Burgers & Bacon Cookbook E-Book

World Food Championships

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Seitenzahl: 294

Beschreibung

Burgers & Bacon Cookbook from World Food Championships (WFC) features award-winning recipes created for the cutthroat world of food competitions. At WFC, the best of the best--from aspiring and established chefs, home chefs and professional competition teams--compete for cash prizes and notoriety. For the first time, those winning secret recipes are shared in this amazing cookbook. The Burgers & Bacon Cookbook is a "must have" for home cooks, culinary students, backyard self-proclaimed grill masters, sous chefs, and food enthusiasts. This amazing cookbook features over 300 recipes--from burgers made with rich Wagyu beef and pork chorizo, and a Surf and Turf burger that includes shrimp, to tantalizing peaches and cream bacon cupcakes, Bacon Bliss Pizza and a Thai inspired Bacon Udon. Additionally, there is a reference guide so you can pick and choose a different meat, bun and topping combination if you want to create your own culinary masterpiece or elevate your own home creations by being introduced to new ingredients, new methods of preparation, and new combinations. Alternative ingredients are also listed to make every recipe an affordable and doable recipe for the home cook. QR codes are included linking you to the excitement only found in World Food Championships kitchen arena.

Leseprobe

© 2024 by World Food Championships and Fox Chapel

Publishing Company, Inc., 903 Square Street, Mount Joy, PA 17552.

Burgers & Bacon Cookbook is an original work, first published in 2024 by Fox Chapel Publishing Company, Inc. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holders.

Hardback: ISBN 978-1-4971-0446-4

Paperback: ISBN 978-1-4971-0455-6

eISBN 978-1-6374-1326-5

Library of Congress Control Number: 2023950749

Photographs courtesy of www.Shutterstock.com: Joshua Resnick (89)

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

Acknowledgments

I want to thank everyone who has been involved and worked so hard to make this cookbook a reality:

David Miller, Gretchen Bacon, David Fisk, Diana Kern, Aubrey Vonada, Wendy Reynolds, Matthew Hartsock, Michele Sensenig, Erin Turner, Lauren Younker, and everyone else at Fox Chapel Publishing.

Randall McCloud, Marcia Flatt, and Victoria Emrich from my team.

To the talented World Food Championship chefs and finalists who contributed recipes.

To the hundreds of WFC staff, volunteers, spectators, and fans. Our events wouldn’t be possible without you.

—Mike McCloud, WFC Founder

Introduction

We are the World Food Championships, the leading food sport competition in the world since our debut in 2012. Culinary competitors who have qualified from all over the globe battle it out on our Kitchen Arena for a chance to win the ultimate food crown in 11 categories: Burgers, Bacon, BBQ, Steak, Seafood, Soups, Sandwiches, Desserts, Vegetarian, Rice/Noodles, and Live Fire. Glory and prize money aside, our week-long competition is also known as a springboard for chefs who are seeking TV fame and other major opportunities. There’s nothing else in the culinary world quite like the World Food Championships (WFC). The energy, the excitement, and the expertise are simply unmatched. And now, for the first time ever, you can bring the competition right into your very own kitchen with our very first official cookbook!

Within these pages, you’ll find Top 10 Burger and Bacon recipes between 2018–2022, and even a few from this year’s event. Special trophy symbols will identify first-place recipes from both categories. There are also symbols and sidebars that will help you discover alternative, more budget-friendly ingredients if what was used in the competitive recipe is too difficult to find. Also included are easy reference charts in the beginning of the book so you can easily pick and choose what you want to make if you’re looking for a specific side, topping, sauce, jam, or other tasty component to try and serve however you wish.

While these recipes do require a bit of cooking experience, there’s still something for everyone. Vegetarian or plant-based recipes are included, as well as desserts, seafood, comfort food, internationally inspired cuisine, and more.

Whether you’ve been to the World Food Championships as a competitor or a spectator, or you’ve always wanted to go, this cookbook is the perfect way to get a taste of the best food sporting event from home. We hope you build your cooking skills and learn something new, discover new, delicious favorites, and feel inspired to come up with your own recipes with the goal to qualify and compete! Until we see you in person, have fun and happy cooking.

