The World Food Championships in Indianapolis, Ind., attracts thousands of competitors and food lovers from around the globe. Indiana Pork had a unique opportunity to sponsor this event and showcase pork as a versatile, delicious, and nutritious protein that enhances any meal, whether prepared in home kitchens or by expert chefs on a competitive stage.
“We’re thrilled to support an event like the World Food Championships, which aligns perfectly with our mission to elevate the profile of pork in the culinary world,” says Matt Paschen, Cass County pig farmer and chair of the Indiana Pork promotions committee. “By connecting directly with chefs, influencers, junior chefs, and consumers, we were able to highlight how pork provides flavor, nutrition, and creativity in cooking.”
Indiana Pork aimed to promote proper cooking temperatures of pork, educate youth competitors about pork, and engage with some of the best-known Indiana chefs in the restaurant and catering industry.
As the sponsor of the Junior Chef competition, each team was provided a pork tenderloin from Indiana Pork and had 90 minutes to prepare a dish using pork tenderloin that captured the essence of “healthy fresh.” Contestants were allowed to use other ingredients that they chose but had to supply those ingredients themselves.
Contestants, ages 9-17, traveled from all across the country to compete. Indiana teams were well represented during the awards ceremony. Carmel High School senior Julia Hohne and sous chef junior Maddie Arroyo finished first, receiving $1,500 for their pork gorditas. Brownsburg junior Claire Siglar and sous chef Mooresville junior Elizabeth Starr took third place and received $400.
By sponsoring the World Food Championships, Indiana Pork says it is continuing its efforts to promote the exceptional taste and value of pork to a broader audience while supporting chefs who create amazing dishes for their restaurant attendees.
Your Next Read:
