Well, it's been almost a month since we held the 2019 BCC. And I must say, it was a pleasure hosting it this year. We had a total of 4 teams of chefs and a dozen or so judges. The fare was very internationally represented. We had a great turnout and plan on doing this again next year.
We held the competition at an undisclosed location that was not revealed until a day before the event. We chose Ranger Creek Airstrip off of Highway 410, near Mount Rainier National Park. Our teams of chefs and judges started to arrive Friday evening, but the majority descended upon the competition grounds on mid-day Saturday.
Just so no one got lost, we displayed our banner at the event site.
The weather was true Northwest sketch. We had a basic mixture of rain, sun and wind. But all in all, it was fairly tame. Carrie and I set up the welcome tent with contestant's name tags with lanyards and tent cards with their presentation displayed.
The judges were also provided name tags and lanyards so that our new folks could put faces with names. The judges were also provided a complete menu with the cooking team's names and a scoring cards. As shown above.
Winners were competing for custom bamboo cutting boards with the competition logo and date on it along with the placement and NWOL logo.