CONTENTS

EASY REFERENCE RECIPE CHART

ABOUT THE WORLD FOOD CHAMPIONSHIPS

History of World Food Championships

Behind the Scenes

INTERVIEWS

Interview with WFC Founder, Mike McCloud

Chef Spotlight Interviews

Competition Rules

BURGER RECIPES

Back with a Vengeance

Bacon Avocado Cheeseburger

Bang Bang Double Cheeser

Béchamel in the Hole

Bo’s Spicy Avocado Burger

Bob Armstrong Burger

Bull Burger

Cajun Po’ Boy Burger with Sweet Onion Cheese Sauce

California Burger

Cheesy Meatless Wonder Burger

Chimi-Chorizo Burger

Chunky Guacamole Cheeseburger with Candied Bacon

Cookies’ Chuckwagon Spicy Cowboy Burger with Bacon

Country Fried Thanksgiving Impossible Burger

Fiesta Street Corn Burger

Fried Pimento Cheeseburger

La Vie Est Belle

Loaded Riviera Deluxe

Nacho Impossible Southwest Juicy Lucy

Pimento Cheeseburger with Honey Sweet Onion Bacon Jam

Sesame Seared Poke Burger

Shogun Sukiyaki Burger (Dallas Version)

Spicy Gangnam-Style Veggie Burger

Taco-Seasoned, Avocado-Infused Steak Burger

Tank You, Tank You Very Much!

Texas Roadhouse Burger

The Bo B.O.M.B. (Bacon Onion Muenster Bacon Jam)

The Bo Bear Bacon Cheeseburger

The Cantina Burger

The Hometown Smashburger

The Sloppy Ho

The Surf’N’Turf Burger

The Texas French’ship

Ultimate Double Mushroom Bacon Swiss Burger

WFC 2023: Blackberry Bleu

WFC 2023: Korean BBQ Burger

BACON RECIPES

A Sicilian Garden

Acorn Squash Stuffed with Bacon and Fall Vegetables

Bacon and Crab Gumbo Cake with Spicy Bacon and Tomato Bisque

Bacon and Tomato Ménage á Trois

Bacon Banana Split Bread Pudding with Spiced Chocolate

Bacon Bliss

Bacon Bliss Pizza Pie

Bacon Confit Shrimp with Bourbon Beurre Blanc

Bacon Pinakbet, Bacon Garlic Fried Rice, Shoyu Dashi Egg

Bacon Roll Surf’N’Turf

Bacon Steak on Sweet Corn and Jalapeño Nage with Bacon Caviar

Bacon-Wrapped Ranchero Wrangler

BLT Cupcake

Bombay BLT

Bourbon Maple Bacon Cupcake

Chocolate Chicken Lollipops with Bacon Pear Chocolate Chutney

Chocolate Chip Bourbon Bacon Pecan Crunch Cake

Chocolate Piggy Candied Bacon S’Mores

Cowboy Kickers

Double-Glazed Bacon Ramen

Grilled Cheese and Tomato Soup

Loaded Bacon Chocolate Peanut Butter Twinkie

Maple-Glazed Peaches and Cream Bacon Burnt Ends Slider

No BS BLT

Pearls Before Swine

Salmon Puttanesca

Savory Bacon Bread Pudding Souffle with Tomato Choron

Texas Street Fair: Bacon, Cheese, Bourbon, and Truffle

Uptown Chicken Fried Bacon

WFC 2023: All I Want for Christmas is More Bacon!

WFC 2023: Bacon Sweet Arancini with Bacon Bourbon Sauce Anglaise

MEET THE ALL-STAR CHEFS

EASY REFERENCE RECIPE CHART

Perfect Pairings and More to Cook Your Own Culinary Masterpiece

Every winning recipe is made of more than just the bacon or the burger. There’s something extra special within each perfect dish—whether it’s a delicious relish, a savory sauce or spread, a crunchy topping, a homemade bun, or another addition—that makes each burger an awardwinning recipe. This quick reference guide will help you find the special sauce, bun, or topping you want to recreate and use in your own original creations!

