Food science staff member judges national culinary competition

Author: Ellis Rupp

Louis Chatham (Photo by Ellis Rupp)

A Mississippi State University staff member brings decades worth of food science experience to judge a national culinary competition.

Recently, Louis Chatham, an intermittent worker in the College of Agriculture and Life Sciences and a food science expert, was asked to judge the culinary competition at the National Association of College & University Food Services 2026 National Conference. The competition took place July 15, 2026, in New Orleans, Louisiana and kicked off the four-day conference, which brought together collegiate dining professionals from across the U.S. to explore the future of campus dining.

Chatham assists graduate students with research in the Mississippi Agricultural and Forestry Experiment Station, or MAFES, Food Science Innovation Hub and the Muscle Foods and Sensory Laboratory. He uses his culinary experience to prepare, cook and portion food samples for research, helping students who may not have professional cooking experience complete their projects. He is also a certified judge through the American Culinary Federation.

Wes Schilling, professor and director of the Food Science Innovation Hub, said Chatham brings decades of culinary expertise to the university, including training from the Culinary Institute of America, restaurant ownership and service as a head chef.

"Since retiring to Starkville, he has used his expertise to guide graduate students in cooking methods, and develop value-added catfish products and sauces," Schilling said. "He is a true culinary artist."

Chatham said the chance to judge aligned with his goal of helping enrich the next generation of aspiring chefs and food scientists.

"It is an honor to be asked to judge," Chatham said. "Whether I'm helping students or judging culinary competitions, my goal is to help young people grow in the hospitality industry."

Judges use category-specific score sheets to evaluate sanitation, organization, timing, technique, flavor, presentation and the condition of each chef's workstation. As the categories become more advanced, judges also assess competitors' culinary knowledge, adaptability and ability to perform under pressure.

For Chatham, serving as a judge also provides an opportunity to represent MSU.

"I'm a tremendous Mississippi State fan, and I'm always willing to support and promote the university," Chatham said. "The Sensory Lab and food science program are tremendous resources, and I welcome any opportunity to bring greater attention to the work being done here."

Chatham earned an associate occupational studies degree from the Culinary Institute of America and a bachelor's degree in liberal arts studies from the University of Mississippi.

For more on the Food Science Innovation Hub visit www.foodscience.msstate.edu.

Date: 2026-08-10