SUBSCRIBE TO OUR NEWSLETTER

You need to stay up on your World Food Championships updates.
Sign up and you'll receive all the info you need.
We promise to not clog up your inbox.

CONNECT WITH THE WORLD FOOD CHAMPIONSHIPS
Call us at (931) 528-8852

Facebook X Youtube Instagram Email


  • General Question
  • Website Question
  • Media Inquiry
  • Competitor Question
  • Sponsorship


Email Address
Password

Final Table Q&A - Bethany Boedicker

Share:
Posted Apr 2, 2024
Final Table Q&A - Bethany Boedicker
Name: Bethany Boedicker
Hometown: Lima, Ohio
Currently Resides: Galveston, Texas

Q: Who or what is your inspiration?
A: My love of culinary as well as my family. I have been interested in cooking for as long as I can remember. My family keeps me grounded and has always been a big support in my culinary journey. They push me to keep pressing forward and trying new things. They are excited about the outcome when they get to taste test it and critique it.

Q: How long have you been cooking?
A: Forever, but professionally over a decade now.

Q: What motivated you to get into Food Sport?
A: I don't think motivation is the term to describe this for me. It happened more as a windfall. An opportunity presented itself from a dear friend and I accepted. The opportunity to keep challenging myself keeps bringing me back. I enjoy racing the clock and the pressure to perform!

Q: How many times have you competed at WFC?
A: This last time was my third time.

Q: What is the name of the dish you won your category with at the 2023 WFC?
A: Ode to Eton Mess & the British Fool

Q: Can you tell us a little about that dish?
A: It's a cross between a classic Eton Mess and British Fool. It consisted of stewed balsamic strawberries, a lavender yogurt cheesecake mousse, olive oil and marcona almond cookie crumble with dried meringue kisses and shards.

Q: What do you like most about competing in WFC?
A: I like the desire to challenge myself and come up with recipes to execute in the given time frame. I also enjoy meeting competitors in the same field as you and building connections.

Q: What was the biggest challenge you faced at WFC?
A: To date would be last year's final table challenge number 2. The taste it and remake it. I am pastry by trade so pushing myself outside my boundaries to do savory dishes and stay up to par with the other category competitors is definitely a challenge.

Q: What would a Final Table win mean to you?
A: Well, I mean you can do a lot with $150,000. I would love to to win, it has been my dream for a long time to open my own pastry shop. This would be a big step towards that.

Q: What type of competitor do you identify as:
A: Pro Chef

Q: Any advice you'd like to share with competitors new to WFC?
A: Just do it, go big, take risks, but be yourself. Comparison is the thief of joy.
Q: What is something few people know about you?
A: Dessert is not my favorite part of the meal despite being the maker of the desserts!
 

« Back to News
Search All News SEARCH


Subscribe for
Email Notifications SUBMIT


Archive