Teams

We appreciate and thank our cooking teams. By having a cooking team, your group or organization can promote itself, build teamwork, have fun, and reward your contributors, board members, and/or staff. After all, many of these same people may be into cooking, Rodeo, BBQ, and outdoor festivals, and they will be honored if you ask them to be a part of your cooking team! Great awards, trophies and bragging rights will be presented by celebrity judges to the winners!

Teams at last year’s cookoff:
Aishel House (Holy Chili Peppers) Basi Lgani Bellaire Jewish Center
Beth Israel and The Shlenker School Beth Yeshurun Day School Congregation Beth Rambam & J-HYPE
Congregation Beth Yeshurun Congregation Brith Shalom Men’s Club Congregation Shma Koleinu
Cougar Cookers Cross Country Mortgage Friendship Circle/Outreach/Chai Center
Greene Family Camp HEB Heck – Sures Hebrew Order of David (HOD Galil)
Heimish HFLA Houston Hillel Jewston
Levy’s Funeral Directors Meyerland Animal Clinic RMBA Chili Cook-off Stars
Scout Troop 1190 Scouts BSA Troops 806 & 1806 TeDan Surgical Innovations
Texas Hummus Torah Day School Torch YP
  Yeshiva Torah Emet

DATES & TIMES:

Kosher Classes – (Mandatory)

Sunday, January 31st at 7pm, Location (Chabad Outreach, 11000 Fondren Rd b104, Houston, TX 77096) – 1st meeting to review kosher rules with team captains

Thursday, February 4th at 7pm, Location (Chabad Outreach, 11000 Fondren Rd b104, Houston, TX 77096) – 2nd meeting to review kosher rules with team captains

Team Dry Ingredients Drop-Off:

Thursday, February 20th from 5pm – 6pm, Location (Chabad Outreach, 11000 Fondren Rd b104, Houston, TX 77096)

Sunday, February 23rd at 6pm – 7:30pm, Location (Chabad Outreach, 11000 Fondren Rd b104, Houston, TX 77096)

Event Day:

On event day, Sunday March 1st, we request each team to arrive at 7:00 a.m. at Beth Yeshurun to allow for setup, food preparation, and the Chili to be ready to serve by 12:00 p.m. All food preparation needs to be done on-site (i.e. please do not cut onions or anything ahead of time).

All food preparation needs to be done on-site (i.e. please do not cut onions or anything ahead of time).

See documents for “Letter” & “Kosher Primer”

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