Lincoln County 4-H was represented well at the 2026 Tennessee 4-H Chopped Challenge Contest, held March 21 in Spencer, Tennessee. Team 1 was named “Sugar, Spice & Everything Nice,” with 4-H’ers Marlee Bradford, Rosetta Fowler, and Scotlynn Osterhaus. Their mystery ingredient was tofu. Not missing a beat, the team went right to cooking with the tofu and won Grand Champion. Their recipe was titled “Green Goodness Tofu Tacos.”

Team 2 named “The Sweet Magnolias,” with 4-H’ers Kaylin Osterhaus, Maklaine Taylor, and Adelyn Dye, received the mystery ingredient of Brussel sprouts. They jumped to the task and created Kickin’ Chicken n’ Brussel Sprouts, a recipe they originally created in one of the Chopped Challenge practice sessions. The girls were the Reserve Champion.

Both teams won their very own set of cooking wares. Their recipes will be featured in an upcoming Tennessee 4-H Cookbook. Both teams were sponsored by IGA Holt Enterprise and owner Dan Holt with groceries to practice their recipe development, cooking sessions and practices.

The 4-H’ers were coached by UT/TSU Extension Lincoln County 4-H Agent Allison Heffington and 4-H Program Assistant Debra Elliott.

Heffington said she could not be more proud of both teams. “They had fun in practices in which they were also given a mystery ingredient each session,” she said. Heffington said the girls were creative and dedicated to their contest.As an added bonus, the girls had a 30-minute questions and answer with Michael Galyean, a contestant from Gordon Ramsay’s “ Next Level Chef.” A Knoxville-based private chef, Galyean is in Season 5 which premiered in January 2026. He was fifth from the end to be eliminated and is self-taught in Southern- influenced comfort food. The Tennessee 4-H Chopped Challenge gives 4-H’ers a fun and exciting way to show off their culinary creativity. The contest is new to Tennessee 4-H. Each participant receives a mystery ingredient that becomes the focus of their dish. They can then select additional items from a shared food pantry to complete their recipe. Teams have 45 minutes to prepare their meals then present their dishes to a panel of judges. The hands-on competition helps 4-H’ers develop skills in nutrition, food safety, teamwork, and communication while preparing healthy, well-balanced meals and showcasing their creativity.