The Culinary Arts students from the Batavia Career and Technical Education Center who competed in the national Culinary Arts Challenge for the National NASA HUNCH Program have made to the top ten and now advance to the next round of competition. Their menus items received top scores from the local judges!
The winning recipes are:
- Entrée: Shrimp fajitas with red lentil tortillas, creamy avocado sauce served with a side of cilantro lime cauliflower rice.
- Dessert: Mexican chocolate brownie
In early April, this team and their instructor will travel to Texas for the next round of competition, which will be held at the NASA Johnson Space Center in Houston, Texas.
If selected, their entrée and dessert will be produced at Johnson Space Lab and sent to the International Space Station for astronauts to enjoy.