We’re proud to announce the winners of the Careers through Culinary Arts Program’s (C-CAP) Meatless Monday recipe contest! Thousands of C-CAP high-school seniors became head chefs in their classroom for a chance to win a scholarship and have their healthy, meatless recipe featured on the menu at the Canyon Ranch, a destination spa in Tuscon, Arizona.
Students worked with their culinary arts teachers to create an original meatless entree, that explored new fruits, vegetables, grains, and legumes. Each C-CAP school was then invited to submit their strongest Meatless Monday dish, along with the recipe and a photo. Seven finalists were then judged by a distinguished panel of Meatless Monday experts, including Flexiatrian Diet author Dawn Jackson Blatner; Laurie David and Kristen Uhrenholdt, co-authors of The Family Dinner; weekly Meatless Monday columnist and Cooking Channel host Ellie Krieger, MeatlessMonday.com food editor Joey Lee; Hillary Mickle, founder of FOODILY, Ron Taylor, executive chef of Brand Aromatics, and Scott Uehlein, corporate chef of Canyon Ranch.
First prize and a $5,000 scholarship was awarded to Nicole Caceres of John Marshall High School in Los Angeles, California for her colorful and nutritious Black Bean Mole Stew. “I use food as a medium to express my artistic vision just like a painter might use water colors,” says Nicole, an excellent student with a passion for pastry design.
Second prize and a $3,000 scholarship went to Danielle Hill of Western Branch High School in Chesapeake, Virginia, who submitted a recipe for Lentil and Wild Rice Stuffed Zucchini. Third place and a $2,000 scholarship was awarded to Mary Geyer of Lane Tech College Prep in Chicago, Illinois for her entry of Red Coconut Curry with Tofu.