Aiolis

•Avocado Aioli

•Beer Aioli

•Black Garlic Aioli

•Chili Aioli

•Chipotle Aioli

•Creamy Garlic Aioli

•Jalapeño Bacon Aioli

•Korean Aioli

•Lemon Herb Aioli

•Spicy Truffle Mustard & Porcini Aioli

Cheese Sauces

•5-Cheese Beer Sauce

•American Saison Beer Cheese Sauce

•Garlic Chili Cheddar Beer Cheese

•Oaxaca Cheese Whiz

•Queso

•Smoked Gouda Cheese Sauce

•Spicy Pimento Cheese

•Sweet Onion Cheese Sauce

Soups & Sides

•Arancini

•Asparagus and Cremini Mushrooms

•Bacon and Sweet Potato Hash

•Bacon Fries

•Bacon Garlic Fried Rice

•Bacon Poblano Meatballs

•Bacon Risotto

•Broccolini

•Fresh-Made Pickles

•Poached Eggs

•Pork Brine

•Ramen

•Risotto

•Shoyu Dashi Egg

•Spicy Bacon and Tomato Bisque

•Tomato Soup

•Truffle Chips

Chutneys

•Bacon Onion Tamarind Chutney

•Bacon Pear Chocolate Chutney

•Bourbon Peach and Bacon Chutney

Homemade Buns & Bases

•Bacon Cheese Beignets

•Bacon Honey Graham Crackers

•Beer Buns

•Ciabatta Buns

•Pecan and Popcorn Buns

•Pizza Crust

•Quick Buns

•Roasted Garlic Chipotle Corn Tortillas

Sauces

•Asian-Inspired Sweet & Spicy Chili Sauce

•Avocado Remoulade

•Avocado Burger Sauce

•Bacon Bourbon Sauce Anglaise

•Bacon Chipotle BBQ Sauce

•Bacon Tomato Béarnaise

•Bangin’ Sauce

•BBQ Beer Sauce

•Béchamel Sauce

•Blackberry Bourbon Sauce

•Bourbon Beurre Blanc

•Chipotle Burger Sauce

•Choron Hollandaise

•Creole Remoulade

•Enchilada Sauce

•Garlic Burger Sauce

•Horseradish Remoulade

•Hot Sauce

•Lime Garlic Cilantro Cream Sauce

•Onion Soup Cream

•Pizza Sauce

•Poke Sauce

•Puttanesca Sauce

•Red Chile Sauce

•Relish

•Relish Sauce

•Shandy Syrup

•Signature Burger Sauce

•Special Sauce

•Sukiyaki Sauce

•Sweet Corn & Jalapeño Nage

•Szechuan Glaze

•Tartar Sauce

•Teriyaki Sauce

•Tomato Chipotle Lime Sour Cream Sauce

•Whiskey Barbecue Sauce

Spreads

•4-Ingredient Guacamole

•Avocado Lime Crema

•Bacon Caviar

•Chantilly Wasabi Cream

•Chimichurri

•Chunky Guacamole

•Crème Fraiche

•Custom Baconnaise

•Custom Ketchup

•Easy Avocado Spread

•Fresh Guacamole

•Fresh Pico de Gallo

•Garlic Crème Fraiche

•Ginger Scallion Relish

•Homemade Avocado Spread

•Honey Butter

•Lime Crema

•Pickled Salsa

•Quick Guacamole

•Roasted Jalapeño Cream Cheese

•Smoked Mayo

•Sriracha Mayo

•Sweet Heat Salsa

•Tomatillo Salsa

Special Toppings

•Avocado Crispy Chips

•Bacon Halo

•Bacon Parmesan Crisps

•Beer Battered Onion Straws

•Beer Battered Whiskey Cornichon Fries

•Beer Mushrooms

•Beer Onions

•Cactus Tortilla Chips

•Cajun Fried Shrimp

•Candied Bacon

•Chicharron Corn Nut Crunch

•Classic Fried Shrimp

•Crispy Beer Battered Onion Straws

•Fried Egg

•Fried Onion Doughnuts

•Fried Onion Petals

•Fried Pickle Chips

•Grilled Onion Rings

•Impossible Saison Country Gravy

•Kimchi Slaw

•Mushrooms

•Onion Straws

•Onion Tanglers

•Parmesan Crisps

•Pickled Red Onions

•Red Cabbage & Danmuji Slaw

•Red Caviar

•Runny Egg

•Saison Sausage Stuffing (Impossible)

