Press release:

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.

Three BOCES culinary arts students -- Liliana Espinoza, Tristan DiLaura, and Alexa Wolcott -- have had their heads in the clouds the past few months, dreaming up a meal that NASA astronauts might find comforting while they wait in quarantine before their next flight into space.

Their idea: Something with a Tex-Mex flair to suit the cuisine of Houston, where astronauts spend a lot of time.

The challenge: The meal must be low in calories, sugar, fat, and sodium.

Here's what they cooked up: A shrimp fajita with red lentil tortillas and a creamy avocado sauce; a side of cilantro lime cauliflower rice, and a Mexican chocolate brownie.

If they met the challenge, they could be among the final 10 teams to fly to Houston to prepare their meal for another panel of judges and the chance for a top-three finish, which comes with college scholarships.

Watch the video to see how they put their meal together and what they have to say about it.

A recipe created by three students in Genesee Valley BOCES’ culinary class has been selected as one of 10 finalists in the NASA HUNCH Culinary Challenge.

Isaiah Merrell, a senior from Byron-Bergen Central School; and Alexa Wolcott and Sara Logsdon, juniors from Pavilion Central School, participated in the national competition to create a meal for the astronauts in space.

According to information from Maggie Fitzgibbon, in Public Relations at BOCES, the students’ recipe hit a home run with the judges.

This is the fourth year Genesee Valley BOCES culinary students have participated in the competition, but the first time they have been a top finalist. Fitzgibbon said the competition was started by NASA more than 20 years ago to involve high students.

In a normal year, up to 80 schools might participate, but due to COVID-19 this year, only 26 teams competed, she said. The competition was canceled completely last year.

Recipe was Judged on Taste, Texture, Aroma, Appearance

During the challenge, the team of students prepped, prepared and served their recipe to a panel of local judges, who scored their recipe based upon taste, texture, aroma and appearance.

The scores were sent to the Johnson Space Center’s Food Lab in Houston, Texas, where they will be scored against the other teams from around the United States. The teams with the top 10 scores will move into the final round of the competition, which is expected to take place within the next few weeks. If chosen, their recipe could be sent to the International Space Station for astronauts to enjoy.

Chef Tracy Burgio, Culinary Arts instructor at the Batavia campus, shared how this team of students collaborated and were persistent in creating their recipe.

“This was a process of trial, error, reformulating and much tasting,” she said. “Isaiah, Alexa and Sara were determined to make this recipe the absolute best it could be. They did an amazing job preparing, cooking and presenting their recipe. I’m so proud of all their efforts.”

The panel of judges included Bill Hayes from Turnbull Heating, Ventilation and Air Conditioning; Tom Turnbull from Genesee County Chamber of Commerce; Eve Hens with Genesee County; Jorden Strapp with Genesee Valley BOCES; Ann Valento from Genesee Community College; Pauly Guglielmo, founder and CEO of Guglielmo Sauce; Denise Newman, Artesano bakery manager at the Rochester Institute of Technology; Christine Grout, senior development officer at St. Ann’s Community; Maggie Poray with Genesee Valley BOCES; and chef Jason Ball from Main Street Pizza Company.

Fitzgibbon reported that Hayes said he doesn’t like sweet potatoes, but that dish was so delicious that he ate it all.

NASA's Nutritional Restraints Don't Make Things Easy

Guglielmo, of the Guglielmo’s Sauce food development company, said his company has launched a number of new products over the last few years, and he understands the restrictions placed by NASA.

“It’s very difficult to work with these nutritional restraints set by NASA,” he said. 

The judges asked many questions of the team. Isaiah revealed how they arrived at their recipe.

“We were given the food category and guidelines from NASA HUNCH,” Isaiah said. 

The students said they put their heads together to develop their recipe. Each year the competition has a theme, and this year’s was comfort food.

“We wanted to make something we had growing up,” Alexa said. “We thought about it being winter and what food we leaned on to feel good.”

“We also wanted something unique to our region,” Isaiah said. 

Adding sweet potatoes to shepherd’s pie was a new twist, and it was achieved with a lot of trial and error, the students said. They are sweet and they wanted the dish to be savory.

They chose sweet potatoes because regular potatoes are too high in fat, Isaiah said. 

“The recipe took weeks to perfect,” he said. “I can’t even count how many times we made this recipe and changed ingredients. Even the day before the judging we added two other ingredients to boost the flavor.”

