Competition
The Great Crepe Escape: Inside WSCA's First Annual Crepe Competition
June 15, 2026
Back to NewsThere's an art to a good crepe — and on June 13, Washington's chefs turned it into a competition.
The Washington State Chefs Association hosted its first annual Great Crepe Escape at Renton Technical College, transforming the college's commercial kitchen and cafeteria into a stage for one of the most versatile items in any cook's repertoire. Teams loaded in at 8:00 AM, gathered for an all-contestant briefing, and started cooking promptly at 10:00 — working from a shared community table of ingredients stocked with everything from shrimp, salmon, and brisket to fresh herbs, microgreens, and a deep bench of cheeses and fruit.
At 11:30, teams presented to a panel of four judges before plating samples for everyone in attendance. What came out of the kitchen ran the full range of the form — rustic and savory on one end, bright and dessert-forward on the other.
The savory side brought a charcuterie-style crepe folded around cured meats and microgreens, a garlic-and-cilantro crepe set in a vibrant salsa verde, a Pacific Northwest buckwheat galette wrapped around smoked salmon, Peking duck–inspired pinwheels with scallion and cucumber, al pastor crepe rolls with lime and crema, and a curry chicken crepe plated with finesse. For the sweet tooth, teams turned out a mango cream dessert crepe framed in homemade piping and bright berry crepe rolls layered over coulis and mint.
Winners: The top three teams were announced at noon.
1st Place — Jacob Demos and Tyler Canalas
2nd Place — Alexis Nunez and Lincoln Gomez
3rd Place — Kellen Collins and River
The Washington State Chefs Association extends its thanks to Renton Technical College for hosting, to organizer Chef Tony Parker, and to every competing team, judge, and volunteer who made the first Great Crepe Escape such a success. See the full spread in the gallery below — and start planning your entry for next year. 
June 15, 2026
The Washington State Chefs Association hosted its first annual Great Crepe Escape at Renton Technical College, transforming the college's commercial kitchen and cafeteria into a stage for one of the most versatile items in any cook's repertoire. Teams loaded in at 8:00 AM, gathered for an all-contestant briefing, and started cooking promptly at 10:00 — working from a shared community table of ingredients stocked with everything from shrimp, salmon, and brisket to fresh herbs, microgreens, and a deep bench of cheeses and fruit.
At 11:30, teams presented to a panel of four judges before plating samples for everyone in attendance. What came out of the kitchen ran the full range of the form — rustic and savory on one end, bright and dessert-forward on the other.
The savory side brought a charcuterie-style crepe folded around cured meats and microgreens, a garlic-and-cilantro crepe set in a vibrant salsa verde, a Pacific Northwest buckwheat galette wrapped around smoked salmon, Peking duck–inspired pinwheels with scallion and cucumber, al pastor crepe rolls with lime and crema, and a curry chicken crepe plated with finesse. For the sweet tooth, teams turned out a mango cream dessert crepe framed in homemade piping and bright berry crepe rolls layered over coulis and mint.
Winners: The top three teams were announced at noon.
1st Place — Jacob Demos and Tyler Canalas
2nd Place — Alexis Nunez and Lincoln Gomez
3rd Place — Kellen Collins and River
The Washington State Chefs Association extends its thanks to Renton Technical College for hosting, to organizer Chef Tony Parker, and to every competing team, judge, and volunteer who made the first Great Crepe Escape such a success. See the full spread in the gallery below — and start planning your entry for next year.
Photo Gallery
Charcuterie board, meet the crepe. 🥩🌿 Rustic, savory, and built to share. — Branson & Eve
Competition Dish
Green with envy. 🌶️💚 Garlic, cilantro, and a salsa verde that pops. — Kellan & River
Competition Dish
PNW on a plate. 🐟 A buckwheat galette wrapped around smoked salmon. — Team RTC (Jess & Row)
Competition Dish
Mango magic. 🥭✨ Sliced, dusted, and framed in homemade cream. — Creepy Crepes
Dessert
Almost too pretty to eat. 🫐🍓 Color, berries, and a little crepe artistry.
Dessert
Sweet meets savory. 🌿🥓 Herb crepe, whipped cream, and crispy prosciutto.
Competition Dish
Peking duck, rolled up tight. 🦆 Scallion, cucumber, and crepe in every bite. — KD
Competition Dish
Taco night, crepe edition. 🌮🍋 Al pastor with cilantro, lime, and crema. — Team Unc
Competition Dish
Comfort, curried. 🍛 Folded crepe and a sauce you'll want to mop up.
Competition Dish
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