Collegiate Virtual Veal Recipe Development Competition

New York Beef Council & North American Meat Institute are pleased to offer the opportunity for collegiate culinary programs to participate in a “virtual” veal learning experience. 

Does Your Team Have What It Takes? $500 scholarships available for each student on winning team! 


This “at-school” competition will allow culinary students to learn about veal production on the farm and experiment with veal in the kitchen. The competition also includes a chance to win scholarship money and the possibility of your school’s recipes highlighted on Veal Made Easy national platforms! Students may work in teams of 2, 3 or 4 members, to develop creative and new veal recipes designed for at-home consumer audience- 4 servings. (See Contest Criteria for more information) 


Veal Farming 101: New York Beef Council has worked with a local veal producer to develop a video which will walk students through the process of veal production. Each student participating in the competition will be asked to watch the video and complete a short post survey to assess veal knowledge learned. Post surveys for each student must be included with your school’s final competition submission.   

Recipe Development Competition: All recipe submissions will be developed on students’ home campuses and submitted to NYBC via Dropbox/email. All competition submissions at due November 15th by NOON, no exceptions. 

Contest Criteria: 

Recipe Requirements: 
  • Recipe must utilize ground veal or veal cutlets 

  • Total cost of recipe ingredients cannot exceed $35.00. 

  • Recipes should be designed to make 4 servings. 

  • Recipe cooking methods should be easily replicated in a conventional home kitchen. 

  • Recipe ingredients should be commonly found and available at major retail chains. 

  • Recipe does not need to include side dishes. Beauty Plate photo must have side dishes. ***Visit the consumer recipe section of Veal Made Easy for examples***   

Submission Requirements: 

  • Each submission should include school name, names of student team members and name of supervising instructor(s). 

  • Each team will be asked to submit a veal recipe including detailed ingredient list and cooking instructions as well as optional side dish accompaniments. 

  • Each recipe submission should include 3-5 high resolution photos of the complete plated recipe, ingredients, and one (1) Beauty plate photo submission with props and supporting sides- (visit Veal Made Easy consumer recipe section for examples) 

  • A “pans and hands” / “tasty” style video between 30 seconds and 2 minutes should also be included in each submission. This may be a great opportunity to work across departments! An example Tasty Style Recipe Video is available here:   (we are not looking for cooking demo videos) 

Spring 2019 WinNer- Onondaga Community College 

Southwest Veal Poblano Pepper Bombs created by OCC students Rose Thompson, Jesse Midgley, and  Alex Moran. 

Example Completed Submission