The heat is on! Who will be the next K12 National Cook-Off Champion?
From your kitchen to the national stage, the 2026 K12 National Cook-Off is firing up—and your student could be the next culinary star!
Is your K12-powered 6–12th grader a budding chef who loves to cook? Encourage them to enter the K12 National Cook-Off for a chance to win a trip to an in-person cooking competition in Arlington, Virginia—and a shot at the $1,000 grand prize! Ready to stir things up?
How to Enter
All K12-powered students in grades 6–12 are eligible.
(Parents or guardians must enter on behalf of students under 13.)
The deadline to enter is March 23, 2026.
Round 1: Submit an Original Recipe
Create an original dish that includes all of the following:
A protein
like chicken, quinoa, or cottage cheese
Something naturally red
such as red bell pepper, tomato, paprika, or strawberry
Something creamy
such as peanut butter, yogurt, or sour cream
A round-shaped ingredient
like an orange, peach, or baby potato
A spice or herb
that is not salt or pepper (like basil, cinnamon, or garlic)
Any other ingredients you want to add
Each submission must include:
- A comprehensive list of all ingredients, specifying which ones meet the requirements outlined above.
- A description of why you chose to make the dish
- Preparation time, from set up to plating (no more than 1 hour)
- Three (3) photos of the dish:
- Mise en place (showing the ingredients and tools used to prepare the recipe)
- In process (the dish as it is being prepared)
- Completed dish (the final plated dish)
- Students will also have the option to submit a video of their completed dish.
Judging
A panel of judges will select five finalists, evaluating each entry based on:
- How appealing and polished the final creation looks. (30%)
- How well the entry meets the guidelines. (30%)
- The originality and inventive use of ingredients. (40%)
Looking for inspiration?
Here are some ideas to get your creativity flowing as you craft your own recipe:
Mediterranean Power Bowls with Creamy Red Pepper Sauce
Protein: quinoa and chickpeas
Naturally red ingredient: roasted red peppers and smoked paprika
Round-shaped ingredient: chickpeas and red onion
Creamy ingredient: Greek yogurt
Herb/spice (not salt or pepper): cumin, smoked paprika, and garlic
Creamy Tomato Basil Chicken with Baby Potatoes
Protein: chicken breast
Naturally red ingredient: cherry tomatoes and tomato paste
Round-shaped ingredient: baby potatoes and cherry tomatoes
Creamy ingredient: coconut milk
Herb/spice (not salt or pepper): garlic, red pepper flakes, and
fresh basil
Peanut Butter & Berry Smoothie Bowl
Protein: peanut butter
Naturally red ingredient: raspberries
Round-shaped ingredient: blueberries
Creamy ingredient: yogurt blended in with banana
Herb/spice (not salt or pepper): cinnamon
Round 2: In-Person National Cook-Off
The five finalists (plus one chaperone each) will receive a paid trip to compete at the live K12 National Cook-Off in Arlington, Virginia, on June 5, 2026, at the Kitchen of Purpose. There, they will create a new dish with a different set of judging criteria.
Watch our 2025 K12 National Cook-Off mini-episode series to see what last year’s young chefs cooked up!
Prizes
$1,000
will be awarded to the K12 National Cook-Off Champion.
$250
will be awarded to the People’s Choice Winner, determined by public voting after the In-Person Cook-Off following the release of the finalists’ cooking highlight videos in June 2026.
Important Dates
Entry deadline
March 23, 2026
Judging period
March 24–April 7, 2026
Finalists notified
April 15, 2026
In-person National Cook-Off
June 5, 2026
Public voting
July 6–17, 2026
Winners announced
July 31, 2026
All entries must be received by 5 PM (ET) on March 23, 2026.
Meet Our Judges
Chef Daniela Hurtado, Kitchen of Purpose Director of Operations & Programs
Daniela Hurtado is a culinary educator and nonprofit leader with more than a decade of experience using food as a tool for empowerment. She currently serves as the Director of Operations & Programs at Kitchen of Purpose, where she ensures high-quality programming and drives community impact. A graduate of Le Cordon Bleu in Lima, Peru, Chef Hurtado began her career in top restaurants before moving into culinary education, teaching at the Institute of Culinary Education in New York City and later leading training programs at DC Central Kitchen. Since joining Kitchen of Purpose in 2017, she has focused on expanding opportunities for underserved communities. Chef Hurtado also holds an Executive Certificate in Nonprofit Management from Georgetown University and is recognized for her leadership in both the culinary and nonprofit sectors.
Chef Anthony Thomas, Culinary Educator & Community Advocate
Chef Anthony Thomas is a passionate culinary educator and mentor known for his commitment to inspiring the next generation of chefs. With a background in professional cooking and youth engagement, he brings a hands-on, heart-forward approach to the kitchen.
Whether he’s leading cooking workshops, judging student competitions, or sharing his love for food through community events, Chef Thomas blends technique with encouragement—making culinary arts accessible and empowering for all ages. His work continues to uplift young talent and celebrate creativity through food.
Chef Isabel Coss, Postre Chef, Food & Wine’s Best New Chef in 2023
Isabel Coss, the Chef of Pascual and Pastry Chef of Lutèce, has made a significant impact in the culinary world. Born and raised in Mexico City, she infuses her Mexican heritage into her unique approach to French pastry.
Chef Coss tells captivating stories through her technique-driven desserts, crafting innovative and playful creations that surprise and delight diners. Her impressive career includes stints at renowned establishments like Pujol in Mexico City and Empellón in New York City. With a childlike wonder and an unwaving passion for her craft, Chef Coss continues to push boundaries and elevate the art of pastry.
Kitchen of Purpose
The live K12 National Cook-Off returns to the Kitchen of Purpose (KOP) in Arlington, Virginia, for the third year. KOP is a mission-driven organization dedicated to empowering communities through culinary training, workforce development, and social enterprise. With a reputation for leadership and innovation, KOP offers skill- building opportunities and provides access to essential resources that drive lasting social and economic impact. Through dynamic training programs, strategic partnerships, and community initiatives, KOP is committed to making a meaningful difference, transforming lives, and supporting individuals on their journey to success.
Know the Rules
Before registering, please take a moment to review the official rules and regulations. You’ll be asked to agree to these terms when you submit your entry.
Have questions?
We’ve got answers. Email us at competition@K12.com.
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