•Street Corn

•Stuffed Onion Rings

•Tempura

•Vinegar and Oil Coleslaw

•Wonton Shreds

Homemade Dressings, Seasonings, and Marinades

•Arugula Dressing

•Cajun Seasoning

•Chili Powder

•Chili Rub

•Diced Potatoes Seasoning

•Steak Marinade

Sweet Treats, Sauces, and Creams

•Bacon Bread Pudding

•Bacon Caramel

•Bacon Chili Ganache

•Bacon Chocolate Ganache

•Bacon Nut Bread Pudding

•Bacon Peanut Butter Icing

•Bacon Swizzle Sticks

•Bacon Tomato Frosting

•Banana-Bacon Anglaise

•BLT Cupcake

•Bourbon Cake

•Bourbon Cream

•Candied Bacon

•Candied Chocolate Bacon

•Candy Bacon

•Caramelized Bananas

•Caramel Sauce

•Caramelized Bananas

•Creme de Menthe Mascarpone

•Cupcake Frosting

•Cupcakes

•Fluffy Marshmallow Cream

•Japanese Pancakes

•Maple Candied Bacon

•Mascarpone Whip

•Pancakes

•Peach Compote

•Peanut Butter Whipped Cream

•Peppermint Coffee Glaze

•Pork Belly Cinnamon Roll

•Raspberry Coulis

•Rich Chocolate Ganache

•Salted Bourbon Caramel

•Strawberry Almond Coulis

•Tuile

•Twinkie Cakes

Jams

•Applewood Bacon Jam

•Bacon Jam

•Bacon Peppermint Jam

•Beer Ssamjang Mushroom BBQ Jam

•Bourbon Bacon Jam

•Goat Cheese Onion Jam

•Honey Sweet Onion Bacon Jam

•Jackfruit Bacon Jam

•Peach and Sweet Onion Jam

•Savory Jam

•Simple Bacon Jam

•Smoked Bacon Jam

•Spicy Bacon Jam

•Sweet Fig Caramelized Onion Bacon Jam

•Sweet Onion Jam

•Sweet Tomato Bacon Jam

•Tomato and Bacon Jam

•Tomato Onion Jam

About the World Food Championships

Since its inception in 2012, the World Food Championships has hosted competitors from 49 of the 50 US states (all but Vermont!) and 40 countries, has launched the careers of more than 30 TV food stars, has awarded more than $3 million in prize money, and has connected more than 175 food brands with fans, bloggers, and media. The event has had notable airtime on several TV programs and networks, ranging from A&E and Food Network to Discovery, Destination America, and others. And while there’s a lot to look forward to with the future of WFC, it’s worth looking back at how it all began.

History of World Food Championships

It all started with barbecue.

Before there was a World Food Championships, there was a group of people with an idea. For years, WFC owner and founder, Mike McCloud, and his team were involved in competition barbecue with the Kansas City Barbecue Society, and they were eventually tasked with helping the organization grow. Nothing was off the table, so they began brainstorming ways to elevate barbecue competitions while also making them better for consumers. They soon realized that there was a lot more happening in the food competition scene beyond barbecue; events like Burger Battles, Sandwich Slams, and Chef Fights were popping up and gaining a lot of traction. And while there were already barbecue world champions out there, there weren’t any world champions across those other food categories that the team was observing from afar. Then someone posed the question, “Why isn’t there a championship of food event?” That was their “Eureka!” moment.

The concept was simple: take the best cooks in every category, put them all into the kitchen, and let them duke it out in the ultimate food fight. But after they landed on their idea, they then had to figure out how to make it happen and pull it off. And who? And where?

