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My Journey in an Outdoor Cooking Competition
I still remember the early morning mist clinging to the valley floor as I packed my weathered cast-iron skillet, spice tins, and a bundle of fresh herbs into my hiking pack. I wasn’t heading out for just another backcountry meal—I was competing in this year’s WildFlame Outdoor Food Challenge, a grassroots culinary competition where outdoor lovers gather to cook, share, and celebrate food under the open sky.
What Is the WildFlame Outdoor Food Challenge?
Held annually in rotating national forest locations, the WildFlame challenge brings together campers, overlanders, vanlifers, and backpackers who believe outdoor food should be more than just dehydrated noodles. This isn’t a corporate-sponsored event—it’s enthusiastic-run, small in scale, and big on community spirit. Participants must prepare meals using limited gear, locally sourced ingredients when possible, and no electric appliances.
Cooking with the Wild
This year’s event was set deep in Oregon’s Mount Hood National Forest. Each competitor had four hours to create a dish that reflected the environment and made use of their own outdoor cooking setup. My entry: cedar-smoked trout over fire-grilled sourdough flatbread, topped with wild greens, goat cheese, and spruce-tip vinaigrette. Every ingredient had a story—some foraged, some traded, and all packed in with care.
With the crackling fire behind me and the scent of smoked fish filling the air, I watched curious onlookers gather. We weren’t rivals; we were storytellers through food. One couple grilled elk sliders on a foldable steel grate. A solo backpacker whipped up a vegan stew with morel mushrooms and pine nuts. Everyone shared bites, recipes, and laughter.
Joy Beyond the Plate
I didn’t win first place—that went to a group who built a Dutch oven pit to bake wild berry cobbler—but the joy I felt was unmatched. The real prize was sharing the flavors I love with people who understand why food tastes better under open skies.
Later that evening, we circled the fire, plates empty, hearts full, swapping tales of river crossings, gear failures, and secret spice blends. That’s the thing about outdoor food—it’s never just about sustenance. It’s about creativity, resilience, and community.
Why These Competitions Matter
Events like the WildFlame challenge are becoming increasingly popular among outdoor communities in 2025. They celebrate sustainable, skillful cooking and highlight the importance of reducing packaged waste. Many competitors use reusable gear, compostable prep tools, and low-impact fire techniques—setting a strong example for the next generation of outdoor chefs.
Whether you’re a weekend camper or a long-haul trekker, exploring outdoor cooking is a rewarding way to connect with nature and each other.
