General Information 
The Golden Spoon Challenge is a fun and unique way to get our Scouts cooking outdoors. Scouts are encouraged to use a variety of outdoor cooking methods and ingredients to complete this challenge. Dishes should be prepared following the standard nutritional values using  (snacks and desserts excluded) and be Scout age/rank appropriate. 

Competitors will need to submit multiple photos for scoring. Entries must be submitted via Facebook using #ScoutGoldenSpoonCC and @ChattahoocheeCouncilBSA or by emailing their District Executive. 

The challenge begins on May 13, 2020, and will end on May 20, 2020, at midnight eastern time. Please note all contest times are Eastern Time.
Parental / Guardian Release
By submitting electronic photos via Facebook, Email, Text, or any other platform, parents and/or guardians hereby assign and grant to the local council and the Chattahoochee Council, Boy Scouts of America, as well as their authorized representatives, the right and permission to use and publish the photographs/film/ videotapes/electronic representations and/or sound recordings made of me or my child at all Scouting activities, and I hereby release the Boy Scouts of America, the local council, the activity coordinators, and all employees, volunteers, related parties, or other organizations associated with the activity from any and all liability from such use and publication. I further authorize the reproduction, sale, copyright, exhibit, broadcast, electronic storage, and/or distribution of said photographs/film/videotapes/electronic representations and/or sound recordings without limitation at the discretion of the BSA, and I specifically waive any right to any compensation I may have for any of the foregoing.
Entry Categories
Category A - Breakfast
Category B - Lunch
Category C - Snack
Category D - Dinner
Category E - Dessert
1. Scouts should select from the entry categories listed above.
2. Entries need to display Scout Name, Rank, and Unit Number.
3. There will be a 1st, 2nd, 3rd Place for Cub Scouts and 1st, 2nd, 3rd for Scouts BSA. Certificates will be sent to 12 Scouts that came in 4th -15th Place for both programs.
4. Scouts will plan, prepare, cook, and plate their dish. Photos are needed to show the steps used and allow judges to follow and award proper scores. Remember your Scouts uniform!
5. The Scout’s family will be asked to provide critique and score 0-5 points on taste and smell via Facebook Entry Posting under photo.
6. All entries MUST be submitted on Facebook ( #ScoutGoldenSpoonCC and @ChattahoocheeCouncilBSA ) or by email to your District Executive between May 13, 2020, and May 20, 2020 (12:00 midnight EST).
7. Entries submitted via email will be posted by the District Executive for that family to share on Facebook if they are having issues posting.
8. The judges will score each entry and narrow down to the Top 15 Cub Scouts and Top 15 Scouts.
9. To ensure that your entry gets looked at by our panel of judges please be sure to use #ScoutGoldenSpoonCC on your Facebook Posting.
10. The top final 15 entries of both Cub Scouts and Scouts BSA will be displayed on the Chattahoochee Facebook page for a People’s Choice Award based on the number of likes they get. (Friday, May 22, 2020 voting closes by 5pm EST)
11. Winners will be announced at the Chattahoochee Council Campfire held on Facebook LIVE Friday, May 22, 2020, at 8pm EST.

Please continue to visit our website at: or our Facebook page for more details. We encourage all our Scouting families to join us during this eventful evening.

Who sits on the Judges Panel?
The Judges Panel is made up of volunteers from each of the four districts, Muskogee, Saugahatchee, Yellow Jacket, and George H. Lanier. Judges selected have a variety of outdoor/camp cooking experience in both the Cub Scout and the Scouts BSA programs. Our Volunteer Judges will remain anonymous and will not be known to the participants.
How will my entry be judged?
#ScoutGoldenSpoonCC and @ChattahoocheeCouncilBSA
Criteria – Possible Points
Complexity (Technique and Skills, Craftsmanship, Quality, Safety) 0-40 Points
· Could this really be done at a campout?
· Is it suitable for the Scout (age / rank) to produce this dish?
o Judges understand that cubs will have Akela aide them in their dish entry.
· Was there any cooking safety noted in photos?
Creativity (Steps to Complete, Innovation, Original Recipe) 0-25 Points
· Was there step by step photos leading up to the final dish?
· What method of outdoor cooking was used for this dish?
o Dutch Oven, Box Oven, Foil Packet, Open fire, Grill, Camp Stove, etc.
· Is this an original recipe or traditional with a twist?
Composition (Ingredients used and nutritional balance) 0-15 Points
· Was there a list or photos of ingredients presented?
· Does it have a Food Pyramid or MyPlate nutritional balance?
o Scout handbooks recommend using
o May not be applicable to Dessert and Snack dishes.
Presentation (Eye appeal, Fresh and colorful) 0-15 Points
· Final dish appearance, would you or your scouts try this based on looks alone?
o A photo of a plated dish will be needed for Judges evaluation.
o Class A uniform photo opportunity!
Family Critique (Feedback from family members on taste and smell) 0-5 Points
· Family members present where Scout cooks, will need to use the 0-5 rating on a Facebook Posting that is shared with the challenge hashtag.
Spice up your points within each category (Bonus Points) 0-5 Points
· Scout Spirit
o Wearing proper Class A and Class B uniform in photos
· Scout Safety
o Closed toe shoes
o First-Aid kit
o Fire extinguisher needed
o Proper Knife Safety Bear Scouts – Scouts BSA
District Executives
Xochi Cantu  Muskogee District – Columbus / Phenix City / Ft. Mitchel Area  
Sara Banks Saugahatchee District – Auburn / Opelika Area 
Chris Largent -OR- Priscilla Cruz Yellow Jacket and GHL Districts – LaGrange Area, Harris County


George and Jo Jeter Scout Service Center
1237 First Avenue
Columbus, GA 31901
Phone: 706-327-2634
© 2020 Chattahoochee Council Boy Scouts of America – All Rights Reserved


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