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CHS ‘Roastin’ Redhounds’ advance to Elite 8
Corbin High School’s “Roastin’ Redhounds” have advanced to the second round of the Junior Chef state cooking competition.
The Roastin’ Redhounds are moving on to the second round of the state Junior Chef competition in Louisville. The team is made up of Makenzie Bellew, Sarah Sawyers and Ken Trudelle. The coach is Jessica Lester.
The team of Sarah Sawyers, Ken Trudelle and Makenzie Bellew defeated Harlan in the first round of competition Friday with its Pollo y pavo fajita flatbread pizza with homemade pico.
“It is chicken and turkey cooked fajita style with peppers and onions and served on top of a flatbread pizza crust covered in refried beans and topped in mozzarella cheese,” explained Corbin Coach Jessica Lester.
After the judges knocked the dish during the 13th Region tournament for being bland, Lester said the team had elected to increase the time the meat was marinaded in order to increase the flavor.
“They loved our plating and how we bumped up the flavor of our flatbread,” Lester said when asked about the judges’ comments Thursday.
The Redhounds will return to the kitchen Friday to compete against the winner of the Boyle County/Pikeville competition. Should Corbin win, they would return to Louisville Thursday for the state semi-finals. The state finals is scheduled for Aug. 25.
The “Iron Chef” style competition requires the three-person team to create a unique dish using five locally grown/produced ingredients.
In addition the dish must meet federal school nutritional guidelines for fat, calorie and sodium content, and be designed so that school food service may prepare it in sufficient quantities to serve during school meals.
