Memphis, TN – On Friday, April 11, students from six Memphis-Shelby County Schools (MSCS) high schools participated in the Grizz Fuel cooking competition, which was hosted by the Memphis Grizzlies. The event was held at the Kemmons Wilson Culinary Institute at the University of Memphis and sponsored by BlueCross BlueShield of Tennessee.

The high-energy culinary showdown featured students chopping fresh produce, pan-searing proteins, and assembling flavorful dishes under pressure. Teams had been preparing for months, perfecting their recipes and honing their kitchen skills.

Archer, a student from East High School, shared that their team worked hard to master their homemade alfredo sauce for their dish – chicken alfredo pasta with broccoli and mushrooms, paired with a fruit and granola yogurt parfait. “We’ve been practicing for months,” Archer said. “Getting the alfredo sauce just right was the key.”

Creistor, also from East High, reflected on the challenges of the competition. “The most stressful part of the competition was only having one washing station. With multiple teams, we had to wait our turn to clean.”

While all of the teams consisted of four students, Sheffield High School was represented by just two – Parris and Eriona. The other team members were not able to attend due to external factors. Despite the odds, the duo delivered a flavorful cajun pasta with broccoli, finished off with a large strawberry cookie. “Our dish was designed to be filling,” said Parris. “If students are hungry, they can’t focus in class.”

After much deliberation, Southwind High School was crowned the winner for the second year in a row. Their dish –  a crispy fried catfish sandwich with a honey hot glaze, served alongside a collard green coleslaw and cauliflower tots. Team captain Kelsie credited her grandmother for inspiring her passion for cooking. “I’ve been in the culinary program for the past 4 four years,” she said. “Cooking has always been part of my life.”

The winning dish will be featured on the MSCS 2025-26 school year menu, giving students across the district a chance to taste the champions’ creations.

Anthony M. Terrell, a culinary specialist with MSCS for over 15 years, highlighted the value of competition. “This is our fifth year collaborating with the Memphis Grizzlies,” he said. “Seeing kids get real-world, real-life experiences [and] to see the excitement of the kids today” motivates him to keep doing his job. 

Jasmine Bowden, a program manager for the Black Chamber of Memphis, emphasized the importance of these competitions. “I've done a couple competitions … for the students who don’t really like the traditional school setting, this is something where they can really express themselves and … really enjoy the extracurricular workforce programs.”

The Grizz Fuel cooking competition was more than just a contest – it was a celebration of teamwork, talent, and the importance of nontraditional forms of education. Congratulations to all of the participants and a huge thank you to the judges!

If you have a story about a MSCS student, teacher, or school to highlight, please email us at [email protected]. Include the school name, story details, and an SCSK12.ORG email for follow-up.