By 2010, the team was in game planning mode, establishing the rules to make the competition a level playing field across such different categories and thinking of a judging process. It was a challenge, navigating how they would compare the winner of desserts to the winner of barbecue—or one of the other seven categories they thought about—to then crown a World Food Champion. Their solution was the acronym EAT, which stood for execution (35%), appearance (15%), and taste (50%). They believed these three elements of a dish (and the breakdown of what each one was worth) was the best barometer in how to fairly score and judge dishes that could be so different.

Hello, Las Vegas

To show people they were serious about this event, the team knew they had to go big or go home, so the first-ever World Food Championship was held in 2012 at Caesars Palace in Las Vegas with Adam Richman as their celebrity host. By the time the 10 days were over (five of which were competition days), it was a roaring success and seven winners in seven categories went home as crowned champions. It was exciting, it was wild, and it filled a gap that was missing before: over 200 teams came out to compete, proving the people wanted this kind of a stage. The team knew they were onto something and got right back to work to discuss all of the new do’s and don’ts they learned for next time.

Then and Now

What started as seven food categories has now become 12. And while Mike McCloud and his team are always striving for a bigger and better event than the last, they learned that doesn’t always mean size. (Unless you’re referring to the prize purse of course. That keeps growing!) In the first championship, there were over 200 teams competing that were made up of three to four people each. One year, they almost reached 500 teams, but learned that was too many. Since then, they’ve enforced a 20-team cap for each kitchen category (aside from Barbecue and Live Fire that have a 40-team maximum), landing on a sweet spot of just under 300 teams total. And because they’ve tightened up parameters on the number of contestants, it has resulted in a harder bar of entry, making the competition (and victories) even more elite and prestigious!

It was also evolved into two major parts once participants get qualified to enter the World Food Championships (they must first win their way in through other events). November hosts the main event where teams try to win within their categories. Then, the winners from that event compete again in spring at a championship called The Final Table where they have a chance to win bonus money—a whopping $150,000 grand prize! There’s so much in store and the future is bright for WFC as they continue to find ways to evolve, improve, and grow. From the volunteers and team who put it all together to the contestants and the spectators who come from all over, there’s something special happening down in Houston, Texas. And at its core, it’s all for the love of food.

CHECK IT OUT!

Scan the QR code below to watch a WFC Flashback video!

Behind the Scenes

A Cornucopia of People

When you enter the World Food Championships, you’re sure to find a mix of people from all walks of life. Contestants range from ages 16 to 80, and in 2023, WFC Junior made its debut, which brought in even younger competitive chefs. Geographically, about 40 states are represented any given year, and on record, chefs from every state in the US has competed— except Vermont! Forty countries have also competed, and last year alone, five countries were represented in the Top 10 for Burgers. When it comes to training and experience, contestants fall within three main backgrounds: home cooks, competition teams, who do this as a serious hobby, and professional chefs— who can be classically trained, self-taught, an executive chef, or a James Beard nominee. But no matter anyone’s experience level, one thing is certain: these chefs know how to cook, and they love it and live for it.

“It’s those three legs of a stool that make up our competitive field. Ironically, it’s about a third, a third, a third, so it’s equally represented,” says WFC owner and founder, Mike McCloud. And over the years, people from all three backgrounds have won, so it’s anyone’s game. A core philosophy of WFC is they don’t care who you are, where you learned to cook, where you cook, or what you’re a specialist at. If you can execute a great dish, you have as good a chance as anyone else to win. “For many reasons, it’s called ‘The American Idol of Food’ because it’s kind of a discovery process. I tend to think we see the next Guy Fieri’s, the next Rachael Ray’s, the next Paula Deen’s of the world before anybody else does because we do have a fair and square way of getting into the game, getting onto the field, and getting seen and rewarded.” People who have previously popped up out of nowhere onto the WFC scene have gone on to become a household name in the industry and achieve food fame. It’s a land of opportunity where anything could happen, and WFC is setting the stage.

The Thrill of Victory

The excitement in the air is palpable. There’s no doubt about how hard the contestants have worked, not only work during the competition, but also in the events that qualified them to compete. It’s a long, winding road, and on announcing the winners, McCloud says, “I love the thrill of victory…It’s always a phenomenal moment to see someone’s dreams come true.” What’s more is seeing the same contestants compete every year, and then they eventually make it all the way through to the end as champion. McCloud has that awareness and history, watching and knowing their journeys, so when he gets to announce a contestant as a winner after they’ve competed for nine consecutive years, that adds an extra element of genuine pride and joy.

