Information for Teams

​This information is only for teams that will be cooking gumbo. 

Thank you for participating in the Annual Gumbo Cook-off event.
There will be signage & volunteers helping early Saturday morning.  If you must reach someone on the day of the event, you can call or text: Lee Brown @ 850-336-2335

DAY OF EVENT
  • All Chefs on team must wear wristbands (provided on event date).
  • 15 gallons of gumbo must be cooked on site and ready to serve by 11 a.m. Ingredients may be prepped earlier.
  • Hands and cooking utensils must be washed and sanitized at all times.
  • Chefs must wear gloves while preparing food.
  • Gumbo must be 160 degrees to serve. Maintain cold food at 41 degrees or below.
  • Gumbo must be served in sample cups provided from 11 a.m. to 3 p.m. (ticket sales end at 2 p.m.). 
  • Samples for judging must be gumbo only without rice or additional items.
  • Empty all trash into trash cans and keep area clean.
  • Each team is allowed to bring their own beverages; however, Gulf Breeze Rotary will be selling beer, so you are not allowed to sell beer or alcoholic beverages to the general public. Please drink all beverages in a cup - no visible beer bottles or cans.
  • No live animals or pets in cooking booth.
  • ABSOLUTELY NO SMOKING IN THE PARK.

Sequence of Events
  • 7:00 a.m. Set-up begins - you can drive your supplies to your tent & drop them off, then go park
  • 8:00 a.m. Pantry open for supplies 
  • 9:00 a.m. Vehicle traffic on-site closes
  • 11:00 a.m. Gates Open to Public
  • 11:00 a.m. Judging begins
  • 1:30 p.m. Judges Winners announced
  • 2:15 p.m. People’s Choice voting ends
  • 2:45 p.m. People’s Choice Winners announced

Each team will need to bring the following:
  • Box or can with liner for trash
  • Cutting board
  • Knives and other cooking utensils
  • Cooking pot
  • Propane burner and propane
  • All ingredients except rice
  • Extra towels, bowls and paper towels
  • Spray cleaner, .i.e. Lysol, 409, etc.
  • Hand sanitizer

JUDGES’ SAMPLES
  • Samples may only include gumbo, NO rice or other additional items
  • Teams are assigned numbers different than booth location number to ensure “blind” tastings by judges.

GUMBO JUDGED EQUALLY ON:
  1. Aroma – should smell appetizing
  2. Consistency – should be a smooth combination of meat and/or seafood and roux
  3. Color – should look appetizing
  4. Taste – should taste good, be pleasing to the palate
  5. Aftertaste—should leave a pleasant taste after swallowing


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