Upstate Student Chefs Crowned South Carolina Champions in USDA Farm to School Cook-Off
October 27, 2026
Three Greenville County high school culinary students have captured the state championship title at the South Carolina Junior Chef Competition, earning top honors with a locally inspired Southern comfort dish.
McCoy Hall, Jeremy Lawrence, and Douglas Mattos, representing the Greenville County Schools Career and Technical Education (CTE) program, took first place in Columbia after competing against culinary teams from eight other schools across the Palmetto State.
The trio impressed judges with their signature entry: a Pork, Grits, and Greens Bowl designed to highlight regional agricultural commodities while meeting rigorous school nutrition and presentation standards.
The Road to the Championship
The annual cook-off is held through the USDA Farm to School Initiative, a national program dedicated to connecting local agricultural producers with school meal plans, educating students about food systems, and inspiring creative, scratch-made cafeteria recipes.
During the timed event, teams were tasked with designing, prepping, and plating restaurant-quality dishes under strict competition guidelines:
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Local Sourcing: Incorporating locally grown South Carolina ingredients and seasonal produce.
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Nutritional Alignment: Meeting official USDA nutritional parameters required for public school meal service.
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Execution & Teamwork: Demonstrating commercial kitchen safety, professional knife skills, proper sanitation, and synchronized station management.
District CTE leadership praised Hall, Lawrence, and Mattos for their dedication, technical proficiency, and creative approach to traditional Carolina staples.
Next Stop: Regional Finals in Orlando
With the state crown secured, the three students will represent South Carolina at the Southeastern Junior Chef Competition Finals in Orlando, Florida, scheduled for April.
The regional contest will pit the Greenville team against state-championship winners from across the Southeast. Beyond the regional title, competitors will vie for post-secondary culinary arts scholarships and the chance to have their recipe highlighted nationally through USDA Farm to School showcases.
