Final Table Q&A - Damon Holter

A: My inspiration is my family, who always believe in me, follow my life journey, and encourage and support me in everything I do. Their faith in my abilities drives me to constantly strive to do more.

A: I've been cooking since a child, learning by making family meals for my parents and brothers since I was about 10 or 11 years old.

A: I've always been a competitive person and combining my passion for food with competition seemed natural. Once I started a food-related business, my motivation became finding legitimacy for my food products by winning professional competitions using the items and solidifying myself personally as someone who "knows what they are talking about."

A: I have competed every WFC except the inaugural one in Las Vegas.

A: Mediterranean Chicken Kafta Pita Sandwich

A: This is from the recipe I posted on my website: Damon Holter's journey to becoming the World Sandwich Champion was paved with innovation, passion, and a deep understanding of flavor. By choosing the best quality ingredients and elevating them with Croix Valley's sauces and seasonings, Damon created a masterpiece that captivated the judges and secured his place in culinary history. The fusion of the bold Mediterranean spices and the sweet and smoky notes of Croix Valley's sauces showcased Damon's culinary prowess and creativity. The perfectly fried kafta patties, coupled with the freshness of the vegetables and the creaminess of the tzatziki sauce, created a harmonious symphony of flavors that set Damon's creation apart from the competition. Damon Holter's victory at the World Food Championships is a testament to the power of creativity, skill, and the right combination of flavors. The Mediterranean Kafta Pita Sandwich, enriched with Croix Valley's sauces and seasonings, has rightfully earned its place as a world-class dish. As you embark on recreating this award-winning recipe in your kitchen, savor the flavors that crowned Damon Holter the World Sandwich Champion, and let the culinary journey inspire your own gastronomic adventures.

A: I have said since day one, that competing at WFC is the pinnacle of my competition year, and it has been for over a decade. I compete in so many food sport activities and the WFC environment is so much different than the others. I love the challenge of going up against other seasoned chefs, and allowing creativity and out of the box thinking to prevail, and to be rewarded for those efforts by the judges.

A: This may not be the typical answer, but in literal terms, the biggest challenge I faced was last year's Final Table. It was the most difficult, and most rewarding experience I ever had in food sport. From the moment I left, I wanted to experience it again immediately.

A: Taking 2nd place in every challenge last year at the Final Table only fuels me to take 1st this year. When I looked back at the scores and the progression of the judging, I came to the realization that if the scores followed any sort of cumulative experience like WFC scoring had in the past, my consistency in the competition would have garnered me the title of World Food Champion and I would have won the Final Table. Knowing that I was so close just drives me further to take the title this year. It would be the most impressive food sport accolade I have ever won and it would mean the world to me.

A: I have tons of advice (I even did a Youtube video on it), but the single most important advice I can give anyone is to practice, have fun and learn from the experience.

A: That I used to be a professional wildlife artist and harmonica player.