JD McGee
somebody shut me the fark up.
Who's coming? These folks are...so far! :thumb:
http://www.worldfoodchampionships.com/whos-coming
Payouts and Judging...
WFC Announces Payouts & Judging Processes
The World Food Championships announced today information regarding the payouts and judging processes that will be used this year at the inaugural World Food Championships.
World Barbecue Championship
The World Barbecue Championship will be judged by 100 WFC judges including both certified judges and distinguished food professionals. Categories being judged are Pork Shoulder & Butt and Sauce on Friday, and Pork Ribs and Beef Brisket on Saturday.
Competitors will be allotted a 40 foot by 20 foot space in which to compete. 20 AMPs of power and water will be provided to the competitors.
All other category competitions will be judged using the WFC’s own proprietary EAT™ Scoring Method. Each competitor’s entries will be evaluated in and across all categories based on Execution, Appearance and Taste. Scores for all categories will be a mixture of both trained or certified judges, food professionals and master judges. Scores will be weighted within the EAT methodology and blind judging will be used for all categories, except World Chef Challenge.
In each competition execution and appearance will have specific criteria with which they are judged. Specific detail at the category level of EAT™ methodology will be released very soon, including presentation guidelines and specific category turn-in and judging processes including size of turn-in platter, garnish rules and regulations.
“We are very excited to introduce the EAT methodology, which will standardize scoring systems across multiple food genres and competitions and will provide an equal basis within the category championships,” said Mike McCloud, President/CEO of Trybe Targeting.
Prize Purses for Each Category are as Follows:
WFC Final Table - $75,000
Grand Champion - $50,000
Second Place - $10,000
Third Place - $5,000
Fourth – Seventh - $2,500
World Barbecue Championship - $50,000
Grand Champion - $10,000
Reserve Grand - $7,500
3rd Overall - $5,000
4th Overall - $3,000
5th Overall - $2,500
6th Overall - $2,000
7th Overall - $1,500
8th Overall - $1,300
9th Overall - $1,200
10th Overall - $1000
Each Category
1st in each category - $1,500
2nd in each category - $750
3rd in each category - $500
4th in each category - $500
5th in each category - $500
World Open Chili Championship - $25,000
Overall:
Grand Champion - $10,000
2nd $5,000
3rd $1,500
4th $1,000
5th $750
Each Category
WFC Competition Chili:
1st $1,000
2nd $750
3rd $500
WFC Freestyle Chili:
1st $1,000
2nd $750
3rd $500
WFC Freestyle Chili - People's Choice:
1st $1,000
2nd $750
3rd $500
Recipe, Sandwich, Burger and Side Dish – $25,000 each
Grand Champion - $10,000
Reserve Grand - $4,000
Third Place - $3,000
Fourth Place - $2,000
Fifth thru Tenth - $1,000 each
World Chef Challenge - $50,000
Payout Rounds – Chefs who advance to each round will receive the following payout per round:
Round of 16 - $1,000 each
Final 4 - $5,000 each
Runner Up - $4,000
Champion - $10,000
http://www.worldfoodchampionships.com/whos-coming
Payouts and Judging...
WFC Announces Payouts & Judging Processes
The World Food Championships announced today information regarding the payouts and judging processes that will be used this year at the inaugural World Food Championships.
World Barbecue Championship
The World Barbecue Championship will be judged by 100 WFC judges including both certified judges and distinguished food professionals. Categories being judged are Pork Shoulder & Butt and Sauce on Friday, and Pork Ribs and Beef Brisket on Saturday.
Competitors will be allotted a 40 foot by 20 foot space in which to compete. 20 AMPs of power and water will be provided to the competitors.
All other category competitions will be judged using the WFC’s own proprietary EAT™ Scoring Method. Each competitor’s entries will be evaluated in and across all categories based on Execution, Appearance and Taste. Scores for all categories will be a mixture of both trained or certified judges, food professionals and master judges. Scores will be weighted within the EAT methodology and blind judging will be used for all categories, except World Chef Challenge.
In each competition execution and appearance will have specific criteria with which they are judged. Specific detail at the category level of EAT™ methodology will be released very soon, including presentation guidelines and specific category turn-in and judging processes including size of turn-in platter, garnish rules and regulations.
“We are very excited to introduce the EAT methodology, which will standardize scoring systems across multiple food genres and competitions and will provide an equal basis within the category championships,” said Mike McCloud, President/CEO of Trybe Targeting.
Prize Purses for Each Category are as Follows:
WFC Final Table - $75,000
Grand Champion - $50,000
Second Place - $10,000
Third Place - $5,000
Fourth – Seventh - $2,500
World Barbecue Championship - $50,000
Grand Champion - $10,000
Reserve Grand - $7,500
3rd Overall - $5,000
4th Overall - $3,000
5th Overall - $2,500
6th Overall - $2,000
7th Overall - $1,500
8th Overall - $1,300
9th Overall - $1,200
10th Overall - $1000
Each Category
1st in each category - $1,500
2nd in each category - $750
3rd in each category - $500
4th in each category - $500
5th in each category - $500
World Open Chili Championship - $25,000
Overall:
Grand Champion - $10,000
2nd $5,000
3rd $1,500
4th $1,000
5th $750
Each Category
WFC Competition Chili:
1st $1,000
2nd $750
3rd $500
WFC Freestyle Chili:
1st $1,000
2nd $750
3rd $500
WFC Freestyle Chili - People's Choice:
1st $1,000
2nd $750
3rd $500
Recipe, Sandwich, Burger and Side Dish – $25,000 each
Grand Champion - $10,000
Reserve Grand - $4,000
Third Place - $3,000
Fourth Place - $2,000
Fifth thru Tenth - $1,000 each
World Chef Challenge - $50,000
Payout Rounds – Chefs who advance to each round will receive the following payout per round:
Round of 16 - $1,000 each
Final 4 - $5,000 each
Runner Up - $4,000
Champion - $10,000
