What if you could help create the menu in your school cafeteria?
That’s the challenge Arlington ISD culinary students recently took on as they put their skills and creativity to the test in a high‑stakes menu competition in the By Students 4 Students competition. With hundreds of future diners in mind, students stepped out of the classroom and into a hands‑on, career‑ready experience that could soon land their dish on lunch trays across the district.
In the latest installment of the By Students 4 Students program, students gathered at the Arlington ISD Food and Nutrition Services building to showcase a variety of dishes for a hungry audience. Working within strict food safety and nutrition guidelines, students from six Arlington ISD high schools presented creative options, including butter chicken, breakfast croissants, chicken Alfredo lasagna rollups, and buffalo chicken pita wraps.
“You have to take into account carb intake, sugar intake, sodium levels and what makes a meal balanced and healthy,” said Jayden Sosa of Arlington High School. “We’ll come up with an idea, see if we’re restricted anywhere, and then we’ll work to find ways around those obstacles if we need to.”
A crucial part of developing a successful recipe that works is knowing your audience. Student chefs must consider elementary, junior high, and high school diners and account for each group’s needs. From buffalo chicken sandwiches and Korean fried chicken with garlic noodles to pulled pork sliders, many students drew inspiration from local eateries in an effort to bring more variety to their cafeterias.
“Students often do go off campus to eat if they have the chance, but we can bring those foods into our schools by making them with ingredients that we have available,” said Martin High School culinary teacher Lindsey Krokus. “We’ve adapted popular dishes from fast-food joints, and they’ve become hits in the schools.”
While showcasing their latest creations, students also had the opportunity to speak with Arlington ISD sponsor Chef Aziz Kobty of Prince Lebanese and Chef Juan Carlos Flores of Taqueria Saltillo.
“Seeing how experienced they are and how calm and collected they are really inspires me because I want to be that confident in what I’m cooking,” said Dominic Griffin of Seguin High School. “Being around new people and letting them try my food is new for me, so I’ve really benefited from this experience.”
Judges are currently reviewing the student dishes. Winners will go on to be showcased at the Taste of the District and then added to the 2026-2027 school cafeteria menu.