Department Head: Rachel Reagan
(865) 360-1848
General Rules
Please make careful note of the entry times for each of the exhibits in the Culinary Arts section. Only canned items are brought to the Jacob Building BEFORE the Tennessee Valley Fair begins. All baked items and specialty items are brought to the Jacob Building on the day they are judged.
1. For all Culinary Arts competitions, entries must be homemade. No store bought items, mixes, boxed kits or frozen doughs will be allowed.
2. Entries must be made by the exhibitor whose name appears on the entry tag.
3. Contestants bringing exhibits must not be in direct contact with their item immediately prior to judging.
4. Judging is closed. Only Department Heads and Judges will be admitted during judging times.
5. Use only disposable baking containers. Do not use any container you want returned. The Tennessee Valley Fair is not responsible for breakage mishaps.
6. If entries are not picked up by mentioned date and time, they will be discarded.
7. If entries require a theme, please ensure the theme is followed. If not, entry will be disqualified.
8. All Crockpot and chili containers should be in a clean, standard size crockpot. Please ensure container is full of your specific entry as there are 6-10 judges.
9. All Crockpots MUST have the crockpot interior bag liner. If not, entry will be disqualified.
CANNING
Schedule Information
Location: Jacob Building Culinary Arts Stage (First Floor)
Drop-off: Tuesday, September 8 - 5:30pm-8:00pm or Wednesday, September 9 - 10:00am-6:30pm
Judging: Thursday, September 10 - 10:00am
Pick-up: Monday, September 21 - 10:00am-4:00pm
Premiums For Classes 1-8
1st - $5.00 2nd - $4.00 3rd - $3.00 4th - Ribbon
Best of Show: Rosette
Canning Rules
1. All entries must be made within the last 12 months. Please date and identify contents, i.e. pineapple marmalade.
2. Exhibitors must submit 1 jar for exhibit display and for judging. Will be judged on appearance.
3. All jars are the be processed with either water bath or pressure canning method, in compliance with the University of Tennessee Agricultural Extension Office's Guidelines, as outlined in their Canning Foods booklet and/or the Ball Blue Book Guide to Preserving.
4. Only standard Mason jars are acceptable. No mayonnaise, mustard, or other non-standard canning jars are allowed. A “Mason jar” (any brand is fine, i.e. Kerr, Ball, Golden Harvest, etc.) is a jar designed to withstand the pressures of home canning in hot water or in a pressurized canner.
5. After processing and letting the jar cool for 24 to 48 hours, remove the band that holds down the flat lid and wash the outside of the jar and the ring in hot soapy water. Dirty jars will be penalized in judging.
Class 1 - Junior Canners
Junior Youth (ages 9-12)
Lot
01 - Any Quart Vegetable (identify)
02 - Any Jelly (identify and place in quarter pint, half pint or pint canning mason jar)
Class 2 - Junior Canners
Senior Youth (ages 13-18)
Lot
01 - Any Quart Vegetable (identify)
02 - Any Jelly (identify and place in quarter pint, half pint or pint canning mason jar)
Class 3 - Canning Fruits and Vegetables
Open Competition
Use clear, glass, standard jars in sizes indicated below.
Lot
01 - Pint Applesauce 10 - Quart Peaches
02 - Pint Okra 11 - Berries (pint or qt)
03 - Pint Green Peas 12 - Cherries (pint or qt)
04 - Pint Carrots 13 - Any other Vegetable
05 - Pint Corn (pint or qt)
06 - Quart Beets 14 - Any other Fruit
07 - Quart String Bean (pint or qt)
08 - Quart Tomatoes 15 - Canned meat (pint)
09 - Quart Apples
Identify contents
Class 4 - Juices
Use standard, pint or quart jars.
Lot
01 - Tomato Juice
02 - Fruit Juice (dark)
03 - Fruit Juice (light)
Class 5 - Pickles, Relishes And Sauces
Use standard, pint jars unless otherwise noted.
Lot
01 - Beet Pickles 09 - Any Other Pickle*
02 - Bread & Butter Pickles 10 - Salsa
03 - Dill Pickles (pint or qt) 11 - Zucchini Relish
04 - Kosher Pickles (pint or qt) 12 - Any Other Relish
05 - Sweet Cucumber Pickles 13 - Chow Chow
06 - Pickled Cucumber Relish 14 - Fiesta Salsa **
07 - Pickled Hot Peppers 15 - Spaghetti Sauce
08 - Pickled Okra 16 - Any other sauce*
*Identify
**Contains Corn and/or Black Beans
Class 6 - Jellies
Use standard jelly jar (usually quarter or half pint) or use standard pint jars with 2-piece lids.
