4-H seafood cook-off set for Aug. 7 in New Orleans

Richard Bogren  |  7/11/2016 8:14:05 PM

(07/11/16) NEW ORLEANS – Teams of 4-H’ers from across the South will take the stage on Aug. 7 in the Morial Convention Center to compete in the Great American Seafood Cook-Off: 4-H Edition.

Teams confirmed to compete in this year’s event are from Louisiana, Mississippi, Arkansas, Texas and South Carolina, said Quincy Cheek, LSU AgCenter extension agent and contest coordinator.

Louisiana 4-H will be represented by Red River Parish 4-H’ers Madison Lewing and Carmen Latiolais, who will be accompanied by their 4-H agent, Terry Foster.

Each team must create a seafood dish that is healthy, flavorful and appealing while following food safety guidelines, Cheek said. They may only use domestic seafood and must provide proof of origin for the seafood contained in their dish.

Contestants will have one hour to prepare and plate their dishes working before a live audience and television cameras. Then they must present their dishes along with a short presentation to a panel of judges, she said.

“4-H participants should have knowledge of the seafood industry as it applies to their respective state, and they are encouraged to incorporate other important commodities from their state as well,” Cheek said.

The first-place team will receive $1,000 along with the title of 4-H Kings & Queens of Seafood.

Originally developed in 2011 to promote healthy cooking of seafood, along with safe food handling and workforce development for youth, the contest continues to attract 4-H competitors from the South. “Several of the past competitors have gone on to attend culinary school and start careers in the foodservice industry,” Cheek said.

The cook-off is sponsored by the Louisiana Seafood Promotion & Marketing Board and the Louisiana 4-H Foundation. The National 4-H Council also promotes this event under the 4‑H Healthy Living initiative.

More information is available from Cheek qcheek@agcenter.lsu.edu.

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