This page contains outdated information, rules, and guidelines. We are working on updating the entire Fairbook for 2018. Please check back later for the most current information.
Superintendents: Amy Peterson, Cami Wells
Assistant Superintendent: Brenda Aufdenkamp
PURPOSE OF THE CONTEST
The 4-H Culinary Challenge Contest will require youth to demonstrate healthy decision making through nutrition, food preparation, menu planning, and food safety, utilizing foods and nutrition curriculum. They will apply healthy living knowledge and skills by planning a nutritious menu, demonstrating their understanding of time management skills in the kitchen, and expressing their originality and creativity through an appropriate themed and properly set table. To showcase these skills, youth will create a menu, prepare one food item, and choose an appropriate theme for their occasion while expressing their food, nutrition, and food safety knowledge during a live interview with a judge at the contest. In order to highlight knowledge and skills acquired during pre-contest preparation, youth will utilize technology as part of their interview.
Age divisions will be determined by their 4-H age, the age of the youth before January 1 of the current year.
Winners at a county contest (Culinary Challenge, Table Toppers, Favorite Foods or other such contest) may advance to the 4-H Culinary Challenge Contest, but participation at the county level is not required. The 4-H’er must been rolled in at least one Foods and Nutrition project to enter the contest. Each county is eligible to submit up to 4 teams of two 4-H members for the 4-H Culinary Challenge Contest State Fair 4-H Foods Event to be held during the Nebraska State Fair. Selection of such eligible teams shall be at the discretion of the county.
Contact your local UNL Extension Office to determine if a county contest will be held.
County teams of two 4-H members will have the opportunity to advance to the 4-H Culinary Challenge Contest, which will be held the first weekend of the Nebraska State Fair. Teams will be determined by the oldest 4-H’ers age and will be placed as follows: F500097 - Intermediate – ages 10 - 13; and F500098 - Senior – ages 14 - 18. (Age divisions will be determined by their 4-H age, the age of the youth before January 1 of the current year.)
Must be submitted in 4-H Online with all other advance entries.
CONTEST ENTRY FEES
A nonrefundable entry fee of $5.00 per person is required.
Judging will occur on the second Saturday of the Nebraska State Fair in the Raising Nebraska Building. Groups will be determined following the advance entry deadline. Specific competition times may be requested, but cannot be guaranteed.
A challenge ingredient will be selected each year, highlighting a Nebraska commodity food product. The 2018 challenge ingredient is beef. Please keep food safety in mind when selecting the recipe used for the Challenge.Foods must be able to be kept chilled during transport to the contest, then be able to be re-heated in a slow cooker or microwave. Each team must incorporate the challenge ingredient into their food item they will be presenting during the contest. This may require altering a recipe or creatively incorporating an item into their overall table theme. The challenge ingredient must also be included in the interview presentation, demonstrating youth knowledge of the ingredient, such as nutritional value, a farm-to-fork concept, or how to adapt a recipe to include the ingredient.
The team should view themselves as the hosts, welcoming the judge, cooperatively presenting the table to the judge, incorporating multi-media resources, and answering any questions from the judge. Teams must be prepared to present to the judge utilizing technology, such as PowerPoint, picture story, or other multi-media resource. Presentations may include photos, clip art, animation, video or audio sound. The 4-H members should cooperatively present a verbal presentation to the judge that is highlighted by their multi-media presentation via computer or tablet. Participants must provide their own computer or other equipment needed for their 4-H Foods Event judging interview. Presentations will occur at participants’ tables. Please do not bring projectors or other equipment which will require extra space.
Considerations should be given to creatively include the following items through the multi-media presentation:
Team members will receive purple, blue, red, or white Nebraska State Fair ribbons. Medals will be awarded to first and second, place teams in each age division. Results will be posted following the completion of the contest.