About Chartwells Chopped

In Chartwells Chopped, teams of Duval County Public School (DCPS) students compete to
create a healthy school meal. The meals must meet high standards for nutrition, taste,
presentation and originality. Versions of the winning meals will be served in DCPS school cafs
the following school year!
Chartwells Chopped provides a way for students to learn about and promote healthy eating
while spotlighting their talents for a wide audience. This competition is hosted by ChartwellsK12
and Thompson Hospitality.

Awards
-There will be a 1st, 2nd, and 3rd place winner for the Elementary Competition, as well as the Secondary Competition-

First Place

A version of the winning entries will be served as a school lunch across Duval County Public
Schools the following year. These teams will also receive a first place trophy for their schools to
display, and an age-appropriate cookware set for each team member. Elementary winners will
receive a special Chefs 2 School event, in which they will partner with one of our professional
ChartwellsK12 Chefs to sample their winning creation at their schools. Secondary winners will
each receive a $500 scholarship award.
Second Place

The teams will receive a second place trophy for their school to display. Each member will also
receive a knife set or pan set (according to age group).
Third Place

The teams will receive a third place trophy for their school to display. Each member will also
receive a knife set or pan set (according to age group).

Contact Info
For questions about the contest, turning in recipes, and all other communications, please
contact our team with Chartwells-Thompson School Dining Services at:
ChartwellsK12Duval@gmail.com
(904) 219-2419 Louisa Alderson, Director of Marketing Programs

Chartwells Chopped Details + Documents

Contest Details
Recipe Entry Deadline

There will be a total of 5 Teams from DCPS Elementary Schools, and 5 Teams from DCPS
Secondary Schools who will be selected to compete in the Chartwells Chopped Competition.
Student teams must consist of 2-3 students.
Student teams must turn in their entries to ChartwellsK12Duval@gmail.com by no later than
12:00PM on Friday, April 8th, 2016. Any entries emailed after that date/time will not be
considered.
The Chartwells Chopped executive planning team will decide on the 5 winning entries by the
end of day on April 8th, 2016, and will notify the winning teams immediately. These teams will
move on to compete in the Chartwells Chopped Competition on April 19th, 2016.
Chartwells Chopped Competition

Date:
Location:
Time:

April 19th, 2016

Publix Aprons Cooking School, 10500 San Jose Blvd, Jacksonville, FL 32257
Elementary School Event
8:00am-11:30am
Secondary School Event
1:00pm-4:30pm

Contest Rules: Healthy School Lunch

This contest involves designing a complete school lunch. Your team will use your creativity to
design a school meal that meets high nutritional standards, but is also both appetizing and
visually appealing. You and your teammates will aim to design a school lunch that your fellow
students will be excited to eat.
School Lunch Recipe Requirements

1. Each school lunch must consist of 1 main dish, 1 vegetable side dish, & 1 fruit side dish.
a. Of the fruit and vegetable sides, one of these must contain a locally grown
ingredient (from anywhere in the state of Florida or southern Georgia).
b. The Main Entre must contain a grain and a meat/meat alternate.
c. The vegetable side must contain at least 1/2 cup of vegetable(s).
d. All grains must be whole-grain rich (ex: pastas, breads).
2. Each dish may not require more than 6 preparation steps.
3. All recipes must be submitted electronically using the provided Recipe Form.
4. Each team must follow sanitation rules while preparing, and serving.

Chartwells Chopped Details + Documents

Amount of Food to Prepare

Each team must prepare a complete school lunch presented on lunch trays for display for all of
the judges and guests to see.
Each team must prepare sample portions of each component of the school lunch for judges to
taste. The Chartwells team will convey the amount of expected guests to students closer to the
contest date, so that students can multiply servings to the necessary quantities.
Additional Food Prep for Secondary Level Competition: Each team will choose their favorite
component of the school lunch to sample to the guests. Teams can choose either their main
dish or one of their two sides to serve to the guests. The Chartwells team will convey the
amount of expected guests to students closer to the contest date, so that students can multiply
servings to the necessary quantities.

Judging

School lunches will be evaluated by a panel of judges. Entries will be rated on creativity, taste,
appearance, meeting of the guidelines, and presentation to the judges.
Please see the Judging Criteria Page to prepare for the contest.
The panel of judges will include chefs, food professionals and members of the local community.
Teams will have three minutes to make a presentation to the panel of judges about their school
lunch. A timekeeper will be present to keep the judging process on schedule. Teams should
prepare their presentations according to the following format:
- Introduce your team: 30 seconds
- Introduce your menu: 1-2 minutes
- Answer questions: 1-2 minutes
Each team will be asked to answer the following question: What was your inspiration for this
dish? You may want to prepare your answer in advance. Judges may ask additional questions
as well.

Chartwells Chopped Details + Documents

Day of Event Logistics

Set Up

Students must arrive in clean clothing with hair properly restrained.

Teams may not wash dishes during the competition. At the end of the competition,
teams will wash any dishes and clean their equipment and work stations.
Chartwells and Publix will provide all food and ingredients.

Equipment

Publix and Chartwells will provide all equipment, including:

School lunch trays for entry presentation

Napkins, plates and eating utensils for guests and judges
Chafing dishes and associated serving equipment (secondary contest)
Cut Gloves
Disposable gloves
Menus, and menu stands
Calibrated food thermometers with anti-bacterial probe wipes
Cooking utensils and equipment, knives, cutting boards, etc.
Sanitizing solution in spray bottles and towels for cleaning.

Sanitation Rules

Contestants must be of clean and neat appearance; nails must be trimmed short and
clean, with all jewelry removed and hair covered.
Contestants must wash their hands after doing anything that might contaminate hands.
Use hot water and soap for 20 seconds before rinsing hands.
Contestants must use tasting utensils to sample food at all times.
Contestants must wear disposable gloves while handling food. If team members touch
anything other than the food, such as their face or hair, gloves must be changed
immediately.
All teams must have a spray bottle with sanitizing solution. This solution should be used
to wipe tables and serving utensils.
Do not place any food items on the floor, and do not put any storage boxes or plastic
buckets that have been on the floor on your teams station.
The temperature danger zone is 42 F to 139 F. All potentially hazardous foods must be
kept out of this range. Hot food should be held at 140 F or above; cold foods at 41 F or
below.
Food must be cooled to an internal temperature of less than 41 in less than 4 hours.
Minimum safe internal temperature for various hot foods:
o Fish and Pork 145 F
o Reheated foods 165 F
o Poultry 165 F

Chartwells Chopped Details + Documents

Chartwells Chopped Recipe Form

School:
Student Names:
Recipe:

Ingredients

Measure

Directions

Serving Size:
Yield:
Oven Temperature and Baking Time

Convection
Temperature
Minutes

Conventional
Temperature
Minute

Chartwells Chopped Details + Documents

Judging Criteria
Category

Originality
Rate the originality and
creativity of the school lunch
menu.

Taste
Are the items seasoned
correctly? Is there a balance
between the main dish and
side dishes? Is there a variety
of textures? Does it taste
good? Would you order it?

Appearance
Does it look appetizing? Is
there a variety of natural
colors? Is the tray neatly
plated?

Presentation
Did the team give an articulate,
well-planned presentation?
Meets Guidelines
Do the dishes meet the
specified nutrition parameters?
Do they include all items as
outlined in the rules?

Total

Points Possible

Points Given

10

20

10

10

10

60

Chartwells Chopped Details + Documents