Home Travel USA World Food Championships: The World’s Largest Foodfight and Feeding Frenzy

World Food Championships: The World’s Largest Foodfight and Feeding Frenzy

I have to eat more bacon? Really? Who wouldn’t want that? Okay, maybe vegetarians not so much. But I have it on good authority – my one vegan friend – that that bovine delicacy is the verboten food most missed. And here I am, immersed in it. Engulfed by ten different, tantalizing bacon dishes which I’m supposed to judge as part of the 2018 International World Food Championships in Orange Beach, Alabama.

But first, some background. Known affectionately as the Ultimate Foodfight, the WFC is the largest culinary competition on the planet. The event brought together over 1500 chefs from 42 states and 13 countries preparing almost 6000 dishes in 10 categories – Steak, Sandwiches, Chicken, Barbecue, Chile, Burgers, Seafood, bacon, Dessert and Chef (a sort of testing opportunity for potential new categories) – hoping to share in over $350,000, the largest prize purse in the Food Sport industry. They take that “sports” metaphor seriously – lots of sporting references get bandied about.

dishes at the 2018 International World Food Championships in Orange Beach, Alabama
Photo Credit: Fyllis Hockman

First, the important stuff: a judging lesson. Absorb the dish; become one with it so that you can digest it on multiple levels. Okay, he didn’t really say that but it was the message. Eat with your eyes first: it’s important for the dish to be visually appealing, which can range from enh to I can’t wait to eat it. In short, for taste – a 1 – you’re spitting it out in a napkin; 10 – you’d drive 100 miles to eat it! 5 is fast food – and at WFC, the caliber is so high, most of your scores should be between 8 and 10. A 7 would imply a bad day. But the tricky one is execution: does the dish do what the chef promises? Can you taste the main ingredient and the “infused” one (a euphemism for the sponsor’s food item that has to be included)? Do all the ingredients work well together? And so we became Certified Food Judges and I found the whole prospect terrifying!

rules for the 2018 International World Food Championships
Photo Credit: Fyllis Hockman

And the process? Picture the Food Network on steroids! In the opening rounds, dozens of competing teams in a category have an hour+ to prepare their dishes in the tented “Kitchen Arena.” From these, 10 teams in each category move on, from which a winner emerges $10,000 richer. That’s where my Certified Judge expertise was tested.

burgers at the 2018 International World Food Championships
Photo Credit: Fyllis Hockman
chef at the kitchen arena, 2018 International World Food Championships
Photo Credit: Fyllis Hockman

The Kitchen Arena bursts with so many sounds, smells, sights, steam, sauces, spices, seasonings – and oh yes, sweat! Some of the competitors are calm – most of them are frantic. And some, despite the intensity of their endeavors, actually found the time to call me over for a taste – and then glowed with satisfaction as my taste buds exploded in appreciation. So I just tasted a sample of pork and bacon and cheese in a tortilla and my eyes glazed over in ecstasy. Yup, best thing I’ve ever tasted. Others around me noted they didn’t taste the jalapeño or the tequila – apparently a necessity – although I’m ready to give the chef $10,000 on the spot. And once again, I figure I’m the wrong person for this job.

After the frenetic prep time, there’s a 10-minute “turn-in” window, as the chefs race to get their dishes to the front table (one large main dish, upon which “appearance” is judged; and multiple “samples” to be tasted by the judges). The cry goes out. “One minute, 15 seconds; you should be walking to the turn-in table.” People running down the aisles – gingerly – with platters of food and culinary destiny hanging in the balance. Incredibly anxiety-provoking even for the onlookers.

dishes at the turn-in table
Photo Credit: Fyllis Hockman

Meanwhile, a new set of chefs are now at their stands cutting, carving, chopping, mincing, slicing, dicing, stirring, sampling, to get ready for the next round. So competitive – defending champions get knocked out – first-time entrants prevail. The 37 different versions of a burger boggle the mind – looking all dressed up for a special occasion – which it indeed is! Layers of bacon, of course, and cheese and tomatoes and onions and mushrooms and foie gras – yes, foie gras and chili and tomato jam and sausage and fried oysters and fried eggs and pineapple and jalapenos and gravies galore plus a variety of buns, including a pair of grilled cheese sandwiches on either side of the alleged burger. One tray boasted steak knives stuck in each bun. Cameras everywhere on auto-pilot.

grilled cheeseburgers
Photo Credit: Fyllis Hockman
contestants headed for the turn-in table with their dishes
Photo Credit: Fyllis Hockman

Back to the floor to watch the dessert competitors: stirring, basting, scraping, slurping, sautéing, baking, grating, whirring, mixing… Always, perpetual motion in a well-orchestrated symphony of mayhem. Again, the inevitable countdown – six minutes and only one tray has been turned in – the tension mounts – as platter after platter overflowing with incredible creations rush to get to the main table without destroying the edible masterpieces. It’s as exciting as a super bowl game – and then the dreaded extra point needed to win bounces off the goal post. So yes, it happens. One chef reaches the table a second late and is disqualified. A year or more of preparation and planning, not to mention the recent hours of slaving over the stove, undone by a second delay. It was heart-breaking, even for me!

And finally, the moment of truth. I’m judging the 10 finalists in the bacon category. I remind myself not to compare the dishes to each other or to any childhood memory I may have. Does it look like my dream bacon dish? Does the taste make me want to eat it forever? Can I detect the infusion of Red Gold Tomatoes with Green Chilis? I have no time to bemoan my sense of inadequacy. I simply revel in my bacon immersion as 10 huge platters of unidentifiable bacon dishes are placed in front of me. Okay, there’s Bacon and Tomato Trio, Savory Bacon Bread Pudding Soufflé with Tomato Choron (I have no idea what that is), Acorn Squash stuffed with Bacon and Fresh Veggies, Pan Seared Salmon with Puttanesco Sauce (see choron reference) with bacon lardon, basil and fennel, but I can hardly distinguish one from the other.

the writer judging at the 2018 International World Food Championships
Ms. Fyllis Hockman at the judging table. Photo by Victor Block

I feel frantic as I taste one and then another and then back to the first and on to the tenth, barely coming up for air. Definitely gives whole new meaning to the term feeding frenzy. I mark random though hopefully meaningful numbers between 8 and 10 on my score card. I’ve never eaten so much so fast and but surprisingly wasn’t yet tired of bacon. My favorite dish? A scrumptious pink-and-white icing-topped Bacon Cupcake, which I gave 10 for appearance, 10 for taste but only an 8 for execution. I didn’t taste any chili tomatoes and hated having to mark it down. Maybe I should have chosen the dessert category…  For more information, visit worldfoodchampionships.com

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