From best-of lists to competition shows, why are food fights so much fun?

Looking back on the year so far, it’s clear that people love reading about the best in food. Some of the most-read articles are about what algorithms say are the country’s best seafood spots or burritos or buffets.

As a part of the USA TODAY Network, I’ve also participated in our own national projects, starting with the Restaurants of the Year (Catch from chef Keith Rhodes and wife Angela was on that one) and then the Bars of the Year in July – with an appearance from Ocean Grill and Tiki Bar in Carolina Beach. The StarNews has also published reader polls on the top local french fries and burgers.

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Some of these “food fights” are based on opinions and reviews, others are for chefs or home cooks to pit their talents against others. Long before I was a food writer, one of my favorite things to do was check out the baking and pickling contenders at the N.C. State Fair. As a food writer, I’m grateful for the chance to participate as a judge in events like the annual Taste of Wrightsville Beach in November. Sometimes local chefs and restaurants compete in such events because they can be a way to help the community. That one raises money for the Weekend Meals on Wheels program.

But there’s more to it, too, right?

Chef Dean Neff brought the Wilmington-area food scene undeniable credibility with his nomination for Outstanding Chef from the James Beard Foundation this spring. But even if the prize is just bragging rights, local chefs say it always feels good to be appreciated for your talents.

More: In the spotlight: With another James Beard nod, this Wilmington chef champions local seafood

Chef Nick Chavez is one local chef who loves to compete, if given the chance. Even before moving to Wilmington, he was named a top young chef in Greensboro. He said he thrives on cooking under pressure and appreciates the creativity that can come with it. His efforts paid off when he filmed (and won) an episode of “Chopped” earlier this year. In addition to the thrill of competition, these kinds of events inevitably bring about more opportunity, he said.

But even knowing he’d won “Chopped,” he was still a little bummed he didn’t take home a prize at the N.C. Chef Showdown in August. That’s another contest that he loves entering, despite a rather large time and energy commitment.

More: Two Wilmington-area chefs, mixologist win at the NC Chef Showdown

Pastry chef Gerald Hawkins was a fellow finalist at the Showdown, and another frequent participant in that competition. He credits the event from the N.C. Restaurant & Lodging Association for helping shape his career. He brought home the runner-up award for the best pastry chef for the second time this year. While it would have been great to win the top award, Hawkins did take time to tell the crowd that while these competitions can be fun, challenging and rewarding, they shouldn’t be used as a way to measure your worth as a chef.

He also said that it can be a great environment for chef camaraderie – and thanked Bella Romano, his assistant pastry chef at the County Club of Landfall and owner of her own Bella’s Baked Goods business, for helping him at the competition.

If it wasn’t for her, he wouldn’t be accepting that prize, he said.

Allison Ballard is the food and dining reporter at the StarNews. You can reach her at aballard@gannett.com.

This article originally appeared on Wilmington StarNews: From best-of lists to competition shows, why are food fights so much fun?