FORT PIERCE, Fla. (Nov. 13, 2025) – Nimsi R. Moreno from Fort Pierce Westwood Academy and Christina Theriault from Indian River State College (“The River”) Culinary Institute took home top honors at the 5th Annual Sunshine Kitchen Cookoff, each earning a $1,500 scholarship for their winning dish.
The competition, held at the Sunshine Kitchen in Fort Pierce, paired Indian River State College Culinary Institute students with St. Lucie County Public Schools students. Teams competed in front of judges in categories including plate appearance, taste, teamwork, cooking technique, knife skills, difficulty, and food safety.
The winning team impressed the judges with “It’s the Best Thing We Have Ever Tasted—with a French Twist,” featuring a four-cheese grilled cheese with balsamic glazed onions, candied bacon, apple, and candied pork loin on grilled French bread, garnished with a candied bacon sail, paired with macaroni and cheese topped with chives, candied bacon, and crispy onion slivers. The dish stood out for its balanced flavors, precise technique, and eye-catching presentation. Judges highlighted the team’s ability to manage complex steps under pressure while working seamlessly together, making their entry a clear favorite.
“Competitions like this are the classroom in action. You can see the growth in every plate — technical skill, imagination, and pride in their craft,” said Debbie Midkiff, Department Chair and Instructor for Culinary and Hospitality Programs at The River.
This year’s cookoff featured five teams, each challenged to create grilled cheese sandwiches and macaroni and cheese dishes incorporating pork loin, showcasing both culinary technique and creativity under tight time constraints. Judges noted the impressive range of flavors and presentations, underscoring the talent and potential of the student competitors.
Other Competing Teams:
- Janiyah Henry (St. Lucie West Centennial High) and Jorge Cabrera-Valdes (The River)
- Victori Brown (Port St. Lucie High School) and Jonathan Satey (The River)
- Megan Negron (Fort Pierce Central High School) and Alexis Garces-Kaline (The River)
- Madison Adams (Treasure Coast High School) and Jade Febus (The River)
The Indian River State College Culinary Institute offers hands-on training in professional kitchens, real-world experience through community events, and industry-recognized certification preparation. Students graduate ready to succeed in restaurants, hospitality, and food service careers across the region.
This event is made possible through a partnership between Indian River State College, St. Lucie County Public Schools, and the St. Lucie County Board of County Commissioners, showcasing a shared commitment to student success, workforce development, and community engagement.
For more information about Indian River State College’s Culinary Institute, visit irsc.edu or contact Debbie Midkiff at culinary@irsc.edu.
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About Indian River State College: Indian River State College, serving Florida’s Martin, St. Lucie, Indian River, and Okeechobee counties, offers high-quality, affordable education to over 24,000 students annually through traditional and online courses. The College provides more than 130 programs leading to bachelor’s degrees, associate degrees, and technical certificates. To learn more, visit irsc.edu.
