Oxford High School Culinary Arts students brought home a win from last week’s National Guard MRE State Cookoff Culinary Competition.
Last week, members of the OHS Culinary Arts program traveled to compete in the statewide cookoff, held at the Camp Shelby Joint Forces Training Center. Using an MRE (Meal, Ready-to-Eat) as their foundation, teams were challenged to transform military rations into an elevated dining experience—limited to just ten additional ingredients to enhance and expand the meal. The team earned Best Appetizer in the competition.
Oxford’s students, Allison Coker, Gabe Key, Daylin Metcalf, Jaiden Nobles, and Jada Robinson, rose to the challenge by creating a full three-course meal for a panel of military and civilian judges that delivered bold flavors and impressive execution.
OHS Student Gabe Key slices fresh pineapple while preparing an appetizer during the National Guard MRE State Cookoff Culinary Competition.
The menu featured a vibrant grilled pineapple and orange bruschetta with peppercorns and citrus glaze, mini birria burritos topped with a homemade cilantro oil sauce accompanied by a fresh corn and blueberry salad, and authentic churros. A refreshing summer citrus drink complimented the meal.
“The OHS culinary arts students showcased incredible precision and passion, delivering dishes that stood out for both their technical execution and creative flair,” said OHS Culinary Arts Instructor Chef Brandon Hughes. “Their hard work paid off, as they navigated the high-pressure competition environment with the professionalism of seasoned chefs. I am very proud of their performance, and we look forward to building on this success in next year’s competition.”
From transforming MREs into elevated cuisine to competing alongside top talent from across the state, these students continue to showcase the strength of the OHS Culinary Arts program. Join us in congratulating them on this outstanding achievement!
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