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Taste of OSU 2019 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.

Recipe Rules

Saved Recipes

Please note that recipes are saved and filed under your student organization to be used for four years. If your student organization re-applies to be in Taste of OSU next year, we will be using the same recipes. This procedure helps reduce food waste and streamline food preparation.. Before submiting your recipe, please read the guidelines carefully.

If your student organization participated in Taste of OSU 2018 and prepared food, visit go.osu.edu/2018Recipes to view the recipes that will be used at Taste of OSU 2019 if your organization is selected.

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)

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)