Laura Kurella Earns Golden Ticket to 2026 World Food Championship

Laura Kurella, a notable food personality and cookbook author, has achieved significant recognition with her latest accomplishment, the “Golden Ticket” for the 2026 World Food Championship. This prize serves as her qualifying admission to the event held from October 15-18 at the Indiana State Fairgrounds and Event Center in Indianapolis.

The World Food Championship is regarded as the nation’s largest food sport. Kurella’s innovative dish, “Fiesta Firecracker Shrimp Rollitos Fritos,” earned her entry during an earlier challenge organized by Bolner’s Fiesta Brand.

Kurella notes that the championship will place her on a “global stage,” competing against participants from nearly 40 countries and every U.S. state. The event hosts over 300 teams and awards 1,200 culinary champions. This marks her fourth participation; she previously competed in 2015, 2023, and 2024, securing impressive rankings each time.

“This year, I am entering the contest with experience from past years,” Kurella shared during a broadcast guest appearance on WJOB 1230 AM. “I’m not involving my elderly sisters in assisting me, so the experience will be different.”

Kurella describes herself as a “home cook,” embracing the competition challenges, such as tool restrictions and open flame bans. Facing seasoned chefs, she thrives in the competitive atmosphere, seeing it as a personal challenge.

“Achieving a top 10 rank is significant for a home cook,” Kurella said. “This competition proves that home cooks can reach the finals and potentially win a category with some divine guidance.”

Kurella also credits her husband’s support and believes in divine influence in her pursuits. More details on food and drink competitions are available at worldfoodchampionships.com.

In addition to her food endeavors, Kurella authored several cookbooks such as “Midwest Morsels,” “Fabulous Desserts,” and her children’s book, “A Delicious Day at Mrs. K’s.” A recent interaction with radio host Philip Potempa involved discussions on imported cheeses and a traditional dish, “Welsh rabbit.” During the visit, Kurella shared her mother’s recipe for “Rozky,” featured in her self-published cookbook.

Potempa recounts how the pastry, “Rozky,” is rich in Central and Eastern European heritage, holding significance in Kurella’s family traditions.

Kurella elaborated on her concoction using Moonlight plums and Redhaven peaches, baked in her mother’s delicate dough recipe. “Pastry-making is deeply woven into Eastern European heritage,” she noted. “Immigrants brought treasured recipes to the melting pot, enriching the culinary landscape.”

She added that the pastry evolved from practicality, as wives traditionally secured fruit within dough to prevent spillage.

Kurella also shared her mother’s secret instead of flour, using cane sugar on the rolling board, giving these pastries a caramelized bottom. Her mom’s pastry even reached cowboy star John Wayne, who admired them.

Florence Kurella’s “Rozky” recipe follows:

Florence Kurella’s Rozky Recipe

• 24 servings
• Ingredients:
• 1/2 cup butter
• 1/2 cup margarine
• 8 ounces cream cheese
• 2 1/2 cups flour, plus extra if sticky
• Granulated cane sugar for rolling
• 1 pound apricot filling
• Thickened fruit filling of choice
• Powdered sugar for dusting

1. Beat butter, margarine, and cream cheese at high speed until creamy. Add flour slowly on low speed, forming dough that cleans the bowl sides.
2. Shape dough into a log, wrap, and chill for 5 hours.
3. Preheat oven to 375 degrees. Divide dough into three pieces.
4. Dust board with sugar. Roll dough to 1/2 inch thickness. Cut into squares or circles.
5. Add 1/2 teaspoon filling to each piece. Fold or roll into envelopes.
6. Place on greased sheet, bake 10-12 minutes until light golden.
7. Cool then dust with powdered sugar.

Note: Filling can be exchanged for nut roll filling.