2. GOALS
• To CHALLENGE yourselves in your cooking
abilities.
• To show your LEADERSHIP skills.
• To show teamwork with your fellow Venturers.
• To show your individual creativeness.
• To have fun!
3. INSTRUCTIONS
• Prepare a meal for 10 people using the ingredients in
your Mystery Box. Meals must be plated, ready and on
the table for 6:00p.m. Table must be set and decorated
to reflect your themed meal.
• Each Mystery Box includes a unique protein, a starch, a
mystery vegetable, other mystery ingredients and one
craft item. You may choose any other ingredient from
the grocery store, fridge or freezer to add to your meal.
• Your meal must include an appetizer, main course,
drink and dessert.
• You have 3 hours to prepare.
• Prepare and post a menu.
4. RULES
• Safety first.
• Food prep must follow health guidelines.
• All food must be edible.
• You must at least try the food cooked by the
opposition and yourself.
• Have Fun!
5. Logistics
• Draw from the hat will occur prior to this
challenge for:
• Teams
• First choice of Mystery Box
• First choice of cooking apparatus*
of cooking apparatus
6. COOKING APPARATUS
• Stove –includes burners, flat top and one oven
• BBQ—the team that chooses the BBQ will also
have use of one oven
7. JUDGING
• JUDGING will be based on:
• Team working together, all participating, leadership possible 10 points
• Following instructions 5 points
• Requests for help from leaders -2 points for each request
• Completion of meal on time 5 points
• Presentation of meal 10 points
• Cleanliness of workplace and cooks 15 points
• Taste of meal 20 points
• Originality 10 points
• Table set up—placement of dishes, centrepiece etc. 15 points
• Clean up/dishes/workplace etc. 10 points
• TOTAL POINTS 100 points
8. Results
• Teams worked well together.
• Food prepared was well received.
• Both teams were very creative.
• The Venturers were very tired at the
completion of the Challenge.
• The Advisors were very PROUD of their youths
accomplishments and would recommend this
Challenge to other Companies.
13. Grocery Store Items
Cinnamon, Italian seasoning, Chinese flavour packets for fried rice and stir fry, soy
sauce, olive oil, croutons, canned mandarin oranges, spaghetti sauce, brown and
white sugar, flour, salt, pepper, Ritz and soda crackers, sprinkles, Caesar and Italian
dressing, red and yellow table cloths, flower pot, candle holder, to name a few…
14.
15. Jake and Louis’ table of ingredients
The red pipe cleaner was the craft item to be used
31. Main Course
Each team did an awesome job of explaining their creations!
This stir fry was made by the OBJ team. It incorporated the chicken, red, yellow
and orange peppers, bok choy and was seasoned with garlic and fresh ginger.
They also added cheddar cheese.
34. After eating 2 appetizers and 2 main courses we decided to take
a break before dessert was served
Olivia and Brian decided to do dishes during this break.
37. Winners
• In the eyes of the Greater Sudbury Venturer
Advisors both are winners—they proved that
they can shine with any Challenge presented
to them.
• Louis and Jacob outscored their opponents by
7.5 points and were presented with gold
medals. Olivia, Brian and Jeffrey received
silver medals.
40. JOB WELL DONE!
Congratulations Greater Sudbury Venturers for a
Challenge well done!
We are so proud of you!
Your Advisors
Scouters Susan, Karen, Sean and Tom