Their recipe had to contain no more than ¾ teaspoon of butter, 150 milligrams or less of sodium, and be between 200 and 400 calories. 

“We interpreted this recipe to have subtle flavors,” Sara said. “But we did add garlic.”

Recipe to be Processed and Packaged to Eat in Outer Space

Sara added that only certain ingredients could be used due to the recipe having to be processed and packaged for space travel and for astronaut consumption onboard the International Space Station.

The students’ sweet potato shepherd’s pie contains pepper, olive oil, onion, ground turkey, tomato paste, garlic, fresh oregano, frozen peas, frozen corn, carrots, fresh basil, rosemary, low sodium turkey broth, water, thyme, cinnamon, nutmeg, red wine vinegar and butter.

The students met with a chef in Louisville, Ky., via Zoom, who tried to replicate their dish from the NASA competition. 

“We documented every step for him,” Isaiah said. 

“The students participating in this challenge had a great opportunity to learn about NASA, what astronauts can eat in space, and why recipes need to be made a certain way, as well as all of the nutritional values that need to be tracked while living on the International Space Station,” said Jon Sanfratello, executive principal of the GV BOCES Batavia Campus.

“Over the years, NASA has been a great partner with our programs and has provided our students many learning opportunities.”

The top 10 winners will each receive a scholarship. The next level of the competition will choose the top three recipes, and those students will receive a bigger scholarship. Students whose recipe is the top winner will receive an all-expenses-paid scholarship to Sullivan University in Louisville.

Top photo: Chef Tracy Burgio points out meat options to three students in her culinary class at Genesee Valley BOCES who developed a recipe for astronauts. From left are Alexa Wolcott and Sara Logsdon, juniors at Pavilion Central School; and Isaiah Merrell, a senior from Byron-Bergen Central School.

Bottom photo from left: Alexa Wolcott, Isaiah Merrell and Sara Logsdon, students in the culinary class at Genesee Valley BOCES, and their instructor, Chef Tracy Burgio.

Photos by Virginia Kropf.

Photo below (submitted), the sweet potato shepherd’s pie, which three students in the GV BOCES culinary class created for NASA.

Above: the Culinary Arts team -- from left Alexa Wolcott, Isaiah Merrell and Sara Logsdon -- answers questions from the judges.

Submitted photos and press release:

In mid-March, three Culinary Arts students from the Batavia Career and Technical Education (CTE) Center participated in the national NASA HUNCH* Culinary Challenge.

According to the judges’ feedback, Isaiah Merrell, Alexa Wolcott, and Sara Logsdon hit a home run with their creation called "Sweet Potato Shepherd’s Pie"! Isaiah is a senior from Byron-Bergen High School, and Alexa and Sara are both juniors from Pavilion High School.

During the Challenge, this team prepped, prepared and served their recipe to a panel of judges, who scored their recipe based upon taste, texture, aroma and appearance. The scores from the competition were sent to NASA’s Johnson Space Center in Houston, Texas, and will be scored against 26 teams from around the United States.

The teams with the top 10 scores move onto the final round of the competition which will be held in the spring at NASA in Houston. If chosen, their recipe could be sent to the International Space Station for astronauts to enjoy. 

Chef Tracy Burgio is the Culinary Arts instructor at the Genesee Valley BOCES Batavia Campus. She shared how this team of students collaborated and were persistent in creating their recipe.

“This was a process of trial, error, reformulating and much tasting! Isaiah, Alexa, and Sara were determined to make this recipe the absolute best it could be," Burgio said. "They did an amazing job preparing, cooking and presenting their recipe. I’m so very proud of all their efforts."

The panel of judges asked many questions of the team, which the students answered confidently. Isaiah shared how the team arrived at their recipe.

“We were given the food category and guidelines from NASA HUNCH," Isaiah said. "We brainstormed and came up with the idea of Sweet Potato Shepherd’s Pie."

The recipe process took weeks to perfect.

“I can’t even count how many times we made this recipe and changed ingredients," Isaiah added. "Even the day before this judging, we added two other ingredients to boost the flavor."

When asked about why some of the ingredients were used, Culinary Challenge team member Sara explained.

“The theme this year is comfort foods and we interpreted this recipe to have subtle flavors, but we did add garlic!” Sara said.

She also noted that only certain ingredients could be used in the recipe due to the recipe’s need to be processed and packaged for space travel and for astronaut consumption onboard the International Space Station.

Overall, the judges’ feedback was positive. 

