From left, Old Colony Regional Vocational Technical High School students Justin Ielo, Ryan Eby, Leah Hollenbeck, Scarlet Savaria, Elena Tan and Anthony Rampino are the “Cosmic Chefs.” Four members of the team will be heading to the Johnson Space Center in Houston with their Chicken Vindaloo Tacos, designed for astronauts aboard the International Space Station. (Photo Courtesy Old Colony Regional Vocational Technical High School)
ROCHESTER — Students in the culinary program at Old Colony Regional Vocational Technical High School, calling themselves the “Cosmic Chefs,” have advanced to the finals of the NASA HUNCH Culinary Challenge and are preparing to travel to Johnson Space Center in Houston to present a dish designed for astronauts aboard the International Space Station.
The team is one of 10 schools nationwide selected to compete in the final round of the competition, which challenges students to design nutritious, shelf-stable meals suitable for space travel. The program is part of the NASA HUNCH Program, an educational initiative that allows students to contribute real-world solutions for the nation’s space program.
The team — seniors Ryan Eby, Leah Hollenbeck, Justin Ielo and Anthony Rampino, and juniors Elena Tan and Scarlet Savaria — developed Chicken Vindaloo Tacos, a unique, space-ready take on a taco inspired by Indian flavors.
The chicken is marinated in apple cider vinegar, garlic, ginger, paprika, cayenne, turmeric and black pepper, with toasted spices including cumin, coriander and cinnamon. To complement the flavors, the dish includes onions, bell pepper, low-sodium chicken broth, lemon juice and bay leaves, garnished with fresh cilantro, shredded red cabbage and a Greek yogurt crema.
The recipe is designed with space physiology in mind. In microgravity, the body experiences slower digestion, fluid shifts and changes in blood vessels. High fiber, limited sodium and reduced saturated fats help maintain digestion, reduce fluid retention and support cardiovascular health for astronauts.
To qualify for the national competition, students first completed a research paper examining the effects of space travel on the human body and how food must be processed and prepared for space environments. They then developed two recipes and conducted a full nutritional analysis before submitting their work to the Johnson Space Center Food Lab. After a preliminary evaluation round, their project was selected among the highest-scoring entries in the country.
“This project challenges students to think far beyond a traditional kitchen,” said culinary instructor Ashley Ulett, who oversees the school’s NASA HUNCH culinary team. “They are researching the science behind space travel, developing recipes that meet strict nutritional standards and learning how food innovation plays a role in supporting astronauts during long missions.”
Elena, Leah, Ryan and Scarlett will travel to Houston in late April to present and prepare their dish for judges at Johnson Space Center. The experience allows them to work alongside industry professionals while showcasing their culinary skills on a national stage.
To help offset travel and competition expenses, the school has partnered with the Massachusetts Restaurant Association Education Foundation and local restaurant group Viscariello Hospitality Group (VHG) Restaurants. Through April 22, guests placing online orders at participating restaurants can choose to round up their purchase to support the Old Colony team.
Participating locations include Mamma Mia’s, ThreeV and Carmela’s.
“Opportunities like this show the power of vocational education,” said Superintendent Aaron Polansky. “Our students are combining culinary training with science and research while tackling a challenge connected to the work of NASA. Their success speaks to the strength of our culinary program and the dedication of the teachers who prepare students for careers in the industry.”
###
Discover more from John Guilfoil Public Relations
Subscribe to get the latest posts sent to your email.