Creativity was on the menu November 24 as Kelso School District’s Nutrition Services team fired up the stoves for the fifth annual Kelso’s Test Kitchen recipe contest and training.
Each year, this friendly competition transforms required USDA professional development into a fun, hands-on culinary challenge that benefits both staff and students. Teams of elementary school nutrition professionals collaborate to develop new recipes that meet USDA meal pattern requirements, incorporate seasonal and local ingredients, and—most importantly—appeal to students’ taste buds.
This year’s focus tied directly into the district’s Farm to School grant, emphasizing the use of local foods and seasonal ingredients. Staff from all six elementary schools formed four teams tasked with creating a complete meal featuring a locally sourced food item, but there was a twist. Teams didn’t know which ingredients and staples they’d have access to until the contest began, keeping creativity (and kitchen energy) at full boil. With just an hour and a half to plan, prep, and plate, they blended ingenuity, skill, and practicality to design meals that could one day be served in cafeterias across the district.
After cooking, teams presented their dishes and discussed their process. Then came the ultimate taste test: 5th grade students from each of Kelso’s six elementary schools joined the judging panel to sample and vote for their favorite dish—alongside votes from the Nutrition Services team. Their input continues Kelso’s practice of including and elevating student voice.
Winning recipes often make their way onto Kelso menus; previous champions now served regularly include chicken pot pie, taco soup, hand-rolled bean burritos, roasted garlic green beans, and chicken and waffles.
“Kelso’s Test Kitchen lets our team be creative and gives them a sense of ownership and pride in the meals we serve,” said Kaydee Harris, Kelso School District Nutrition Services Director. “The team’s different backgrounds, cultures, and cooking styles add a wonderful variety to new recipes. And they really know their students’ likes and dislikes.”
This year’s Test Kitchen and training will took place Monday, November 24, at Lexington Elementary School. The winning recipe was Beef Goulash, created by Amy Welch, Stephani Owen, Tracy Munger, and Tatyana Invankin. The goulash will soon be featured on future school menus, giving students a literal taste of their nutrition team’s creativity and care.
Why It Matters
Kelso’s Test Kitchen is more than a cooking competition, it’s a recipe for success. By turning annual USDA training into a fun, collaborative challenge, Kelso’s Nutrition Services team:
Strengthens professional skills in recipe development, standardization, and nutrition compliance.
Supports local farms and businesses through Farm to School partnerships that bring fresh, seasonal foods to students’ plates.
Encourages student engagement and satisfaction by crafting meals that reflect real student preferences.
Builds pride and teamwork among staff whose creativity helps fuel healthy, delicious school meals every day.
From kitchen innovation to classroom focus, Kelso’s Test Kitchen continues to prove that when meals are made with care and creativity, students thrive.
Kelso School District recently received two Healthy Meals Incentives Recognition Awards from the U.S. Department of Agriculture (USDA) Food and Nutrition Service, in partnership with Action for Healthy Kids (AFHK). These awards celebrate the district’s innovative approaches to improving the nutritional quality of school meals while keeping students at the center of the process.