Meet the Top 5 Finalists in the 2025 K12 National Cook-Off!

We are thrilled to announce the top five finalists in the 2025 K12 National Cook-Off! These talented young chefs have impressed our judges with their creativity, skill, and passion for cooking. Each finalist has earned their spot in the final in-person cook-off, which will take place on June 6 at the Kitchen of Purpose in Arlington, Virginia.

About the Competition

The K12 National Cook-Off is an annual event that brings together young culinary enthusiasts from across the country. K12-powered students in grades 6–12 were challenged to bring their best recipes to the table for a shot at becoming one of five finalists. These five talented chefs will now advance to an exciting in-person showdown where they will compete for a $1,000 grand prize!

Let’s meet our finalists and learn about the dishes that secured their place in the competition:

Meet the Finalists

1. Jackalynn, a 12th grade Hoosier College and Career Academy student, wowed the judges with their Round 1 dish, Blackberry Glazed NY Strip and Side Salad. This dish features a delicious creation of grass-fed New York strip steak, blackberries, toasted walnuts, balsamic vinegar, fresh thyme, and more.

Here’s why Jackalynn chose to create their dish:

“I chose to make this dish for a few reasons. One being me wanting to try to make steak. This was the first time I’ve ever made steak. Another reason is because I view cooking/baking as an art. I enjoy making things look good when served, not just making them taste good. When watching cooking shows, I would always see different ways people plate steaks, and I wanted to give it a whirl. When their steaks and all their food in general was plated, it always looked so nice and pleasant to the eye, even if it ended up tasting off or being cooked incorrectly, they would always make it look really good.”

2. Caleb, a 6th grade Destinations Career Academy student, showcased their love for stuffed mushrooms with their Round 1 dish, Crab Harmony. This delightful creation includes crab meat, breadcrumbs, portabella mushrooms, and almonds, all harmoniously blended to create a flavorful and satisfying dish. Caleb’s innovative approach and dedication to perfecting the recipe earned them a spot in the finals.

Here’s why Caleb chose to create their dish: 

“I like stuffed mushrooms, so I wanted to make something that meets the criteria and was stuffed mushrooms. I did some research and taste testing plus some stuff I already knew to create this dish.”

3. Abijah Sol, a 6th grade California Virtual Academy student, impressed the judges with their unique dish, Raw Alaska. This twist on tartare features fresh Alaskan seafood combined with intriguing ingredients that highlight Abijah’s culinary creativity. Their ability to balance flavors and textures made this dish a standout.

Here’s why Abijah Sol chose to create their dish:

“The reason that I chose to make this dish is because I wanted to be unique. I wanted to stand out with something special you do not see every day. Another reason I wanted to make this dish is because of its many health benefits. It is high in protein, promotes muscle health and tissue repair, and is high in B vitamins, particularly B12.”

4. Isla, a 9th grade Texas Virtual Academy at Hallsville student, impressed the judges with their outstanding dish, Parmesan Herb Crusted Salmon, a delicious creation featuring “a salmon dish with parmesan basil and a little bit of garlic and olive oil crusted with panko with almond brittle, paprika sauce, along with herb foam on top.” With countless hours spent perfecting the recipe, experimenting with flavors, and honing their presentation skills, their hard work truly paid off!

Here’s why Isla chose to create their dish:

“I chose to make this dish because I was trying to come up with something original. I was looking up dishes and wrote down which factors I liked about it and what flavors would mix …”

5. Stella, a 9th grade Golden Valley Charter School student and returning 2nd-place winner from the 2024 K12 Cook-Off, cooked up a fun and unique dish called And the Octo Goes to …,featuring octopus, bok choy, purple yams, carrots, and ginger puree.

