Auburn’s Dave Bock captured the open division at the Washington State Chili Cookoff in Moclips on Oct. 7.

Cindy Bock, Dave’s wife, was third in the same category in a cookoff hosted by St. John’s Chapel by the Sea Presbyterian Church.

A field of 14 competitors, from Elma to Everett, vied for top tastes in the Texas chili red and open (any other type) chili divisions.

Dave Bock also placed third and Cindy Bock was fifth in the Texas chili red competition.

The state qualified four competitors to the World Food Championships in Orange Beach, Ala., on Nov. 9. They are: Josh Ericksen (Tacoma), Brena McDermott (Lake Stevens), Keifer Scrimsher (Seattle) and Frank Volz (Grayland).

Races were tight with ties broken for winners and others with only one or two separating places. Judges from St. John’s Chapel by the Sea and the community scored each chili serving on its merits. Rules were followed as a Tolbert Chili Cookoff, the society founded by Frank X. Tolbert from the roots of the original chili cookoffs in Terlingua, Texas.

“We were so pleased to have veterans and new cooks join us for this year’s Washington State Chili Cookoff,” said Cindy Stearns, event producer. “It’s wonderful having new people join us to carry on the chili tradition in Washington state. And this is the third year we’ve sent competitors to WFC.”

The World Food Championships is the largest competition in Food Sport, where grand champions of previous events convene for a chance at winning the ultimate food crown and a share of hundreds of thousands of dollars in prize money. WFC is also the springboard for many up and coming culinary stars and home cooks as they seek TV fame through many well-known food shows and acting opportunities.