Honor Roll

Winning recipes from this year's up-and-coming student chefs get high marks for their delicious simplicity and creativity
Honor Roll

Back in March, VT put out a call to the graduating classes of America's top cooking schools, inviting students to draw on their culinary training to come up with their best, easiest, most innovative vegetarian recipes for our annual Chefs' Challenge contest. After six months, many delicious judging sessions, and more than 12,000 reader votes cast on vegetariantimes.com (that's two quarters' worth of "work" for those of you still thinking in school time), we've found our winners—just in time to ring in 2010. Here's hoping the New Year for these up-and-coming chefs is as tasty and exciting as the recipes they've created.

BEST APPETIZER
Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze

THE CHEF: Joshua James Ogrodowski
Johnson & Wales University
Providence, R.I.

BEST SIDE DISH
Sicilian-Style Roasted Vegetables with Balsamic Syrup

THE CHEF: Nancy Liguori
Natural Gourmet Institute
New York, N.Y.

BEST SOUP
Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard

THE CHEF: Abigail Henson
Natural Gourmet Institute
New York, N.Y.

BEST ENTRÉE
Wild Mushroom Ravioli in Sage and Brown Butter Sauce (pictured)

THE CHEF: Emily Peterson
Institute of Culinary Education
New York, N.Y.

BEST DESSERT
Oatmeal Cheesecake Banana Splits

THE CHEF: Kathleen Willcox
Institute of Culinary Education
New York, N.Y.