Arlington Residents Sweep Minuteman High's Top Chef Challenge

Arlington residents Dillen Pritchett and Arson Stokes, seniors at Minuteman Regional High School, took top honors at the school’s 12th Annual Top Chef Senior Performance Assessment on April 10th. The duo was named Top Chef for Best Entrée and Best Dessert, respectively, in a competitive culinary showdown held at Minuteman's own, The District Restaurant.

Pritchett impressed judges with a diabetic-friendly, gluten free twist on catfish and grits inspired by her Louisiana Creole roots. Stokes wowed the panel with a vegan, gluten free adaptation of her great-grandmother’s banana pudding. The pair’s culinary creations earned them first-place recognition in their respective categories.

The competition served as the capstone project for students in Minuteman’s Culinary Arts and Hospitality program. Seniors were challenged to research and create a dish that addressed a randomly selected dietary need. Working in pairs, students collaborated to create complementary dishes to be judged independently by a panel of industry professionals, including local chefs and a nutritionist.

Judging criteria included appearance, seasoning and flavor, texture, complexity, adherence to dietary restrictions, and the students’ ability to discuss and defend their culinary choices.

In the entrée category, which featured four competitors, second place went to Noah Gould. The dessert category had five participants, with Avery Kerr taking second place and Montgomery Green earning third.

Now in its 12th year, the Top Chef Senior Performance Assessment continues to be a highlight of the school year, showcasing the skill, creativity, and professionalism of Minuteman’s Culinary Arts and Hospitality students.