Brought to you by the School of Culinary Arts and Hospitality Management
Recipe Challenge
Summary
In this challenge, you will become both chef and food scientist as you create, test, and improve an original recipe. You’ll explore how ingredients work together, apply cooking techniques, and use evidence-based reasoning to make your dish even better. Then, you’ll take on the added challenge of adapting your recipe to meet a dietary restriction—all while documenting your process and reflecting on what you’ve learned. By the end, you’ll have developed not only a delicious dish but also a deeper understanding of the science behind great cooking.
Eligibility
■ Participants must be in 9th – 12th grade and may attend a recognized school or be homeschooled
■ Participants must reside in one of the following Indiana Counties: Brown, Greene, Lawrence, Martin, Monroe, Morgan, Orange, or Owen
■ This is an individual challenge, so participants must each complete their own unique recipes.
The Challenge
Step 1: Recipe Creation
Goal: Design a unique recipe that highlights your culinary skills and understanding of food science.
What to Do:
Create a recipe that fits within one of the following categories:
Pastry, Yeast, or Savory (choose one below)
Meat dish – no more than 4 servings
Soup – no more than 1 gallon
Cake – no larger than 8”
Cupcakes – no more than one dozen
Other baked goods
Include at least one local ingredient.
“Local” means the ingredient was produced within 50 miles of your location (examples: local eggs, meat, or produce).
Use only culinary ingredients.
All items must be made from scratch by you.
No pre-made or ultra-processed items (for example: no cake mixes, canned soup bases, store-bought candy mix-ins, grocery rotisserie chicken, or bagged marshmallows).
If it can be made in your kitchen, it should be made in your kitchen.
Include a detailed description of your methods.
Identify your mixing or cooking techniques (for example: creaming method, straight dough method, poaching, braising, etc.).
Analyze your ingredients.
Explain what each ingredient contributes to your recipe. (Think about the science — structure, flavor, texture, moisture, etc.)
Step 2: Recipe Testing
Goal: Test your original recipe and evaluate the results.
What to Do:
Gather your ingredients and make your recipe.
Document your process and results with photos:
Each photo must include a handwritten name card, clearly visible.
Take photos of each major step.
Include one photo of the whole final product.
Include one photo of a cross-section (slice, serving, etc.).
Evaluate your recipe using the provided rubric. Be honest and detailed in your analysis.
Step 3: Recipe Improvement and Testing
Goal: Use your ingredient analysis to improve your recipe for taste or appearance.
What to Do:
Review your ingredient analysis from Step 1.
Identify one or more changes that could improve the taste or appearance of your recipe.
Rewrite your recipe to include these changes.
Make your modified recipe and document the process again with photos:
Include your handwritten name card in each photo.
Photograph the whole product and a cross-section.
Complete a detailed evaluation using the rubric.
Write a comparison summary explaining:
What you changed and why
How the change affected the results
Whether the improvements worked
Step 4: Dietary Restrictions
Goal: Adapt your improved recipe to meet a dietary restriction.
What to Do:
Research one of the following dietary restrictions:
Vegan
Gluten-free
Low-fat
Write a summary of your findings, including in-text citations and a list of full sources.
Choose one restriction and adapt your improved recipe (from Step 3) to meet that dietary need.
Make your modified recipe and document with photos:
Each photo must include a handwritten name card.
Photograph the whole product and a cross-section.
Complete the evaluation rubric.
Write a comparison summary showing how your restricted version compares to your previous two recipes and explaining how the changes affected the final result.
Step 5: Final Summary
Goal: Reflect on what you learned through the Culinary Science Challenge.
What to Do:
Write a final summary that includes:
What you learned through this challenge
Which parts were most difficult or surprising
How you approached each task and solved problems
Final Product You Will Submit
Your final project submission report must include:
Your original recipe with methods descriptions and ingredient analysis (Step 1)
Your photos and evaluation from the first test (Step 2)
Your revised recipe, photos, evaluation, and comparison summary (Step 3)
Your dietary restriction research, adapted recipe, photos, evaluation, and comparison summary (Step 4)
Your final written summary (Step 5)
You must also submit:
· A short biography paragraph and picture of yourself to be used if you are selected as a winner
· The signed waiver (note: if you are under 18, your legal guardian must also sign)
HOW TO SUBMIT
Due Date: Friday, March 6
Format: Submissions must be made using a gmail account. Submit here
Please complete the Use of Image waiver as part of your submission - if you are a minor your parent/guardian must also sign.
If you experience trouble with your submission - please reach out to Sarah Nagy snagy6@ivytech.edu
WINNERS
Winners will be selected by committee and will be announced in April 2026
· First Place: $200 gift card
· 1st through 10th place: Your recipe will be included in a Ivy Tech Bloomington cook-book, and you will receive a copy of the book