I don't know how many times a year you compete? We have been competing 11 years and I think one year we did 5 competitions, many times it was 2 or 3 and they might be 3-4 months apart. Impossible to get any real data...I would say, cook the same for at least 3 contest in a row if that is possible?
You need some baseline to see was it just a table at this contest or is it truly a problem with the flavor!
Quote:
Originally Posted by Qbert60
Should I think about re-working flavor profiles or anything else? Do you think that. Here are pics of my turn-ins. Please let me know what you think
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