No clamped jars; no paraffin.
Lot
01 - Apple
02 - Blackberry
03 - Grape
04 - Mixed Berry
05 - Hot Pepper Jelly
06 - Any Other Jelly (identify)
07 - Maple Syrup (standard pint jar)
Class 7 - Butters, Jams, Preserves, Marmalades
Use standard jelly jars (usually quarter or half pint) or use standard pint jars with 2-piece lids.
No clamped jars; no paraffin.
Lot
01 - Apple Butter
02 - Cinnamon Butter
03 - Pumpkin Butter
04 - Any Other Butter (identify)
05 - Blackberry Jam
06 - Raspberry Jam
07 - Strawberry Jam
08 - Mixed Fruit Jam
09 - Bacon Jam
10 - Onion Jam
11 - Any Other Jam (identify)
12 - Peach Preserves
13 - Strawberry Preserves
14 - Any Other Preserves (identify)
15 - Marmalades - Any Flavor (identify)
Class 8 - Dried Fruits And Vegetables
Exhibit dried fruit in a filled pint jar.
(MUST label and identify. There should be no moisture or liquid inside the jar)
Lot
01 - Naturally dried fruit
02 - Machine dried fruit
03 - Shuckbeans in Quart Jar (dried green beans)
04 - Naturally dried vegetable
05 - Machine dried vegetable
DECORATED CAKES, CUPCAKES, AND COOKIES
Department Head: Courtney Thomas
(865) 200-5935
Schedule Information
Location: Jacob Building Culinary Arts Stage (First Floor)
Drop-off: Friday, September 11 - 4:00pm-6:00pm
Judging: Friday, September 11 - 7:00pm
Winning Entry Pick-up: Monday, September 21 - 10:00am-4:30pm
Non-winning Entry Pick-up: Immediately after judging on Friday, September 11
2026 theme: "The Great American Swine-A-Bration"
Rules For Decorated Cakes & Cupcakes
1. Only one entry per lot in appropriate class (Senior Youth, Amateur Adult or Professional Adult).
2. There is no size limit on cake entries; however, if it is too large and/or heavy for the attendants to move, you will be required to stay after the competition to place the cake in the display case.
3. We encourage entries to be made of real cake and all edible items however styrofoam dummies may be used since the cake is judged solely on design and will not be eaten. Cereal bars, candies, etc. are limited to 10% inedible support structures. Cake boards are allowed (including flower stems and supports for decorations on top of the cake.) Use of other non-edible decorations may cause the entry to receive a lower judges score.
4. Minor final touches may be made on-site by the exhibitor ONLY, but you must be out of the immediate judging area by 6:00pm. Exhibitors are welcome to watch the show in the audience.
5. If cakes on display begin to disintegrate, the Tennessee Valley Fair has the right to remove them from display early.
6. For the purpose of competition, a professional is defined as anyone engaged in any line of cake making as a profession, business, or as a paid instructor.
7. All Cakes, Cupcakes, and Cookies must represent/follow the 2026 Tennessee Valley Fair theme: "The Great American Swine-A-Bration". If the theme is not followed, the entry will be disqualified. Tennessee's top agricultural commodities include cattle, chickens, goats, sheep, soybeans, horticultural products, corn, cotton, dairy products, hay tomatoes, eggs, wheat, snap beans, grain, sorghum, apples, peaches and squash.
