Chambana Sun

The Illinois 4-H Food Challenge held its inaugural statewide event on June 1, bringing together young chefs from across the state to demonstrate their culinary skills. This program aims to develop expertise in nutrition, healthy food preparation, food safety, communication, and teamwork through hands-on culinary experiences.

Since its inception in 2015, the Illinois 4-H Food Challenge has engaged 4,955 youth. This year alone, 455 participants competed in local competitions with teams from five counties vying for statewide honors and a chance to represent Illinois at the National 4-H Food Challenge in Texas on October 1.

In this competition model, teams have 40 minutes to identify a mystery ingredient, prepare a dish, research nutrition and cost information, identify potential food safety risks, and present their creation to judges. The format provides a platform for youth to enhance their culinary skills and knowledge while developing teamwork abilities and public speaking experience.

“It’s a good dynamic to introduce youth into group level work because it’s 40-45 minutes where you can find how you fit in a group dynamic,” said Jaylynn Schober, a 4-H educator involved in organizing the event. “Are you a person who integrates everyone? Are you someone who is more of a chef in a kitchen or a sous chef role? Kids can find that out about themselves and more.”

The theme for this year was "It is Soy Amazing!", focusing on the versatility and nutritional benefits of soy. Participants attended a virtual workshop hosted by Jaiden Miller from the Illinois Soybean Association before the event to learn about soy production and products.

Competitors included Karissa Hammond and Tanner Woods from Clark County; Riliegh Howard, Kaylen Jordan, Destinee Ramsey from Crawford County; Noah Bass, Isiah Stephenson, Eric Sutton, Aiden Toohill from DeWitt County; Lily Anderson, Theresa Domingo, HaleyJo O’Neill from Ford County; Claire Ginder, Kyle Kocher, Chloe Prevo, Natalie Zwilling from Richland County.

The challenge not only promotes healthy decision-making but also connects youth with Illinois agricultural products. “These competitions teach the youth so many things,” said Sally Ellis of Paxton-Buckley-Loda School District. “Collaboration: each team member may have their own area of expertise so it takes so much teamwork to be on the same page.”

The DeWitt County team was named the 2024 State Challenge Champions with their Spicy Sausage Curry dish and will advance to the National Competition.

This event was supported by several contributors including grant funding from the Illinois Soybean Association. Boos Butcher Block donated cutting boards while Chicagoland Food Science Foundation provided $50 Amazon gift cards as prizes. Chef Brian Kalata from Richland Community College offered tours of their Culinary Arts facility.

Illinois 4-H is part of University of Illinois Extension's youth development program aimed at growing true leaders prepared for future careers. Independent research shows that young people involved in 4-H are more likely to contribute to communities and make healthier choices.

For further information contact Susan Sloop at ssloop@illinois.edu or Carissa Nelson at carissa@illinois.edu