Aside from the climatic award ceremonies, what also makes the WFC a stand-out event are the lifelong friendships formed. The comradery is unmatched, and, as McCloud says, “It’s like a bona fide high school reunion on steroids every year.” During the welcome reception, hundreds of old friends gather and reunite who understand each other so well from competition, as well as the trials and tribulations of the industry. Add onto that just recently with COVID, supply chain shortages, staffing shortages, and a recession—they’ve been through it all. “People in this industry, I believe, are some of the most overworked and underappreciated people out there. When you get 1,200 of them together…watching them hug each other and catch up on each other’s lives is a special moment.”

Food is Love

Pause for a moment to think about football. You see coaches and players from the opposing team clap each other on the back, but that only happens after the game. During the game, every disadvantage one team has is an advantage for the other. But in food sport, that’s not how it works. “It’s a community event and phenomenon, and it’s special to see how these people help each other and celebrate one another,” says McCloud.

“I could tell you 100 stories if we had enough pages in a book of true food sport champions having helped someone right next to them who was missing an ingredient, and they were down to the last four or five minutes. They thought their game plan was destroyed, and then someone across the aisle, competing against them, hears what’s going on and gives them a lemon or whatever it is they’re missing because they have extra. They’re trying to help their competitor finish because they know what it took to get here, and no one wants to see someone else disqualified. What everybody wants is to win on their own merit. Helping someone else out and up is not frowned upon in our sport. You don’t see that much.”

Food always brings people together. When you make food for people, you’re loving people, and feeding someone is taking care of them. So ultimately, it makes perfect sense there is such a spirit of companionship woven into what happens at the World Food Championships. And within the following pages, you’ll notice that same spirit of comradery and community among the contributing chefs in their own words. In the next section, you’ll read interviews both from Mike McCloud and a few of the featured chefs that encompass what it’s like being a part of the food sport world.

CHECK IT OUT!

Scan the QR code below to watch a WFC Flashback video!

MEET THE FOUNDER

Interview with

Mike McCloud

FOUNDER OF WFC

Where does your love of food come from?

My childhood with my grandparents. All my memories of them involved big family gatherings with lots of yummy food, like biscuits, fried chicken, dumplings, and creamed corn. It’s where I learned that food is love and love surrounds food.

How did you first get started in the food sport arena?

Through an opportunity to manage the marketing of a barbecuesanctioning body. We dove deep into this and fell in love with food competitions. The barbecue arena was a mature vertical, but we simply thought that there could be a lot more with the right formatting: burgers, seafood, dessert, etc.

Can you explain how WFC was born?

As we looked around the landscape of food sport, we realized that there wasn’t a true, global, universal type of competition that included numerous verticals with a big crowning moment. So, we began imagining how that might look. After about a year of planning, we developed a new scoring system, judging process, and a playoff system that would allow burger cooks to compete against sandwich specialists and grill masters of all types. And we knew that international teams would want to participate, thus, we branded our platform as the World Food Championships.

What’s your favorite part of the event? (Obvious answer: eating. What else?)

The cooks, hands down. We get to meet the most passionate and caring people in the world. When they bring their talents to our arena, it’s like watching kids at a theme park. They’re so excited, so happy, so thrilled to have a stage to excel upon, and that just drives their passion even more.

What’s been a standout dish or favorite memory from WFC?

There are literally hundreds of moments that stand out! But I guess the one that I’ll never forget is when Simon Majumdar told our 2013 champion that he had just tasted the best carrot cake of his life. That was an amazing moment that charted a new course for not only an amateur cook, but also for our event.

Since WFC has grown into a huge, televised event with big-name sponsors, what has that evolution been like to watch and manage over the years?

A roller coaster for sure, with lots of ups and downs and twists and turns. Early on, we were thrilled to have any company involved, as we tried to establish the largest prize purse in food sport. But now, it’s more about strategic alignment on numerous levels. So that’s been a great evolution that continues to motivate me and our team.

What excites you the most about the future of WFC?

