If I were entering a competition (and hoped to score big), I'd probably pick a cuisine with which I was comfortable, rather than one with which I wasn't, and put a twist on the dishes. That's just me. I am a risk taker, but would stick with what I know and do well. I remember that America's Best Chef (was that it?) where the winner was a young gal from the south and for her final dishes (fried chicken, turnip greens, etc.), she stuck with food from the South and won. Her competitor did Beef Wellington and got slammed, as I recall.