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Unread 03-10-2009, 06:39 AM   #21
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Join Date: 09-17-05
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As much as the cooks want a perfect judging pool based on a standard set of rules it's impossible to happen. It's still a reliable system but ultimately based on subjectivity and a person's senses (sight, taste, touch etc). Judging is a hobby not a paid position. Especially if a contest has only 50-75% certified judges, you've got to think about pleasing the remaining 25-50% who have never seen a turn in box before and making your box standout.

Most of the suggestions seen here come from the competitors (some of whom are also judges) and a smaller % come from judges only. Coming from a the competitor, it makes perfect sense that their suggestions are focused on the details to try to gain an extra a point or two as mentioned above.. From a judge, it would only be valuable if that's what they know about how other judges think and not what they do themselves.
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Last edited by MilitantSquatter; 03-10-2009 at 06:59 AM..
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