News Release

  6500 East Arapahoe Road, Boulder, CO 80301

For Immediate Release

Laura Smith, BVSD School Food Project / 720-561-6005


BVSD School Food Project Iron Chef Competition

BOULDER, CO: Join us Wednesday, March 22, for our 8th annual Iron Chef competition!

BVSD middle school students from across the Boulder Valley School District will compete in an Iron Chef-style competition to win money for culinary and nutrition programs in their schools and a featured item on the 2017-18 school lunch menu!
*Media are invited to attend the event.*
4-6 p.m. Wednesday, March 22

Casey Middle School
1301 High St., Boulder 80304

Teams must create a dish that is not only delicious and nutritious, but also meets the USDA guidelines and stays at or under the $1.20/plate price allocation. The theme for this year’s competition will be handheld entrees. We’re excited for the great food and creative ideas that will be presented to our judges!

Along with managers from BVSD Food Services, local food celebrities will help judge, including Chef Graeham Henderson, Executive Chef at Google; Chef Beth Collins, Partner at Lunch Lessons LLC, Co-Founder at Chef Ann Foundation; Sarah Greengross, Regional Marketing Specialist at Lucky’s Market; and two BVSD students.

Sponsored by the Life Time Foundation and Lucky’s Market, the event will take place 4-6 p.m. Wednesday, March 22, at Casey Middle School (1301 High St., Boulder 80304). The schools represented in this year’s competition include Casey Middle School, Summit Middle School, Centennial Middle School, Aspen Creek K8 School, Horizons K8 School and Louisville Middle School.

For more information, please contact Laura Smith at or 720-561-6005.

See you there!

Ann Cooper and the BVSD School Food Project Team

About BVSD School Food Project
At the School Food Project, we believe that for kids to learn, think and be the best they can be, they have to eat well. Because of this, we are dedicated to improving the health of each student by providing healthy food and offering nutrition education programs to grow young bodies and minds. We serve fresh and nutritious food every day. This amounts to nearly 13,000 scratch-cooked meals each day! We use locally sourced and organic ingredients whenever possible, and we avoid highly processed foods, high fructose corn syrup, chemicals, dyes and food additives. Salad bars are offered daily at every school and are stocked with fresh, delicious and, when possible, local farm fresh produce.

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