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It's a good idea, but...
Having judged many food competitions before, most people want to warm up or put the finishing touches on their masterpieces on site.
As we have a very, very limited cooking and cleaning area, this would be a tall order. There's just such a limited amount of kitchen space at the VFW.
Chili might (MIGHT) work if we all brought our own crock pots to hold it in; but as I usually get stuck with KP cleanup, I'd have to draw on like ten more volunteers to aid in the old slop sink duty!
There's only eight burners in that little kitchen, and only two ovens; the first year worked out OK when I brought my large catering food holding units, and unfortunately, I don't have access to those anymore.
On a lighter note, anybody who wants to try a rib competition would be welcomed wholeheartedly y me.
Later,
Rick
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