Pauly Guglielmo, the owner of Guglielmo’s Sauce, a food development company, was one of the judges. Over the last few years, Guglielmo’s company has launched a number of new products.

“It’s very difficult to work with these nutritional restraints set by NASA -- I understand!” he told the students.

Jon Sanfratello is the Executive Principal of the GV BOCES Batavia Campus. He noted how this program provides new and unique learning opportunities for the participating students. 

“The students participating in this challenge had a great opportunity to learn about NASA, what astronauts can eat in space, why recipes need to be made a certain way, as well as, all of the nutritional values that need to be tracked while living on the International Space Station," Sanfratello said.

"Over the years, NASA has been a great partner with our programs and has provided many students many learning opportunities.”

The list of judges included: Bill Hayes, Turnbull HVAC; Tom Turnbull, president, Genesee Chamber of Commerce; Eve Hens, Genesee County; Jorden Strapp, GV BOCES; Ann Valento, GCC; Pauly Guglielmo, Guglielmo Sauce; Denise Newman, Artesano Bakery Manager, Rochester Institute of Technology; Christine Grout, senior development officer, St. Ann's Community; Maggie Poray, GV BOCES; Chef Jason Ball, Main Street Pizza Co.

*NASA HUNCH (High schools United with NASA to Create Hardware) was founded as a means of giving high school students new educational experiences by producing many needed elements for the International Space Station. The NASA Culinary HUNCH program gives high school students the opportunity to develop food items for astronauts aboard the International Space Station. Each year a new theme is developed. Students create new dishes considering food processing procedures and nutritional requirements in order to meet the standards of the NASA Johnson Space Center Food Lab.

Recipe for Sweet Potato Shepherd’s Pie (photo above)

Yield: 1 Serving

Calories: 329

Total Fat: 10.1 Grams Saturated Fat: 0.6 Grams Sodium: 163 Grams

Dietary Fibers: 7.1 Grams Sugar: 6.1 Grams

Ingredients

• 1/2 lb. Sweet Potato
• 1/4 tsp. Ground Pepper
• 1/2 tsp. Olive Oil
• 1/4 cup Onion
• 1/4 lb. Ground Turkey Meat
• 1 1/2 tsp. Tomato Paste
• 1/2 tsp. Garlic
• 1/2 tsp. Fresh Oregano
• 1/8 cup Frozen Peas
• 1/4 cup Frozen Corn
• 1/4 cup Carrots
• 3/4 tsp. Fresh Basil
• 3/4 tsp. Rosemary
• 1/2 cup Low Sodium Turkey Broth
• 1/2 cup Water
• 1/4 tsp. Thyme
• 1/8 tsp. Cinnamon
• 1/8 tsp. Nutmeg
• 1/2 tsp. Red Wine Vinegar
• 3/4 tsp. Butter

Procedure

Step 1 - Preheat the oven to 375 degrees Fahrenheit.

Step 2 - Place sweet potatoes in a large pot with boiling water. Cook the potatoes until tender.

Step 3 - Drain the potatoes and mash. Season with cinnamon and nutmeg.

Step 4 - Heat oil in a nonstick pan over medium-high heat. Mix in the onions and sauté the onions for 3-4 minutes. Then add garlic and continue cooking for 1-2 minutes.

Step 5 - Add ground turkey and water, crumbling the turkey into small pieces. Cook until all meat is brown.

Step 6 - Stir in tomato paste, carrots, peas, corn, chicken broth, fresh basil, oregano, thyme, and rosemary. Let simmer for 3-4 minutes to allow liquid to reduce.

Step 7 - Spread mixture into cast-iron skillets. Top with mashed sweet potatoes. Put in the oven.

Step 8 - Bake for 10-15 Minutes.

Step 9 - Place in a broiler to crisp up the sweet potatoes for 1-2 minutes.

Step 10 - Garnish with thyme and serve.

Photo below: Culinary Challenge judge Pauly Guglielmo, owner of Guglielmo Sauce, rates the students’ culinary creation. 

About the Batavia Career and Technical Education Center

It is a program of the Genesee Valley BOCES. GV BOCES operates as a Board of Cooperative Educational Services offering shared programs and services to 22 component school districts located in Genesee, Wyoming, Livingston and Steuben counties in New York State.

Above, Chef Tracy Burgio, instructor of the Culinary Arts program at the Batavia CTE Center, helps student Jaheim Merritt (Batavia HS) with his meatloaf gravy.

