Returning for its second year, Seminole County’s Chili Competition is certainly something to behold. The theme is Fire and Ice—a perfect signifier for a dynamic competition to excite the senses. This February, Level Four Culinary students from across the district will compete to present to the judges the very best chili dish, complementary beverage, and creative accompaniment.

Amber Patterson, senior, is one of the chefs that will be representing Oviedo at the competition. They explain what goes into making a proper chili. 

“Chili is such an amazing dish to make because of all the different variations that people use,” Patterson said.

 “ Meat, no meat, beans, no beans, etc. But one thing that remains universal is the seasoning that gets used… good chili always goes back to how flavorful it is, the key to obtaining a good flavor is using bold spices and getting the level of heat just right.” 

But the challenge lies in more than tasty chili. Every team’s dish must comply with this year’s theme of Fire and Ice either through their flavors, presentation, or concept, all hopefully meeting the judges’ standards of unique flavors and creativity.

In order to stand out from the crowd, Oviedo’s team lead, culinary teacher Lisa Van Smith, said that the team’s chili will be making a chili verde rather than a more traditional red chili. This means that they will be using tomatillos instead of tomatoes. Tomatillos will bring a tangy, slightly citrusy flavor and sweet flavor to their dish that is sure to impress the judges. 

According to Van Smith, the team plans to make Brazilian lemonade as their drink to complement their chili. Part of what makes Brazilian lemonade unique is its use of condensed milk to create a refreshing creamy and citrusy flavor that pairs beautifully with their chili verde.

On the day of the event, chefs must also be in compliance with all of the safety and sanitation standards that they have been taught to follow in their culinary course. Part of what this means is that the food has to be temperature checked in order to keep food safe and out of the temperature danger zone.

“Being part of CTE Culinary, they want to have real world applications to what we do in our classrooms,” explained Van Smith. This is where factors like food health and safety come into play. 

CTE stands for Career & Technical Education. These are the programs that offer special emphasis on one area of expertise, like the culinary arts.

Patterson advocates for the importance of CTE courses. 

“Not only do they give students the option to take courses that align with their interests—which are not always supported by core classes—but they also give students the ability to learn different skills and even offer certifications that can help students apply for a variety of roles.”

This is Van Smith’s first year coaching the Chili Competition as it’s her first year teaching Level Four Culinary, but the students are excited to compete alongside them and each other! 

Patterson shares, “My favorite part of the process has been being able to work in a kitchen with other people. It’s a wonderful experience and it has given me the opportunity to bond with some of my classmates,”.