Special Announcement New KCBS Ancillary Category……….Sausage! at Cook-in Camargue Season II

We have added a new ancillary category. With diversity of the Contries we have competing at the Cook-in Camargue Season II, 2017 I thought it would be fun to add a simple category that everyone loves. The rules as stated by KCBS are clearly staed below. Here are the rules as detailed by KCBS in 2016   "Sausage:   Scoring: The standard KCBS weighted scoring system will be used for Appearance, Taste and Tenderness/Texture:Appearance: .5600 (14.00% of total score) Taste: 2.2972 (57.43% of total score) Tenderness/Texture: 1.1428 (28.57% of total score)   Sausage is defined as any chopped, seasoned meat. Sausage may be cooked using alternative heat sources   Sausage must bea/…
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We Welcome The Siemon Company and Thank You For Your Sponsorship

"Established in 1903, Siemon is an industry leader specializing in the manufacture and innovation of high quality, high-performance network cabling solutions. Headquartered in Connecticut, USA, with global offices, manufacturing and service partners throughout the world, Siemon offers the most comprehensive suite of copper and fiber cabling systems and services available. With over 400 active patents specific to structured cabling, from patch cords to patch panels, Siemon Labs invests heavily in R&D and development of industry standards, underlining the company's long-term commitment to its customers and the industry."
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Hot news for cold temps!

We are pleased to announce that we are  in negotiations with the Hotel Salicornes in Saint Maries de la Mer. Once we have completed our deal we will have a great place where we can all share, off time together. Stay Tuned. Do you have Chefy Kids? Currently we are seeking information on hosting a Kids Backyard Cook Contest. Let me know if you would be interested. Furthermore, if you find yourself wanting to compete and need to make payment arraignments,  drop me a email at charredapron@icloud.com and I will be happy to work with you.    Oncle Jed
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Special Announcement New KCBS Ancillary Category……….Sausage! at Cook-in Camargue Season II

We have added a new ancillary category. With diversity of the Contries we have competing at the Cook-in Camargue Season II, 2017 I thought it would be fun to add a simple category that everyone loves. The rules as stated by KCBS are clearly staed below. Here are the rules as detailed by KCBS in 2016   "Sausage:   Scoring: The standard KCBS weighted scoring system will be used for Appearance, Taste and Tenderness/Texture:Appearance: .5600 (14.00% of total score) Taste: 2.2972 (57.43% of total score) Tenderness/Texture: 1.1428 (28.57% of total score)   Sausage is defined as any chopped, seasoned meat. Sausage may be cooked using alternative heat sources   Sausage must bea/…
Read More

We Welcome The Siemon Company and Thank You For Your Sponsorship

"Established in 1903, Siemon is an industry leader specializing in the manufacture and innovation of high quality, high-performance network cabling solutions. Headquartered in Connecticut, USA, with global offices, manufacturing and service partners throughout the world, Siemon offers the most comprehensive suite of copper and fiber cabling systems and services available. With over 400 active patents specific to structured cabling, from patch cords to patch panels, Siemon Labs invests heavily in R&D and development of industry standards, underlining the company's long-term commitment to its customers and the industry."
Read More

Hot news for cold temps!

We are pleased to announce that we are  in negotiations with the Hotel Salicornes in Saint Maries de la Mer. Once we have completed our deal we will have a great place where we can all share, off time together. Stay Tuned. Do you have Chefy Kids? Currently we are seeking information on hosting a Kids Backyard Cook Contest. Let me know if you would be interested. Furthermore, if you find yourself wanting to compete and need to make payment arraignments,  drop me a email at charredapron@icloud.com and I will be happy to work with you.    Oncle Jed
Read More

Special Announcement New KCBS Ancillary Category……….Sausage! at Cook-in Camargue Season II

We have added a new ancillary category. With diversity of the Contries we have competing at the Cook-in Camargue Season II, 2017 I thought it would be fun to add a simple category that everyone loves. The rules as stated by KCBS are clearly staed below. Here are the rules as detailed by KCBS in 2016   "Sausage:   Scoring: The standard KCBS weighted scoring system will be used for Appearance, Taste and Tenderness/Texture:Appearance: .5600 (14.00% of total score) Taste: 2.2972 (57.43% of total score) Tenderness/Texture: 1.1428 (28.57% of total score)   Sausage is defined as any chopped, seasoned meat. Sausage may be cooked using alternative heat sources   Sausage must bea/…
Read More

We Welcome The Siemon Company and Thank You For Your Sponsorship

"Established in 1903, Siemon is an industry leader specializing in the manufacture and innovation of high quality, high-performance network cabling solutions. Headquartered in Connecticut, USA, with global offices, manufacturing and service partners throughout the world, Siemon offers the most comprehensive suite of copper and fiber cabling systems and services available. With over 400 active patents specific to structured cabling, from patch cords to patch panels, Siemon Labs invests heavily in R&D and development of industry standards, underlining the company's long-term commitment to its customers and the industry."
Read More

Hot news for cold temps!

We are pleased to announce that we are  in negotiations with the Hotel Salicornes in Saint Maries de la Mer. Once we have completed our deal we will have a great place where we can all share, off time together. Stay Tuned. Do you have Chefy Kids? Currently we are seeking information on hosting a Kids Backyard Cook Contest. Let me know if you would be interested. Furthermore, if you find yourself wanting to compete and need to make payment arraignments,  drop me a email at charredapron@icloud.com and I will be happy to work with you.    Oncle Jed
Read More