ohn’

s Wood Rover Cr
S t J ew

The  Saints’  Cup

Brisbane Rovers Scoutcraft Competition

Ironbark Chef
Camp Kitchen Cook-Off

For more information, ring:

Matthew Ray on 0413 073 863
Travis Jordan on 0448 484 684

6pm, 0
T h ursday 15 April 201
Wate est
r works R
oad, Ashgrove W
Background
A few months ago, Brisbane North Regional Rep, Chris Reid, began reviving an old Rover tradition
in inter-crew olympics (another event with its own glorious trophy); which got St John’s Wood Rovers
thinking: We had a lot of old trophies laying around, so why don’t we turn our Inter-Crew Challenge
nights into something a bit bigger.

So, to foster a bit more closeness between Rover Crews in Brisbane, and to provide older Venturers a
chance to meet and greet Rover Crews (who notoriously only see each other at big camps), we came up
with The Saints’ Cup.

At the moment, we plan to run the Cup either once a month, or once every three months (a question we
will put to competitors on the night), and we welcome any feedback

Travis Jordan
Inter-Crew Liaison, SJW Rovers

What Crews Need to Bring

As this is a cooking challenge, crews attending must provide a “competing team” of 6 to 8 members (sup-
plementary members can be found on the night), as well as an observer who may be called upon to act as
a judge for other crews.

It is also requested that crews donate to a pool of funds which will contribute towards crew Trophies and
Prizes. $5 per crew for each event attended if possible.

For the camp kitchen element of the challenge, crews are expected to bring at least the following:

• a kitchen fly (consisting of at least a roof, struts, flies, pegs and crew flag)
• 2 camp tables
• seating for the crew and three judges (equivalent 8 seats is sufficient)
• a cooking device (both barrel fire, gas stoves or burners are acceptable)
• chopping boards, crockery, cutlery, et cetera
• an ice box
• ... and whatever else your team feels the need to bring.

For the cooking element of the challenge, crews are expected to bring at least the following:
• a prepared (preferably typed) menu plan
• any ingredients you require
• and any combination of the following challenge ingredients...

Fruit & Vegetable Herbs & Spices Miscellanies

Entree: potato mint egg

Main: apple rosemary cornflour

Dessert: pear cinnamon brown sugar

 Crew/s Competing: Name of Team:
Names of Members:
Events Criteria Score Comments Total
Speed and Efficiency in Setup and Constuction 50
Presentation and Aesetics of Kitchen Work Space 50
Kitchen Work Space Safety and Accident Mitigation 50
Teamwork and Leadership in Setup and Constuction 25
Speed and Efficiency in Clean-Up and Bump-Out 25
200
Use of Challenge Ingredients 50
Taste and Texture 40
Entree
Presentation and Decoration 30
Challenge and Preperation 30
150
Use of Challenge Ingredients 100
Taste and Texture 100
Main
Presentation and Decoration 75
Challenge and Preperation 350
Scoring Criteria

75
Use of Challenge Ingredients 75
Taste and Texture 75
Dessert
Presentation and Decoration 50
Challenge and Preperation 50
250
Crew flag is present and displayed 25
Teamwork
Team works well and organically in undertaking tasks 25
50
Itinerary

Time Outline Presenter

Arrival of Crews at St John’s Wood Scout Den

5:50pm Kerry Marnane
(We understand that many Rovers cannot make this time, so teams may arrive as late as 6:45pm)

6:10pm Formal Welcome by Crew Leader Sam Ludinski

6:15pm Parade Matthew Ray

Team Assembly and Supplementals Allocation

6:20pm
(Quick overview of the rules, allocation of kitchen space, and allocation of Venturers)
Travis Jordan
Cook-Off Begins with Kitchen Setup
6:30pm
(as soon as crews have completed their kitchen fly, they may begin preparing the first dish)

7:45pm Presentation of the First Dish at Judges’ Table

8:30pm Presentation of the Second Dish at Judges’ Table

9:10pm Presentation of the Third Dish at Judges’ Table Judges

9:25pm Teams are Expected to have completed Clean-Up and Bump-Out

9:30pm Announcement of Scores & General Critique

9:45pm Trophy Ceremony **lead judge**

9:50pm The Saints’ Cup is presented to the winning Team Sam Ludinski

Conclusion of Formal Proceedings & Final Parade

10:00pm Matthew Ray
(crews may at this point elect to leave, or retire to the Rover Den for Refreshements)

Lock-Up
11:30pm Kerry Marnane
(All participants are asked to have left St John’s Wood by this point)