Juanita High School freshman Kristopher DiGiulio knows a thing or two about making chili.

Competing in chili competitions since he was nine, one of his most recent chili recipes – containing alligator – was featured in “Future Chefs of the World Cookbook” by Ramin Ganeshram.

Cooking is nothing new to the DiGiulio family. Among his own concoctions are folders of family recipes, as well as ones collected from friends and other countries. He got his start competing against others after watching his grandfather, Vincent DiGiulio, do the same at chili cook-offs with the White Shrine in Auburn, as well as at the Masonic lodge where Vincent is a member. After several cook-offs, Kristopher discovered he had a knack for making chili. In 2013, he competed in three chili cook-offs, winning a “best tasting” award at the first, and in the second and third he won “best overall.”

After receiving repeated requests from people on how to make his chili, the DiGiulios’ finally put together a self-published book of not only his chili recipes but also pies, pizza, lasagna ravioli and pasta, selling it for $10 to raise money for the Shrine Children’s Hospital and the Royal Arch Children’s Heart Foundation.

While they sold the recipe books mainly to friends and acquaintances, Vincent said one day he received a phone call from an author in Paris. Somehow, she had gotten a copy of the recipe book and was interested in publishing one of his chili recipes. Ultimately, the “Future Chefs of the World Cookbook” written by Ramin Ganeshram, included his alligator chili recipe, which Kristopher had made for a chili cook-off. As the judges were from Louisiana, he made it using gumbo, which proved very popular with them.

A part of what has made his chili a success in competitions appears to be his attention to detail. In addition to employing a wood stove for preparing his food, which he said is hotter and therefore gives the food better flavor than electric or gas stoves, Kristopher’s grandparents said he is also very particular and precise when it comes to the ingredients and how they are prepared. He also will not look up or get distracted while cooking, which allows him to focus ensuring it comes out just right. When making recipes, he said he likes to borrow ingredients from other recipes and mix it up, while making it spicy and offering a strong flavor. At the same time, his personal favorite is his 2011 mild chili for kids.

He also is emphatic about trying new things at each competition, as he never uses the same recipe twice.

As for the future, Kristopher hopes to attend a culinary school and become a chef for the Army, where his father currently serves.

“FutureChefs: Recipes by Tomorrow’s Cooks” can be purchased on Amazon.com.