Triple C Challenge
Friday, September 17, 2021, 9:00 am
Chefs compete to turn baskets of mystery ingredients into a three-course meal.
Register by September 13, 2021
Four man teams, $150 donation per team.
Cash prize awarded to winning team’s designated beneficiary.
Contact Kirk Storey for more information, [email protected] • (830) 377-9921
Chefs compete to turn baskets of mystery ingredients into a three-course meal.
Register by September 13, 2021
Four man teams, $150 donation per team.
Cash prize awarded to winning team’s designated beneficiary.
Contact Kirk Storey for more information, [email protected] • (830) 377-9921
Registration for the competition ends September 13, 2021. All registration forms must be emailed to Kirk Storey, Triple C Challenge Chair, no later than noon, September 13, 2021. A $150 donation per team must be received by 9:00 am, on Friday, September 17, 2021.
On Friday, September 17, 2021 at 9:00 am under the pavilion, the Head chefs receive a basket/box of mystery ingredients to create a three-course meal, three plates of each course. The Chef/team will have until 11:50 p.m.
on Friday, September 17 to go to the store if needed to purchase other items to prepare their dishes. Cooking will start promptly at 12:00 p.m.
Each course will be timed, preparation and cooking must be done on site at the start and by the end of each course and not before/after for each course.
There are three rounds in the competition: appetizer, entrée and dessert (in this order). At the start of each round the contestants must use all three mystery ingredients designated for that course/round in some way. The basket will include the meat/protein required for the entrée dish. It is the team’s choice to “highlight” the protein or incorporate it in the entrée.
There will be deductions in points if any of the mystery ingredients don’t make it on to the three plates for each course. Judging will be based on creativity, presentation & taste (rate on scale 1-5 with 5 the highest). Plates will be provided for each round.
Cooks should come prepared with pots, pans, burners, fryers etc. there will be one “spotter” assigned to each team in order to confirm use of the mystery ingredients and to verify that no “prep” work is done before the start of the round. Note: Points will be deducted if any “prep” work begins before the start time.
When the timer goes off, the food must be plated and ready to eat. No exceptions! Anything not on the plate can’t be served.
The head Chefs then go before a panel of three snarky judges. At this time the dishes are judged on presentation, taste and creativity. The chef with the favorite dish will be announced after each round. The chef/team with the highest total scores of all three dishes will be named the Texas Elks Triple “C” = Commando Cooking Challenge “Champion”.
At the end of all three rounds, the total points for all three courses will be tallied to determine the 1st, 2nd and 3rd Place Winners. The judges will announce the winning team for each category.
• NOTE: The 1st Place Team winner will “take ALL” remaining funds/donations (less cost of mystery ingredients) for their designated beneficiary. Refer to registration form, each team must designate a
Lodge/District Sweetheart to receive the remaining funds if they win 1st Place. The 1st, 2nd & 3rd place winners (4 per team) will also receive a special remembrance award for their participation in this challenge. In the event of a tie score, there will be an additional tie breaker challenge to be announced after the score tally.
• Appetizer Cooking begins promptly at 12:00 p.m. and ends at 12:30 p.m. Judging will begin immediately at 12:30. The Head Chef must describe their dish and how the mystery ingredients were used. Only the Head Chef is required to attend each judging.
• Entrée cooking begins at 1:00 p.m. and ends at 1:45 p.m., with judging immediately at 1:45.
• Dessert cooking begins at 2:15 p.m. and ends at 2:45 p.m., with judging immediately at 2:45 p.m.
District Team Selection recommendation: In order to limit the amount of Teams participating we are suggesting but not mandating that Districts hold mini cook offs and select a winner to send forward to the competition in September.
On Friday, September 17, 2021 at 9:00 am under the pavilion, the Head chefs receive a basket/box of mystery ingredients to create a three-course meal, three plates of each course. The Chef/team will have until 11:50 p.m.
on Friday, September 17 to go to the store if needed to purchase other items to prepare their dishes. Cooking will start promptly at 12:00 p.m.
Each course will be timed, preparation and cooking must be done on site at the start and by the end of each course and not before/after for each course.
There are three rounds in the competition: appetizer, entrée and dessert (in this order). At the start of each round the contestants must use all three mystery ingredients designated for that course/round in some way. The basket will include the meat/protein required for the entrée dish. It is the team’s choice to “highlight” the protein or incorporate it in the entrée.
There will be deductions in points if any of the mystery ingredients don’t make it on to the three plates for each course. Judging will be based on creativity, presentation & taste (rate on scale 1-5 with 5 the highest). Plates will be provided for each round.
Cooks should come prepared with pots, pans, burners, fryers etc. there will be one “spotter” assigned to each team in order to confirm use of the mystery ingredients and to verify that no “prep” work is done before the start of the round. Note: Points will be deducted if any “prep” work begins before the start time.
When the timer goes off, the food must be plated and ready to eat. No exceptions! Anything not on the plate can’t be served.
The head Chefs then go before a panel of three snarky judges. At this time the dishes are judged on presentation, taste and creativity. The chef with the favorite dish will be announced after each round. The chef/team with the highest total scores of all three dishes will be named the Texas Elks Triple “C” = Commando Cooking Challenge “Champion”.
At the end of all three rounds, the total points for all three courses will be tallied to determine the 1st, 2nd and 3rd Place Winners. The judges will announce the winning team for each category.
• NOTE: The 1st Place Team winner will “take ALL” remaining funds/donations (less cost of mystery ingredients) for their designated beneficiary. Refer to registration form, each team must designate a
Lodge/District Sweetheart to receive the remaining funds if they win 1st Place. The 1st, 2nd & 3rd place winners (4 per team) will also receive a special remembrance award for their participation in this challenge. In the event of a tie score, there will be an additional tie breaker challenge to be announced after the score tally.
• Appetizer Cooking begins promptly at 12:00 p.m. and ends at 12:30 p.m. Judging will begin immediately at 12:30. The Head Chef must describe their dish and how the mystery ingredients were used. Only the Head Chef is required to attend each judging.
• Entrée cooking begins at 1:00 p.m. and ends at 1:45 p.m., with judging immediately at 1:45.
• Dessert cooking begins at 2:15 p.m. and ends at 2:45 p.m., with judging immediately at 2:45 p.m.
District Team Selection recommendation: In order to limit the amount of Teams participating we are suggesting but not mandating that Districts hold mini cook offs and select a winner to send forward to the competition in September.
Registration Form
Complete the registration form and email it to [email protected], pay fee by 9:00 am on Friday, September 17, 2021.
| Triple C Challenge Registration |
Pay online, mail a check or bring day of event.
