Thirty-plus food trucks are set to compete in the Seventh Springfield Rotary Gourmet Food Truck Competition on Sept. 11 in Veteran’s Park; but as in any competition, everybody can’t be a winner.
The winner of the $10,000 grand prize for Best Food Truck, the $5,000 Runner Up and $2,000 Third Place truck will be decided by a panel of five local professional chefs and at least five roving anonymous volunteer judges. Chef judges for this year’s competition include:
- Micah Berner, owner of Cecil and Lime in Springfield
- Chef Lisa Freeman, head chef and co-owner of Le Torte Dolci Bakery in Springfield
- Chef Clayton Horrighs, of Speakeasy Ramen in Springfield
- Doug McGregor, chef and owner of Seasons Kitchen in Springfield
- Chef Troy Wheat, of All Seasons Catering in Springfield
The chef judges will base their scores on a combination of factors including Flavor/Taste, Presentation/Visual Appeal and Creativity/Originality from a signature dish chosen by the truck, to be delivered at a prescribed time without disclosure of the truck’s identity.
The anonymous judges will provide scores for Truck/Cart Design, Best Customer Service/Friendliness/Hospitality and Best Menu Variety/Value/Originality that will be added to the chef judges’ scores to determine first through third place winners.
A $1,000 People’s Choice award winner will also be determined by attendee votes the day of the competition. Attendees will be limited to one vote per mobile device for their favorite food truck. Voting will take place exclusively through the Springfield Food Truck mobile app.
Due to the size, scope and nature of the competition, trucks will not be preparing samples for event attendees. Attendees will be purchasing items off the trucks’ menus.