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Gumbo Cook-Off Application

Official Cook-Off Rules

Gumbo tasting in Manitou Springs is serious businesses and this event is the early-morning kick-off to the Carnivale Weekend. Professional and amateur chefs offer their best pot of gumbo for judges and snackers. Cash prizes awarded for 1st, 2nd and 3rd place as awarded by the judges. 

  • Each team is expected to make a minimum of 5 gallons of gumbo. Cooking time is 8:00am - 10:45am.
  • Judging begins at 10:45am. Public tasting starts immediately following judging.
  • Contestants must provide their own gas grill, fuel, cooking utensil, chairs, booth decor, etc.
  • Contestants are asked to have a minimum of 2 assistants in their cooking area during the tasting.
  • The Chamber of Commerce will provide one 8-foot covered table, tasting cups and spoon, napkins, and a Popsicle stick for “Peoples Choice” voting purposes.
  • The judges’ decision is final. Prizes: 1st ($100), 2nd ($50) and 3rd ($25) . Best showmanship receives $50 in Manitou Money, Peoples' Choice receives a trophy.
  • Entries are limited to 20 chefs, both professional and amateur and are accepted on a first-come-first serve basis.
WHAT IS GUMBO?​

And why a Cook-Off?​

“Gumbo” is a Cajun soup containing roux or gumbo file (dried sassafras leaves). It usually contains a variety of meats and or seafood, okra and other ingredients & seasonings served over rice.

 

Gumbo tasting in Manitou Springs is serious businesses and is the early-morning kick-off to the Carnivale Weekend. Professional and amateur chefs offer their best pot of gumbo for judges and snackers. Cash prizes awarded for 1st, 2nd and 3rd place as judged. 

Mumbo Jumbo Gumbo Cook-Off Application

OFFICIAL RULES AND REGULATIONS FOR AMATEUR ENTRIES
1. Each team is expected to make a minimum of 5 gallons of gumbo. Cooking time is 8:00am - 10:45am.
2. Judging begins at 10:45 am. Public tasting starts immediately following judging.
3. Contestants must provide their own gas grill, fuel, cooking utensil, chairs, booth decor, etc.
4. The Chamber of Commerce will provide one 8-foot covered table, tasting cups and spoon, napkins, and a Popsicle stick for “Peoples Choice” voting purposes.
5. Contestants are asked to have a minimum of 2 assistants in their cooking area during the tasting.
6. The cook-off is limited to the first 20 contestants, both professional and amateur, who their submit their applications by the deadline date to the Manitou Springs Chamber of Commerce.
7. The judges’ decision shall be final and binding. Cash prizes are awarded for 1st ($100), 2nd ($50) and 3rd ($25) place. Best showmanship will receive $50 in Manitou Money, Peoples' Choice receives a trophy.

  • *PROFESSIONAL CHEFS are expected to prepare gumbo ahead of time in a professional kitchen and bring it to the Cook-Off hot and ready to serve.

    *AMATEUR CHEFS are required to pre-cook the roux and meat/shellfish beforehand; and may, at their choice, pre-cook rice, and pre-cutting vegetables. Amateur gumbo must be assembled and cooked at the Cook-Off.
  • Access to electricity is limited, and not guaranteed.
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