Premiums for Classes 9, 12, 13
1st - $30.00 2nd - $20.00 3rd - $10.00
Premiums for Classes 10 & 11
1st - $100.00 2nd - $75.00 3rd - $50.00
Premiums for Classes 14-17
1st - $20.00 2nd - $15.00 3rd - $10.00
Class 9 - Decorated Cakes
Senior Youth (Ages 13-18)
Lot
01 - Decorated Buttercream Cake
02 - Decorated Fondant Cake
Class 10 - Decorated Cakes - Amateur Adult
Lot
01 - Decorated Buttercream Cake
02 - Decorated Fondant Cake
Class 11 - Decorated Cakes - Professional Adult
Lot
01 - Decorated Buttercream Cake
02 - Decorated Fondant Cake
Class 12 - Decorated Cupcakes
Amateur Adult - Must enter 3 regular sized cupcakes
Lot
01 - Buttercream Design
02 - Fondant Design
Class 13 - Decorated Cupcakes
Professional Adult - Must enter 3 regular sized cupcakes
Lot
01 - Buttercream Design
02 - Fondant Design
Class 14 - Decorated Cookies
Amateur Adult - Must enter at least 3 decorated cookies
Lot
01 - "The Great American Swine-A-Bration"
Class 15 - Decorated Cookies
Professional Adult - Must enter at least 3 cookies
Lot
01 - "The Great American Swine-A-Bration"
Class 16 - Miscellaneous
Amateur Adult
Lot
01 - Decorated Cake Pops - must enter at least 3
Class 17 - Miscellaneous
Professional Adult
Lot
01 - Decorated Cake Pops - must enter at least 3
CAKES, BREADS, AND PIES
Department Head: Courtney Thomas
(865) 200-5935
Schedule Information
Location: Jacob Building Culinary Arts Stage (First Floor)
Drop-off: Sunday, September 13 - 11:00am-1:00pm
Judging: Sunday, September 13 - 2:00pm
Winning Entry Pick-up: Monday, September 21 - 10:00am-4:30pm
Non-winning Entry Pick-up: Immediately after judging on Sunday, September 13
Rules For Cakes, Breads & Pies
1. All entries must be homemade. No store bought items, mixes, boxed kits, or frozen doughs will be allowed.
2. The Cakes, Breads & Pies will be displayed whole except for slices used in judging.
3. There is no size limit on cake entires; however, if it is too large and/or heavy for the attendants to move, you will be required to stay after the competition to place the cake in the display case. Cover the cakes as much as possible to protect them from damage, debris, etc.
4. Place your cake on a disposable surface, such as foil covered cardboard. Baker’s boxes or other disposable boxes may be used to preserve the appearance.
5. Place your bread in re-sealable plastic bags or plastic wrap.
6. Place your pies in an 8” or 9” disposable aluminum pie pan (do not use a pan you want protected or returned).
7. Tape your entry tag with your name folded up (in a manner so your name does not show from front or back) directly onto the plate or disposable surface on which your entry is sitting.
8. Only one entry per lot, per class, per exhibitor.
Premiums For Class 18
1st - $30.00 2nd - $15.00 3rd - $10.00 4th - Ribbon
Premiums For Class 19
1st - $10.00 2nd - $5.00 3rd - $3.00
Premiums For Class 20
1st - $20.00 2nd - $15.00 3rd - $10.00
Premiums For Class 21
1st - $20.00 2nd - $15.00 3rd - $10.00
Class 18 - Cakes
Lot
01 - White or Yellow Cake - any style, any variety
02 - Chocolate Cake - any style, any variety
03 - Any other Cake not listed (identify)
Class 19 - Yeast Breads & Quick Breads
Lot
01 - Loaf of White Bread
02 - Loaf or Round Sourdough Bread
03 - Any Other Yeast Bread (identify)
04 - Biscuits
05 - Dinner Rolls
06 - Corn Muffins
07 - Loaf of Quick Bread (Fruit)
08 - Loaf of Quick Bread (vegetable or pumpkin)
Class 20 - Pies
Lot
01 - Fresh Fruit Pie (ex. apple, cherry, peach)
02 - Any other pie variety (ex. sweet potato, chocolate, chess)
Class 21 - Cheesecakes
Lot
01 - Sweet Cheesecake
02 - Savory Cheesecake
ADULT CONFECTIONS - 18+ years old
Department Head: Rachel Reagan
(865)360-1848
Schedule Information
Location: Jacob Building Culinary Arts Stage (First Floor)
Drop-off: Friday, September 18 - 4:00pm-6:00pm
Judging: Friday, September 18 - 7:00pm
Winning Entry Pick-up: Monday, September 21 - 10:00am-4:30pm
Non-winning Entry Pick-up: Immediately after judging on Friday, September 18
Rules for Confections
1. Place six (6) of each confection entered on an 8” or 9” disposable plate.
2. Tape your entry tag with your name folded up (so that name does not show from front or back) directly to the topside of the plate, and place the plate and entry in a large, re-sealable plastic bag. Tall or sticky confections may be placed in a baker's box. If you would like your box returned, please add name to box.
3. This Division is for Adults only (18+). Exhibitors under the age of 18 MUST register in Junior Confections. Junior Confections information can be found on the next page.
