Faculty feels the burn in annual chili cook-off

CATE department three-peats as chili recipe champion

The+FFA+faculty+representing+the+CATE+department+brought+home+top+honors+for+the+third+year+in+a+row+at+the+annual+Faculty+Chili+Cookoff+Monday.++
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Faculty feels the burn in annual chili cook-off

The FFA faculty representing the CATE department brought home top honors for the third year in a row at the annual Faculty Chili Cookoff Monday.

The FFA faculty representing the CATE department brought home top honors for the third year in a row at the annual Faculty Chili Cookoff Monday.

Courtesy of Anita Kuhlmann

The FFA faculty representing the CATE department brought home top honors for the third year in a row at the annual Faculty Chili Cookoff Monday.

Courtesy of Anita Kuhlmann

Courtesy of Anita Kuhlmann

The FFA faculty representing the CATE department brought home top honors for the third year in a row at the annual Faculty Chili Cookoff Monday.

County Line Staff

The FFA faculty team of John Ford, Dean Fuchs, Erynn Treptow and Amanda Kacal sealed another title for the CATE department in the annual Faculty Chili cook-off Monday.

Associate principal Patti Smith and administrative assistants Anita Kuhlmann, Melissa Bellavigna and Patty Uchytil coordinated and hosted the event held in the LGI. Fourteen different chili crock pots created an aroma that wafted down the rotunda as faculty enjoyed a luncheon break in preparation for the upcoming Houston Rodeo and Livestock season. Each department created a recipe entry for the contest.

Faculty taste-tested and voted on their favorites using a secret ballot system. After some interdepartmental trash-talking, The FFA team silenced all challengers by winning for the third year in a row.

Associate Principal Patti Smith serves up tasting cups for the faculty chili cook-off Monday.

Abdalla Khalil
Associate Principal Patti Smith serves up tasting cups for the faculty chili cook-off Monday.

Chili Web edit2

Faculty and staff enjoy a relaxing lunch Monday while sampling a variety of chili recipes during the 3rd annual faculty chili cook-off. Fourteen different departments brewed and entered a secret recipe then faculty taste-tested and voted on a winner. The CATE department successfully defended their culinary title for the third year in a row.

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