About
The Mix at Columbus State offers recreational cooking classes that include cooking classes, nutritional education, and options for private events. Classes are open to the public and are taught by professional chefs in a welcoming, approachable environment.
The Mix at Columbus State follows the mission of Columbus State that everyone should be empowered to cook and enjoy good food. All teachers are certified by the American Culinary Federation and have years of professional cooking and teaching experience, and most teachers also serve as faculty in Columbus State’s culinary arts programs in addition to teaching classes for the general public. The leadership team includes Tommy Tucker, coordinator of The Mix; Josh (Joshua) Wickham, cooking instructor, director of Mitchell Hall, and Director of Operations for The School of Hospitality Management and Culinary Arts at Columbus State; James Taylor, cooking instructor and Chair of the Columbus State Hospitality Department and Chair of Hospitality programs at Columbus State Community College; Barry Young, assistant professor at Columbus State Community College; and Diane Souza, American Culinary Federation Certified Executive Pastry Chef. Young is a Certified Executive Chef, Certified Culinary Educator, and member of the American Academy of Chefs, and Souza is an American Culinary Federation Certified Executive Pastry Chef. The program uses a state-of-the-art facility that provides new learning opportunities for students and the community. Testimonials from staff describe goals for guests to leave class feeling excited and inspired by food, to share culture, history, and tradition through cooking together, and to make cooking fun.
Last updated May 13, 2026.
The Mix at Columbus State follows the mission of Columbus State that everyone should be empowered to cook and enjoy good food. All teachers are certified by the American Culinary Federation and have years of professional cooking and teaching experience, and most teachers also serve as faculty in Columbus State’s culinary arts programs in addition to teaching classes for the general public. The leadership team includes Tommy Tucker, coordinator of The Mix; Josh (Joshua) Wickham, cooking instructor, director of Mitchell Hall, and Director of Operations for The School of Hospitality Management and Culinary Arts at Columbus State; James Taylor, cooking instructor and Chair of the Columbus State Hospitality Department and Chair of Hospitality programs at Columbus State Community College; Barry Young, assistant professor at Columbus State Community College; and Diane Souza, American Culinary Federation Certified Executive Pastry Chef. Young is a Certified Executive Chef, Certified Culinary Educator, and member of the American Academy of Chefs, and Souza is an American Culinary Federation Certified Executive Pastry Chef. The program uses a state-of-the-art facility that provides new learning opportunities for students and the community. Testimonials from staff describe goals for guests to leave class feeling excited and inspired by food, to share culture, history, and tradition through cooking together, and to make cooking fun.
Last updated May 13, 2026.
Is this your business? There is no cost, but you will be asked to sign up or log in.