Ascension 4H members compete at cook-off
This past weekend four Ascension Parish 4-H Members competed in the Great American Seafood Cook-off’s 4-H Edition in New Orleans. Hannah Barrilleaux, Jared Barrilleaux, Kassie deVeer, and Eden Schexnayder have worked tirelessly for months to compete in this contest, but first they had to earn it. They began by competing this year at 4-H University in a contest called 4-H Food Star, where they came in 1st place out of 11 teams. The team had competed for 3 years previously together with one member competing for 4 years. The team moved up the ranks and this year were successfully deemed the 2015 4-H University’s 4-H Food Stars!
In reward for their hard work and dedication, they advanced on to the next level of competition at the Great American Seafood Cook-off 4-H edition. This cook-off was held on August 8-9 in conjunction with the Great American Seafood Cook-off for the pros in New Orleans. The competition included the winning 4-H teams from Arkansas, Louisiana, Mississippi, South Carolina, and Texas.
As part of the trip students were able to see professionals at work in the seafood industry from fisherman through processing professionals to award winning chefs. The 4-H delegations got the opportunity Saturday to tour Tommy’s Seafood from docks through processing and packaging. The delegation also spent time at the Great American Seafood Cook-off meeting their future competition, professional competitors and seeing their dishes.
Sunday the students competed themselves. With all hands on deck, the Ascension Parish Team representing Louisiana 4-H well and prepared a Seafood Eggs Benedict. The students worked hard and were awarded placed 2nd in the competition. The overall results were Texas in 1st Place, Louisiana 2nd Place and South Carolina 3rd Place.
The students would like to thank the sponsors Louisiana 4-H Foundation, Louisiana Seafood.com, The National Oceanic and Atmospheric Administration as well as their parents and coaches for the support to make such a great event possible.
