For the third year in a row, John Paul College proudly hosted the annual Southern Independent Schools (SIS) Teen Chef Competition in our state-of-the-art Food Technology building. The College congratulates our Teen Chef team on their outstanding performance, achieving second place out of 12 SIS schools in this year’s competition.
The event challenged students to demonstrate creativity, technical skill, and teamwork under the theme One Ingredient, Two Ways, with ricotta chosen as this year’s hero ingredient. Eve K and Kaitlyn D impressed the judges with their handmade ravioli, delicately filled with ricotta and quail egg, showcasing both precision and culinary flair. Meanwhile, Hunter H and Jackson A delighted the panel with their inventive white chocolate and ricotta-filled cannoli, balancing sweet flavours with expert technique. Judges from the Australian Culinary Federation praised the team’s creations, commenting that the ravioli “would be a winner in any restaurant in Italy.”
The competition was fierce, with talented entries from schools across the SIS network. First place was awarded to Flinders Christian Community College, with Nazareth College placing third. Despite the strong competition, our students stood out for their skill, creativity, and ability to work seamlessly as a team.
This achievement highlights the talent and dedication of our students, as well as the College’s commitment to providing opportunities that encourage practical learning, innovation, and a love of culinary arts. We are incredibly proud of the Teen Chef team and look forward to seeing their skills continue to grow in the future.