Arkansas youth get creative in the kitchen at state 4-H Food Challenge
Aug. 11, 2026
By Rebekah Hall
University of Arkansas Division of Agriculture
Fast Facts
- White County 4-H Cooking Crew wins first place, advances to national contest
- 25 teams from 18 Arkansas counties competed in cooking contest
- Competition tests culinary, teamwork, public speaking skills
(1,153 words)
Download photos from 4-H Food Challenge
LITTLE ROCK — More than 80 youth from across the state gathered on Aug. 4 to compete in the 2026 Arkansas 4-H Food Challenge, a contest that tests participants on their cooking, teamwork and public speaking skills.
As the first-place team in the senior division, 4-H members Hannah Gaskin and Madalyn Johnson of the White County Cooking Crew will advance to the National 4-H Food Challenge, which will be held at the Texas State Fair on Sept. 29.
Twenty-five teams from 18 Arkansas counties competed in the annual event, held at the University of Arkansas-Pulaski Technical College’s Culinary Arts and Hospitality Management Institute. Each team had to first earn a qualifying spot at one of three district-level 4-H Food Challenges held around the state in June. Across the Ozark, Delta and Ouachita districts, 50 teams competed to earn one of the spots at the state contest.
Teams had 40 minutes to prepare and cook a dish using a mystery ingredient announced at the start of the competition. Junior teams had to incorporate corn into a side dish, intermediate competitors were required to use tomato sauce in an appetizer, and senior teams had to whip up a healthy dessert using cinnamon.
Competitors also had to factor in time to clean up their cooking station. Each team was given funds to purchase additional ingredients from the competition pantry, which offered common ingredients found at dollar stores. Due to the current outbreak of cyclosporiasis in the United States, teams were limited to using canned and frozen foods at this year’s contest.
Contestants then presented their dishes to a panel of judges and answered questions about how they incorporated their mystery ingredient and the dish’s nutritional value. Teams incorporated information from MyPlate, the nutrition guide developed by the U.S. Department of Agriculture, into their presentations for the judges.
Rachel Chaney Dillon, extension 4-H and youth development program associate for the University of Arkansas Division of Agriculture and coordinator of the 4-H Food Challenge, said the contest helps prepare youth for life by developing critical thinking, problem-solving, teamwork and communication skills.
“Participants learn how to make healthier food choices, safely handle and prepare food, work effectively as a team, think creatively under pressure and speak confidently in front of judges and groups,” Dillon said.
The winners were:
Junior Division
- First place — Montgomery County Sizzling Senoritas: Hunter Hicks and Mary Samons
- Second place — Pike County Sassy Spatulas: Adeline Haney, Larkin Haney, Jessa Cait Humphry and Emery Mitchell
- Third place — Grant County Chopping Clovers: Charlotte Swann, Eleanor Swann, Keeli Tonahill and Kari Walton
Intermediate Division
- First place — Cross County Cherry Valley Cooks: Eden Osgatharp, Esther Osgatharp, Felicity Witcher and Liberty Witcher
- Second place — Grant County Chop, Drop, Stop, Pop: Savanna Connelly, Chloe Klinedinst and Isabella Klinedinst
- Third place — White County It’s Cooking Thyme: Carleigh Cooper, Faith Lovell, Madilyn O’Dell and Blakely Rice
Senior Division
- First place — White County Cooking Crew: Hannah Gaskin and Madalyn Johnson
- Second place — Grant County Rolling Scones: Amanda Berryhill, Charlotte Brixie and Kortni Nelson
- Third place — Polk County Snack Mafia: Nataly Garcia, Jacee Hoobler, Bella Horton and Layla Horton
Gaining life skills
Dillon said implementing the district qualifying competition as part of the contest has helped participants better understand what to expect at the state level.
“I noticed a significant difference in several teams between the district and state contests,” Dillon said. “Many teams appeared more confident and less nervous at state because they had already experienced the contest format at the district level.”
Dillon said she believes the 4-H Food Challenge is one of the best programs Arkansas 4-H offers to members.
“Youth learn so much more than cooking skills, which is already something that everyone should know before entering adulthood,” Dillon said. “They also learn how to use the resources available to them, engage their creativity, adapt to challenges and think critically under pressure. These skills extend far beyond the kitchen.
“I enjoy watching participants experiment with ingredients and create dishes they may never have considered making or felt confident preparing before,” Dillon said.
First-time competitors
For Hoj Poj, a junior division team from Pulaski County 4-H, nutritional information took pride of place during the presentation of their pea and potato pancakes, which they topped with lightly fried slices of summer sausage and a side of tomato dipping sauce.
“MyPlate suggests that you eat two cups of fruits, two and a half cups of vegetables, six ounces of grains, three cups of dairy and five and a half ounces of protein throughout the day,” team member Oliver Neal, 13, told the judges. “Our dish contains fruits, vegetables, grains, protein and dairy.”
“Our dish has protein in the peas, milk and summer sausage,” said team member Holland Carroccio, 13. “Protein helps build blood, repairs body tissue, and forms antibodies to fight off infection. And for fiber, there is soluble and insoluble fiber. Soluble fiber is good for your gut, and it helps lower cholesterol.”
Team member James Mann, 12, served as the team’s head chef. He told the judges about how the team practiced food safety while preparing their dish.
“We made sure that the oil was not so hot that it was spitting at us, because it’s dangerous to get oil burns,” Mann said. “We made sure that the pot handles were facing inside the counter and not sticking out, so they wouldn’t accidentally fall and hurt us. And we also used knife safety while Oliver was cutting the summer sausage.”
This was the first year each member of Hoj Poj competed in the 4-H Food Challenge. They qualified for the competition by winning third place at the Ouachita District 4-H Food Challenge on June 25.
“I’ve never really gone to any competitions before,” Mann said. “Doing my hobby as a competition is really, really fun.”
Carroccio, Hoj Poj team captain, said she had confidence in the presentation her team gave to judges.
“I think we were more creative than some of the other teams with our recipe,” Carroccio said. “I think the judges really liked that, and they liked our energy.”
Neal said participating in the competition “helped me learn to manage my time better and be able to multitask.”
Carroccio said she encourages her fellow 4-H members to participate in the contest next year.
“It’s worth it as an experience, and there’s so much to gain from it,” Carroccio said. “I think I’m a better leader and I’ve gotten better at working with my team.”
“It’s not just about cooking,” Mann said. “It’s about leadership and helping others.”
Dillon said many 4-H Food Challenge teams are made up of friends who enjoy spending time together and challenging themselves through friendly competition.
“Whether a young person is interested in cooking, nutrition or simply trying something new, the Food Challenge provides a fun, educational and rewarding opportunity for Arkansas 4-H members,” Dillon said.
To learn more about Arkansas 4-H, visit 4h.uada.edu or contact your local county agent.
To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu. Follow us on Facebook and Instagram. To learn more about the Division of Agriculture, visit uada.edu. To learn more about ag and food research in Arkansas, visit the Arkansas Agricultural Experiment Station at aaes.uada.edu.
About the Division of Agriculture
The University of Arkansas Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.
The Division of Agriculture is one of 22 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three campuses.
Pursuant to 7 CFR § 15.3, the University of Arkansas Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.
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Media Contact:
Rebekah Hall
rkhall@uada.edu
501-671-2061