Faculty Chili Cook-Off
The smell of chili permeated the cafeteria long after the students left on October 6. No, it wasn’t lunch nor was it chili day in the family and consumer science’s (FACs) class. It was the first chili cook-off for the faculty and staff.
Principal Heather Venne decided to host this event on the half day as a team building activity. “It is a continuation of the team-building activities that we do together as a faculty. It was time well spent outside of the classroom together,” she said.
Administration began planning for this event by inviting all teachers and staff to cook their best chili for competition.
The winner by one point was technology education teacher James Waltermyer with his “Hot turkey chili”. In second place was Venne with another spicy chili called “Smokehouse chili”. Finally, social studies teacher Andrea Walton came in third place with her “RAM-ily…we have the meats”.
“I feel honored that may chili was chosen as the best by a slim margin among very strong competition,” said Waltermyer
On the day of the event, faculty and staff met in the cafeteria by 11:15. Teachers sampled from each chili and rated them on a one through five scale in various categories. The categories included: color, aroma, texture, heat, and flavor.
Each station featured about three chili’s: their number (for anonymity), a chili name, and a list of ingredients.
Each teacher ultimately chose their top three winners based on their ratings.
Winners were excited to share their favorite chili and compete. “Less is more– except when it comes to garlic. More garlic is always better! And I’m super excited to have placed in the competition– I didn’t really think I had a chance,” Walton said.
In preparation for the event, Brindle created a Google survey to poll who would participate in creating chili, and 13 teachers opted to participate in the contest. Administration encouraged those not making chili to contribute drinks, desserts, or other side items.
