The Chef Star

Event Year: 2025
Event Location: Cocoa-FL
Competition: Solar Energy Cook-Off
Division: 9-12
School: Burns Science and Technology Charter High
Team Name: TMG
Project Name: TMG
Team Size: 4

Team name TMG

Name of school Burns Science and Technology Charter School

Kenton B Eli G Elijah G Ethan S Grade 9

First time participating in an Energy Wiz competition

Interesting fact We have never built a solar oven before.

/https://vimeo.com/1073249816

/https://vimeo.com/1073248653

/https://vimeo.com/1073248430

/https://vimeo.com/1073246110

Highest recorded temperature 165°F or 74°C

Outside help

Matt Spurk- supervised the use of power tools didn’t contribute to the construction

Ms. Hawes – Supervise help with website recorded 1 video

Where the idea came from

as a team we looked at different designs online and picked one we liked.

Materials

Satellite dish -Recycled

Metal pipes- Recycled

Pan-Recycled

mirrors – Bought

chains-Recycled

grate-Recycled

Bolts-Recycled

RECIPE

Bulgogi

8 servings

Ingredients

• 2 large green pears, such as Asian or bosc
• 1 (2-inch) piece fresh ginger, peeled
• 3 cloves garlic, peeled
• 4 scallions, thinly sliced, white and green parts separated
• 2 tablespoons tamari or soy sauce
• 1 tablespoon packed light brown sugar
• 1 tablespoon toasted (Asian) sesame oil
• 1 teaspoon red pepper flakes
• 2 pounds flank steak
• 2 tablespoons vegetable oil, divided

Instructions

1. Grate the pear, ginger, and garlic. Grate the pears on the large holes of a box grater into a large bowl. Don’t worry about getting too close to the core, just make sure to collect the juices along with the peel and flesh of the pear. Grate the ginger and garlic on the small holes of the grater into the same bowl.
2. Make the marinade. Add the white parts of the scallions, tamari or soy sauce, brown sugar, sesame oil, and red pepper flakes and stir to combine.
3. Thinly slice the steak. Slice the steak into thin pieces across the grain of the meat. Add to the marinade and toss to coat.
4. Marinate the steak for 30 minutes to 8 hours. Cover the bowl and let the beef marinate for 30 minutes to 8 hours (refrigerate if marinating for more than 30 minutes). Alternately, you can transfer the marinade and meat to a gallon zip-top bag and freeze for future use.
5. Cook over medium-high heat in two batches. When ready to cook, remove the bulgogi from the refrigerator if needed. Heat a large, wide skillet over medium-high heat — cast iron is best, but avoid nonstick. Add 1 tablespoon of the oil and half the meat. Sear until slightly charred and cooked through, 1 to 2 minutes on each side. Trasfer to a serving dish. Repeat with the remaining oil and bulgogi.
6. Finish the bulgogi. Add the scallion greens to the bulgogi and toss to combine. Serve immediately.