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Final Table Q&A - Lee Hickel


Final Table Q&A - Lee Hickel
Name: Lee Hickel
Hometown: DeQueen, AR
Currently Resides: Portland, TX

Q: Who or what is your inspiration?
A: My Inspiration for cooking is learning different techniques and meeting people who share the same passion.

Q: How long have you been cooking?
A: 6 years

Q: What motivated you to get into Food Sport?
A: I'm retired Coast Guard which requires a high level of attention to detail. I also love the energy and the fast pace of Competition cooking.

Q: How many times have you competed at WFC?
A: 1

Q: What is the name of the dish you won your category with at the 2023 WFC?
A: Air Drop Surf and Turf

Q: Can you tell us a little about that dish?
A: We grilled the root vegetable to create a shrimp stock with the American shrimp, made gouda greyere grits with Stonyrun farm American wagyu, the black garlic we used in the butter for basting. We also grilled some vegetables marinated in the black garlic honey to create balance and perfect fried shrimp. The grits came from C D mills farm in Pensacola.

Q: What do you like most about competing in WFC?
A: Watching other high caliber cooks prepare their dishes and how to present their platters.

Q: What was the biggest challenge you faced at WFC?
A: Preparing for the Final Table in Bentonville, Arkansas

Q: What would a Final Table win mean to you?
A: I feel every competitor dreams of winning the Final Table. It would confirm that all things are possible.

Q: What type of competitor do you identify as?
A: Competition Team

Q: Any advice you'd like to share with competitors new to WFC?
A: Practice your skill and perfect it. Most of all, Have Fun.
Q: What is something few people know about you?
A: I love Peanut Butter and Strawberry Jelly sandwiches

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