Saving Scraps: A Culinary Competition

On Thursday night of the Midwest Food Recovery Summit, we had an event that topped the conference - Saving Scraps: A Culinary Competition.

In conjunction with the Culinary Arts & Restaurant Management program at Des Moines Public Schools’ Central Campus, two teams of high school students showcased innovative and unique ways to present four judges with a delicious gourmet food made from...FOOD WASTE!  Head over to Central Chefs: Waste Not, Want Not in the Kitchen for a full recap. 

COMING SOON - VIDEO AND PHOTOS FROM THE COMPETITION!

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    The competition is about to begin!
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    John Andres, Culinary Arts & Restaurant Management Instructor
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    Students cooked using food scraps saved by the Marriott
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    Choosing food scraps to make a meal
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    Monica Cross, a mentor chef, talks about the students' competitions
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    Attendees got to talk to the students during the competition
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    The girls team getting started
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    The boys team getting started
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    Jenny Trent (IWRC) talking with students
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    Testing temperature to the chicken is done
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    Hearing from the students while cooking about what's being done
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    These leftover biscuits turned into biscuits and gravy
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    Two teams and their mentors before the competition begins.
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    Monica Cross, a mentor chef, helps the students
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    Stir fry made out of leftover vegetables
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    Time to plate
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    Pasta, stir fry, and biscuits and gravy from the girls team
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    And a trio of sliders from the boy's team
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    Handmade pasta (in less than 30 minutes) getting plated
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    Every detail counts when it comes to plating
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    Final details on the trio of sliders
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    Four attendees had the chance to be judges
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    Congrats to the boy's team - Best Tasting Award
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    Congrats to the girl's team - Most Innovative
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    Central Campus' Culinary Arts Program, IWRC staff, and judges
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    Saving Scraps: A Culinary Competition