South Lenoir High School sophomores one of just five student teams heading to State Jr. Chef competition
In a classroom usually filled with lesson plans, lab sheets and the hum of kitchen equipment, two South Lenoir High School sophomores created something that reached far beyond their school walls. Jeremiah Bey and Christopher Rodgers are now among just five student teams in the state to be competing in the finalist round of the North Carolina Junior Chef Competition, a statewide challenge that pushes students to design nutritious, affordable meals that could realistically be served in public school cafeterias.
The NCJRCC asks students to do far more than cook. Teams must develop an original lunch entrée using North Carolina grown ingredients, complete detailed nutritional and cost analyses, and demonstrate that their recipe can be replicated by school nutrition programs while meeting strict state and federal guidelines.
The achievement represents a historic milestone not only for the school, but for the district as a whole. This marks the first time a team from the district has advanced to the Top 8 of the NCJRCC, placing LCPS among the strongest culinary programs in the state.
Jeremiah and Christopher’s entry, a cheesy chicken waffle bowl, puts a creative spin on a familiar Southern favorite. “When you think of waffles, you would usually think of either a dessert or breakfast item,” Christopher said. “And I think it’s interesting to have what is usually considered a breakfast item for lunch”
This creative spin on chicken & waffles, combines baked chicken and macaroni and cheese with a waffle base, intentionally designed to appeal to students while still meeting school nutrition standards.
Reaching that final recipe required weeks of discussion, testing and revision. “The hardest part was definitely coming up with the idea to make the dish,” Jeremiah explained. “We spent about two weeks trying to figure it out”
Of course, every stellar project goes through some failures before you find the perfect dish. An early idea for a chicken wrap was ultimately scrapped. “We decided it was probably not going to win, because it’s very simple,” Christopher said, describing it as “a glorified chicken taco”.
Once the concept was finalized, the work became more technical. In addition to cooking and taste testing, the students completed detailed nutritional and cost analyses, monitoring fat, sodium and carbohydrate content. Getting all the facts about the dish was one of the most challenging parts of the process for the students.
Titus said that balance between creativity and real world expectations is what makes the NCJRCC such a powerful learning experience. “It's important because, in my opinion, everyone needs to know how to cook,” She explained. “In the world that we live in, we thrive off of a lot of processed foods, ultra processed foods, so we can take those ingredients, the things that we love so much, and make them healthier for us, this is a great opportunity to do so.”
She added that the experience aligns directly with her goals as an educator. “Culinary arts is my passion. It’s where my degree is and what I teach,” Titus said. “Being able to put that passion to work and help develop the next generation of chefs is a great accomplishment”
As Top 8 finalists, Jeremiah and Christopher will be recognized at the state level. If they win the state competition, they will advance to compete in the Southeast regional competition in Alabama. A top three finish could also allow their recipe to move through the approval process to potentially be served on school lunch menus across North Carolina.
For the students, the experience has already made a lasting impact. “This is the first time I’ve ever competed in a competition like this,” Christopher said. “So it’s a new experience, and cooking is something I really enjoy doing.”
Jeremiah said the class itself has changed how he views food and cooking. “It’s a really fun experience,” he said. “You get to play with different equipment. You get to learn different techniques.”
As they wait to see what comes next, Jeremiah and Christopher have already made district history, showing how hands on learning, creativity and perseverance can open doors far beyond the classroom kitchen.
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