Here’s why Stella chose to create their dish:

“I chose this dish because I grew up eating octopus and have always loved it, but have never made it before. Not only is octopus delicious, but it has so many health benefits and is a good source of protein, omega-3 fatty acids, vitamin B12, iron, as well as benefits for the heart, brain, immune system, bone health, antioxidants, and more. Plus, the yams, carrots, bok choy, healthy oils, and other ingredients all add to this nutrient-rich dish. Healthy eating is a big deal in my family, and when healthy food can also be delicious, that is a win-win. Yin and Yang are a swirl of opposite forces working together in an ongoing motion to provide a full circle of health and flavor. Also, octopuses are incredibly smart and are really cool animals, but also great for health and add a good flavor. My dad is from Bosnia, and he grew up eating lots of fish and seafood, and he brought that into our lives too. I know that octopus usually takes a long time to cook, but I really wanted to include it in my dish, and I was very excited to take this as a challenge and try to meet the time requirements in a way where all of the flavors work together to make an amazing creation. I learned that using the pressure cooker for the octopus can help speed up the cooking process, so I chose that method so that I could still include the octopus without running out of time.”

Meet Our Esteemed Judges

We are honored to have a panel of distinguished judges for the 2025 K12 National Cook-Off:

• Chef Isabel Coss, Postre Chef, Food & Wine’s Best New Chef in 2023

Isabel Coss, the Chef of Pascual and Pastry Chef of Lutèce, has significantly impacted the culinary world. Born and raised in Mexico City, she infuses her Mexican heritage into her unique approach to French pastry. Chef Coss tells captivating stories through her technique-driven desserts, crafting innovative and playful creations that surprise and delight diners. Her impressive career includes stints at renowned establishments like Pujol in Mexico City and Empellón in New York City. With a childlike wonder and an unwavering passion for her craft, Chef Coss continues pushing boundaries and elevating the art of pastry.

• Adam Hoffa, Executive Chef at Pirouette Café & Wine Shop, Arlington Magazines Best Chef 2025

Chef Adam Hoffa’s culinary journey began in Goose Creek, South Carolina, where a kitchen job at age 15 sparked his passion for cooking. This led to formal culinary training and eventually to prestigious roles as sous chef under James Beard nominee Ken Vendrinski at Trattoria Lucca and Michelin-starred Fiola in D.C. Most recently, he served as sous chef at St. Anselm with Starr Restaurant Group.

Now, as executive chef at Pirouette Café & Wine Shop, he blends Southern ingredients with Italian classics. Earlier this year, he showcased his creativity and skills under pressure while competing on an episode of Chopped. Outside of work, Chef Hoffa enjoys exploring new restaurants and dreams of one day opening a restaurant honoring his late mother.

• Brian MacNair, CEO of Kitchen of Purpose

Brian MacNair, CEO, is Kitchen of Purpose’s inspiring leader with more than 20 years of experience fighting hunger and creating opportunity.

MacNair’s unique approach combines the vision of the nonprofit sector with a business mindset. MacNair worked for many years as the chief development officer of DC Central Kitchen, expanding the food justice organization’s work by 500% through initiatives like the “Farm to School” program.

MacNair later served as the first executive director of the renowned World Central Kitchen, working with Jose Andres to build the humanitarian organization from the ground up. MacNair actively engages with nonprofit organizations to develop impactful domestic and international food-based programming.

About the Kitchen of Purpose

The Kitchen of Purpose is a mission-driven organization dedicated to empowering communities through culinary training, workforce development, and social enterprise. Located in Arlington, Virginia, the Kitchen of Purpose offers comprehensive programs designed to provide underemployed immigrants and low-income individuals with the skills and opportunities needed to thrive in the culinary industry. Through initiatives like the Kitchen-to-Market program, the organization connects culinary training graduates with opportunities to showcase and sell their products, fostering economic prosperity and healthy living in the community.

Join us in celebrating!

The final in-person K12 National Cook-Off promises to be an exciting showcase of culinary talent, where our top five finalists will compete for the $1,000 grand prize.

Following the competition, we will feature five mini cooking episodes highlighting each finalist on the K12 Cook-Off website. After all five episodes have been released, the public will vote to determine our People’s Choice winner. Public voting will take place from July 23 to July 29. The overall 1st place K12 Cook-Off winner and the People’s Choice winner will be announced on July 31 at https://enrichment.K12.com/cookoff/.

Stay tuned for more updates and follow the journey of our talented finalists as they prepare for the final K12 National Cook-Off. Follow their journey to the finals on Instagram at @K12.student. We can’t wait to see what they cook up next!