Taking the bacon crown
Dec. 8, 2015
by MEAT+POULTRY Staff
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Stephen Coe is proud of his title of executive chef for Mirbeau Inn & Spa at The Pinehills in Plymouth, Mass. But he now owns another title that he just might brag about a little more – World Bacon Champion. Coe won the title in November at the World Food Championships in Kissimmee, Fla.
The chef beat out 22 other contestants for the title, and was the second highest-scoring winner overall. He was awarded $15,000 as the winner of the bacon category.
“The competition was an absolute blast, and I was thrilled to end the week as the bacon champion,” Coe said. “Bacon is one of the most versatile and popular ingredients around right now, and I’m excited to incorporate more of it into the menus at Mirbeau.”
The fourth-annual World Food Championships competition brought together cooking teams to battle it out in nine classic categories: bacon, barbecue, burger, chili, sandwich, seafood, pasta, dessert and recipe. In the end, nine Food Sport champions were named – all of which advanced to WFC’s 2015 Final Table.
The competitors were scored using WFC’s unique EAT Methodology, which awards points for the Execution of a recipe, the Appearance of the presentation plate and the all-important aspect of Taste. A perfect score is 100. The scoring system levels the judging field so that dishes from different categories can be evaluated against one another.
A longtime competitive barbecue team from Overland Park, Kan., earned $100,000 and the World Food Champion title. Cheryl and Loren Hill, three-time qualifiers for the WFC, also took home an additional $10,000 for winning the Barbecue qualifying category. More than $350,000 in cash and prizes was awarded through 38 competition rounds.