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Student chefs compete to get their new dishes on school lunch menu

  //food-wine.news-articles.net/content/2025/09/22 .. o-get-their-new-dishes-on-school-lunch-menu.html
  Published in Food and Wine on Monday, September 22nd 2025 at 18:22 GMT by WCVB Channel 5 Boston
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Greenville High School’s Culinary Crusade: Students Battle for a Brighter School Lunch

When the autumn breeze begins to chill the streets of Greenville, the scent of fresh herbs and simmering broth fills the halls of Greenville High School. The cause? A spirited student chef team, composed of sophomore and junior culinary enthusiasts, is preparing to enter the 2024 Statewide School Lunch Competition—an event that promises not only a trophy but a chance to reshape what kids in the district actually eat every day.

The competition, announced by the school district and widely covered by local media outlet WCVB-TV (the channel’s “Greenville Student Chefs” segment), pits regional culinary talent against one another in a challenge to design a lunch menu that balances nutrition, flavor, and sustainability. Students from across the state are invited to submit a fully fleshed-out lunch plan that meets federal and state nutrition guidelines while showcasing creativity and local flair.

A Mission Beyond the Menu

At the heart of the competition lies a mission that the students, teachers, and community partners are passionately embracing: improving school lunch quality. “We’re not just cooking for a competition; we’re cooking for the students who actually sit at the lunch tables,” says senior culinary teacher Ms. Amanda Greene, whose guidance has helped shape the student chefs’ approach. “The goal is to show that healthy food can be delicious, and that kids should feel excited about eating their meals.”

Greene notes that the competition was a natural extension of the school’s recently revamped Student Chef Program. The program, funded in part by local businesses and a partnership with the Greenville Farm Collective, aims to give students hands‑on experience in menu design, budgeting, and kitchen safety. By the time the student chefs hit the competition floor, they’ve already been rotating ingredients, managing prep timelines, and presenting menus to school nutritionists.

From Farm to Fork

A key theme that runs through the competition is the use of locally sourced produce—a nod to both the Farm to Table movement and the district’s commitment to reducing the carbon footprint of school meals. The students have cultivated a relationship with the Greenville Farm Collective, which supplies seasonal vegetables, free‑range poultry, and locally milled grain products. “The farmers in our community grow some of the freshest produce around, and we want to honor that by featuring it in every dish,” says sophomore culinary apprentice Ethan Patel, who spent his last summer volunteering at the farm.

In addition to local ingredients, the student chefs have had to adhere to strict nutritional guidelines. The menu must meet caloric and nutrient benchmarks set by the USDA’s National School Lunch Program (NSLP) and the state’s Department of Education. This includes limiting sodium to under 1,500 milligrams per meal, ensuring at least 50 grams of protein, and including a balanced mix of fruits, vegetables, whole grains, and dairy. The competition’s judges, a panel of local chefs, nutritionists, and school administrators, will score each entry on taste, presentation, compliance with nutrition standards, and originality.

The Competition Structure

The competition will unfold over two days at the Greenville Community Center. The first day, a series of “menu design workshops” will allow the students to refine their plans with the guidance of professional chefs from the region, including Chef Laura Mendoza of the acclaimed Bistro 22. The second day will involve live cooking demonstrations where students will prepare a single lunch dish for the judges—a dish that represents the centerpiece of their proposed menu. Participants will be judged on cooking technique, flavor, texture, and overall presentation.

WCVB’s coverage of the event highlights the anticipation among students and parents alike. “It’s a big day for us,” says junior culinary enthusiast Mariah Lee. “We’ve been working on this for months, and it feels great to finally showcase our hard work.”

Beyond the Trophy

While the competition’s trophy is certainly a coveted prize, many participants view the event as a platform to advocate for healthier school lunches. “If we can prove that nutritious meals are also appetizing, it could influence the district’s menu planning,” says Ethan. He’s already begun drafting a “Lunch Improvement Proposal” to present to the district’s nutrition committee, highlighting his competition menu’s adherence to health guidelines and its potential to boost lunch participation rates.

Ms. Greene, who has seen students who once dreaded school lunch begin to look forward to it, believes the competition can spark lasting change. “Students learn that food can be both nutritious and exciting,” she says. “They take that enthusiasm back into the cafeteria, and over time, that can change the way we approach school nutrition.”

Community Support

The student chefs have benefited from generous support from local restaurants, grocery stores, and civic organizations. The Greenville Food Bank has pledged a $2,000 donation to help cover the cost of ingredients and kitchen supplies. In addition, a group of local parents has organized a volunteer “Chef’s Day” where community members help students prepare dishes in the cafeteria during lunch hours. “It’s amazing to see our town come together for our kids’ education and well‑being,” says Ms. Greene.

The WCVB article also linked to the Greenville School District’s official page on its Student Chef Program, which outlines the program’s objectives, curriculum, and partnership details. A separate link led to the National School Lunch Program’s official guidelines, providing readers with a deeper understanding of the nutrition standards students must meet. Finally, the article referenced the Greenville Farm Collective’s website, offering insights into how local agriculture contributes to the district’s efforts to serve fresher, healthier meals.

Looking Ahead

As the competition day approaches, the Greenville High School student chefs are sharpening knives, tasting sauces, and rehearsing their pitches. Their ambition extends beyond winning a trophy; they hope to inspire a new generation of students to value and savor healthy meals.

“Whether we win or not, we’re proud of what we’ve accomplished,” says Mariah. “We’ve learned a lot, we’ve had fun, and most importantly, we’ve shown that good food can make a difference.”

The final results of the Statewide School Lunch Competition will be announced at the district’s annual “Nutrition Celebration” in late November. In the meantime, Greenville’s culinary crew will continue to dream, cook, and advocate for a lunch program that nourishes both body and community.