Alumni Cook-Off

The following rules are to be followed by all participants and/or their assistants for the cook-off.

1. The head chef must be an SCC Alumni.
2. Contestants must supply their own ingredients or secure a sponsor to pay for the ingredients. The contestants will also supply all of their own cooking and serving utensils.
3. Food may be cooked offsite but should be cooked on Friday, October  25, 2024.  All entries must be complete, delivered to St. Charles Catholic High School, and ready to be served by 5:00 p.m.
4.  Chefs wishing to cook on SCC grounds are welcome to do so but no one will be allowed to begin cooking before 9 a.m.  Cooking booths will be selected on a first come, first served basis.
5. Any ingredient that accompanies a dish (such as rice or pasta) must be provided by the contestant if applicable.  These items may be prepared offsite. 
6. Each Contestant must cook a recipe that will produce 150 servings. The food is considered a donation to the SCC Alumni Association.  The committee will provide bowls, forks, and napkins.  
7.  Contestants will be permitted to set up their equipment, decorations, and other facilities any time after 9 a.m. on Friday, November 1, 2024.
8. Each contestant will be assigned a contestant’s number by the chief scorekeeper and be given containers in which their entry will be collected in time for the official judging.  Each contestant should make certain that the number on the bottom of the container is the same as their contestant’s number assigned to them by the        scorekeeper.   After samples to be judged have been collected, an announcement       will be made to start serving the public at approximately 5:30 p.m.  Contestants or their designees must serve their dish until 7:30 p.m. or until their pot is empty.  
9. A sign, identifying each alumni chef, their entry, and their sponsor shall be placed at each cooking booth.  
10. First Place will be awarded based upon the judges scores.  A People’s Choice will also be awarded.

• Show Stopper Eggrolls - Sponsored by Cypress Physical Therapy, Dufresne Law Firm, & State Title LLC - Derrick Gaubert Class of 2002, Chris Cancienne & Brandon Levet class of 2003, & Henri Dufresne, class of 2004
• Creamy Comet Crawfish Pasta with Deluxe mini crab cake – Sponsored by Eggelhof Incorporated - Lori Roussel ℅ 1988, Matt Matthews, Scott Simoneaux, & Kyle Labat ℅ 1987
• Seafood Gold Roll - Sponsored by Ally Telecom Group & ICELA - Stacy Tribe ℅ 1991, Scott Simoneaux & Mike Borne C/O 1987
• Shrimp and Corn Soup - Sponsored by Englade Boudreaux; Waguespack Insurance Agency - Michelle Jensen ℅ 1987, Angie Martin & Stacey Heltz ℅ 1994
• Westbank Woodfire Smoked Pork Wrap - sponsored by Swamp Oaks LLC - The Chauvin’s & Fabre’s Classes of 1991, 1994, 1996, 1997, 1998, 2001, 2003, 2022 - WINNER: PEOPLE'S CHOICE
• Cajun Shrimp Rice - Sponsored by Poncho Roussel - Casey Roussel ℅ 1997 & Sarah Roussel Anslum ℅ 2001 - WINNER: JUDGES' CHOICE 
• Jambalaya Tacos - Sponsored by Retirement Planning Partners & MML Dentistry - Brock Anderson, Ken LeBlanc, & Len LeBlanc ℅ 1996
• Pulled Pork Nachos – Sponsored by Geaux Chevy - Tanya Daniels and Nick Richards C/O 1993
• Chicken and Sausage Gumbo – Sponsored by Halls Industrial LLC – Jay Guidry ℅ 2002
• Chicken Sauce Piquante - sponsored by Quality Machine - Dennielle Monica ℅ 1997 & Riley Monica ℅ 2021
• Lima Beans and Shrimp – sponsored by A Plus Construction & PJ’s of Lutcher – Nicole Tregre C/O 2000
• Crawfish Etouffee and Fried Fish – sponsored by Lindsey Vicknair, St. John the Baptist Parish School Board District 11 and Industrial Response Services - Alex & Lindsey Vicknair, James & Addy Johnson ℅ 2007, Kyle Faucheux (C/O 2007), Sarah Faucheux (C/O 2010), David Matherne (C/O 2007) & Jessica Matherne.
• Red Bean Gumbo -In memory of Brock Waguespack C/O 2003 - Crystal Kilburn & Christine Stein C/O 2005 and Elyse Waguespack C/O 2001

THANK YOU TO EVERYONE WHO PARTICIPATED!!!