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If you're a kid, the after-school snack is as significant a ritual as Saturday morning cartoons: a 3 p.m. pick-me-up that silences grumbling tummies and infuses youngsters with energy to play until dinner.
Granite District fourth-graders got a chance last week to showcase their favorite afternoon snacks at the Future Chefs of America contest. Prior to the event, about 150 students from the district's 61 elementary schools submitted recipes. Twenty-four of the healthiest and tastiest were selected for the finals, where they were re-created at the Granite Education Center by the up-and-coming chefs who conceived them.
There was no melted cheese or potato chips to be found.
Colorful and fun, with names like "bugs on a log," "ladybug snack" and "the most tasty salad," the culinary creations had only healthy ingredients.
While many kids made dishes they have perfected over time, fourth-grader Zakari Smith, a Pleasant Green Elementary student, took a chance on a new recipe and won the grand prize.
"I only made it once," said Zakari of his "three-bean tomato cups." "I thought it would work."
He was right. His recipe impressed judges, and Zakari advanced to the regional Future Chefs competition, which could lead to a berth in the national contest and a chance to meet first lady Michelle Obama at the White House.
Zakari likes to cook because "you can make all different things and then see what they taste like," but he doesn't see himself as the next Wolfgang Puck and instead has his eye on a professional basketball career.
In addition to the grand prize, awards were given out for "originality," "most healthy attributes," "fun food," "plate presentation" and most "kid friendly," which Carly Koehler of Diamond Ridge Elementary won for her "snack wrap."
"I was really surprised and happy," Carly said.
The event, sponsored by Granite District and Sodexo, the company that provides meals to schools district-wide, was intended to teach kids about the importance of healthy eating. Lunchroom staffs and high-schoolers in the district's ProStart program assisted the fourth-graders. Each future chef received a framed certificate, medal, chef's coat and a hat for participating.
"I thought the recipes the kids came up with were outstanding," said Sheldon Moore, director of Granite's food services. "We just have a lot of talent with our kids in this school district."
Future Chefs winners
Grand prize • Zakari Smith, Pleasant Green Elementary, Three-Bean Tomato Cups
Originality • Yoselin Rodas, Granger Elementary, Scandinavian Ham Salad
Most Healthy Attributes • Ruth Valencia Meraz, Wilson Elementary, Cocovanilla Fruit Salad
Fun Food • Sarah Burris, Pleasant Green Elementary, Bugs on a Log
Kid Friendly • Carly Koehler, Diamond Ridge Elementary, Snack Wrap
Plate Presentation • Pamela Pineda, Granger Elementary, Ladybug Snack —
Zakari Smith's winning recipe
Three-Bean Tomato Cups
Ingredients • ¾ pound fresh green beans, cut into 2-inch pieces; ½ pound fresh wax beans, cut into 2-inch pieces, 1 can (15 oz.) black beans, drained and rinsed; 1 medium sweet red pepper, cut into 1½-inch strips; 3 green onions, sliced; ¼ cup minced fresh cilantro; ¼ cup olive oil; 3 tablespoons red wine vinegar; 1 teaspoon ground cumin; 1 garlic clove, minced; ½ teaspoon salt; ¼teaspoon pepper; 6 large firm tomatoes
Method • Place green and wax beans in saucepan and cover with water. Cook uncovered 8-10 minutes. Drain and place in large bowl. Add black beans, red pepper, onions and cilantro. In a jar with a tight-fitting lid, combine oil, vinegar, cumin, garlic, salt and pepper; shake well. Pour over bean mixture, toss to coat. Refrigerate 30 minutes. Cut ¼ slice off the top of each tomato. Scoop out and discard pulp. Using a slotted spoon, fill tomato cups with bean mixture.
Yield • 6 servings