Laura Kurella, known for her contributions as a food writer and cookbook author, has added a new achievement to her career by earning a ‘Golden Ticket’ for the 2026 World Food Championship. This event, regarded as the largest food sport competition in the U.S., will be held from October 15-18 at the Indiana State Fairgrounds and Event Center, Indianapolis, attracting participants from nearly 40 countries and all U.S. states.
Kurella, residing in Michigan’s Upper Peninsula, secured her qualification through her unique creation, ‘Fiesta Firecracker Shrimp Rollitos Fritos.’ Her previous experiences at the World Food Championship include participating in 2015, 2023, and 2024, with notable finishes such as Top 20 in 2015 and 3rd place tie in 2023. This year, she plans to compete without the assistance of her elderly sisters, aiming for a fresh experience.
As a home cook competing against professional chefs, Kurella finds confidence in meeting the competition’s challenges, which include strict tool limitations and prohibitions on open flames. She emphasizes leaving emotions behind to succeed in this demanding environment. Kurella attributes her perseverance to her faith and support from her husband.
“This competition calls for you to up your skill set everywhere you can and leave emotions and fears at home,” Kurella said.
Beyond her competition at the WFC, Kurella is the author of three cookbooks, including “Midwest Morsels” and “Fabulous Desserts,” as well as a children’s book. Her connection to Eastern European culinary traditions is evident in her recipe for ‘Rozky,’ a traditional pastry filled with fruit, which features in her book ‘Midwest Morsels.’
Kurella grew up with these traditions in the diverse Calumet Region, where she learned to appreciate various immigrant culinary influences. She shares her mother’s recipe for Rozky, which utilizes cane sugar for a crisp, caramelized bottom and a fruit or nut filling secured within delicate dough.
Recipe: Florence Kurella’s Rozky
- Ingredients:
- 1/2 cup butter
- 1/2 cup margarine
- 8 ounces cream cheese
- 2 1/2 cups all-purpose flour (plus extra if needed)
- Cane sugar (for rolling)
- 1 pound apricot pastry filling
- Fruit filling of choice
- Powdered sugar
- Directions:
- Beat butter, margarine, and cream cheese in a mixer on high for 5 minutes. Slowly add flour till dough forms.
- Shape dough into a log, wrap, and chill for a minimum of 5 hours.
- Preheat oven to 375°F. Divide dough and roll each portion on a cane sugar-dusted board.
- Cut rolled dough into 2-inch squares or circles. Add a tiny filling on each and fold.
- Place on a greased baking sheet and bake for 10-12 minutes.
- Cool slightly, then fully on a counter. Dust with powdered sugar.
Note: Nut filling can replace the fruit filling as desired.
Columnist Philip Potempa, who covers these culinary stories, can be contacted via email for more insights.