North Carolina Jr. Chef Competition

The North Carolina Junior Chef Competition (NCJCC) was created to inspire the next generation of culinary professionals, stimulate interest in locally produced agriculture, increase participation in School Nutrition Programs, and encourage healthy eating habits.  The competition seeks student created and approved recipes for school meals. Additionally, this competition will recognize students for their ability to work as members of a team to demonstrate valuable skills in recipe development, food preparation, marketing, public presentation, organization, and local food systems.

Have Questions? Need Assistance?

For questions about the North Carolina Junior Chef Competition, contact Tracey Bates, School Nutrition Specialist at tracey.bates@dpi.nc.gov

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Competition Details & Logistics

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LISTEN to an information session for educators, School Nutrition professionals and students about the competition guidelines, dates, action steps, and tips.

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How to participate in the competition?  Who is eligible? 

Teams of 2-4 high school students (grades 9-12) currently enrolled in a North Carolina public school that participates in the National School Lunch Program can participate.

Competition Overview

  • Student teams must develop a recipe for a school lunch entrée (that meets the guidelines) to submit for the NCJCC recipe contest.  
  • Student teams are encouraged to work with their Adult Team Supervisor, a North Carolina public school educator (i.e., Ag, Family and Consumer Sciences, Math, or Science teacher) or School Nutrition administrator, and local School Nutrition Programs to develop creative entrée recipes for school lunch that:
    1. Meet the National School Lunch Program meal pattern and nutrition standards.
    2. Include at least one (1) USDA Foods item and two (2) North Carolina grown products.
    3. Are replicable by School Nutrition professionals.  

During the NCJCC cook-off, finalist teams must

  1. Prepare, cook, and plate their recipe.
  2. Present two (2) plates of their prepared recipe for evaluation.

NC Jr CC Important Dates

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Teams must submit:

*NOTE  - The NC Jr. Chef Competition must include the following with the Application:

  • team information
  • recipe ingredients and instructions
  • nutrient analysis
  • cost analysis

Based on a review of applications and recipes, up to 8 finalist teams will be selected to compete in the virtual cook-off phase of the competition. Teams will be notified regarding finalist selections.

(NOTE: The Finalist Submission Form will be provided once the finalist teams are identified.)

Via the Online Finalist Submission Form, finalist teams will submit: 

  • the final Application (Excel or Google Sheet)
  • Recipe Photo
  • Work Plan
  • and an unedited Recipe Preparation Video.

Teams will be scheduled for a brief virtual live interview with a panel of evaluators.

A virtual ceremony will be held recognizing all finalist teams and announcing the results.

Competition results will be officially announced via press release and social media.

The NCJCC first place team must submit the application (registration form, recipe, nutrient analysis, grocery list and work plan), documentation of nutrient analysis, recipe photo and permission forms for the Southeast Jr. Chef Competition.

The NCJCC first place team advances to compete in the Southeast Jr. Chef Competition.

Competition Results

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