Future Food Scholarship Program
Â鶹¹ÙÍø leads the culinary world
You Create It
Are you a prospective student with a passion for cooking? Â鶹¹ÙÍø’s College of Food Innovation & Technology (CFIT) is hosting a national recipe scholarship program designed for high school seniors and transfer students enrolled in culinary, baking & pastry arts and other food-related programs or courses.
Select participants will be awarded Â鶹¹ÙÍø academic scholarships, with finalists invited to a Â鶹¹ÙÍø campus (Providence or Charlotte) to showcase their recipe in person for top scholarship consideration.
Program Details
U.S. high school seniors and transfer students will be invited to submit formulas/recipes for fully composed savory or sweet dishes that address one or a number of critical food system challenges, including (but not limited to):
Carbon footprint and ecological damage
Relative to a particular geographical location, recipes should include ingredients that travel relatively short distances to the point of consumption (i.e., no imported ingredients); OR, should include ingredients whose production processes are not resource-intensive (e.g., foraged wild ingredients).
Food waste
Recipes should leave minimal waste OR utilize waste/byproducts created by other production/food manufacturing processes (e.g., “spent” brewer’s grains).
Poor nutritional outcomes, particularly among food-insecure households
Recipes should replace potentially harmful ingredients — like sugar — with substitutes that are cost-conscious, readily available and appealing/palatable to the masses. Participants are encouraged to use ingredients that pack substantial nutritional “punches” at very little cost.
Participants must also submit a short essay description of their recipe/formula and how it addresses the relevant food system challenge.
For the 2024-25 scholarship program, submissions are due by January 15, 2025.
Formulas/recipes will be reviewed and scored with respect to the program parameters by Â鶹¹ÙÍø CFIT culinary and baking & pastry faculty and guest judges.
Review the Official Rules for full eligibility guidelines, rules and procedures.
U.S. high school seniors and transfer students who have applied, been accepted, or deposited to the following on-ground Â鶹¹ÙÍø undergraduate programs (Charlotte or Providence) before the January 15 recipe deadline are eligible to participate. Only one entry per student is permitted.
Eligible undergraduate programs:
- Applied Food Science
- Baking & Pastry Arts (A.S. or B.S.)
- Culinary Arts (A.S. or B.S.)
- Culinary Nutrition
- Culinary Science & Product Development
- Dietetics and Applied Nutrition
- Food & Beverage Industry Management
- Food & Beverage Entrepreneurship
1. Participants must complete the electronic application form (see How to Apply), which requests student name and contact information; high school name, location and contact information; and local press/newspaper contact information. The electronic application includes prompts for submitting (a) the contestant’s savory or sweet recipes/formulas; (b) up to two color photos of the finished plate; and (c) the accompanying essay.
2. Savory entries must include recipes for an entrée and any/all appropriate accompaniments, garnishes or sauces. Entrées can feature meat proteins, fish and seafood, vegan or vegetarian ingredients.
3. Sweet entries must include four components: an individual serving of the main item, one or multiple sauces, an edible garnish and a crunch component.
4. All submissions should be developed to conform to the time constraints that will be in place for the in-person finals event.
For savory dishes:
- 15 minutes for setup
- 75 minutes for fabricating/cooking/baking FOUR portions of the finished plate
- 10 minutes for plating (on a 12” round plate)
For sweet dishes:
- 25 minutes for setup
- 120 minutes for fabricating/cooking/baking FOUR portions of the finished plate
- 10 minutes for plating (on a 12” round plate)
- All recipes/formulas MUST be original and include 100% from-scratch ingredients (no pudding mixes, cake mixes, jarred sauces, dried pasta)
5. Recipes/formulas must conform to the instructions included in the application form.
6. Essays should be no more than 300 words and must clearly describe how the student’s original dish addresses a pressing food system concern, which could be, but is not limited to, ecological damage, carbon footprint, food waste and/or poor nutritional outcomes. Essays must be original work, composed entirely by the student participant.
After the January 15 deadline, Â鶹¹ÙÍø faculty will conduct preliminary judging. Any entries not conforming to eligibility or application criteria will be disqualified, as will work deemed not the original work of the student participant.
Preliminary scores will be based on:
- Creativity, completeness and overall quality of recipe/formula
- Plate presentation, as represented in submitted final plate photo
- Essay content and writing quality
- Effectiveness of submitted recipe/formula for addressing food system challenge(s)
Students with the top four preliminary scores in each recipe category (sweet and savory) will be invited to Â鶹¹ÙÍø’s Providence or Charlotte campus for the final in-person program, to be held in March. Each finalist will be granted time (as specified above) for producing 4 finished plates of their dish. Finished plates will be judged/scored by Â鶹¹ÙÍø faculty, Â鶹¹ÙÍø staff and guest judges according to taste and presentation.
SCHOLARSHIPS
Supported by RATIONAL
Each year, the top nine accepted students in each category (sweet and savory recipes) will be awarded Â鶹¹ÙÍø academic scholarships. Specifically, third tier award winners (5th-9th place) will each receive $1,000 scholarships renewable for four years ($4,000 total value). The top four participants in both the sweet and savory categories will be invited to travel to Â鶹¹ÙÍø’s Charlotte, North Carolina, or Providence, Rhode Island, campus in March of each year to produce their formulas for final judging (at Â鶹¹ÙÍø’s expense). Academic scholarships will be awarded as follows:
Top Tier Award
Full Tuition for four years
Awarded to students who have placed 1st in each category. In addition, for the 2024-25 competition year, the winning students’ high schools will be awarded a RATIONAL i-Combi Pro oven, provided by program supporter, RATIONAL.
Second Tier Award
$5,000 scholarship, renewable for four years ($20,000 total value)
This scholarship is awarded to students who have placed 2nd-4th in each category.