4. Junior Confection entries will not be accepted on this day.
Premiums for Class 22
1st - $10.00 2nd - $8.00 3rd - $ 5.00
Premiums for Class 23
1st - $10.00 2nd - $8.00 3rd - $ 5.00
Premiums for Class 24
1st - $10.00 2nd - $8.00 3rd - $ 5.00
Premiums for Class 25
1st - $10.00 2nd - $8.00 3rd - $ 5.00
Class 22 - Cookies
(six of each variety)
Lot
01 - Chocolate Chip
02 - Sugar
03 - Peanut Butter
04 - Any other cookie variety not listed
Class 23 - Muffins & Cupcakes
(six of each variety, except loaves)
Lot
01 - Muffin (fruit)
02 - Muffin (vegetable or pumpkin)
03 - Traditional Cupcake (white, chocolate, yellow only)
04 - Specialty Cupcake (any other cupcake not listed)
*cupcakes judged on taste only
Class 24 - Candy
(six of each variety)
Lot
01 - Fudge, Chocolate
02 - Fudge, Peanut Butter
03 - Any other candy
Class 25 - Miscellaneous Confections
Lot
01 - Brownies Any Variety
02 - Cereal Squares Any Variety
03 - No Bake Cookies Any Variety
04 - Confections from Around the World
JUNIOR CONFECTIONS - 17 YEARS OLD AND UNDER
Department Head: Rachel Reagan
(865)360-1848
Schedule Information
Location: Jacob Building Culinary Arts Stage (First Floor)
Drop-off: Saturday, September 19 - 10:00am-12:00pm
Judging: Saturday, September 19 - 1:00pm
Winning Entry Pick-up: Monday, September 21 - 10:00am-4:30pm
Non-winning Entry Pick-up: Immediately after judging on Saturday, September 19
Rules for Junior Confections
1. Place six (6) of each confection entered on an 8” or 9” disposable plate.
2.Tape your entry tag with your name folded up (so that name does not show from front or back) directly to the topside of the plate, and place the plate and entry in a large, re-sealable plastic bag. Tall or sticky confections may be placed in a baker's box. If you would like your box returned, please add name to box.
3. This Division is for Junior bakers only (Ages 17 and under). Exhibitors over the age of 17 MUST register in Confections. Confections information can be found on the above page.
4. All entries will be tasted except for decorated cookies, decorated cupcakes, and trail mix.
Premiums for Class 26
1st - $10.00 2nd - $8.00 3rd - $5.00
Premiums for Class 27
1st - $10.00 2nd - $8.00 3rd - $5.00
Premiums for Class 28
1st - $10.00 2nd - $8.00 3rd - $5.00
2026 Confections Theme: The Great American Swine-A-Bration
Class 26 - Junior Confections Bakers
Beginners (Ages 8 and under)
(six of each variety unless stated otherwise)
Lot
01 - Decorated Cookies - "The Great American Swine-A-Bration"
02 - No Bake Cookies
03 - Any Other Cookie (identify)
04 - Cereal Squares
05 - Brownies
06 - Decorated Cupcake - "The Great American Swine-A-Bration"
07 - Trail Mix (quart jar) - judged on variety & appearance
08 - Cupcake Any Flavor (judged on taste only)
09 - Cake Pops
Class 27 - Junior Confections Bakers
Junior Youth (age 9 - 12)
(six of each variety unless stated otherwise)
Lot
01 - Decorated Cookies - "The Great American Swine-A-Bration"
02 - No Bake Cookies
03 - Any Other Cookie (identify)
04 - Cereal Squares
05 - Brownies
06 - Decorated Cupcake - "The Great American Swine-A-Bration"
07 - Trail Mix (quart jar) - judged on variety & appearance
08 - Cupcake Any Flavor (judged on taste only)
09 - Cake Pops
Class 28 - Junior Confections Bakers
Senior Youth (age 13 - 17)
(six of each variety unless stated otherwise)
Lot
01 - Decorated Cookies (judged on appearance only)
02 - No Bake Cookies
03 - Any Other Cookie (identify)
04 - Cereal Squares
05 - Brownies
06 - Decorated Cupcake - "The Great American Swine-A-Bration"
07 - Trail Mix (quart jar)
08 - Cupcake Any Flavor (judged on taste only)
09 - Cake Pops
CHILI COOK OFF
Schedule Information
Location: Jacob Building Culinary Arts Stage (First Floor)
Drop-off: Wednesday, September 16 - 6:00pm-6:30pm
Judging: Wednesday, September 16 - 7:00pm
Premiums
Food City Gift Cards for Top Three!
