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| Top Chef at Brookline High School: A Recipe for Learning and Community Dear BHS Friends, Mole with chicken and rice – Tender chicken covered in poblano sauce, served with flavorful rice, nuts, and dark chocolate and paired with warm tortillas and refried beans… Beef bulgogi rice bowl – Thinly sliced beef marinated in a sesame soy sauce with garlic and green onions… Risotto milanese con osso buco – Saffron rice topped with braised veal shank… Yum. These are a few of the intriguing items on menus in this year’s BHS “Top Chef” competition—a spirited culinary showdown where students design and execute multi-course menus that they created. |
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Support from the BHS Innovation Fund allowed Britt Stevens, Curriculum Coordinator for Career and Tech Ed, to take time to really plan out how BHS could make the best possible use of the school’s new restaurant grade kitchen. Stevens’ work led to stronger collaborations with the local community, more explicit teaching of employable skills – and ultimately jobs and career inspiration for students. An additional bonus : fun and exciting student-led events like the “Top Chef” competition—a spirited culinary showdown where students design and execute multi-course menus of their own creation. Students work in teams, planning their dishes, sourcing ingredients, and preparing their meal service under real-time conditions. The event culminates in a lively lunch where faculty members serve as both guests and judges, sampling each dish and voting on who will earn the title of “Top Chef.”  |
This program not only energizes the Tappan Green classroom—it brings the entire school community together. Students gain experience in time management, teamwork, creativity, and public presentation, all while developing practical kitchen skills. Faculty and staff experience the joy of supporting student work in a meaningful, celebratory setting. | Los Cuates “Ever since I heard about the challenge, I knew I wanted to participate. My motivation to pursue this opportunity came from my friends, who were just as eager to participate in this competition as I was.” — Luca Campbell, BHS senior “What motivated me to participate in the competition was the experiential learning opportunity and my interest in pursuing hospitality in college … It is exciting to not only be able to share some of my favorite recipes with the school community but also learn about different cultures and cuisines through trying new recipes.” — Lauren Fisch, BHS senior “Having participated in the Restaurant elective for over two and a half years, I was thrilled to take on the challenge of Top Chef. My motivation to participate in this competition came from my desire to gain hands-on experience in managing a restaurant.” — Dylan Katz, BHS senior |
| For the competitors, the pride of seeing their food enjoyed by a crowd—and the chance to share something personal and expressive—makes the experience unforgettable. Top Chef is more than a contest; it’s a celebration of learning, collaboration, and the many flavors that make up the BHS community. |
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| Beyond Top Chef, the restaurant program encourages students to connect around culture and food. Students from every demographic and ability level are in the same place working toward the same goals. Enjoy checking out the rest of the mouthwatering menus from this year’s competition and offer big congratulations to this year’s winners: Dylan Katz, Luca Campbell and Lauren Fisch with Los Cuates! EricaInnovation Fund Liaison P.S. I hope you’ll join me at the 5K Run/Walk for Innovation on Sunday, May 4! |
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| This year’s Top Chefs : Dylan Katz, Lauren Fisch and Luca Campbell – NICE WORK!! |
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| All Around Asia “I think [Top Chef] is an incredible opportunity for me to challenge myself and try to push and improve my culinary skills. I have always been passionate about cooking but never have truly had much time to try to experiment and showcase what I can do and achieve as a chef.” — Marlo Sacks, BHS sophomore “Growing up, I’ve mainly eaten only Asian specifically Vietnamese cuisine, so for Top Chef I wanted to tie the theme with what I’m familiar with. And I just love matcha.” — Barbara Madden, BHS sophomore |
| Primi “I wanted my top chef to be special and that’s why I am dedicating it to my Grandma Nonna Rosa. I remember when I was young my grandma would cook me some of her great food when I was feeling down”. — Francesco “Franny” Perucchi, BHS junior |