in each lettuce leaf

Step 5- Enjoy!

  • Makes 8 Tacos- Feeds 4

The Earth
By: Aizen B.
Park Lodge Elementary


Granola Crumbs                                                     Fruit loops

Yogurt                                                                      Blueberries

Coconut flakes


  1. Place the granola crumbs onto a plate into a medium sized circle
  2. Then do the same with the yogurt but inside the granola circle
  3. Then place the blueberries inside the circle of yogurt
  4. Then place the coconut inside the blueberries circle
  5. Then place the fruit loops inside the coconut circle

Gluten Free Chili Mac
By: Lailah R.
Rainier Elementary


1lb. Ground Beef                                              1 pkt McCormick’s Gluten free Chili mix

1 ½ cup gluten free elbow macaroni                 1 cup shredded cheese

16 oz can kidney beans gluten free                   ½ cup water

8oz can tomato sauce                                        pinch of salt (optional)

Cucumbers and carrots (optional)


  1. Heat a large pot
  2. Add 1lb. Ground beef and stir cook until completely browned
  3. Drain the juices from the ground beef. Set the ground beef aside in a bowl
  4. In pot used to cook beef, add the McCormick's chili pack, tomato sauce, kidney beans (drained).
  5. Mix well and cook for 2-3 min then add ½ cup of water and stir
  6. Add ground beef and mix well
  7. Lower heat to simmer and cover. Cook for 10 min
  8. In another pot fill with 8 cups of water and cook on high once boiling add 1 ½ cups GF noodles. Cook according to package add salt (optional)
  9. Once noodles are at desired consistency drain noodles in colander then place back into pot and set aside.
  10. Add meat/chili mixture to noodle and mix well
  11. Put entire pot back on burner on a low setting to simmer, stir well
  12. Turn burner off and add shredded cheese (1cup) stir and mix well
  13. Sprinkle parsley for presentation

Extra: Serve with Cucumbers and Carrots (optional)

Chicken Parm Bites
By: Luca B.
Rainier Elementary


5 Chicken nuggets                                             5 tsp tomato sauce

5 tsp shredded mozzarella cheese                               


  1. Put 1 tsp tomato sauce on 1 chicken nugget
  2. Put 1 tsp of cheese on top of the nuggets and sauce
  3. Repeat steps 1 and 2 for the remainder of the chicken nuggets
  4. Put nuggets on a microwave safe plate and cook in microwave for 30 seconds
  5. Pull out of microwave and enjoy!

Hot Dish
By: Harley C.
Rainier Elementary


1 lb. Hamburger                                    3 tbs sugar

1 14oz can diced tomato's                     4 tbs butter                     

1 8oz can tomato sauce                        1 cup elbow macaroni

2 stalks of celery diced                         1 small onion (optional) 


Brown hamburger, celery, and onion. Cook elbow macaroni according to package. Add tomato sauce, butter, sugar, and macaroni to hamburger mixture. Salt and pepper to taste.

You can use a can of tomato and can of cream of mushroom soup instead of tomato sauce.

Try melting some cheddar cheese on top and bake at 350° for 30 min.


Curry Chicken
By: Olivia M.
Tillicum Elementary


Boneless skinless chicken thighs                          3 tsp curry

½ stick of butter melted                                         1 tsp salt

½ cup Honey                                                          Rice

¼ cup mustard                                                         


In a saucepan melt ½ stick of butter. Cook over medium add ½ cup of honey and ¼ cup of mustard and 3 tsp curry powder and 1 tsp salt, bring to a boil. Pour sauce over chicken thighs and bake in oven at 350° for 1 hour. Serve with rice

Mama’s Banana Cozy Comfort Loaf
By: Kathleen S.
Tyee Park Elementary


2 ripe bananas                     2 cups flour                     ½ Tsp salt                                         2 Large eggs                       1 cup white sugar            ½ Tsp Cinnamon  

½ cup butter                        1 Tsp vanilla Extract        1 cup pecans (optional)

½ cup milk                           1 Tsp baking soda           1 cup chocolate chip (optional)


  1. Pre Heat oven to 350° and grease 6 x 9 bread pan
  2. Melt/ smash 1 stick of butter in large bowl
  3. Add bananas to the smashed/ melted butter and smash bananas
  4. Add vanilla extract and eggs and mix well
  5. In a different bowl mix together all dry ingredients; flour, sugar, baking soda, salt and cinnamon
  6. Combine wet and dry ingredients, do not over stir
  7. Pour batter into loaf pan and bake for 1- 1 ½ hours * start checking at the 1 hr. Mark for completion with a toothpick; allow additional time with 5 min increments.
  8. Let stand to cool and serve with favorite breakfast meat and milk. Slather in butter if desired!

Pancake Brownies                                                    
By: O’lyvia L.
Lake Louise Elementary


1 c. Flour                                        1 1/4 c. brownie mix

1 tsp. baking powder                      1 tsp. baking soda

1/2 tsp. Salt                                    2 eggs

1 c. Milk                                          1 tsp. vanilla extract

1/2 c. chocolate chips                     cooking spray

rainbow sprinkles, for serving (optional)

Chocolate syrup, for serving (optional)


Step 1

In a large bowl, whisk together flour, brownie mix, baking powder, baking soda and salt until evenly combined. Beat in eggs, milk and vanilla. Fold in chocolate chips.

Step 2

Heat a large nonstick pan over medium heat. Grease the pan with cooking spray, then spoon about 1/4-cup pancake batter into the pan. When little bubbles appear and start to pop, flip (about 1-2 minutes). Cook until browned on both sides.

Step 3

Drizzle with chocolate syrup and top with sprinkles, if desired.