High school students from across the South showcased their culinary skills during the Great American Seafood Cook-Off: 4-H Edition at the Ernest N. Morial Convention Center in New Orleans.
Competition Details
Teams had one hour to prepare a healthy seafood dish and present five plates to a panel of judges, who evaluated entries based on taste, creativity, and presentation.
A team from Madison County, Tennessee, secured first place and a $1,000 prize for its Southern dirty rice dish. Team members were Jaidyn Herron, Bryce McNeal, Jamari Greer, and Anthony Lara.
Second place went to the Winn Parish team of Rylan Gill, Sienna Box, and Ava Canerday for their lagniappe masala shrimp with sweet heat shrimp, pecan naan, and sweet kachumber salad.
Third place went to West Baton Rouge Parish. Team members Fayln Pugh, Marnet Jackson, LaNya Williams, and Laila Williams presented their ‘Westside Bayou Bliss’ dish.
Other ribbon-winning teams included Burke County, Georgia; Pottawatomie County, Oklahoma; and Runnels County, Texas.
Event Impact
The annual event gave participants hands-on exposure to Louisiana’s seafood industry and the fast pace of a professional culinary contest. Beyond the kitchen, students visited local landmarks, including the French Market and a working crab dock.
The event was sponsored by the Louisiana Seafood Promotion and Marketing Board and the Louisiana 4-H Foundation.
Original reporting: KTBS 3 (Shreveport) — read the source article.
