NOVEMBER 13-15, 2014
LAS VEGAS, NEVADA
Bacon is no longer just a food … it’s a way of life. America is bacon obsessed. We have shirts, and merch, and fan websites, television shows, entire restaurants all dedicated to broadcasting as loudly as possible, how much we truly love bacon.
The World Food Championships celebrates America’s signature decadence – Bacon. The Bacon World Championship will pit 50 of the world’s best culinary craftsmen against each other for the title of Bacon World Champion. Home cooks, restaurateurs and chefs will all compete to see whose cuisine reigns supreme. The champion will then take their bacon and their best effort to the Final Table for a chance to win the World Food Championship.
BACON WORLD CHAMPIONSHIP
$10,000 GRAND PRIZE
2014 COMPETITOR PACKET
The World Food Championships will feature three rounds of competition.
Signature Dish: competitors will create their best recipe for judging within each category.
Structured Build: this round separates the contenders from the pretenders by forcing everyone to create their own spin on the same basic dish.
Infused Ingredient: the top competitors in each category will face off for culinary supremacy using the same ingredient in their final category dish.
Competition Schedule and Rules
The Bacon World Championship will be limited to the first 50 entrants who are fully qualified, registered and confirmed. Any qualified entrant who wants to compete after the field is full must seek a special exemption from the WFC competition committee.
WFC Qualifying Events - to be announced by Jan. 31, 2015
If a contest or competition winner is unable to accept the invitation and participate in The World Food Championships, invitations will be extended to an alternate winner at the same event or the winner of an additional event.
Rules, processes and tournament structure for the WFC are subject to change, but all decisions made by the WFC competition committee are final.
If you would like to receive updates about additional World Food Championships information, please subscribe to our contact list.