Cooks to Compete in W.Va. Smart Foods Cooking Challenge for Bragging Rights to Best School-made Roll

March 20, 2013

CHARLESTON, W.Va. – The West Virginia Department of Education’s Office of Child Nutrition and the West Virginia School Nutrition Association (WVSNA) are looking for the best school-made rolls as part of the West Virginia Smart Food Cooking Challenge.

School cooks from across West Virginia will prepare their best entry on Friday from noon to 4 p.m. at Stonewall Resort in the Birch Room. In addition to preparing nutritious rolls using at least 50 percent whole grain flour, cooks also will compete for best entrée or side dish using at least a quarter cup of dark green or red/orange vegetables. Winning teams in each category will receive $500.

“West Virginia’s school cooks are dedicated and hardworking members of the school staff,” said Office of Child Nutrition Executive Director Richard Goff.  “This contest gives them an opportunity to showcase their creativity and cooking skills.” 

The cooking challenge, which grew out of the need to find recipes that meet the new nutrition standards, tests cooks’ skills to develop recipes that feature nutrient-rich ingredients, such as whole grains, dark green vegetables and red/orange vegetables. Recipes used in the challenge must be readily adaptable to school kitchens and must meet standards for the National School Lunch Program. Actively employed school cooks may work alone or in teams of three. About 150 cooks and county food service directors are expected to participate in the event, which also will include a trade show with food and equipment vendors. 

Judges are members of a team that have been developing a clearinghouse of school recipes from around the state.  They are food service directors from Doddridge, Hancock, Mineral, Monroe, Putnam and Roane counties. Winners will be announced at the WVSNA banquet on Saturday.

The WVSNA is an affiliate of the national School Nutrition Association.  The purpose is to encourage and promote the health and nutrition of children through nutritionally adequate, educationally sound and financially accountable school food programs. 

For more information, contact Linda St. Clair with the Office of Child Nutrition at or 304-444-7642, or the Office of Communication at 304-558-2699.

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