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Unread 02-01-2010, 10:54 AM   #8
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Quote:
Originally Posted by Ford View Post
If I read this right you just said the meat looks better. So a judge is still just judging the meat and not how the parsley looks.

Maybe it's nitpicking but I like garnish. It improves presentation. Just read an article about a lady here in Grand Rapids MI who works with the local businesses to improve appearance of their product for photo sessions. Sounded a lot like making a good box. I thoight about hiring her for making some presentations of my food for my new website and brochures. I think the major grocery guys and top end restaurants have a bigger budget than I do.
Ford, respectfully, if it looks better, then the garnish was taken into
account.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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