Junior Chef challenge: Whip up a winning recipe

DUANE CROSS
MCO Publisher•Editor

Tennessee middle and high school students have until 11:59 p.m. on April 17 to enter the Junior Chef State Fair Challenge, a statewide recipe contest centered on Tennessee-grown ingredients. The competition is hosted by the Tennessee Department of Agriculture in partnership with the Tennessee Department of Education and Pick TN Products.

The contest asks students to create original, fair-inspired portable recipes that show creativity, nutrition awareness, and local food knowledge. Organizers are positioning it as both a culinary competition and a way for students to engage more directly with Tennessee agriculture.

Students may compete individually or in teams of two. According to the official rules, the challenge is open to Tennessee students in grades 6 through 12 who are enrolled in public, private, or homeschool programs recognized by the state. Each student may participate once per year and submit only one entry.

To enter, students must complete the official online application and submit the required waiver and release form. For students under 18, the form must be signed by a parent or legal guardian, and team entries require a completed form for each student. The rules also state that entries must be submitted electronically and must include a full recipe, sourcing information for local ingredients, nutrition details from the Recipe Analyzer Tool, and a photograph of the prepared dish.

The challenge goes beyond flavor. It asks students to take Tennessee-grown ingredients and turn them into original recipes that reflect both kitchen skill and an understanding of nutrition and local food systems. That gives the competition more substance than a typical recipe contest and ties it closely to the state’s broader farm-to-school efforts.

There is also a trip to the fair at stake.

The top three entries in both the middle school and high school divisions will receive invitations to attend the 2026 Wilson County-Tennessee State Fair, which is scheduled for Aug. 13-22. Each winning entry will receive three admission tickets and three meal vouchers for participating vendors.

Winners will also have the option to present their recipes at the fair through a short verbal presentation or slideshow. Each winning student will receive a custom apron, while first-place entries in each division will earn a trophy, and second- and third-place finishers will receive medals.

For students interested in cooking, nutrition, and local agriculture, the challenge offers a chance to compete on a statewide stage.

Contest details, official rules, and entry materials are available on the Tennessee Department of Agriculture’s Farm to School webpage. Questions about the Junior Chef State Fair Challenge may be directed to Isabella Griffis at Pick.Tn@tn.gov.