FREE Event
The First Annual Great Crepe Escape
WSCA's newest culinary competition
Date & Time
Saturday, June 13, 2026 at 10:00 AM
Cost
Free
Location
Renton Technical College
3000 NE 4th St, Renton, WA 98056
Event Details
- Saturday, June 13, 2026 — 10:00 AM to 1:00 PM
- Setup opens at 8:00 AM
- Judging at 11:30 AM, samples served to spectators
- 2-person teams, 20 teams maximum
- 10" non-stick pan provided by RTC (no professional crepe griddles)
- Community ingredient counter: dairy, chocolate, produce, proteins, herbs
- Savory or sweet — appetizer, entrée, or dessert
- Judged on Presentation, Texture & Cuisson, Originality, and Taste (100 pts)
- FREE admission for spectators
8:00 AM
Setup Opens
10:00 AM
Competition Start
11:30 AM
Judging
1:00 PM
Wrap
2
Team Size
20
Max Teams
FREE
Cost
The First Annual Great Crepe Escape kicks off Saturday, June 13, 2026 at Renton Technical College from 10:00 AM to 1:00 PM. Teams compete to create the perfect crepe — savory or sweet, appetizer, entrée, or dessert.
Event Schedule
- 8:00 AM — Setup opens (contestants may arrive early to set up)
- 10:00 AM — Competition begins
- 11:30 AM — Plates presented to judges; samples served to spectators
- 1:00 PM — Wrap-up complete
Format & Rules
- Teams: 2 chefs/students per team, 20 teams maximum
- Style: Savory or sweet — crepe appetizer, entrée, or dessert
- Goal: Focus on presentation, cooking methods, techniques, originality, inventive use of ingredients, and taste
Equipment
- RTC provides a 10" non-stick pan for every competing team
- Professional crepe griddles are not permitted
- Hard cooking is done in the main kitchen
- Some prep may be done in the main room on butane burners (no excessive smoke)
Ingredients & Batter
- Community ingredient counter provided: dairy, chocolate, produce, proteins, herbs
- Teams may bring pre-made batter or make it on-site at the school
- Specialty/uncommon ingredients not on the community counter are the team's responsibility
Judging — 100 Points Total
- Presentation (25 pts) — Arranging and presenting the final product on a plate in an attractive, balanced and appetizing way
- Texture & Cuisson (25 pts) — Process, methodology, degree of cooking, techniques, perfectly cooked
- Originality & Marriage of Finished Product (25 pts) — Inventive use of ingredients, techniques, uniquely conceived, incorporating unexpected combinations or methods
- (Goûte) Taste & Seasoning (25 pts) — Process or ingredients used to enhance or balance the overall flavor of the dish