$25 – $125

30th Annual Chili Cook-Off in Five Points

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Five Points

Columbia, SC 29205

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Calling All Chefs!

30th Annual Chili Cook-Off in Five Points

COOKING:

  • Every team is required to make at least 15 gallons of chili. Any less than that will be disqualified from judging.
  • Electricity is not provided, so you will need your own heat source (butane or propane).
  • The Fire Marshal will be on site, walking around to approve set-ups, starting at 8 AM. Since you are not a “Lazy Chef” sign up, you will need approval from the Fire Marshal before you begin cooking.

Fire Marshal + DHEC rules:

  • All compressed gas cylinders; hoses, regulators and any other devices shall meet N.F.P.A. requirements and secured firmly to prevent from falling or being knocked over.
  • All open burning is prohibited.
  • You must have a 0-220 DEGREE FAHRENHEIT THERMOMETER.
  • You must have a type 2A/40BC fire extinguisher. (Not Included)
  • You must keep your cooking area and serving area separated by a minimum of two (2) feet
  • Washing your hands prior to handling food is required.
  • Pre-cooking meats or prepping veggies prior to the event is not allowed. All food preparation must be done at the event, in the “Chop House”.
  • You must have a hand washing station that includes no less than a 2 gallon container with a water valve for dispensing and a discard bucket to catch the soiled water. (Not Included)
  • You must have a first aid kit.
  • You must have a lid for your chili pot.
  • You must have a table for supplies and food; all food and single service items need to be stored off the ground. (Not Included)

JUDING & AWARD CATEGORIES:

  • In order to be judged, each team is required to turn in their sample in the official judge’s collection bowl that you may pick up from Chef HQ, starting at 7am (when it opens). It must be turned back in at 1pm to Chef HQ. Any samples turned in after 1:15pm will be disqualified.

All teams are automatically entered into:

  • Best Overall Chili (1st, 2nd and 3rd Place) (except Bars / Restaurants)
  • Overall Best Set-up
  • Silver Spoon Award (awarded to the team that collects the most day of cash chili donations)

Each team needs to pick a category from one of the other options:

  • Best Vegetarian
  • Best Texas Style (no beans)
  • Best Non-Traditional (ex. – Chicken Chili, Seafood, White Chili, etc.)

Bars & Restaurants have their own category: “Best Bar / Restaurant”



CHILI COOK-OFF TIMELINE:

7 AM Set-up begins

7 AM Chef HQ opens (you may start picking up supplies)

8 AM Fire Marshal walks around (you must get FM approval before you start cooking)

8:30 AM Mandatory chef meeting at Chophouse (at least 1 person from each team)

9 AM Chophouse opens

12 PM Event begins and is open to the public. Start serving as soon as you are ready

1 PM Turn in your chili sample for judging to Chef HQ (See Judging & Award Section)

3:30 PM Awards are announced for three categories

4:30 PM Awards are announced for three categories

6:00 PM Awards are announced for the final two categories

Supplies: Chef HQ opens at 7am. Here are the supplies we provide, that you pick up at Chef HQ: donations box, bowls, spoons, napkins, and judge’s collection bowl.

Serving Size: All teams are required to serve out of the provided 4 oz. squat Styrofoam cups. Please exchange each cup of chili for a $1 donation, to be deposited into your event collection box. Teams will circulate throughout the day to collect your donations. If you need more cups throughout the day, please go to Chef HQ.

Money: Each team will be collecting donations all day, in exchange for each cup of chili. Donations need to be put into the clear donations box. Festival staff will be circulating throughout the day to collect and count your money. The winner of the “Silver Spoon Award” – the most day of cash chili donations – will be announced once chili sales stop.

Chef HQ: Opens at 7 am and staffed all day. Please come here first thing in the morning to pick up your supplies (chili bowls, spoons, napkins, donation collections box). Throughout the day, you’ll be able to come here to re-up on supplies, ask questions, or use the “Chef Only” port-a-john.

Trash: Every chef team will have a trash box and trash bag in their space. Please help us in keeping your space and the festival clean by cleaning up after your team throughout the day. We will have 50 trash roll carts on site that you are also welcome to use.

Tent Display: We ask that you consider decorating your booths, as there is an award for “Best Overall Set-Up”.

Parking: You may pull your vehicle directly to your spot to load/unload ONLY, but you are required to park in the garage on Devine Street at Heidt Street.





Thank You for signing up to participate as a chef team for the 30th Annual Chili Cook-Off in Five Points.

If you have further questions, please contact Chef Manager, Lauren Strickland

803.748.7373 // lauren@fivepointscolumbia.com

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