4-H Food Challenge

The smell of sizzling ground beef and the aroma of asparagus, a surprise secret ingredient, filled the air at the Edgar County fairground last Thursday night as young chefs went to battle in the Illinois 4-H Food Challenge.

The one-night event was a real-life version of “Chopped” for Edgar County 4-Hers. It allowed them the chance to showcase their culinary skills and learn the fundamentals of food safety and preparations.

“The challenge is an engaging competition designed to inspire creativity, foster teamwork and enhance knowledge of food and nutrition,” Brittany Smith, Edgar County’s  4-H Youth Development Program Coordinator, said. “Participants work in teams to plan, prepare and present a dish using predetermined ingredients within a set time frame.”

Smith said the format encourages experimentation with new flavors, textures and techniques, allowing participants to unleash their inner culinary scientists.

On Thursday, March 6, eight teams of various sizes and age ranges gathered together on the fairgrounds. They washed their hands, listened to careful instructions and perused a variety of groceries they could shop from before they began cooking.

Among the instructions was the exciting reveal of a handful of secret ingredients. This year, the state-wide food challenge was sponsored by the National Beef Association, making ground beef an easy choice as a surprise ingredient the chefs had to include in their dishes. Other secret ingredients included asparagus, basil and parsley.

Jaylynn Schober, a youth development educator from the University of Illinois, took time to speak with the different groups participating in the contest. She challenged the contestants to represent all of the food groups in their meals and pay careful attention to proper portion sizes.

Schober also advised contestants against food waste sharing several different ways they could safely take “only what they need” for the dishes they would prepare.

After hearing the rules and suggestions, the time began, and participants began the processes of planning, shopping and cooking an entire meal.

“The challenge emphasizes the importance of understanding healthy ingredients, balanced meals, and creative substitutions, enabling teams to impress judges with their nutritional knowledge,” Smith said. “Beyond culinary skills, the 4-H Food Challenge aims to promote teamwork, enhance public speaking abilities and reinforce proper food safety practices—all while adding the excitement of competition.”

Those skills and practices were on display for a supportive group of parents, grandparents and local food fans when the teams presented their creations to a panel of local judges following their 45-minute cooking window.

The teams produced a variety of dishes, including spaghetti, meatballs and more creative offerings like interestingly shaped patties of meat and goulash-style concoctions.

‘Sassy Classy Divas’ a team of young ladies representing the Stratton Jr Farmer Club, took the win at the end of the night. Their dinner was a spin on Mexican Mac and Cheese with a side of butternut squash and asparagus. 

“I don’t even know what this is,” Sassy Classy Divas team member Krayten Trogdon said, pointing to the butternut squash on the team’s plate. “But I wanted to use this.”

“We try to pick things the kids may not eat in daily life,” Smith explained. “It’s always funny to see their faces when we lift the box up and show them their secret items.”

Like all 4-H activities, participating in the Illinois 4-H Food Challenge offers local youth numerous benefits, including building confidence, forging friendships with fellow food enthusiasts and creating lasting memories.

The Edgar County challenge was just one of many food challenges across the state. The winning senior team from each qualifying event advances to the Illinois 4-H State Food Challenge, with the state winner earning the privilege to represent Illinois at the National 4-H Cooking Challenge hosted by Texas. The team of divas that won in Edgar County entered the next round of competition in Marshall on March 11.