have been sampled.
Behind the scenes, it’s a madhouse, as chef’s and their teams chop, dice,
slice, mix, churn and drizzle their finest ingredients to create visibly appealing and delicious dishes in the hopes of bringing their gifts to the public.
Indeed the benefits and intentions of this event are two-fold. At once
trying to educate local diners and stimulate and grow the local farm-to
table approach, the “Got to Be NC” Dining Competition Series is commit-
ted to putting the focus on locally-sourced fresh foods. “Our diners leave
ready to support North Carolina agriculture, shop at farmers’ markets and
dine with local chefs,” asserts Crippen. “Coming to [these events] is a way
to enact your New Year’s resolutions to eat local.”
As such, in a state famous for Krispy Kremes, BBQ and Pepsi, this
unique culinary event’s mission to turn local diners into more aware con-
sumers is what makes this spirited event truly extraordinary.
Though there are a limited amount of positions, chefs are chosen from
all throughout the state. From the toppling Appalachian Mountains, to
the misty and heavily wooded Smoky Mountains, to the marshy lowland
coastal areas, chosen chefs represent the diversity of all regions, as they
compete for that prize of prizes, the Final Fire showdown.
Chosen chefs often specialize in areas such as Asian fusion, progressive
Southern and Upscale Southern. In his mission statement, Edwin Blood-worth, a 2014 competitor in the Fire on the Rock series, states, “My competitive advantage is that we strive every day to limit ourselves to make the
most out of what is seasonal and has a connection to our surroundings.”