Entry Deadline:
The Culinary Challenge recognizes the exceptional culinary expertise within collegiate dining.
The Challenge is a live competition at the regional level, with regional winners advancing to the National Conference, where they will compete before a live audience.
For 2026, each competitor will be provided with two 3–5-pound skin on gutted whole catfish and fresh okra to be used as the mandatory protein and ingredients. The protein must be prepared using two different cooking methods.
Competitors are required to create an original recipe, using the mandatory ingredients to create four plates for the judges. Competitors will be judged on a 100-point scale for organization, technique, cooking skills, and taste.
2026 Regional Competition Dates and Locations
Midwest: Tuesday, March 3, 2026
University of Michigan, Ann Arbor, MI
Northeast: Thursday, March 5, 2026
Boston College, Boston, MA
Mid-Atlantic: Tuesday, March 10, 2026
The George Washington University, Washington D.C.
Southern: Friday, March 13, 2026
Georgia State University, Atlanta, GA
Pacific: Tuesday, March 24, 2026
University of Washington, Seattle, WA
The winner of the National Culinary Challenge is recognized during National Conference with an award and cash prize, highlighted in Campus Dining Today®, the official magazine of NACUFS, and may earn a medal from the American Culinary Federation.
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