You don’t have to be Emeril Lagasse to be championed as a talented chef nor does ownership of a restaurant solidify your skills. In many respects, a home cooked meal prepared by parents, grandparents, or other relatives are rated higher on our taste palates than any 5-star restaurant experience.
For the cream of the crop home-chefs, various cooking competitions provide an opportunity for these mom, pop, and grandmas to show off their skills. None of which embody a celebration of food and a party atmosphere like Matt Timms’, founder of the Takedowns, food competition.
“There are obviously amateur cook offs here, there, and everywhere,” Matt explained.
Originally moving to New York in 1999 to pursue a career in acting, the Boston-native – who is still actively auditioning – accidentally created his foodie based party as a response to his experiences as a food competition judge.
“I thought about doing this no-rule, kick ass version of the same thing where people can just enter whatever and they wouldn’t be so stringent and so serious. People can get really definitive about what a dish is and purist about how food should be presented and all this stuff when really it’s about the party, experimenting, and having fun in the kitchen,” he said.
The first Takedowns sprung onto the scene in the winter of 2003, starting with his favorite dish: chili. Now, the Takedowns have crossed cities and have featured delectable bites like lamb, bacon, mac & cheese, and even cookies.