The Final Table

 

On November 4, 2012, The World Food Championships reached the ultimate peak with the seven category champions meeting face to face. At stake... the title of World Food Champion. 

A judging panel of culinary all stars included:

	Colman Andrews, an award-winning journalist, founder and former editor-in-chief of Saveur magazine and the current editor-in-chief of The Daily Meal. He is the author of several books including the “2010 James Beard Cookbook of the Year,” “Country Cooking of Ireland” and the classic “Catalan Cuisine.”
	Tim Love, a Fort Worth, Texas chef known as much for his freewheeling personality as his signature urban western cuisine. As chef/owner of The Lonesome Dove Western Bistro and The Love Shack, his inspired and innovative dishes have earned critical and popular acclaim.
	Myron Mixon, star of "BBQ Pitmasters," the most successful show on Discovery’s new Destination America channel, and chef/owner of Pride & Joy BBQ in Miami. Mixon is a veteran of professional barbeque and is the author of The New York Times best-selling “Smokin' with Myron Mixon.”
	Antonia Lofaso, a widely popular chef who was a finalist on "Top Chef: Chicago" and "Top Chef All-Stars." Antonia is the author of “The Busy Mom's Cookbook,” star of "Beat the Chefs" on GSN and chef at Black Market Liquor Bar in Los Angeles, Calif.
	Ben Vaughn is the Executive Chef of White Oak Kitchen & Cocktails and the culinary director and executive chef for Brewed to Serve Restaurant Group in Atlanta, Ga. Most recently, Vaughn has signed on as the host of one of Food Network’s latest shows, "Health Inspectors."
	Robin Leach, an internationally renowned celebrity journalist and the host of VegasDeluxe.com keeps Las Vegas updated on the latest local celebrity events and breaking celebrity news from national and international platforms.  Born in London, he has 50 years of journalistic experience and best known for his top-rated Lifestyles of the Rich & Famous TV Series and helping launch The Food Network.
	Todd Pearson, a life-long chef who has worked with US Foods Austin Division since 2009. A former faculty member at Le Cordon Bleu - Phoenix, Todd also served as the executive sous-chef at The Boulders, a luxury golf resort and spa in Scottsdale, Ariz.

Prize Purse: $75,000

Grand Champion - $50,000
Second Place - $10,000
Third Place - $5,000
Fourth – Seventh - $2,500