According to research involving kids in the kitchen, cooking can help build basic math and reading skills, encourage an adventurous palate, invite youth to explore their senses, and boost confidence (Garvin, 2021).   When kids are able to cook it helps to increase their self-confidence and lay the foundation for healthier eating habits.  In Jefferson County, there are limited occasions for inner-city youth to participate in hands-on cooking programs.  Improving cooking skills and knowledge of foods helps to promote healthy eating habits. According to Thomas & Irwin, food and cooking skills/food preparation are important for several reasons related to health, knowledge, empowerment, engagement, culture, food security, and fun.  An engaging cooking skills program targeting youth builds self-efficacy, food knowledge and literacy, self-confidence, and self-esteem, while potentially improving the social determinants of health.

For the first time in Jefferson County history, we have developed 2 culinary challenge teams.  one Junior Team and one Senior team, composed of four members each (eight total).  The individuals were selected based on their involvement in our past cooking classes.   These individuals were some who practiced the best cooking skills that were taught as well as had enthusiasm for being in the kitchen.  For the past eight weeks, youth has been learning and practicing their culinary skills to prepare for the State Culinary Challenge held the second week of August. The Kentucky 4-H Culinary Challenge fosters mastery of food preparation and food safety skills; belonging by working together to accomplish a goal; independence by developing the skills needed to eat healthy foods for a lifetime, and generosity by teaching these skills to others.  

From the training received thus far 100% of the participating youth have learned skills that have helped them at home preparing meals with/for their family.  50% of the participants have expressed an interest in culinary as a career choice.  100% of the youth are more confident about their cooking abilities in the kitchen.  The participants are eager about taking what they have practiced and learned and using it during the state challenge.  

At the state competition, participants will be challenged to create a dish using three secret ingredients, supplemented with items from the pantry. They will rely on the skills learned rather than a recipe.  Teams present their creation to the judges, explain their decisions, and the preparation skills involved, talk about the nutritive value of the food on the plate and determine the number of servings from the food groups included.

Gavin, Mary MD (2021).   Cooking with Pre-Schoolers.  https://kidshealth.org/en/parents/cooking-preschool.html#:~:text=Cooking%20can%20help%20young%20kids,and%20some%20simple%20prep%20work.

Thomas, H. M., & Irwin, J. D. (2011). Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention. BMC Research Notes, 4(1), 495. doi:10.1186/1756-0500-4-49