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Taste of OSU 2018 Recipe Submission

Each student organization can submit two recipes. If rice or bread is served, it counts as your second dish. Recipes must be submitted using our Taste of OSU Recipe Card, and all measurements must be converted into U.S. metrics. Please be as specific as possible in your recipes and look up English translations of ingredients when necessary. Remember, each dish should make approximately 500 servings of two-ounce portions. You can convert a smaller recipe using a recipe calculator.

Due to cost constraints, there are some items we cannot allow for Taste of OSU. The list below is a general guideline, but all recipes are subject to review by our Taste of OSU Chefs, and substitutions will be made, if necessary.

Recipes Cannot Contain:

1. Shellfish, including shrimp
2. Beef
3. Dates
4. Most types of nuts
5. Pre-Cooked Food, all food must be completely prepared by the student organization in an Ohio State kitchen
6. No soups
7. No beverages allowed
8. Real saffron (recipes that call for saffron will have to use saffron substitutes)

Please note that the Office of International Affairs will be using this year's recipes from each student organization for the next four years. Thus, if your student organization re-applies to participate in Taste of OSU next year, the same recipe will be used. We hope that this new rule will help streamline the cooking process and decrease food waste. Before submiting your recipe, please read the guidelines carefully.

Completed Recipe Cards: Please have all measurements in standard units. Check out a correct example of what your recipe card should look like.

  • Recipe Card Download (Word doc) (each recipe should include directions and steps along with the ingredients and quantities)
  • Recipe Converter (make sure to recalculate each quantity so that it yields 500 servings of two-ounce portions of each dish)

Use submission form below to submit your recipes in the correct format.