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 Twitter Youtube Pinterest Instagram Email


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


Email Address
Password

We're excited to see the field of competitors who have already won their golden ticket and registered to compete at the 2018 World Food Championships. And we are always proud to announce our special guests and celebrity judges participating in our judging events across the nation - we're sure the championship food certainly helps! Best of luck to our 2018 competitors!

COMPETITOR

Cattle Dog Coffee Roasters

HEAD COOK: James Cook

COMPETITION: World Chef Challenge


My introduction into the world of food started at 5yrs when I went to visit my grandparents in Klamath CA one summer. Every morning I would get up early make the coffee, By make I would push the button on the machine they had set up with coffee the night before. I would ride to with him to their restaurant "The Blue Ox" and follow him around or sit at the counter and watch the staff move like a well oiled machine. I never would have though that would be the spark that would later light the stove to my hospitality and culinary world. In the early 80's we moved from southern California to that small but popular town of northern California. As entered high school I started working for my grandparents but not at the Klamath location put at Rowlands restaurant in Crescent City. By the time I had was I was a senior in school I had worked by way through the kitchen learning respect for all positon in the kitchen and why everyone is important to the team. My senior year I decide I want to continue to learn and grow in the culinary world. So this county cook headed to Johnson and Wales University in Providence Rhode Island. I spent the next 2 year working toward a associate degree in culinary arts then 2 more years working on my Bachelors degree in Hospitality management. I started to work on my master degree when I was asked to for Dockside LP in Noblesville Indiana at there 400 seat restaurant.