1st - $50.00 2nd - $25.00 3rd - $15.00
Rules
1. Limited to one entry per category per person.
2. $5.00 entry fee per entry submitted. All contestants must pre-register, no entries will be accepted on-site.
3. All entries must be made at home and delivered to the Culinary Arts Stage in a clean, standard size crock pot.
4. All crock pots must have a crock pot liner bag.
5. Any meats used MUST be USDA inspected. Recipe must be typed and submitted with your entry.
6. Recipes will be judged on the following: Aroma, Consistency, & Taste. No garnishes, including cheese or sour cream.
7. Late entries will not be accepted, no exceptions!
8. Decisions of the judges are final.
9. Any participant not following guidelines will be disqualified and will forfeit any prize won.
Lot
01 - Traditional Chili - A chili made with beef and other
traditional ingredients such as peppers, beans, tomatoes, and spices
02 - Unique Chili - A chili that is not beef-based and through a combination of different ingredients creates a delicious result.
03 - Spicy - A chili that has your own special kick.
DONUT CHALLENGE
Schedule Information
Location: Jacob Building Culinary Arts Stage (First Floor)
Drop-off: Thursday, September 17 - 4:30pm-5:30pm
Judging: Thursday, September 17 - 6:00pm
Premiums
1st Place in Each Lot Receives a Banner
Rules
1. Limited to one entry per category per person/shop.
2. All contestants must pre-register, no entries will be accepted on-site.
3. Each contestant will submit two (2) dozen signature donuts (one flavor) in each category entered.
4. All entries should be in plain white boxes with no identification of the donut shop.
5. Contestants are welcome to bring business cards or flyers from their shop. Promotional material cannot be with the entry.
6. Donuts will be judged on the following: Taste, Appearance and Aftertaste.
7. Late entries will not be accepted, no exceptions!
8. Decisions of the judges are final and winners will be announced after scores are tallied.
Lot
01 – Yeast Donut
02 – Cake Donut
03 – Specialty Donut
04 - Kolache
AMATEUR DONUT CHALLENGE
Schedule Information
Location: Jacob Building Culinary Arts Stage (First Floor)
Drop-off: Thursday, September 17 - 4:30pm-5:30pm
Premiums
1st Place in Each Lot Receives a Banner
Rules
1. Limited to one entry per category per person.
2. All contestants must pre-register, no entries will be accepted on-site.
3. Each contestant will submit one (1) dozen signature donuts (one flavor) in each category entered..
4. Donuts will be judged on the following: Taste, Appearance and Aftertaste.
5. Late entries will not be accepted, no exceptions!
6. Decisions of the judges are final and winners will be announced after scores are tallied.
Lot
01 – Yeast Donut
02 – Cake Donut
03 – Specialty Donut
04 - Kolache
NEW: BBQ COOK OFF
Schedule Information
Location: Jacob Building Culinary Arts Stage (First Floor)
Enter through Hilltop Gate
Drop-off: Monday, September 14 - 5:00pm-6:00 pm
Judging: Monday, September 14 - 6:30pm
Premiums
1st - $100.00 2nd - $50.00 3rd - $25.00
Supreme Swine Champion - Gift basket from Benton's Smoky Mountain Country Hams
Rules
1. Limited to one entry per category per person.
2. $5.00 entry fee per entry submitted. All contestants must pre-register, no entries will be accepted on-site.
3. All entries must be made at home and delivered to the Culinary Arts Stage in a clean, disposable container.
4. Any meats used MUST be USDA inspected. Recipe must be typed and submitted with your entry.
5. Recipes will be judged on the following: Appearance, Juiciness, & Flavor.
6. Decisions of the judges are final.
7. Warming trays will be provided.
8. Any participant not following guidelines will be disqualified and will forfeit any prize won.
9. Judges will be certified BBQ judges.
Contestants must have enough product to feed 8 individuals.
Lot
01 - Small Pig Plate - Appetizers
02 - I like Pork Butts and I Can Not Lie - Must use pork shoulder or pork butt
03 - Ribolicious BBQ - Must bring one full rack of ribs. Any kind of ribs. Can be sauced or dry rubbed
04 - Don't Go Bacon My Heart - Any dessert using bacon
05 - Supreme Swine Champion - Best score from Lots 1 - 4