GSNA Culinary Arts Competition

Grab & Go at the Heart of the Program

2022-223 Culinary Arts Categories: It is recommended that each category include at least ONE Georgia Grown product and/or commodity (up to 3 may be used) Such as: Poultry, beef, pork, peanuts, pecans, blueberries, peaches, soybean, Vidalia/sweet onion, sweet corn, watermelon, cucumbers, tomatoes, cabbage or eggs to name a few.

Marching: Into the day with a Whole Grain Grab and Go Style Breakfast Entrée
Recipe must include 2 creditable grains.
Whole Grains are associated with lower cholesterol and systolic blood pressure, as well as lower risk of heart disease.

Marching: Into the day fueled by a Grab and Go Lunch Entree´
Recipe must be centered around Legumes and include a creditable ½ cup vegetable or 2 meat/meat alternate
Beans are high in resistant starch and have been shown to reduce levels of cholesterol and triglycerides, lower blood pressure, and decrease inflammation.

Marching: Forward with a Grab and Go Lunch Side
Recipe must be centered around Dark Greens and include a creditable ½ cup vegetable serving
Dark Greens are high in Vitamin K and nitrates, which can help reduce blood pressure and improve arterial function.

2022-2023 Culinary Competition Guidelines 

Standardized Recipe Form (WORD doc)

2022-2023 Culinary Competition Entry Forms & Judging Scorecard