It’s not “Iron Chef” or “Chopped” but the competition will be no less fierce as collegiate chefs from four states in the Southeast will compete Friday April 27 in the ARAMARK Culinary Excellence (ACE) for the coveted Copper Pot award.

Berry College was chosen to host one of 12 regional contests.

The participants in the Berry event include Philip Reitweiser from the University of South Alabama, Jason Timmons from the University of Tennessee, Glen Pugh from Middle Tennessee State University, Neale Pazram form Spring Hill College, Andrea Showalter from the University of Central Florida, Craig Lefevre from North Georgia College and State University, Mary Ann Ace from Birmingham-Southern College, Kevin Hayes from Tennessee State University and Mark Smith from the University of South Florida.

Fraser Pearson, director of dining services at Berry, said that his chef, Vernon Browning placed fourth in the regional competition last year and is helping to organize the even this time around

The event, open to the public, will get underway at 8:30 a.m. in the Ford Dining Room. Pearson said he expects the first meals to roll out around 10:30 Friday morning.

Each chef will have four hours to cook, and then present a three-course meal to the panel of judges.

The top three finalists will then move on to the national competition.