All I can base it on is the Gumbo Cookoff in New Iberia. They had a gumbo cop come by and check your set up and food to insure no jar roux.
I am for the winter months....it always makes gumbo a bit better.
We also need to come up with a "name" to put on the trophy. I have some ideas I am working on and I also need to talk to another business owner here in Broussard. If it works out, you guys will not be disappointed.
I would vote for group/team. The more involved, the better.
RC
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