20160319 - Future Chefs (hrb)

Lisa Schmidt, a lunchroom assistant at Woods Creek Elementary helps Ethan Laudick, a fourth grader at Woods Creek Elementary School, with his Egg in a Cup recipe during the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

Maya Naughton, a fifth grader at Husmann Elementary School, prepares Gluten Free Breakfast Sushi in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

Sophia Gavie, a fourth grader from Husmann Elementary School cooks an egg as she prepares her Green Eggs and Ham recipe in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

Alannah Kolze, a fifth grader from Coventry Elementary, cooks her Jam and Cream French Toast in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

Carly Gorman, a 4th grader at Glacier Ridge Elementary, works on her Avocado Egg Sandwich recipe in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

Sophia Mercieri, a fourth grader from Canterbury Elementary School, cooks her Nut Free Elvis Style Stuffed French Toast in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

Ethan Laudick, a fourth grader at Woods Creek Elementary School, crumbles feta cheese on his Egg in a Cup recipe in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

Brynn LeFevre, 4th grader from Indian Prairie Elementary School, presents her Bacon and Cheese Mini Quiches to the judges in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

Judges listen as Sophia Mercieri, a fourth grader from Canterbury Elementary School, presents her Nut Free Elvis Style Stuffed French Toast in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

Judge Jim Kelley, principal at Indian Prairie Elementary School, tastes Ethan Laudick's Egg in a Cup breakfast recipe in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald

A judges portion of the Banana Split Breakfast by Carly Kranig, North Elementary School fourth grader, in the Sodexo Future Chefs culinary competition for D47 fourth and fifth graders at Lundahl Middle School on Saturday, March 19, 2016 in Crystal Lake, Illinois. From the 200 recipes submitted eighteen finalists advanced to the culinary competition, where they prepare their healthy breakfast creations for a panel of D47 judges. Student recipes are evaluated based on originality, ease of preparation, presentation, kid-friendly appeal, and healthfulness. Brynn LeFevre, 4th grader at Indian Prairie, won the event and will advance to the regional competition. John Konstantaras photo for the Northwest Herald