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In Reply to: forum question (long) posted by qball on July 22, 2011 at 19:14:07:
I have many good friends that judge and we talk after turn in at many contests. They don't know they've had my food so we talk in general terms. Some are more educated than others but all are friends. Having said that ...
You said "Why do cooks take judging classes an become judges them selves? Easy, they want to know what the judges are looking for. They also listen very carefully to comments the judges make."
I took it to find out what the KCBS teaches judges. Found out it's mainly to identify garnish although I heard it's improved since 2002 but they stil don't teach judge the entry as presented or else judges don't listen to them. And I love judges comments. "too much sauce" - chicken I did chicken in sauce put on rack in smoker for 30-40 minutes then put in box. Not possible to have too much sauce. Did they mean too much spice from the rub and just didn't know the difference? Who knows. "overcooked" one judge gives me a 6 in tenderness all others are 8 or 9. Ignore that judge. How about "work on presentation". I saw that on another teams sheet today when they got a 7 for appearance. All others 8 & 9. Great feedback.
Judges are going to be influenced by their personal tastes and will score accordingly. Anybody that thinks idfferent is a dreamer.
Good cooks will figure out how to score high. It's a fact. Everybody gets lucky once in awhile also a fact. I like to compete and will continue to do so. People will judge whether cbj or not. Everybody needs to have fun.
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