The inaugural U.S. Culinary Open will take place during The NAFEM Show, which will run from Feb. 26-28 in Atlanta. The event will feature 12 chefs — selected from a pool of 51 applicants through a ranking process by a culinary advisory board — competing for prizes. Each chef competitor may also have a commis, or assistant chef, between the ages of 18 and 25.

The agenda includes three-hour cooking sessions where chefs will prepare a salmon appetizer, a beef coulotte steak entrée, and a vegetarian or vegan dish using ingredients like beets and carrots. Participating chefs will present each dish to a panel of three Master Chef judges and one floor judge, with additional plates for spectators and media photography. The competition will announce the winners on the third day of the event.

A Vision Rooted in Passion

Chef Nick BarringtonThe creators of this event, Chef Nick Barrington, CEC, and his wife Polly Barrington, had a clear vision from the beginning.

“For us, this is a celebration of our industry – we’re celebrating chefs as artists, but also all the food producers who are donating great product and the manufacturers of great equipment that make it possible to do what we do as chefs,” says Nick Barrington, executive chef of East Lake Golf Club in Atlanta and president of the American Culinary Federation’s Atlanta Chapter. Polly Barrington is the chapter’s executive director. “We’re strictly non-profit and any revenue generated will go toward operational costs for putting on a detailed competition like this, but also toward scholarships which we will be giving out to students following the event.”

The Barringtons journey to create the U.S. Culinary Open began in 2019. He first proposed the idea to James Camacho, of Camacho USA, who was interested and began laying the foundation for the competition. “He did the initial CAD drawings for us, but then introduced us to NAFEM (the North American Association of Food Equipment Manufacturers) and their members from there,” Barrington says. “We partnered with the manufacturers’ designers and engineers to finalize the rest of the details for the cooking stations.”

The event quickly gained traction with NAFEM, whose board embraced the concept and by January 2024 it was officially part of the upcoming biennial event.

Building the Stage: Cutting-Edge Kitchens and Equipment

The U.S. Culinary Open will feature three state-of-the-art kitchen suites and stations spanning 11- by 17.5-feet, equipped specifically with equipment from NAFEM members. One company partnered with Barrington to fabricate the stainless-steel suites, complete with custom features like LED-backlit logos.

Each suite is also equipped with a combi oven, induction cooktop, induction cookware, heat lamps, and warming plates, food processors and blenders, reach-in refrigerators and ice makers and dishwashing equipment, as well as custom cutting boards and a full knife set. “The suites are being fabricated in North Carolina as we speak and will be brought in and assembled before the event,” Barrington says.

Another company will provide gloves and other food safety and sanitation supplies. One NAFEM member company supplied the faucets for the three-compartment kitchen sinks, and another came through with a undercounter warming box for each suite. Competing chefs will also get their pick of uniforms from another participating company and can choose from a variety of plates from another company when presenting their food.

Every detail, from electrical outlets to water drains, has been carefully planned to ensure competitors have all the tools they need to compete at the highest level. Each station features eight electrical outlets so the chefs can plug in any additional equipment they need as well as full water hookups and drains. “As chefs, we only have one chance to send food out and make an impression,” says Barrington, whose team met with the convention center electrical engineers on several occasions to review plans and details. “This setup guarantees they can focus on their craft without limitations.”

Spectators at the U.S. Culinary Competition will enjoy an immersive experience, with drones capturing live kitchen action and broadcasting it to 60-inch monitors across the show floor. There will also be a 20-by-25-foot lounge area for interviews, podcasts, and photography, ensuring the event’s highlights are well-documented and shared widely. There’s room for about 150 live spectators.

As the inaugural event approaches, Barrington remains focused on executing a flawless debut. “We’re taking baby steps to ensure this first competition is well thought out,” he says, noting plans to refine and expand the event in the future to hopefully become one of the most prestigious culinary competitions globally. “We had so much initial interest that we actually had to turn down some equipment manufacturers who wanted to be a part of the competition, but we’re focused on expanding over the years.”

By uniting the industry under one roof, the Barringtons set out to create a new type of competition — one that unites all industry players in a fun, engaging and not stuffy way. “We’re going to have an orientation day where the chefs can pick out their proteins and we’re even going to the welcome reception with them,” Barrington says. “This is our way of shining a spotlight on the talent, creativity, and hard work that make this industry so special.”