Indiana Pork is helping introduce young students to pork production, cooking skills, and nutrition through its partnership with the Junior Chef Academy. The program gives teens ages 12 to 16 hands-on experience in the kitchen while teaching food safety, healthy eating habits, and community leadership. The after-school academy is held at the Paramount School of Excellence.
Indiana Pork says the partnership helps students learn how pork products are prepared while also giving them a better understanding of modern agriculture and pork production. Students work directly with pork recipes and learn valuable culinary skills they can use in future careers.
“The support that Junior Chef Academy receives from Indiana Pork has been invaluable,” said Ross Katz. “The knowledge and inspiration students gain through hands-on experience with pork and Indiana agriculture motivate them to become the next generation of industry leaders.”
Jeanette Merritt said the students have developed strong cooking skills and a growing interest in the pork industry.
“It’s incredibly rewarding to work with the Junior Chef Academy students,” Merritt said. “Many of the young people have dreams of opening restaurants after finishing their education. All have said they will feature pork on their menu.”
One student already finding success is Emma Boyde, an eighth grader in her third year of the program. Boyde said the academy taught her how to properly cook pork and helped prepare her for the 2025 World Food Championships Junior Division, where she earned a win with her pork recipe.
Boyde hopes to someday open a restaurant in Italy that features American comfort food. She said her menu will include meatloaf made with ground pork.
Junior Chef Academy student Emma Boyde, (holding check) after winning the 2025 World Food Championship Junior Division. Emma competed against 49 teams from around the world! As sponsor, Indiana Pork provided pork to each contestant for them to create their favorite dish.
Indiana Pork says programs like Junior Chef Academy help connect young people with the food and agriculture industries while highlighting the versatility and nutritional value of pork. The organization believes these experiences help build future chefs, food leaders, and advocates for pork production and the swine industry.
For more information, visit Indiana Pork or Junior Chef Academy.
