2013 World Recipe Champion
Beth Peterson

“Mom”, by very nature, holds a strong argument for the “best cook” award, and Beth Peterson, a Mid-western mother of three, held true to the name’s expectation as she took the title for the 2013 World Recipe Champion.

Peterson’s love for cooking came naturally. She was surrounded by passionate cooks from an early age, namely her own mother, who placed a strong emphasis on first-generation Italian cooking. The big deal that cooking was for Peterson at the age of 10 remains in her household today.

Pasta was the name of the game for the recipe category, and Peterson came prepared to leave nothing less than her A-game on the field. Having had a less-than-desirable outcome during her 2012 performance, she was thirsty for a victory. Set up in the Kenmore Kitchen Coliseum, Peterson was confident not only in her own abilities, but that of her Kenmore equipment as well.

“The last thing you need as a competitor is faulty or non-functioning equipment,” said Peterson. “It’s one thing to mess up your dish on your own, but to have faulty equipment would’ve added extra obstacles and headaches. The Kenmore equipment allowed me a flawless experience and helped me create my dishes.”

For her signature dish, Peterson presented Roasted Serrano and Lime Chicken Chili with Italian Macaroni. Crucial to her preparation was the grill from Bull Outdoor®, which Peterson used to acquire a smoky flavor in her roasted peppers.

Following the macaroni trend, Peterson’s structured build was Pancetta and Roasted Red Pepper Campenelle and Six-Cheese Mac and Cheese. Sound cheesy? Only in the best way.

“I am a true believer in ‘what doesn’t kill you makes you stronger!’ It was intense preparing to cook for just round one in Vegas, not to mention the next rounds,” said Peterson.

But with focus, discipline and the help of teammates Gail Huessman and Vita Jarrin, Peterson kept her head in the WFC game, advancing on to the Top 10 infused-build round and onward to the Final Table, where she submitted her Asian Hot Pot with Homemade Udon Noodles and Braised Bison Ribeye for both rounds.  

“The bison provided a lot of flavor to my broth for this dish and it served as the robust element of the soup, making it a true comfort food,” said Peterson.

In each of her dishes, Peterson relied on the generous offerings of the US Foods™ pantry, which Peterson equated to being like Christmas morning.

“I didn’t have to worry about my ingredients from US Foods,” said Peterson. “They had everything I needed, even items I hadn’t ordered but ended up needing. They had it all for me, immediately!”

Peterson’s inspiration came from watching friends and family enjoy her recipes.

“When they would go back for more, truly dig in and even lick the bowl, I knew I was on to something.”

Peterson is a resident of Naperville, Ill. and is the founder and owner of Beth’s Table, an event consulting and artisan catering company.