Wakulla High’s prom was held Friday night at Wakulla Springs, but earlier in the evening lots of students went to Azalea Park for a beautiful backdrop for photos.

The Tallahassee State College Wakulla Environmental Institute hosted Wakulla Chamber of Commerce members and guests for a monthly luncheon, held on Wednesday, March 25, this one catered by Hamaknockers Barbecue. At left, Rene Millender of Capital City Bank gets her lunch and a hug from Mary Wallace, who serves as mistress of ceremonies for the luncheons. The events provide an opportunity for businesspeople to socialize, have some lunch, and maybe win a door prize. (Photo by Lynda Kinsey)

By LYNDA KINSEY
Staff

Four students were all geared up with prep gloves, aprons, chef hats or team bandanas, and a couple with step stools, ready for the Future Chefs culinary Competition National Challenge by Sodexo at Wakulla High School on Thursday night.
One child was chosen from each elementary school in the district to participate in the challenge.

Each student was to choose their own recipe. Marina Mudryy of Sudexo said “The theme this year was a recipe from a country or culture.”
The students teamed up with a Sodexo staff member to help them through the process. They were told that “they were in charge tonight, they were the chef and we are only here to assist you.”
There were thoughtful suggestions and learning moments from the staff members to aid the students. There was a lot of stirring, mixing, garnishing and smiling going on.
Oliver Reed-Liotino, 10 years old, came from Crawfordville Elementary was paired with Chris Robinson and Lead Cook Halie Andrews. Team Oliver prepared smoked salmon bites over rice, marinated cucumbers, cream cheese, parsley and lemon.
Second grader Avery Vick, age 7, came from Riversink Elementary and was teamed with Kayla Dougherty. They were team Zuppa Toscana. Hers was a soup made with spicy Italian sausage, bacon, garlic, potatoes, heavy cream and kale.

Thomas Rex Nelson, a 1st grader at Medart Elementary, and his team consisting of Sherrill Dudley and daughter Sage Dudley, prepared Italian Penicillin “Star Soup.” His was made with chicken broth, noodles, chicken, cheese and parsley.
Kindergartner Kade Gerrell came from Shadeville Elementary and was teamed with Janiece McCarthy, Cattaleya McCarthy along with Kade’s dad, Eli Gerrell. Kade wanted to prepare the Game Winning Touchdown Sliders. They were small patties for the sliders and Kade thought it would be a good idea to add some shredded cheese to the hamburger mixture before cooking them. The patties were topped with cheese, tomato, lettuce and rested on a grilled slider bun.
He was a busy guy back in the kitchen, at one point leaning back and looking over at Oliver, saying: “Hey chef, how you doing over there?”
Each chef garnished and plated samples in front of each of the judges and then went back through the line of judges to be interviewed about their culinary decisions.
The judges had various judging criteria tocompare the entries.
The winner ultimately was Avery Vick for her Zuppa Toscana, second place was Oliver Reed-Liotino with his Salmon Bites, and third place was Kade Gerrell with his Game Winning Touchdown Sliders.
The judges were Chef Jorge Sanchez, Dept. of Agriculture; Angie Nichols, school board member; Laura Lawhon. school board member; Kathleen Newton, district Finance & Food Service; Evelynn Rummel, 2025 Future Chef Winner; Eddie Hand, school board member; and Andy Riddle, State Farm/Rotary.

Chamber ribbon-cutting for law firm, Anderson Givens Fredericks is held