The World Food Championships announced the first round of qualifiers for the 2015 main event which, for some reason, is being held in Kissimmee, FL instead of my beloved Las Vegas.
A couple of weeks ago, we brought you exclusive news about the new Hot Sauce Hall of Fame. Founder Steve Seabury is working his ass off to make it happen in time for the New York Hot Sauce Expo. He took a time for a more in-depth interview with us to fill in some of the blanks, though.
Steve Seaborn, producer of the NYC Hot Sauce Expo, has announced the establishment of the Hot Sauce Hall of Fame, and will induct five industry leaders under the heading of “Lifetime Achievement Award.”
So, for all you chile wimps laboring under the delusion that the chiles make the chili we’ve got one to share with you in honor of Garlic Festivals everywhere.
Time is the one currency you can never make back. Once it’s spent, it’s gone forever. Going into the last few days before the San Diego Burger Battle, I’d invested a good deal of chrono currency preparing for the big day, August 9th. Game time loomed and it was time to face the competition on the field of battle.
Scouting was over. I knew the conditions of the San Diego Burger Battle. Time to roll up the sleeves, plan, and execute. We would have two hours to create our burgers and turn in two presentation boxes–one for appearance judging, one with enough burgers to feed the four judges. You could provide each taster with their own full hamburger or chop one into fourths; sliders were an option too and you’d need one per judge to munch on.
Last month saw my first food competition: the San Diego Burger Battle. I’d judged KCBS barbecue, assisted Doug Keiles in Oakland, and covered the World Food Championships, but this was my first time at the helm of my own competition effort. I learned a lot from the experience and over the next couple of days I’ll be sharing those lessons here for anyone who’s thought about competing.