Culinary Arts Contest Coordinator: Dylan Krings, Central Community College
2026 Scope of Contest: The Culinary Arts contest is designed to evaluate the technical skills, knowledge, and professionalism of competitors preparing for careers in the culinary industry. It simulates industry expectations by requiring competitors to demonstrate real-world production tasks under timed, job-like conditions. There will also be a written exam during Thursday night’s orientation. Competitors must also bring a résumé and be in proper uniform on Friday.
Contestants will demonstrate a wide range of culinary skills, including but not limited to chicken fabrication, searing, steaming, frying, deglazing, knife skills, plating/presentation, time management, seasoning, cleanliness, ability to follow directions, and measuring.
The following will be ingredients included in the menu:
Protein: Chicken (whole) Vegetable: Broccoli, spinach, onion, carrots
Starch: Rice Pilaf Dairy: Feta Cheese
Fruit: Strawberries Possible allergens: Pecans