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The Daily Star, Oneonta, N.Y., Friday, August 28, 2015 10 more skilled with a skillet than most folks watching the show at home, and the chances of one of them getting seriously injured are probably way less than on a show like "Worst Cooks in America." In the end, the winner of the competition earns himself or herself a pretty sweet prize. Not only is there a $20,000 cu- linary scholarship up for grabs, but the best junior chef also gets to star in an exclusive web series. That scholarship could change a young boy's or girl's life, and the web series is pretty cool, too. "Rachael Ray's Kids Cook-Off" airs Monday nights on Food Network. 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That maxim ap- plies to cooking shows, at least. There's just something so darn charming about watching little tykes with fewer years un- der their belts than I have on my car whipping up a dish that would put some trained chefs to shame. "Rachael Ray's Kids Cook- Off" got underway last week, and the pint-sized fun contin- ues Monday evening on Food Network. Each episode finds the kids, ranging from 11 to 13 years of age, throwing down against each other in culinary competi- tions thought up by the mind of Rachael Ray. Ray presides, hosts and judges, and each week she'll be joined by an all-star guest judge to help her decide who gets to stay in the competition — and who winds up chopped. Speaking of getting chopped, Amanda Freitag, Alex Guarnaschelli and Marcus Samuelsson — all frequent "Chopped" judges — will each be taking a turn as a guest judge. Sunny Anderson, Scott Conant and Jeff Mauro, all members of Food Network's stable of culinary stars, will also be joining Ray throughout the competition. So just what kind of chal- lenges are these kids being put through? It's nothing too sinis- ter. In this week's episode, air- ing Monday, Aug. 31, food crit- ic and Internet sensation Day- mon Patterson swings by the kitchen to preside while the kids put their own twists on classic fast food meals. Of course, these aren't just ordinary, random kids being tossed into a kitchen filled with sharp knives and hot oil, so there's no need to worry. 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