COMPETITIONS Lauren Sponberg pourS the SponSor’S beverage, Lucid abSinthe. Shaun MegLen StrainS hiS roxy rouge cocktaiL. ‘‘ The goal of the Cocktail Classique is to educate bartenders about the use of authentic absinthes in contemporary mixology.” Keri Meuret, Hood RiveR distilleRs more. “We sit around, we talk. It’s about the experience, and so much more than the food and the win,” she says. Getting to the winner’s circle, however, does not come without sacrifice. “Nothing good is ever easy. You have to be humble, willing to learn from your mistakes, and always keep a focus on improving,” Cookston says. Nitahara—whose mentor told him, “Practice doesn’t make perfect. Perfect practice makes perfect,”—dedicates somewhere between 90 and 140 hours of practice before an ACF competition, mimicking every step of the competition from kitchen organization to cleanup. “I don’t really want to go into it unless I have a chance at winning the gold,” he says of his prep motivation. Bocuse d’Or participants dedicate an entire year to preparing for the event, with coaches dedicating almost two. “There’s a lot of sacrifice and time that it takes to do it right,” says Tessier, who has served in both roles. Motivations aside, participants overwhelmingly say competitions are good for the industry. “I think competition is always good, whether you’re in a cooking arena or [your competition] is across the street,” Kaysen says. Sponsors’ gain Competitions, though, are not just for the betterment of the competitors. To fund such massive events, organizers need sponsors. And sponsors, in return, get a sweet deal: access to hospitality professionals in an authentic way during meaningful moments in their careers. The stakes are high, and if a certain can of tomatoes helps a chef succeed in a national food competition, then that chef might be more likely to lean on that product in the future. “Competitions allow us to create an experience with a chef that’s unique,” says Becca Yeagy, who is the territory sales manager for Red Gold and works with the tomato product company’s corporate sponsorships. <strong>2018</strong> will be the company’s third year as a sponsor at the World Food Championships (wfc) in Alabama. Previously, Red Gold has sponsored WFC categories, like the World Sandwich Championship, which requires competitors use one of the brand’s products in the judged dish. Red Gold also has placement in each competitor’s pantry, as well as a booth at the Tasting Village to connect with customers coming to watch the showdowns. “[Chefs are at the WFC] and they’re experiencing our products while attempting to win $10,000–$100,000. If they perform well and rely on our product to do so, they’re more likely to take that product home with them to Jessica Fradono PhotograPhy 42 aPril <strong>2018</strong> FOODNEWSFEED.cOm
COMPETITIONS LUCID COCKTAIL CLASSIQUE COMPETITOR, CHRIS MORRIS, PUTS THE FINAL TOUCHES ON HIS SOGNI D’ORO COCKTAIL, WHICH EARNED HIM THE CHAMPIONSHIP IN AUSTIN IN 2017. FOODNEWSFEED.COM APRIL <strong>2018</strong> 43
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