Ryan Moore, 15, is one of five students who will take part in the WHS Student Chef Contest being held Saturday at the high school.
Moore, whose family owns Moore’s Landing, a restaurant on Highway 78 in Jasper, said deciding what to make for the contest was simple.
“I saw the recipe and I wanted to make it,” Moore said.
Moore’s father, Rusty Moore, said Ryan has had an interest in the culinary arts almost all of his life.
After high school, Ryan plans to continue to work on his craft in culinary school and learn more about the food service industry by earning a college degree in hotel & restaurant management.
Other WHS students who are signed up to take part in Saturday’s contest are Julia Tyrer, Marissa Waid, Brittany James and Kristen Kinler,
Marulynn Lockett, the school’s Family and Consumer Sciences teacher, said it is not too late for other students to take part in the contest that will be held in her classroom located adjacent to the school’s third hall. The cost to enter the contest is $25.
The contestants must be at the school no later than 8 a.m. on Saturday. Judging will begin at 10 a.m. Doors will be opened to spectators who pay a $1 entrance fee at 9:30 a.m.
The contestants will have 75 minutes to prepare their dish with the aid of one assistant.
Judging the contest will be WHS coach Tommy Hobson, New Prospect Baptist Church pastor Ben McLain and Daily Mountain Eagle reporter W. Brian Hale. Judging will be done at the school’s Golden Viking Room.
Entries will be judged on taste, presentation, creativity and ease of execution. A maximum of 25 points will be awarded to each entree for each of the four criteria.
Prior to judging, each participant and their assistant will be required to clean their work spaces.
Originally, the contest was scheduled for April 30. However, it was postponed after power was lost throughout the city following the April 27 storms.
Lockett said she hopes the cooking contest will become an annual event. Because there are only five contestants, a plan to have divisions for appetizers, entrées and desserts has been scraped in favor of a freeform contest.
However, participants must have their recipes approved prior to the contest by Lockett. Also, contestants are required to provide their own ingredients, tools and equipment.