In a celebration of locally sourced ingredients and culinary creativity, students from the Allegan Area ESA Tech Center recently took part in a highly anticipated Farm to Table cooking competition. This year’s unique challenge? Crafting innovative dishes using freshly picked apples from Crane U-Pick and Corn Maze, a beloved local farm in Fennville known for its high-quality produce. With a focus on sustainability and showcasing the very best of seasonal flavors, these aspiring chefs demonstrated not only their technical skills but also their commitment to supporting local agriculture.
(Culinary Instructor Andrea Dulac discusses pros and cons of student groups chosen apple recipe)
The culinary competition highlighted the importance of eating seasonally and sourcing fresh ingredients. Prior to the event, students traveled to Crane U-Pick and Corn Maze to experience the harvest process firsthand. They learned about the different apple varieties currently in season, understanding their unique flavor profiles and how each can enhance various dishes. The orchard visit provided an opportunity for students to connect with local farmers and gain insights into the hard work and dedication that goes into growing and harvesting top-quality produce. Students were divided into working groups, given 30 minutes and one cellphone to research a recipe before sprinting to their selected apple and picking the exact amount that would be needed for the recipe. Any waste would result in a point deduction.
(An employee from Crane U-Pick and Corn Maze describes the apple varieties available on the farm)
Once back in the kitchen, the young chefs were tasked with a challenge: create 10 servings of their chosen recipe within one hour. It was also highlighted that only first year students were allowed to do the cooking. Second year students were allowed to cut only and serve as a resource in the kitchen. The competition wasn’t just about showcasing skills; it was about learning to respect the value of fresh, locally sourced food and how it can elevate a dish in ways that store-bought ingredients often cannot.
(A member of Team Stirring the Pot fries apple slices during the one hour competition)
From savory to sweet, the students presented a wide range of apple-themed dishes, ranging from apple pancakes to apple bruschetta. Each dish demonstrated their understanding of flavor balance, plating, and how to highlight a single ingredient in a variety of culinary contexts. The judges were impressed with the creativity and professionalism displayed by the students. The winning dish was Fried Apple Rings from the team “Stirring the Pot,” but it was followed closely by a Caramel Apple Cookie and Apple Muffin from two other teams.
The competition also served as an important learning experience in sustainability. By working with seasonal, local ingredients, students were able to understand the environmental impact of their ingredient choices, and how supporting local farms can reduce the carbon footprint associated with food production. It also reinforced the importance of reducing food waste by making the most of every part of the ingredient, from skin to core, when possible.
Overall, the competition was a rewarding and enriching experience for the Tech Center culinary students, giving them a chance to showcase their skills while fostering a deeper connection with the local food community. The partnership with Crane Orchards allowed them to see firsthand how their cooking choices can support local agriculture and sustainability efforts, adding an extra layer of purpose to their work.
(Culinary student flashes a smile while waiting to bake the groups apple cinnamon muffins.
As the students reflected on the competition, many shared their excitement about continuing to work with seasonal ingredients and supporting local farms in the future. This event not only helped develop their culinary talents but also instilled a lasting appreciation for the art of farm-to-table cooking, a philosophy that will likely shape their careers as they move forward into the culinary industry.