PUYALLUP, Wash. – Worried looks shot across the chefs’ faces. The oven-baked chicken wasn’t baking. But quick thinking and patience saved the dish, and it was on to more slicing, sauteing and impressing the judges.
The two-hour final round of the first Washington State 4-H Iron Chef competition took place recently at the annual Puyallup Fair.
“We were under a lot stress, especially during the last 10 minutes when we had to cut the chicken and plate it,” said Gabby Sechrist, 18, of Enumclaw. “We got a little frantic but we all talked and agreed
and worked
together.”
Her King/Pierce County team won the top Grand Champion prize with a chicken salsa entrée, colorful vegetables and fruit compote.
“When time is your enemy, often grace and safety fly out the window,” said judge Julie Guyton, a nutrition educator with WSU Extension for Grays Harbor County. “The chefs adhered to food safety standards under extreme pressure and persevered with calm determination.”
Three judges evaluated the meals for taste, presentation, originality, food safety, teamwork and time management.
Teams were allowed to bring ingredients from home but were required to use a “secret” ingredient they received on the day of competition.
“Our team gathered recipes ahead of time that pertained to the possible secret ingredients,” said Hailie Christenson, 15, of Ridgefield. “If we had a tough time choosing between a couple of recipes, we tried them out to see which one tasted better.”
Her Clark County team earned the Reserve Grand Champion award with a menu of chicken pot pie, roasted acorn squash and fruit parfait.
“The teams presented thoughtfully composed, artful and tasty dishes,” said Guyton, who was impressed with the ambition the chefs brought to the competition.
Teams were comprised of senior 4-H members who had participated in a 4-H foods activity at the state fair in the past three years.