Professional and amateur chefs welcome! Contestants will be divided into three categories: traditional (pork sausage roux), non-traditional (brown, red-eye, chorizo, etc. ) and vegetarian.

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There is no entry fee. The only cost to chefs is their time and ingredients! Participants must be able to attend in-person. 

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We recommend that chefs bring 6+ quarts of gravy per category (to avoid running out), and a cordless warming/hot plate.