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VIDEO: Cooking Contest Hails Big (Tasty) Prize

By Sue Wambolt, Contributing Writer

Judge Lisa Forsberg samples a piece of pizza.

Shrewsbury – Thursday night, Dec. 29, at the Shrewsbury Public Library was no ordinary night. While residents browsed books in the main library, the third floor was home to the 5th Best Youth Cooking Contest. Twenty contestants, ranging from grades 5-12, competed in teams of four for the coveted prize of a year’s worth of pizza – 52 coupons for large pizzas, valued at close to $1,000.

Judging the competition were Lisa Forsberg and Erik Ness from Papa Gino’s, and Mary Clare Ryan and George Brown, from the library. Teams were scored on creativity, taste, presentation and teamwork.

 “It’s anyone’s competition to win”, said Brown. “The team that won last year had lost the two previous years.”

 Rules for the competition were as follows:

Prepare four identical portions of your creation – two of which must be set aside for the judges – in 30 minutes.

  1. Stick to the theme. (pizza)
  2. Say what’s on your mind – you are putting on a show. Be dramatic, loud, annoying and competitive – anything goes!
  3. No running or you will be eliminated.
  4. Keep your work space clean.

When the buzzer rang, signaling the end of round one, the contestants left their tables and exited the room. The judges examined and tasted the pizzas, making notes and talking amongst themselves.  After deliberating, the judges invited the contestants back into the room and announced that Laura Girodino, Julia Naras, Priyanka Shah and Aditi Singh had won the first round.

The four then competed in a second round. After a 12 minute bake-off, Julia was announced as the winner of a year’s worth of pizza.

 

 

The winners of round 1 of the competition: (from l to r) Priyanka Shah, Aditi Singh, Laura Girodino and Julia Naras (who was also the overall winner).

 

Short URL: http://www.communityadvocate.com/?p=16979

Posted by on Dec 30 2011. Filed under Byline Stories, Shrewsbury, Stories With Good Photos. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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