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May 19, 2014 | 3 minute read

High School Students Win AICR Scholarships for Healthy Small-Plate Recipes

WASHINGTON, DC — Three high-school seniors have been awarded $10,000 in scholarships for culinary school by the American Institute for Cancer Research (AICR) in the 2014 AICR/C-CAP Small Plates Super Foods Recipe Contest, a national competition sponsored by the Careers through Culinary Arts Program (C-CAP) and AICR to inspire budding chefs to create delicious dishes that are also cancer protective.

The winners all successfully developed appetizers or small plates that met AICR’s evidence-based guidelines on eating for lower cancer risk – highlighting fruits, vegetables, and other cancer-protective plant foods.

“AICR is proud to play a part in helping tomorrow’s chefs learn the skills they’ll need to create dishes that highlight the variety of tastes, textures – and health benefits – of plant foods,” said AICR’s Senior Vice-President for Programs Deirdre McGinley-Gieser. “These students were challenged to create delicious dishes that let their ingredients’ natural flavors shine through. We’re delighted with the results.”

Bryn Timmis, a senior at Canyon Del Oro High School in Tucson, AZ, was awarded $5,000 for his first place recipe, Seared Scallops with Beet Puree and Arugula Salad.

Taylor Sterling, of Virginia Beach Technical & Career Education Center and Princess Ann High School in Hampton Roads, VA, won second place and a $3,000 AICR scholarship for her Greek Veggie Sliders. Taking home 3rd place and a $2,000 AICR/ scholarship was Sofia Mendoza of Food & Finance High School in New York City, with her recipe for Roasted Acorn Squash with a Kale and Quinoa.

“Like most young people,” said first-place winner Timmis. “I hadn’t learned all that much about eating healthy before entering this competition, so it was great to be able to learn a lot about eating smart.”

In the fall, Timmis will attend the Culinary Institute of America through a full-tuition scholarship from C-CAP and the AICR/C-CAP scholarship.

In this year’s contest, culinary arts teachers at 165 C-CAP schools across the country challenged students to create nutritious and delicious small plates or appetizers featuring a variety of fruits, whole grains, seeds, nuts, spices and other plant foods. AICR research has shown that diets high in these plant foods can help lower cancer risk.

This is the second year AICR has awarded scholarships as part of the AICR/C-CAP Super Foods Recipe Contest. Last year, the challenge focused on desserts.

C-CAP provides scholarships, education, and career opportunities in the culinary arts for underserved youth. “Many young people today suffer from illnesses resulting from poor nutrition and being unaware about healthy eating,” said Susan Robbins, C-CAP President. “Part of our mission is to educate our C-CAP students on these issues, and provide them with the tools and opportunities to encourage healthy lifestyles and be the ambassadors of this message in their communities. We are proud to partner with AICR in this effort.”

A panel of judges chose the winners based on originality, flavor, healthfulness, ease of preparation, and writing. Judges for the 2014 AICR/C-CAP Small Plates Super Foods Recipe Contest were:

  • Matt Hoyle, Executive Chef, Nobu 57
  • Dana Jacobi, Cookbook Author and nationally syndicated Food Columnist
  • Scott Uehlein, Corporate Chef, Canyon Ranch

AICR funds cutting-edge research that finds links between everyday lifestyle choices and the prevention and survival of cancer. AICR also empowers individuals to make healthier choices to reduce the risk of cancer through outreach and partnerships, such as this one.

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