Our city is blooming with culinary genius, and this November will be our time to highlight our talented chefs and bakers, as well as our flourishing city.
The Indiana State Fairgrounds will host the 2024 World Food Championships (WFC) during the second weekend of November, inside the newly renovated Indiana Farm Bureau Fall Creek Pavilion.
“We are incredibly excited to welcome the World Food Championships to Indianapolis and the Indiana State Fairgrounds,” says LeRoy Lewis, fairgrounds director of community and media engagement. “This event is a celebration of culinary excellence. We are excited to provide a platform for such an extraordinary competition, and look forward to welcoming participants and visitors from around the globe to experience the vibrant food culture and hospitality of Indiana.” Lewis recently became the director of community and media engagement for the fairgrounds and has overseen the media aspects resulting in platform growth over the last several years.
The WFC is the largest competition in food sports, where culinary creators, home bakers and top foodies come together for a chance at winning the ultimate food crown and cash prizes. This year over 1,500 chefs, home cooks and other professionals from around the globe will be competing for the title of World Food Champion. Spectators can buy a general admission ticket for just $15 daily or a $25 weekend pass via online presale. There are also Taste of WFC and VIP tasting experience tickets available.
In addition to the 1,500 adults competing this year, the WFC also has a junior section of the competition, and children aged 12 to 17 will compete for their spot in the winner’s circle. Junior competitor applications are still being accepted, and interested talent can apply on the WFC website. The junior competition has the theme “Healthy Fresh”, challenging student chefs to create their best Indiana pork dish within a 90-minute timeline. Do you know a future foodie who wants to get a jump-start on their culinary career? This would be the perfect opportunity.
“Indy’s diverse culinary scene makes it a perfect home for our main event,” says Mike McCloud, WFC’s founder. The competition has 12 categories for competitors: Bacon, Barbecue, Burgers, Chef, Dessert, Live Fire, Noodle, Rice, Sandwiches, Seafood, Soup, and Vegetarian, as well as a Last Chance Qualifier round, when chefs get a second chance. The theme of this year’s event will challenge competitors to dive deep into their past and create a dish that captures an important event from their lives.
Eighteen of Indy’s very own, under the team title Team Indiana, will be competing at WFC this year. The Indiana team will include of some of our best talent from around the city, starting with Chef Mike Gomez of Gomez BBQ and Dean Sample from Bonge’s Tavern in the Bacon category. Indiana has some amazing barbecue, and this year Chef Mark LaFay from Old Major market and Chef Dave White from Great White Smoke BBQ will smoke up a fire creation. Turon Cummings, known for Bull Burgers, Soul Katina and Chicago Pit Stop, will represent the Burger section. Travis Hitch, head chef at Kan-Kan, and Isabelle Jarquin of Bibibop, will be representing in the Chef category. The rice category will be headed by Brady Foster of Foster’s Catering. Cindy Hawkins, who first competed in 2015 and is a founder and president of the Team Indiana nonprofit will be representing in the Dessert category. Hawkins is the owner of Circle City Sweets, and known for delicious buttery croissants and other decadent French pastries that you can find in the AMP at 16 Tech.
In the sandwich category, Indiana will be represented by Chef Craig Baker, who is a veteran of Indy’s food scene and pioneered family-friendly, farm-to-table dining. Baker will be the head chef at the new InterContinental Indianapolis hotel opening in downtown Indy in January 2025. Baker is also a previous WFC competitor and helped build the Team Indiana nonprofit with Hawkins; he has the role of vice president of the Team Indiana Corporation. Jennifer Norem, a home cook who placed in the Bacon category in previous years, will also be competing in the Sandwich category, as well as JJ Boston from JJ’s Backyard. Erin Gillum, an Area 31 teacher, will be presenting in the Seafood category. Chef Marcus Daniel and Chef Steve Amore will be representing in the Vegetarian section. Team Indiana also has three Last Chance Qualifiers: Chef Erica Oakley (North Mass Boulder/Top Out Cafe), Chef Tracey Couillard (317 Pasta), and Chef Ross Katz, known for Rooster’s and now owner of RHB restaurant consultation.
The Team Indiana Corporation goes beyond the WFC. Team Indiana started in 2017 to help cover expenses for chefs traveling to these food competitions. In 2023 they became a corporation, and shortly after, a nonprofit. The foundation offers classes, tutoring and workforce development training. Team Indiana has supported Second Helpings and other programs, helping individuals get job training to obtain a career in the culinary field. They will also host the high school cooking competition at Fishers Test Kitchen. Jobs in this industry are some of the most widely available in the city, with no limit to growth, and Team Indiana is dedicated to helping individuals find their place there.
Hawkins praises the spirit and camaraderie of the WFC. It is a lot of work, and she says the individuals who participate “are a very supportive community,” while other food competitions may exhibit a cutthroat competition atmosphere. She adds that “especially within our team, there is a collaborative aspect. We run through our dishes in the test kitchen and provide feedback – anything we can do to help each other succeed.”
The World Food Championship will start on Friday, November 8 at 9 a.m. with the Biscuits & Jampionship event. It goes through Tuesday, November 12 at 8 p.m.
