Student Culinary Competition

Thitid Tassanakajohn

Originally from Thailand, Thitid says his native food is his heart and soul. He has had a passion for food and cooking ever since he was old enough to help his mom and grandma in the kitchen. He hopes to one day open a Thai restaurant.

Recipe: Blossom Tempura Club Sandwich

Samantha Zizza

Samantha’s been infatuated with cooking since she was old enough to stir a pot. Her passion for sustainable living over the years has transcended into her work in the kitchen. She aspires to be an educated voice to the communities in which she works, teaching others about sustainably grown, locally sourced food.

Recipe: Club Carmen

Cody Smith

Cody grew up relying on his family’s southern Missouri farm for almost everything they ate. He’s spent time in many kitchens, including his own catering company. After culinary school he wants to start his own business to educate home cooks about creating delicious, fresh, nourishing and sustainable food to their families.

Recipe: Thai Chicken Meatball Banh Mi with Spicy Coconut Dijon

Luke Shaffer
Recipe: The Purple Pollo

Matthew Fodge
Recipe: Chicken with Dijon and Bacon Caramelized Red Onion Marmalade, Arugula on a Pretzel

Travis Wiesner
Recipe: Tropical Chicken Cake Sandwich

Sara McIntee

Sara’s larger-than-life love for cooking began at a young age. She’d watch her mother work away in the kitchen back in her hometown of San Luis, Sonora, Mexico. The festive nature of food in her native culture drove her to attend culinary school. Upon graduation, she plans to develop a line of products that includes salsas, dips and dry rubs.

Recipe: Apricot Dijon Chicken Tartine

Marco Bahena

Hailing from Vernon Hills, IL, Marco is a self-confident chef with a true love for food. He’s always challenging himself to learn new cooking techniques. After graduation he plans to stay in Chicago to continue working and learning about food.

Recipe: Grey Poupon Honey Glazed Cod with Barley Mushroom Salad Smoke Yogurt, Minted Pea Puree and Pancretta Crisp

Marc Giroux

From the age of 15, Marc spent years in the kitchens of his native Canada developing a respect for the professional atmosphere and a deep satisfaction from the hard work required. Today, Marc is strengthening his technical skills so he can pursue a career in New York City’s world-class restaurants and ultimately become a master chef/restaurant owner.

Recipe: Grilled Dijon-Glazed Striped Bass with Asparagus and Spring Vegetables