How to get Started: Get a Team together and start developing your recipe. Recipes must be submitted by October 1st in order to compete in Round One of the competition which will determine the top 16 teams who will compete at the state level.

How do I register my team? For those who move on to the Top 16 the team application (and all required documents and fees) must be mailed to KDA by October 31st.

When and where is this event taking place? The Kentucky Farm to School Junior Chef competition will be held at Sullivan University Lexington Campus November 13-15th.

Who can participate? Any Kentucky student in grades 8-12 is eligible. Each team must have a minimum of two to five members. Teams may have an alternate student, but the total number of team members during the competition may not exceed five. NOTE: Alternate team members must also submit their contact information and permission slip.

How can I get involved with Kentucky Farm to School Junior Chef? If you are a student in grade 8-12, you can show off your cooking skills by competing in Kentucky Farm to School Junior Chef on your high school cooking team. You do not have a cooking team? Start one! See the Jr chef Handbook to see what you will need to get started. Otherwise, you can join the fun by volunteering or sponsoring Kentucky Farm to School Junior Chef.

Can our adult/chaperone help us cook? No. Only students may cook at the competition. However, coaches/ leaders may provide hands-off guidance and advice.

How much time do teams have to cook? Teams have 1 1/2 hours to cook and a half-hour to clean up. You may not bring any prepared food to the competition. All food preparation must take place at the event.

Round One: The Recipe Round: A panel consisting of staff members from KDA, KDE and an additional Food and Nutrition professional will review the recipe entries based on the recipe criteria (see attached Round One Judging Sheet below) to determine the top 16 recipes, Recipes must be submitted by October 1st. The top 16 Teams will be announced October 15th.

See Jr Chef Handbook under How to Enter for complete list of rules and regulations.

Round Two: The Final Competition: NEW for 2025! The top 16 Teams will compete November 13th-14th at the Lexington Campus of Sullivan University. Judges will consist of Sullivan University Chefs, KDE and other Food and Nutrition Professionals at all the Kentucky State Fair JR Chef events.

Judging criteria coming soon...

Rules/Guidelines

The following is a short list of the competition requirements. Please review the complete Jr Chef Handbook provided below.

Each team must have an Adult Team Leader who is present for the duration of the competition. Team Leader must be a school employee, parent, Chef or Adult Representative of related Community organization. Each team is also allowed, but not required, to have a Team Coach. The Team Coach could be a school food service professional, chef, farmer, Family Consumer Science Teacher or Foodie who helps the team create and practice a recipe in preparation for the event.

Each team may consist of a minimum of 2 and up to 5 students. (Up to 2 Alternate Team members are allowed as well). The students must be 8-12th graders at the time of competition.

Recipe entries must be original, meet the USDA guidelines for Age/Grade Specific 9-12, and include Nutritional Analysis. For complete requirements see handbook.

All transportation needs and finance approvals should be discussed with your school administration by Nov 1st.

If you are not able to attend the State Competition, please let KDA know no later than November 1st, to allow time for a replacement team to be notified and make travel arrangements.

Only students may cook during the competition. The Team Leader and/or Coach may provide hands-off guidance in cooking techniques and safety only. Any other adult involvement in cooking during competition will result in disqualification of the team.

Jr Chef Handbook

Competition Documents

New for this year! In order to keep your paperwork organized, KDA has created a Jr Chef Document Workbook that includes:

Standardized Recipe Forms (and directions)
See Recipe Submission for additional details
• Team Application
• Photo Requirements
• Grocery list
• Scholarship information
• Jr Chef Team Checklist

The Workbook will be discussed in detail during the Jr Chef Workshops for Team Leaders and Coaches. Dates and times of Workshops TBD. For more information see below.
Jr Chef Workbook

Parental Form

This form must be completed, printed and signed by the parent/guardian of each student who wishes to participate in the Kentucky Farm to School Junior Chef Competition during the current school year. A completed form must be submitted by each team member along with their application and registration fee postmarked no later than October 31st. Please make sure the students’ name, parental signature and date are legible.

• Parental Permission Form

Competition Fees

There is a $150 entry fee per Team for the competition. Entry fees help cover hosting costs of Kentucky Farm to School Junior Chef. Fee may be paid by your Food Service Director per Kentucky Department of Education School Nutrition Division through SAE funds.

Teams are encouraged to seek local sponsors to help alleviate expenses associated with participation including entry fee, cost of ingredients, travel etc.

Entry Fees are to be postmarked by October 31st of the competition year.

Entry fees are non-refundable.

Recipe Submission

Initial recipes must be submitted to Chef Rebecca at Rebecca.Shepherd-Smith@ky.gov no later than October 1st of the competition year and must include the nutritional analysis. Details will be provided during the Mandatory Team Leader/Coaches Workshops and can be found in the Jr Chef Handbook.

All recipes must be entered and submitted in the Jr Chef Workbook. For complete details on how to utilize Standardized Recipe forms please see the Jr Chef Handbook. Pages 6-12

Team Leader/Coach Workshops