He’s “hungry” for a good competition, and he’s found one!
Chef Craig Baker, World Chef Challenge Competitor, tells us about his latest venture, and makes us a 4th of July “picnic” spread that includes Bacon-Wrapped BBQ Chicken, Macaroni and Cheese and Potato Salad!
Team Indiana Background Information
What is Team Indiana?
Team Indiana is a talented and diverse group of Hoosier chefs and home cooks headed to Dallas, TX to compete in the World Food Championships October 16-20. They are representing the State of Indiana as part of the Culinary Crossroads initiative, with backing from the Indiana Office of Tourism Development and other underwriters.
Who is on Team Indiana?
Right now, Team Indiana is comprised of seven chefs from around the state, competing in six events at the 2019 World Food Championships:
- • Craig Baker (Indianapolis) – World Chef Challenge
- • Cindy Hawkins (Indianapolis) – World Dessert Championship
- • Roger Hawkins (Indianapolis) – World Recipe Championship
- • Turon Cummings (Whiting) – World Burger Championship
- • Ben Hardy (Indianapolis) – World Dessert Championship
- • Jennifer Norem (Knox) – Bacon World Championship
- • Robert Frye (Indianapolis) – World Open Chili Championship
Some of the competitors have experience in the world of food sport while others are representing Indiana at their first international event.
Team Indiana is supported by a growing group of financial and in-kind underwriters, including to date:
- • Indiana Office of Tourism Development
- • ClusterTruck
- • Indiana Kitchen-Premium Pork Products
- • Indiana Grown
- • Red Gold
- • Piazza Produce
- • Agency Worldwide
What are the World Food Championships?
The World Food Championships (WFC) is the largest competition in food sport, where over 500 qualified competitors convene for a chance at winning the ultimate food crown and a share of hundreds of thousands of dollars in prize money. The WFC is also the springboard for many up and coming culinary professionals and home cooks as they realize national recognition through many well-known food shows and acting opportunities. Since its debut in 2012, WFC has given birth to 30 TV food stars, awarded more than $1.8 million in prize money, garnered more than 6.9 billion media impressions, and connected 150+ food brands with food fans, food bloggers, and food media.
What is Culinary Crossroads and how is the State of Indiana involved?
Culinary Crossroads is a branding initiative aimed at identifying and raising the awareness of the people, products, processes and places that define Indiana’s culinary environment. The initiative will bring together and highlight Indiana chefs, farmers, communities, tourism leaders, , and Hoosier companies to promote Indiana’s food and agricultural offerings. Lieutenant Governor Suzanne Crouch has said that as the state develops the Culinary Crossroads brand, it will continue to share stories with consumers around the country and provide this information to Indiana businesses to assist in their respective talent recruitment efforts.
|MENU ITEM(S)||Wings, Kids Wings, But Chicken, Add Hot|
|SHIFT SHELF LIFE||7 Days|
|CONTAINER(S)||4 qt, Squeeze Bottles|
|UTENSIL(S)||Bowl, Stick Mixer, Squeeze Bottles, Measuring cups and spoons|
|Red Gold Ketchup||1 1/2 C|
|Brown Sugar||1 C|
|Apple Juice||1/4 C|
|Whole Grain Mustard||3 t|
|Smoked Paprika||2 t|
|Garlic Powder||1/2 t|
|Cayenne Pepper||1 t|
|Measure and mix everything in a bowl|
|Blend with a stick mixer|
|Make sure all lumps are dispersed and sauce is smooth|
|Boiled, Diced Red Potatoes||2 lbs|
|Chopped Celery||1 C|
|Sliced Red Onion||1 C|
|Potato Salad Dressing||1.5 C|
|Green Onion||1 Bunch|
|Pickled Jalapeños||4 oz Can|
|Boil Potatoes till tender in salted water|
|Process all other ingredients and make the dressing|
|Mix everything together in a bowl|
|Let sit for 30 Mins before service to let the flavors blend|
|RECIPE||Potato Salad Dressing|
|Yellow Mustard||1 T|
|Local Folks Foods Mustard||1 T|
|Apple Cider Vin||1/4 C|
|Salt Pepper||To Taste|
|Fresh Chopped Tarragon||1 B|
|Fresh Chopped Chives||1 oz|
|Measure all ingredients|
|Mix in a bowl and taste for Salt and Pepper|
Bacon Wrapped BBQ Chicken
|Chicken Breast||4 ea|
|Slices of Indiana Kitchen Bacon||8 ea|
|Red Gold BBQ Sauce||1 C|
|Salt and Pepper||to taste|
|Clean the Chicken breast and dry them with a paper towel|
|Wrap the Chicken with the bacon. One or two pieces should work.|
|Sear in a hot skillet or on a medium high grill.|
|Glaze with the BBQ sauce|
|Bake or grill until bacon is crispy and 170 degrees internal temperature|
Mac and Cheese
|Cooked Jumbo Macaroni||16 oz|
|Heavy cream||2 C|
|White Cheddar cheese||8 oz|
|Salt and Pepper||to taste|
|In a sauté pan heat up cream|
|add cooked pasta and heat through before adding the cheddar|
|Melt cheese in and serve|
To learn more, visit:
For more information on Team Indiana, email firstname.lastname@example.org.