Expansion. With 10 years under our belt, the question is no longer “is there a next year?” It’s more like, where? What next? Products? International hosts? TV? Licensing? If you’ll pardon the twist on a pun, it feels like we’ve just whetted our appetite for what’s next.

CHEF SPOTLIGHT

Interview with

Anna Saunders (Davis)

Where does your passion for cooking come from?

Growing up on a farm and loving to use fresh vegetables, chicken, and beef. My parents encouraged me to explore new recipes, and at just eight and nine, I would write up long grocery lists for my mom to pick up ingredients for the dinner I was making that night. Soon, I began creating my own recipes, and this is where my passion for cooking really started taking flight.

What is your favorite dish to cook?

A savory, fresh, seasonal spring dish, picking foraged items to incorporate into it. And always savory. (I’m not a sweets chef at all!) Think seared halibut, creamy spring peas, wild chives, smoked crème fraîche, and white wine sauce.

How did you get started in food sport?

I began entering online recipe competitions in high school. Then I entered Chopped at Home and went to NYC to compete in-person for the finals. After winning this competition, I had the food sport bug and couldn’t stop. That’s what led me to find WFC.

How many years have you competed in WFC? Of those years, which stick out to you as your favorite/most memorable?

I’ve only competed in one so far, since COVID happened. But I feel like I’ve been in the WFC world for a long time because of all the wonderful connections and other cooking opportunities it has brought about. The excitement, the incredible support from chefs there, as well as family and friends, all the wonderful food smells—it’s an experience you can never forget. I look forward to competing again in the future!

What advice would you give to someone new to cooking?

Always try something new. Don’t aim for perfection every time, but rather let the mishaps be the foundation for learning. Be creative and never stop trying new flavors. If you can, travel! There are so many incredible cuisines around the world. Experience these firsthand and your inspiration will soar.

What advice would you give to someone who is interested in or new to competitive cooking?

1: Reach out to someone you know who has done competitive cooking. Seek advice and get some tips from them.

2: Always be creating new recipes and food. Anyone can practice to make perfect, or study to get labels, but no one can teach creativity. Your creativity is unique to you and is how you can stand out in a competition.

3: Think “inside the box” by reading up on competitions and think “outside the box” in how your dish could stand out in a crowd.

CHEF SPOTLIGHT

Interview with

Atsuko Ohgiya

Where does your passion for cooking come from?

My passion always comes from people’s smiles. That is my one and the only reason to make me keep cooking with a passion and positive energy.

What is your favorite dish to cook?

No matter what I make (burgers or general dishes) my favorite step of cooking is to make sauces and dressings, which is a very fun moment to come up with a combination of several ingredients until confirming if the chemistry went well or not. It’s always an adventure.

How did you get started in food sport?

Japan Burger Championship (JBC) 2022 was my first experience of food sport.

How many years have you competed in WFC? Of those years, which stick out to you as your favorite/most memorable?

It’s been one year since I joined JBC. In both food sport and cooking in general, I realized how important it is to have fun with your teammates. I have been thinking how to make even more great dishes that people admire, and concluded that it can’t be accomplished with only me or my skills, but I need supporters and teammates, and the most important part is they also need to have as much fun as I do.

What advice would you give to someone new to cooking?

To experience anything that you think you’ll like! It might have nothing to do with cooking, but things you get inspired by can help you when you create dishes later on!

What advice would you give to someone who is interested in or new to competitive cooking?

“To be an entertainer.” This is what I learned after I experienced my first food sport Japan Burger Championship and at the World Food Championships last year. It’s a competition, so obviously you go there to fight, but at the same time, you can’t forget that it’s a show. You need to be a professional as a chef as well as an entertainer. It also helps you to act more freely in the kitchen booth where many of the audience members and cameras are watching you while you compete. Take it easy!

CHEF SPOTLIGHT

Interview with

Damon Holter

Where does your passion for cooking come from?

I’ve spent over 30 years surrounded by food; managing multiple restaurants, owning one with my family, and for the past 14 years, owning a food manufacturing business. I simply didn’t fall into food as a passion, hobby or vocation, rather I grew up in a family who cooked made-from-scratch meals every day. It was learning to cook from my mother at a very young age that inspired me to share my interest in cooking and my interpretation of flavors with those around me.

