Our 2nd Annual Feeding Academic Success was a resounding success. Four FCPS Culinary Academies, Falls Church, Marshall, Chantilly and Edison, created a vegetarian entrée that could be adapted for use in FCPS cafeterias.
Dishes ranged from a baked falafel sandwich to lentil shepherd’s pie to creamy lasagna and Thai curry with rice. All dishes were delicious and reflective of our diverse school system.
Chantilly High School took the award for best dish with the Lentil Shepherd’s Pie, scoring high in all categories, including taste, visual presentation and nutrition. Judges for the event included Joseph Comfort, Executive Chef, Lebanese Taverna Group; K.N. Vinod, Executive Chef / Co-owner Indique, Indique Heights, and Bombay Bistro; Janet Yu, Executive Chef / Owner, Hollywood East; Alexandra Greeley, food writer and formerly, Vegetarian Times editor; Jasmine Simone, Whole Foods Markets Healthy Food Specialist and Lt. Gen. Douglas Robb, Director of the Defense Health Agency.
This year Real Food For Kids partnered with the Department of Defense. One of the events’ speakers, Lt. Gen. Douglas J. Robb, Director of the Defense Health Agency, spoke about the agency’s desire to educate military families about healthy eating so they can carry those habits into adulthood, stressing the need for fitness, adequate sleep, and healthy food.
The recipes from the four competing teams are available for you below: