The Sky Is the Limit! Both NASA HUNCH Teams Qualify for Finals in Houston

Astronauts savoring shrimp tacos while enjoying a few rounds of chess in space? Thanks to the NASA HUNCH Prototype & Design and Culinary Teams at Mount Saint Mary Academy in Watchung, this may be a possibility that defies gravity! After competing extensively this year among regional teams, the Mount teams have been invited to the Final Design Reviews at NASA Johnson Space Center in Houston, Texas on April 28 where they will present their designs to NASA scientists and engineers.

They will also receive special letters of recognition from NASA for achieving the designation as finalists.

The Prototype & Design team, which consists of sophomores Olivia Assuncao ’28, Natalia Rogers ’28, Michaela Vendiola ’28, and Gabriella Volpicelli ’28, was challenged to use recycled materials available to astronauts in space to create a chess board that can be used on the moon or Mars. The board had to meet strict design requirements including a method to attach pieces to the board during play and storage. They were not allowed to use Velcro or magnets in their design.

Dr. Dorothea Kominos, Science Department Chairperson and NASA Hunch Advisor, said, “The team designed a board that could be 3D printed using recycled filament,” added Dr. Kominos. “They developed a joint between the board pieces that allows the board to roll up and an innovative ball and socket connector for the pieces to the chess board. Their creation, αστέρι σκάκι (Greek for star chess), was presented to NASA reviewers at a Critical Design Review at Rutgers University on February 27.”

Dr. Florence Gold, NASA HUNCH Academy Project Manager, who covers the northeast U.S. and other regions, oversees all the high schools participating in any HUNCH project in their region. There are challenges in culinary arts, software, hardware, video and media, Biomedical, Flight Configuration and Design and prototype. The Mount participated in two challenges: Culinary and Design and Prototype.

“Within the Design and Prototype challenge, there are eight design challenges,” explained Dr. Kominos “One of which is the chess from trash group. The students have Preliminary Design Review in November by ZOOM and a Critical Design Review in February where all of the teams are evaluated across the country and the top teams get invited to Houston. 

Dr. Gold had over 90 teams participating in the Design and Prototype Challenge. Of those, 14 made the finals in all the different categories. 

 

Dr. Kominos noted that the team was assisted by Kristin Camera, a 2017 alumna and Math and Computer Science Teacher, in their design and 3D printing of their pieces, and Kathleen Burke, a 2004 Mount alumna and Director of the Kennedy Library Media Center, for research on plastics in space.

In a collective statement, Olivia, Natalia, Michaela and Gabriella stated, “Being a part of the NASA HUNCH Design and Prototype Team has been an enormous honor for us all. Our challenge pushed us to think like engineers and focus on innovation and practical design. We are incredibly honored to be selected for finalists and excited for the opportunity to present our design to an esteemed panel of NASA scientists.”

They added, “At the final Design Review, our team looks forward to interacting with Design and Prototyping students from other schools who share our creative and technical prowess. Alongside these students, we hope to learn and help others explore methods of creating influential projects within the NASA HUNCH program. As a team, we greatly appreciate the support from our school and from our teachers Dr. Kominos, Ms. Camera, and Mrs. Burke who contributed immensely to making our chess building venture a reality.”

“As their mentor, I was so impressed with this team,” said Dr. Kominos. “They brainstormed ideas, organized tasks and used the engineering design process to continually improve their creative design. They worked together effectively and efficiently.”

The Culinary Team includes Ava Bonczek ’26, Catherine Nolan ’27, Celia Carnesi-Silberstein ’27, Clara Notopradono ’29, Erica Anselmo ’27, Gabrielle Cialdella ’26, Isabella Biunno ’26, Isabella Vitorino ’26, Makena Muchiri ’27, Maria Pasqua ’26, Sabrina Cialdella ’27, Sabrina Tse ’26, Sara Mangal ’27, and Shani Muchiri ’26. They developed two separate recipes that were submitted to the Food Lab at the Johnson Space Center -- a Bulgogi Taco with Kimchi and a Shrimp Taco with Pineapple Salsa and Cabbage Slaw. The Food lab selected the Shrimp Taco recipe to continue to pursue.

The students competed at Passaic County Technical Institute on February 2^nd where they received excellent scores for the shrimp taco recipe. Their scores were then compared to other teams participating in the challenge from around the world and they were selected as one of the top 10 scoring teams.

Shani Muchiri '26 said, "Being my second and final year in this program, I couldn’t have imagined a better way to finish. It’s been so meaningful to be part of such a skilled culinary team and to work alongside such smart and talented girls. We’ve all put in so much time, effort, and dedication to get to this point, and I couldn’t be more proud of what we’ve accomplished together. Making it to the finals honestly feels like a dream come true, and having the opportunity to go to Houston is truly once in a lifetime.”

Isabella Biunno '26 added, “I never thought we’d come this far, but the journey has been just as incredible as the destination, collaborating, sharing ideas, and building something special together. The energy, the teamwork, the passion… it all shows in the food. And honestly, when you’re eating good, you’re winning.”

"NASA HUNCH has been such a great club at Mount and has helped me build stronger connections with my peers, teachers, and has challenged my critical thinking skills and culinary skills,” said Sara Mangal '27. “Making it this far in the competition was something unexpected to all of us, but we are so thankful for the opportunity we've been given. It wouldn't have been possible without the hard work of our seniors, our cooks, Dr. Kominos, and everyone in our community that has devoted their time and energy into making this club the great community it is."

Clara Notopradono ’29 concluded, “Developing a recipe and cooking it has been fun! I am so happy that we got into the finals and am excited to see how the team will do."