What is your favorite dish to cook?

I can’t say I have a favorite dish to cook. With the millions of edible items in this world, it’s much too difficult to narrow down a favorite. What I do enjoy more than anything is creating new dishes, exploring different styles of cuisine, and experimenting with fusions of flavor, ingredients, and techniques. It’s a pleasure to learn something new each time I cook and use that knowledge to develop new and exciting dishes along the way.

How did you get started in food sport?

When I first started Croix Valley, my focus for my business was in producing sauces and marinades for steak. I had a professional BBQ competitor reach out in search of a new BBQ sauce to use in the competition arena and I began developing new sauces tailored to the food sport palate. It wasn’t but a few months into the project that I had to find out what competitive BBQ looked like and subsequently, I needed to give it a shot myself. One contest led to another, which led to even more, and a dozen years later, there’s no stopping this competitive spirit!

How many years have you competed in WFC? Of those years, which stick out to you as your favorite/most memorable?

I’ve been competing at WFC since its second year, returning each year and cooking in variety of categories since I first discovered this venue. The most accomplished year for me was 2022 when I won the World Sandwich Championship and was awarded the John Corey Spark Award. I set out with the goal of winning in mind and was fortunate enough to realize that milestone. While it was certainly the most successful competition year I’ve had, I have been a Top 10 competitor nearly every year I have competed, which always adds to the memories. I always tell everyone I meet that WFC is the pinnacle of food sport and the most cherished experience I look forward to each competition season, but the reasons why have more to do with the people I see and experiences I have than the actual competition itself. The food sport family is like no other, and the folks I have gotten to know in years of competition are what make it so memorable and give me the desire to return year after year.

What advice would you give to someone new to cooking?

My best advice for someone new to cooking is to not be intimidated by food. We certainly need food to survive, but we don’t need tasty food to simply exist. Cooking food that tastes good is all about the experience and having a sense of accomplishment that you made something that you or those you’re cooking for enjoy. I would tell anyone to embrace their ingredients, to not be afraid to experiment, to have the guts to toss the recipes aside and simply cook the way you want to cook, to entertain your senses with your dishes you create and to constantly learn new things.

What advice would you give to someone who is interested in or new to competitive cooking?

Competitive cooking is about having the confidence to be present and play a game. I have seen many first timers win their competitions by showing up, cooking what they like to cook and not being afraid to lose, and not feeling intimidated by the environment or the other competitors. Anyone can be a food sport competitor, but first and foremost, you simply have to believe in yourself.

CHEF SPOTLIGHT

Interview with

Joseph Martinez

Where does your passion for cooking come from?

My passion for cooking comes from my enjoyment of food. I was always in the kitchen with my parents and grandma as a child. As I grew older, I began to make meals for family dinner and helped out on the holidays. As time went on, I began to watch cooking shows and read books to continue learning.

What is your favorite dish to cook?

I absolutely love pasta. I’ve been making my own pasta from scratch for about eight years now. It’s a calming and therapeutic practice that really makes me feel at peace. It’s also a great comfort food.

How did you get started in food sport?

I began competing when I was in my early 20s. It began by entering online recipe contests. After three consecutive wins, I began competing in San Antonio at local food festivals and competitions. After winning a Burger Championship consecutively against 10 other local chefs, I was presented the ticket to compete at the World Food Championships.

How many years have you competed in WFC? Of those years, which stick out to you as your favorite/most memorable?

I’ve only competed once in 2022, but I’m absolutely hooked on it. It was such an incredible experience and meeting so many individuals and chefs from around the world was impactful. The fact that Team Tributary made it to the finals on our very first year was also really special. We definitely had an amazing time!

What advice would you give to someone new to cooking?

The best advice I could give to anyone is don’t be afraid to make mistakes. No one perfects a recipe or technique the first time. It’s important to remember that everything gets better with practice, so if something doesn’t turn out the way you wanted it to or the way the recipe shows, try again. Repetition is the mother of all skill. It’s important to remember that when cooking.