Two years ago my restaurant did a taste of Long Island dinner competition. ( haven't done a competition in a while.)
My dessert won first place. The judges told me they thought the magic was
in it's simplicity.
S'mores Tart with Espresso Caramel and Chocolate Bee Hive. Can't
believe I beat out the ACF and their flying saucer, pulled sugar soufflé
mousse thingy.
In college I worked on Boston Food show competitions. No sleep, lots of
intensity and diet apple slice.
Won a bronze and memories for a lifetime. Also won a Renshaw Cup for
Marzipan figurines. Got to go to England. cool.
I love working on competition pieces because there are so many talented chefs you might not meet otherwise.
Best advice, keep it simple, clean and go with what you know!
Shroomgirl, your stuff sounds really cool!