About
The Mix at Columbus State offers recreational cooking classes, cooking classes, and nutritional education. The program is Columbus State’s hub for cooking classes, nutritional education, and more. All classes are taught by professional chefs in a welcoming, approachable environment, and most teachers also serve as faculty in Columbus State’s culinary arts programs in addition to teaching classes for the general public.
The Mix at Columbus State states 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. 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 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. One testimonial from Tommy Tucker says, “I want each of our guests to leave class feeling excited and inspired by food. Most importantly I want guests to feel encouraged to go home and share their experience with their family and friends.” Another testimonial from Josh Wickham says, “Cooking together is one of the best ways to share culture, history and tradition. I love sharing those experiences through teaching people about food and cooking.” A testimonial from James Taylor says, “We make cooking fun! So come and have fun with us.”
Last updated May 14, 2026.
The Mix at Columbus State states 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. 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 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. One testimonial from Tommy Tucker says, “I want each of our guests to leave class feeling excited and inspired by food. Most importantly I want guests to feel encouraged to go home and share their experience with their family and friends.” Another testimonial from Josh Wickham says, “Cooking together is one of the best ways to share culture, history and tradition. I love sharing those experiences through teaching people about food and cooking.” A testimonial from James Taylor says, “We make cooking fun! So come and have fun with us.”
Last updated May 14, 2026.
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