Cast-Iron Chef Challenge

Saturday, April 3rd, 2021

8:30 am – Registration and Preparation
1:00 pm – Judging Begins

Cast Iron Chef Patch 1Join some of the finest Scout cooks in the Vulcan District for the 2021 Cast Iron Chef Challenge! Watch Scouts as they prepare and serve their cast iron culinary masterpieces for judges and the public to enjoy.

Rules for Entry:

  • There is a limit of 16 cooking spaces available, so sign up early to ensure your troop can participate. Each cooking and preparation team space will be equivalent to two parking spaces. Troops may have multiple teams working in a team space. If a troop requires more than one team space, this should be requested at registration. Such requests will be approved based on availability and the number of Scouts from the troop participating.
  • Teams will choose from the following categories: Breakfast, Main Dish or Dessert. The team category must be declared at check-in time. Ribbons will be awarded for 1st, 2nd, and 3rd place in each category. All registered participants will receive a patch with a special “rocker” ribbon for the inaugural year of competition.
  • Each team will prepare two ovens of the same recipe in the declared category. One pot will reserved for judging and the other will be served to guests. Teams may not prepare additional pots, but are limited to two of the same recipe. Team members will serve the judges from the competition pot.
  • All recipe ingredients must be prepared on-site. This includes chopping and cooking of all ingredients. All ingredients must be in a fresh or uncooked state. Judges will inspect ingredients upon check-in to ensure this requirement is met.
  • No electronics will be allowed in the cooking area, including cell phones, tablets, computers, or electronic gauges.
  • Team members must work from a printed copy of the recipe. The team will also provide one copy of the recipe to judges for inspection. The recipe should include instructions for preparation and cooking.
  • All Scouts and adult leaders must appear in Class A uniform. Team members not in uniform may not cook or handle food items for the competition.
  • Teams should erect one 10’x10’ pop-up canopy to provide coverage for the cooking and preparation area. Teams should bring their troop flag and/or a banner with the troop name to display in the team cooking area. Each troop must bring its own first aid kit.
  • After official registration closes on September 20, team judging time slots will be assigned to teams. Teams will use this time to judge when their cooking and preparation should begin in order to have the finished product ready by judging time.
  • Teams will be judged on 1) the printed recipe 2) safe food handling techniques 3) safety (food handling and cooking safety) 4) appearance and organization of the cooking area and 5) taste and appearance of the finished product Judges will be roaming the cooking areas to observe food preparation techniques and to ensure that cooking and food safety guidelines are followed.
  • Team members should bring all necessary utensils, ingredients, and equipment needed to prepare the recipe and cook over charcoal in cast iron Dutch ovens. Camp stoves may be used in preparation of ingredients, but the final product must be cooked in the Dutch ovens.
  • If cooking on the ground, teams must provide heat shielding under Dutch ovens to prevent scorching of the asphalt. Dutch oven or charcoal cooking stands are also allowed.
  • Troops should provide their own trash receptacles. Teams must completely clean up and dispose of all cooking debris and trash before leaving the competition. (Leave No Trace.) Charcoal may only be thrown in trash receptacles if it is cool to the touch.
  • Copies of team recipes will be shared with Vulcan District units after the competition.
  • Scouts may bring lunch, snacks and drinks, if desired, but these should not be consumed in the cooking area.

Advance Registration Deadline: TBA
Entry Fee: $7.00/Scout. (Entry fee is $10.00/Scout after the deadline.)

To register or if you have any questions: Contact Steve Wolbach at

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