Scouts compete for Master Chef title

Anna Morelock/USAG Wiesbaden Public Affairs
A girl scout waits while Garrison Commander Col. Todd J. Fish, his wife Tracy Fish, and Mary Cheney, a program manager with Army Community Service, sample her creation during the Girl Scouts’ Master Chef Competition at ACS.

Dessert sushi, stuffed apples, spicy Thai noodles and beef stir fry were a few of the dishes judges sampled Nov. 4 during the Girl Scouts’ Third Annual Master Chef Competition at Army Community Service.

With less than 48 hours to choose and create their appetizers, main courses and desserts, thirteen girls presented their dishes for the title of Master Chef to judges from across the Wiesbaden Army community.

Each scout received an envelope which included a mandatory ingredient, a list of ingredients from which they had to pick three, and one bonus ingredient. Dishes included rice, seafood, pumpkin, ginger, mango and an eclectic mix of other foods. The appetizers, main dishes and desserts were judged on presentation, use of ingredients, creativity and overall taste.

Recipes were chosen for a variety of reasons. Cheyenne Young thought her recipe for spicy Thai noodles looked really good, had a great texture and included the ingredients she needed. Lena Munz found two recipes to try and ended up combining the two for her final dish, which she said “worked out really great.” Erin Hall went with a rice pudding recipe, but said she learned pumpkin was not a good addition to her dessert and opted to leave it out of the dish. Zaria Hopping didn’t want to use cut up pumpkin on her dessert because of its consistency, so instead she created her own secret ingredient — a pumpkin and coconut sauce to drizzle over ombre-colored fruit on a sticky rice cake. Daria Lose turned her required ingredient — rice — into a dessert sushi using different fruits.

Joseph Dill, a culinary arts and chemistry teacher, was one of the day’s judges representing the USO. Dill spoke to parents during a break between contestant commending them for bring in the Saturday morning audience to support their daughters.

“We want each and every one of our kids to be a snowflake — we want them to be unique and we want them to be creative,” Dill said. The competition, and the girls’ participation in the Girl Scouts was building confidence and teaching them skills, such as math and chemistry, doing creative tasks such as cooking.

The Girl Scouts weren’t the only troops learning lessons. The Daisy, Brownie and Junior Girl Scouts also supported the event by serving as restaurant staff, clearing dishes, filling drinks and presenting plates to the judges.


And the winners are…

Appetizers:
First Place – Alexa Hopping, teriyaki shrimp sushi rice bowl
Second Place – Charlotte Wagenblast, orange ginger tofu with rice
Third Place – Kyra Richardson, haemul bapjeon
Runner Up – Hailey Werts, sweet and spicy fried shrimp

Main Courses:

First Place – Ashley Parker, Asian beef lettuce wraps
Second Place – Lena Munz, beef and bamboo shoot stir fry
Third Place – Marian Street, sweet potato beef
Runners Up – Cheyenne Young, Thai spicy noodles; Mariel Isakson, stir-fried noodles

Desserts:

First Place – Downing Lose, dessert fruit sushi
Second Place – Zaria Hopping, sweet sticky rice with ombre fruits and pumpkin coconut cream sauce Third Place – Julia Street, baked apples
Runner Up – Erin Hall, tropical goat milk conjee

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