Submitted photos and information from the Genesee Valley Educational Partnership​.

As Chef Tracy Burgio and her Culinary Arts students at the Batavia Career and Technical Education (CTE) Center prepared to take over the building’s cafeteria yesterday, they had a worthy goal in mind. 

“We want to prove that you can make healthy food from scratch,” Chef Burgio said. 

Culinary Arts students normally cook lunch for faculty and staff members on Thursdays. But for yesterday's "takeover," students attending daytime classes at the center were also queued up.

“The kids have such an interest in having good cafeteria food, this project really drives home that message," the chef said.

Buffalo chicken meatloaf, mashed potatoes, grilled zucchini, apple crisp, and biscuits were prepared for them using USDA recipes.

Burgio said she has been interested in taking over the cafeteria for several years, and plans similar events on Jan. 29 and March 11.

She would like to make the partnership between her students and cafeteria staff a normal part of the Culinary Arts curriculum and would also like to incorporate locally grown produce into recipes. 

Jaheim Merritt, a Culinary Arts student and junior from Batavia High School, stood at a stove making gravy for the meatloaf.

“I think making lunch for everyone is a big responsibility, but I think it’s a good idea,” Jaheim said. “A lot of kids complain about our lunches, so we can help make a change.”

Burgio wants to show kids that healthy food can still taste good.

As students went through the lunch line, they learned nutritional facts about each food. For example, zucchini and carrots are high in vitamins A and C, and the Buffalo chicken meatloaf was high in protein and low in fat.

Culinary Arts students and Byron-Bergen High School juniors Isaiah Merrell and Austin Evert were student-leaders during the cafeteria takeover.

“I’m hoping that making lunch from scratch will help inspire the kids in the Academy,” Isaiah said.

Added Austin, “With our lunches, we don’t normally know the nutritional facts. Now we are giving them knowledge and good food.”

Below: Chef Tracy Burgio spoons out gravy during the lunch takeover. 

Culinary art is an important medium in the arts and officials with the local nonprofit GO ART! are realizing its significance by expanding the scope of their collaborative efforts into multiple culinary programs at the Bank Street site.

A number of food-related programs have emerged at GO ART! as they offer new food and drink opportunities in the community.

The most recent addition is Jeanne’s Table, which will offer a prix fixe eight-course theme-based dining experience once a month. Local gastronome Jeanne Walton is in charge of this enterprise that is sure to delight diners.

Cost is $60 per person and seating is limited to 20 people.

Other culinary offerings at GO ART! include Afternoon Teas, which have been offered every month for the past year and can also be booked privately, and its first Farm to Table Dinner. Tavern 2.O.1 regularly schedules wine and craft beer events; it is open to the public at 5 p.m. Wednesday –Saturday.   

Use of the commercial kitchen has increased significantly with regularly scheduled cooking classes by Genesee Valley Education Partnership.

For more information, contact Valeria Antonetty, GO ART! Facilities and Operations coordinator, at 585-343-9313.

On Friday, the students in the Culinary Arts Program prepared their final projects for a group of judges. I happened to arrive in time for the last student of the day, Jose Vanegas, who made tacos and flan.

Students of the culinary program at Batavia CTE on Thursday presented dishes they created with the goal of cooking up something suitable for astronauts in space to a panel of judges to see if their creations might be worthy of a nationwide competition in Houston later this year.

Six students, three from Batavia and three from Mount Morris, prepared two dishes -- asparagus "fries" from Batavia and berry quinoa salad.

The dishes were scored on presentation, nutritional value and taste. The final dishes will also need to be suitable for freeze-drying to take into space.

Travis Barlow, Kevin Balkota, John Steward, Danielle Rotondo, Patrick Rae, and Darly Pochan.

Nancy Hall from NASA was also on hand to observe and advise during the competition.

There is no winner from yesterday. Both teams will have their scores presented to a panel who will select 10 teams from entries from around the nation to travel to Houston for the final competition.

Students from Batavia were Melissa Voltura, Jose Vanegas and Jason Lowe. Students from Mount Morris were Sam Meyers, Tony Uveino and Mackenzie Wheeler.

• Jan. 10 -- Ricotta Cheese
• Feb. 14 -- (V-Day) Chocolate Truffles
• March 14 -- Irish Soda Bread
• April 11 -- Carrot Cake
• May 9 -- Handmade Fresh Pasta
• June 13 -- Summer Risotto