Real Food for Kids Culinary Challenge

On February 28, Hayfield Secondary School in Alexandria became a hub of innovation and culinary talent as student chefs from across the Washington region gathered for the 14th Annual Real Food for Kids Culinary Challenge—a dynamic, student-led competition that is reshaping the future of school meals.

Hosted by the nonprofit Real Food for Kids, the annual challenge goes far beyond a traditional cooking competition. Designed as a real-world, work-based learning experience, the event invites middle and high school students to develop original recipes specifically for school cafeterias—while working within the same constraints faced by school nutrition programs. Participants must consider cost, nutritional standards, scalability, and USDA compliance, all while delivering dishes that are both creative and appealing.

The result is a powerful combination of culinary artistry and practical problem-solving. Students not only present their dishes to a panel of leading chefs and school nutrition experts, but many of their recipes go on to be adapted and served in actual school meal programs—giving young chefs a direct role in improving what their peers eat every day.

Celebrating This Year’s Winners

This year’s competition showcased an impressive range of culturally inspired, nutritious, and innovative dishes.

Taking first place in the Lunch Category was Potomac Middle School (Prince William County Public Schools), led by advisors Cassey Jones and Ashley Ellison. Their winning dish—BBQ Tofu Sliders paired with a Strawberry Fields Salad with Chickpeas and Vinaigrette—stood out for its balance of flavor, nutrition, and scalability.

In second place, Lightridge High School (Loudoun County Public Schools), guided by Kelsy Zaremski and Maria Gore, impressed judges with their Cauliflower and White Bean al Pastor Tacos, a creative, plant-forward take on a classic dish.

Earning third place, Luther Jackson Middle School (Fairfax County Public Schools), under the leadership of advisor Neha Mathur, delivered a vibrant and thoughtfully composed dish: “Zesty, Zingy, Zen Bites over Rice, Crunchy Cukes, and Pearls of Sunshine.” Their achievement marks a proud moment for the Fairfax County community.

Additional honors included the Community Choice Awards, where Oxon Hill High School (Prince George’s County Public Schools) took home the Smart Snack award for their Tropi-Berry Cup, and Freedom High School (Prince William County Public Schools) earned recognition in the Breakfast category with their Eagle Harvest Rollups.

A Panel of Culinary Excellence

Guiding and evaluating the competition was a distinguished group of culinary and education leaders. The event was chaired by Chef Kevin Tien of Moon Rabbit, with mentorship from Ype Von Hengst, Co-Founder and Chef of Silver Diner. The judging panel included some of the region’s most respected names, such as Jamie Leeds, Paolo Dungca, Matt Adler, Robbie Reyes, Alex Levin, and Sara Bennett of the Virginia Department of Education, along with student judge Sydney Ide, the 2025 first-place winner.

Their expertise ensured that each dish was evaluated not only for taste and presentation, but also for its feasibility within school systems—reinforcing the competition’s real-world impact.

Redefining School Meals

Since its launch in 2012, the Real Food for Kids Culinary Challenge has empowered hundreds of students across the DMV to rethink school food as something that can be nutritious, culturally diverse, and student-driven. By placing young people at the center of the conversation, the initiative is helping to transform cafeteria menus into meals that better reflect both health standards and student preferences.

At its core, the challenge is about more than competition—it’s about collaboration. By bringing together students, educators, chefs, and nutrition professionals, Real Food for Kids is creating a platform where innovation meets practicality, and where the next generation can actively shape healthier communities.

About Real Food for Kids

Real Food for Kids is a nonprofit organization dedicated to improving the quality of school meals by connecting students, chefs, and school nutrition professionals. Through initiatives like the Culinary Challenge, the organization promotes scratch-cooked, nutritious meals that can be successfully implemented in real school cafeterias across the Washington region.

Learn more about our work and an upcoming fundraiser on Sunday, March 29, and purchase tickets at https://www.realfoodforkids.org/. You can also follow along at https://www.instagram.com/realfoodforkids.