Competitions are good in that it makes you think a lot about fundamentals of food. Many kids are surprised when they're so called creation falls flat at the critique table. You learn a lot of things. Good mise en place, leadership if you're in the team event, how to deal with culinary emergencies, what plating techniques are effective, balance, all that good stuff. Although you may not use these specific techniques in your everyday job, the key principles will help you become a better cook.
The bad thing is that you're competing in a very narrow segment and in a world largely unknown to the public. People don't even know the categories. You're restricted to a certain method of cooking and a certain type of food. Good luck finding a wok setup in any one of these competition booths.
Go for it if your boss allows you. It's character building. |