A recipe for success: Assist ‘Hot Food Team’ ahead of regional competition

Update | Friday, January 23, 2026

Above, left to right, culinary students Benjamin Major, Erica Mitchell, Nicholas Eisnnicher, Hannah Webster, Sonia Green, and team coach Chef Barry Young. (Additional chefs from Columbus State and the food industry are also assisting in guiding the team.)

For the first time in 10 years, Columbus State has a culinary hot food team—and they’re getting ready to compete on the regional stage. You can be part of their journey.

The five-member team, coached by Chef Barry Young, will head to Pittsburgh in early March for the American Culinary Federation’s regional competition. Before they go, they’re inviting you to a special practice dinner on Friday, Feb. 6, at 6 p.m. in Degrees restaurant. Purchase a $35 ticket. (There is a limited supply of tickets.) 

The four-course menu they will present in competition: a seafood appetizer, beet salad, a stuffed chicken entrée, and a white chocolate and blood orange dessert.

 

 

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