I’ve worked for almost twenty-three years in the restaurant industry, and I have a very good understanding about competitive nature between restaurants and chefs that target the same customer…its consistency first, consistency second and then repeat. But I must admit I have very little understanding about the physical and mental commitment it requires behind the scenes of the professional food competitor; I wanted to take a quick time-out and chat with some of this year’s competitors to reveal what makes them tick. I started first with Beth Peterson, a good friend and serious foodie based out of Chicago. A wife and mother to three children, Beth finds time to push the limits when it comes to food, competition and developing her own unique food brand at Beth’s Table. With her experience in the home kitchen and growing up with a large multi-cultural family, Beth took those fundamentals on the road and has excelled incredibly well in just a few years. Here is a snap-shot of WFC competitor Beth Peterson:

Ben: Age?
Beth: 29… Or something like that

Ben: Years cooking competitively?
Beth: 3 years

Ben: Biggest victory year to date professionally?
Beth: Ultimate Host Finalist for Sterling Wine- 2012

Ben: Formal training or self-taught?
Beth: Self Taught

Ben: Weakest ingredient to work with?
Beth: Making anything with yeast – I never know if I’m doing it right

Ben: Strongest ingredient to work with?
Beth: Cheese because cheese is tasty

Ben: Favorite restaurant?
Beth: My current favorite in Chicago is Au Cheval

Ben: Secret weapon?
Beth: My experience in competition is a mental game once the competition starts… the name of the game is focus and timing

Ben: Do you trash talk?
Beth: Nope, because it takes every part of my brain just to have a good showing in a competition… Also, I don’t really consider it competing against others as much as I feel like I am just working to my very best abilities.

Ben: Is the cup half full, or half empty?
Beth: I am an optimist

Ben: Strategy for 2013 WFC?
Beth: Strategy is be to focused and organized and not stay out too late in Vegas before competition day

Ben: If you win your category…what will you spend the money on?
Beth: I have 3 kids so, pretty much on kid stuff…like college tuition. I might get a new set of knives for mommy.

Ben: Favorite chef?
Beth: Hmmm. So many that I like, but I got to go with a woman and someone that I recently met- Sarah Moulton

Ben: Gas or Electric range?
Beth: I have an electric – but really rather work on a gas range

Ben: Many of the competitors take the competition very serious…on a 1-10 scale 10 being most intense, how serious are you about competition?
Beth: This is my second year at WFC- I didn’t do great last year so, I am pretty serious this year. I want to do a lot better and take home a win this year. I’m definitely at a 10 now!