Return to Headlines

PfISD Junior Chef's Competition winners honored

April 29, 2019

Three Pflugerville ISD students just might have a future in the kitchen. The District honored a trio of elementary students as winners of the fifth annual Aramark Junior Chef’s Competition.
Elementary students throughout the district were directed to submit recipes they select, create and enjoy to the PfISD Food Service team. The recipes are then reviewed by a team of judges including chefs, a registered dietitian and food service staff to select the three finalists.
This year’s 2019 Junior Chef Champion was Bryce Bonnet of Brookhollow Elementary. His recipe for “Chef Norbert’s Fire Roasted Pizza” won over the judges for its taste and creativity. On his recipe card, the fourth-grader wrote, “my recipe is healthy because me and my pet Norbert like to eat vegetables and it helps us grow.”
“We are very fortunate to have the passion and culinary talent that we have in Pflugerville ISD,” said PfISD Food Service Director Geoff Holle. “Our students are creative, talented, and many are the future of the culinary arts.  I am excited to watch how our participants parlay their participation into future culinary endeavors.”
Brookhollow had two winners this year, with third-grader Chef Edward King also being named as one of the three finalists for his “Crumby Potatoes” recipe. Chef Aliyah Sargeant from Windermere Primary was the third winner for her “Roasted Sweet Potatoes.”
Winning Junior Chefs received culinary tools and cookware during a dedicated campus recognition, with Chef Bryce receiving a personalized chef’s coat as the 2019 champion. Overall, more than 25 elementary students submitted recipes this year from various Pflugerville ISD campuses and an overwhelming amount of positive feedback.
The annual PfiSD Junior Chef’s Competition has provided the spark for students to pursue their interest of cooking. One previous winner even went on to win on The Food Network’s“Chopped Junior.”

Bryce Bonnet and his pet lizard Norbert.  
2019 Junior Chef’s Competition Finalist Recipes
Champion: Bryce Bonnet, Brookhollow
Norbert’s Fire Roasted Pizza

8 asparagus
8 tomatoes
8 oz. cheese
2 oz. olive oil
2 whole wheat flat bread pizza crust
8 oz. pizza sauce

Preheat oven 400 degrees
Cut veggies in half
Mix veggies in bowl with oil
Place veggies in oven for 8 min
Pour sauce on crust
Arrange veggies on pizza crust
Top with cheese
Place in oven for 10 min

Edward King, Brookhollow
Crumby Potatoes
2 large sweet potatoes
½ tsp fresh oregano
¼ tsp fresh rosemary
1/8 tsp fresh thyme
½ cup bread crumbs
½ tsp garlic powder
salt to taste

For the sauce:
1 8 oz. can tomato sauce
1/8 tsp fresh oregano
¼ tsp fresh rosemary
1/8 tsp fresh thyme
2 tsp olive oil
1 tbls Kraft Garlic Aioli
¼ tsp garlic powder
Clean, peel and dice potatoes
Put onto a cookie sheet, drizzle with olive oil, turn in hands
Sprinkle with garlic powder and finely chopped herb mixture
Bake @ 425 degrees, turn potatoes occasionally
When they are soft, sprinkle with bread crumbs and brown
Takes about 25 minutes to bake
For Sauce:
Pour tomato sauce into small pan, add garlic powder, salt to taste, add herb mixture
Simmer on low to get herb flavors (10 min)
Add 1 tbls garlic aioli and serve
Aliyah Sargeant, Windermere Primary
Roasted Sweet Potatoes
Sweet potatoes
Olive oil
Seasoning salt
Garlic powder
Smoked paprika
Preheat oven to 350 degrees
Peel and dice sweet potatoes
Lightly cover sweet potatoes with olive oil and seasoning salt, pepper, garlic powder and smoked paprika
Toss to make sure potatoes are covered evenly and then drizzle honey
Bake 25-30 minutes