Get ready for the young chef showdown:
The 2025 K12 National Cook-Off is here!
Budding chefs in grades 6–12 at K12-powered schools are invited to spice things up in the K12 National Cook-Off, launching on November 13, 2024. Participants will whip up their best dishes for a shot at becoming one of five finalists who’ll advance to an exciting in-person showdown where they will compete for a $1,000 grand prize!
Competition Details
Eligibility
The K12 National Cook-Off is open to K12-powered students in grades 6–12.
Entry Deadline
Students interested in participating should submit their recipe, photos, and supporting information by 5 PM (ET) on February 18, 2025. Parents or guardians must enter on behalf of students aged 13 or under.
Competition Overview
Round 1: Submit an Original Recipe
Create an original dish that includes all of the following:
A source of protein (like chicken, quinoa, cottage cheese)
An ingredient that starts with the letter “B” (like broccoli, beef, blueberries, beets)
An ingredient that adds crunch (like crackers, celery, nuts)
An ingredient that is liquid at room temperature (like olive oil, soy sauce, honey)
A spice or herb that is not salt or pepper (like basil, cinnamon, garlic)
Any other ingredients of your choice
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 determine the five finalists. Entries will be judged on presentation, alignment with entry criteria, and creative use of ingredients.
Looking for inspiration?
Here are some ideas to get your creativity flowing as you craft your own recipe:
Beef & Broccoli Stir-Fry With Sesame
Protein: Thinly sliced beef
Ingredient starting with “B”: Broccoli
Crunch: Toasted sesame seeds
Liquid at room temperature: Soy sauce
Spice/Herb: Garlic and fresh ginger
Cottage Cheese Stuffed Bell Peppers With Crunchy Breadcrumb Topping
Protein: Cottage cheese
Ingredient starting with “B”: Bell peppers
Crunch: Toasted breadcrumbs
Liquid at room temperature: Olive oil
Spice/Herb: Fresh basil and oregano
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 6, 2025, at the Kitchen of Purpose. There, they will create a new dish with a different set of judging criteria.
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 from July 23-29.
Meet our judges:
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 unwavering passion for her craft, Chef Coss continues pushing boundaries and elevating the art of pastry.
Adam Hoffa, Executive Chef at Pirouette Café & Wine Shop
Chef Adam Hoffa’s culinary journey began in Goose Creek, South Carolina, where a kitchen job at age 15 sparked his passion for cooking. This led to formal culinary training and eventually to prestigious roles as sous chef under James Beard nominee Ken Vendrinski at Trattoria Lucca and Michelin-starred Fiola in D.C. Most recently, he served as sous chef at St. Anselm with Starr Restaurant Group.
Now, as executive chef at Pirouette Café & Wine Shop, he blends Southern ingredients with Italian classics. Earlier this year, he showcased his creativity and skills under pressure while competing on an episode of Chopped. Outside of work, Chef Hoffa enjoys exploring new restaurants and dreams of one day opening a restaurant honoring his late mother.
Kitchen of Purpose
The live K12 National Cook-Off will be held on June 6, 2025, at the Kitchen of Purpose (KOP) in Arlington, Virginia. 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.
2025 Competition Schedule
Feb. 18
Entry deadline
Feb. 19–Mar. 26
Judging period
April 2
Finalists notified
June 6
In-Person National Cook-Off
July 23-29
People's Choice Voting
July 31
Winners Announced
Please review the rules and regulations related to the K12 National Cook-Off. These terms and conditions must be agreed to when registering.
Stay in the know.
