Up-and-coming chefs from area schools competed in the 13th annual Soyfoods Cook-Off Luncheon sponsored by the South Dakota Soybean Research and Promotion Council. Students from both Mitchell Technical Institute-Culinary Academy of South Dakota and South Dakota State University entered recipes to compete for first place honors in the individual categories.
Contestants from each school entered recipes in the following categories: breads, appetizers, salads, main entrees and desserts. Recipes were judged on taste, ease of preparation, originality, presentation and nutritional values. Judges also considered the amount of soy protein and how the soy was incorporated into the recipe. First place winners in each category received a $200 prize. An additional $100 was awarded to the contestant who displayed the most creative use of soy.
Jarod Velgersdyke, SDSU, took first place in the appetizers category with his creamy meat and potato soup. Even though he admits he might be biased, Velgersdyke said his recipe tasted awesome, and it was hard to tell there was soy in it.
Jonathan Ricks has judged the cook-off for the past two years. As a chef at the Sanford USD Medical Center in Sioux Falls he said he enjoys cooking with soy because its easy to integrate into meals.
I really like to cook with soy because of the versatility of it. You can pretty much put soy in anything and make it taste great. For example, we had a nice focaccia bread at the cook-off. It tasted like a regular focaccia bread, you couldnt even tell there was soy in it, said Jonathan Ricks, who is a chef at the Sanford USD Medical Center in Sioux Falls.
The South Dakota Soybean Research and Promotion Council hosts the annual Soyfoods Cook-Off Luncheon every year in April to correlate with National Soyfoods Month. The soyfoods cook-off is designed to increase awareness of the health and nutritional benefits of soy. Soyfoods are rich in high-quality, lean protein and heart-healthy omega-3 fatty acids. In addition to the health benefits, the cook-off showcases the versatility of cooking with soy by incorporating it into delicious, everyday recipes.
Photo: (L to R) Rachel Foos, Amanda Scanlan, Rebecca Thompson, Chelsea Alexander, Puvadol Leeraksakiat, Jarod Velgersdyke
Soyfoods Cook-Off Contestants:
Amanda Scanlan, SDSU, Kalamata Olive Focaccia BreadFirst Place
Puvadol Leeraksakiat, MTI, White Chocolate & Almond Soy Quick Bread
Jarod Velgersdyke, SDSU, Creamy Meat & Potato SoupFirst Place
Puvadol Leeraksakiat, Cabbage & Tofu Soup, MTI
Rachel Foos, SDSU, Tuttie Soy-Fruity SaladFirst Place
Rebecca Thompson, MTI, Apple Walnut Salad
Rachel Foos, SDSU, Fiesta Enchiladas de SoyaFirst Place
Chelsea Alexander, MTI, Manicotti With Soy Noodles
Amanda Scanlan, SDSU, Meringue with BerriesFirst Place
Chelsea Alexander, MTI, Peaches & Cream Pie
Most Creative Use of Soy:
Amanda Scanlan, SDSU, Kalamata Olive Focaccia Bread