While others have been on spring break, seven Guam Department of Education college students donned their cooks’ hats on Tuesday final week to prepare dinner their favourite worldwide dishes on the 2026 Sodexo Future Chefs Challenge.
Hersean Stephan, a 4th grader from Liguan Elementary School, captured first place together with his Italian lasagna.
Second place went to Wettengel Elementary School fifth grader Makoa Meluat, who ready spaghetti and meatballs, additionally from Italy.
Returning contestant Hailyrae Blas, additionally a fifth grader from Wettengel Elementary School, took third place along with her hen panang curry from Thailand.
The annual competitors, held at John F. Kennedy High School in Tamuning, drew about 60 submitted recipes from Guam college students.
They joined greater than 2,500 college students at over 1,400 Sodexo-served college websites throughout the United States.
‘Passport to Flavor’
Finalists have been assessed on originality, style, child friendliness, and use of wholesome components.
Up to 10 college students have been chosen from submitted recipes to compete within the native cooking occasion, which this 12 months highlighted the theme, “Passport to Flavor.”
Christina Rodriguez, meals service supervisor for Sodexo Guam, led this system for the primary time after years of aiding. She mentioned the theme guided the number of finalists from a variety of cultural influences.
“We were trying to keep it like a variety of different places so of course, you have the tinaktak, which is the local Guam known [dish]…Everybody loves tinaktak. And then we were also looking at the Philippines, Korea, just trying to keep it more broad,” she mentioned.
Some of the contestants ready deeply private dishes, many rooted in household traditions, whereas navigating the pressures of a dwell competitors kitchen. Rodriguez recalled Meluat fastidiously guarding his recipe.
“He was actually kind of in the corner, secretly, putting his stuff together. Everybody was asking him questions, and he was kind of like, ‘uh, I can’t give you my secret away’,” she mentioned in jest.
The competitors happened in a working kitchen that prepares meals for elementary college cafeterias, giving college students first-hand expertise in large-scale meals service operations.
“One of them walked in and he was like, ‘Whoa, this is so big’,” Rodriguez mentioned.
Renewed curiosity
For some college students, the expertise sparked long-term culinary ambitions. Rodriguez mentioned Blas already plans to proceed coaching in cooking.
“She has really expressed that she loves cooking and she plans on going into culinary,” she said.
Rodriguez said the dedication shown by students competing during their spring break signals renewed interest in cooking among younger generations.
“We have Jessica [Aninzo] from Manang Pika, Ryan [James] from Guam Grillz,” she said. “I think that, like those people that are coming in here are like big influences on the kids, because I feel like a lot of the generations lost that love of cooking, and it’s so easy to go get takeout. But the fact that they’re here on their spring break wanting to do this, I feel like it really shows something.”
Rodriguez said she wants to expand the program to reach more students across the island.
“I do hope this program continues. I actually want we will get a greater or larger venue to host extra college students, after which particularly get on the market,” she mentioned.
Rene Suruda, district supervisor for Sodexo Guam, mentioned this system permits kids whose skills might not match the same old college highlight to shine.
“I think that it says that this is a great place for a kid who has a talent with something like this, right? Maybe they’re not the sports kid or the big academic, but this is something they love, and it gives them a chance to nurture their passion, their talent,” she mentioned.
The finalists mirrored Guam’s mixture of cultures. Of roughly 60 submissions, 10 have been fried rice recipes.
Judges aimed to pick a broad illustration of worldwide cuisines.
One finalist couldn’t compete as a result of sickness, however organizers ready the coed’s hen adobo in his honor.
“We did eight recipes. One of the kids actually was sick and couldn’t perform the chicken adobo. We decided to go ahead and make his food, even though he couldn’t be here,” Saruda mentioned.
Saruda famous that college students’ tastes have grown bolder through the years
“You see, kids are getting more and more into spicy and hot foods,” she mentioned. “When I used to be a child, Hot Cheetos weren’t a factor…and now they’re in all places so it’s nice to see.”
Nationwide, the Future Chefs program has already helped some students pursue professional culinary training, even as Guam’s participants are just beginning to reach high school, Saruda said.
The initiative offers young cooks a platform to develop skills that can carry them into culinary careers in the future.
“In my previous role, I was in Washington State, and some of those kids went on to culinary school later so it’s been really great to see that,” Saruda mentioned.
Saruda, who’s retiring by the tip of this 12 months, mentioned she’s proud to move this system to Rodriguez.
“This will be my last time…to attend after four years, so I just really tried to step back and let them do it,” Saruda added. “She’ll run this program so well.”