KCBS Board of Directors nominations begins

[ThomEmery]

I hope to run in a few years
Right now I am finishing my final term on the CBBQA BoD
and getting ready to just cook............. Really excited about doing that

[Jeff_in_KC]

Originally Posted by Ford

Not sure anybody wants to be on the BOD now.

Ford, I want to be on the board or I wouldn't have already hit the ground running last month . I have three main reasons for wanting this:

1. Because there needs to be a spirit of cooperation and respect for one another returned to the board. I realize I cannot do this alone but I hope I can be an influence and reminder when things turn rocky.

2. Because regardless of who says who is a cook on the BOD, competition cooks are grossly under-represented on the BOD. How can a board of folks who don't regularly cook know what we as cooks who are out there most weekends want and need? Someone has to stand up for the cooks in all this. And someone has to speak up when ridiculous micro-management overshadows the important issues that need to be addressed.

3. Because I am tired of hearing people say things like "I'm not renewing my KCBS membership. I'm tired of all the crap" or "I'm not renewing because there's no real tangible benefit to being a member." I want folks to be proud to be a member... to see new and improved benefits (whatever those might be)... to renew because they want to be a part of a great organization.

[ThomEmery]

Good thoughts Jeff

[Divemaster]

Jeff, you already have my vote!

[drbbq]

Hey Merl,
Can you tell us which member's terms are expiring and if they are all eligible to run again?

TIA

[LindaM]

Ray,

I am up for re-election as is Paul Kirk and Steve Omby. Mike Lake is not eligible since he already served 2 terms. I am not sure if Paul and Steve are seeking re-election but I am.

Linda Mullane

Originally Posted by drbbq

Hey Merl,
Can you tell us which member's terms are expiring and if they are all eligible to run again?

TIA

[bbqbull]

Jeff I renewed my membership at the Royal last Saturday because you announced your running for a BOD position.
Im hoping for some positive changes within the KCBS!
A few more benefits from our membership fees would be great.

[drbbq]

Actually Mike Lake finished my term and is now ending his first term term after being voted in. Not sure if he is eligible but he's only served one full term.

He did serve a term a while back but that doesn't matter.

I really hope people will look at the voting record and the frequency of "No report" with those other two.

[JD McGee]

Originally Posted by Jeff_in_KC

Ford, I want to be on the board or I wouldn't have already hit the ground running last month . I have three main reasons for wanting this:

1. Because there needs to be a spirit of cooperation and respect for one another returned to the board. I realize I cannot do this alone but I hope I can be an influence and reminder when things turn rocky.

2. Because regardless of who says who is a cook on the BOD, competition cooks are grossly under-represented on the BOD. How can a board of folks who don't regularly cook know what we as cooks who are out there most weekends want and need? Someone has to stand up for the cooks in all this. And someone has to speak up when ridiculous micro-management overshadows the important issues that need to be addressed.

3. Because I am tired of hearing people say things like "I'm not renewing my KCBS membership. I'm tired of all the crap" or "I'm not renewing because there's no real tangible benefit to being a member." I want folks to be proud to be a member... to see new and improved benefits (whatever those might be)... to renew because they want to be a part of a great organization.

Well said bro!

[Slamdunkpro]

Originally Posted by Jeff_in_KC

2. Because regardless of who says who is a cook on the BOD, competition cooks are grossly under-represented on the BOD. How can a board of folks who don't regularly cook know what we as cooks who are out there most weekends want and need? Someone has to stand up for the cooks in all this. And someone has to speak up when ridiculous micro-management overshadows the important issues that need to be addressed.

Not trying to throw stones, but I hear this phrase a lot - what exactly does this mean to you? How aren't cooks represented? What specifically would you like to change if elected?

What specific important issues aren't being addressed?

[Jeff_in_KC]

Originally Posted by Slamdunkpro

Not trying to throw stones, but I hear this phrase a lot - what exactly does this mean to you? How aren't cooks represented? What specifically would you like to change if elected?

What specific important issues aren't being addressed?

This is just a general feeling I'm hearing as I talk to people who cook. Many people don't believe they have representation because the folks making the rules and interpreting them are mostly reps, organizers and judges. Yes, some of the board members cook occasionally but most of them not enough to really be called cooks. I look at it from this standpoint - yes, I organize a contest and help with another. I'm a CBJ but only judge maybe once per year. But I cook anywhere from 10 to 15 contests per year. So I'd classify myself as a cook who sometimes plays other roles in barbeque. Most of the current board, I'd classify as reps, organizers, etc. who sometimes cook. So the point is how can one make rules and decisions that effect the cooks if they themselves aren't out there cooking many weekends a year? It's about being in touch and knowing what cooks need. I don't believe that you can really know unless you're there in the trenches with them.

What would I like to change? What isn't being addressed? It's not so much about what isn't being addressed as it is about what IS being addressed and how it's being addressed. Here's one example - in February of this year, the board considered a motion to make all rules changes, programs, etc. effective January 1 of each year. This motion failed, meaning that the board can change the rules on us at any time it wants with little notice. How is that cooker friendly? Another vote limits the size of turn-in trays/boxes for ancillary contests beginning in 2010. That limits the cooks' creativity in what is simply a bunch of fun categories where cooks can be creative and express themselves. Why limit that? Then of course was the infamous pork and parsley debates. There seems to be way too much micro-managing of issues while issues raises by cooks every year go largely untouched. I guess that's what it means to me.

[big brother smoke]

Jeff,

What plan do you have, if any, to market KCBS competition BBQ to under-represented groups (i.e. youth, city slickers, minorities, etc.)?

[Plowboy]

Originally Posted by big brother smoke

Jeff,

What plan do you have, if any, to market KCBS competition BBQ to under-represented groups (i.e. youth, city slickers, minorities, etc.)?

Good question you young, minority city slicker.

[Jeff_in_KC]

Originally Posted by big brother smoke

Jeff,

What plan do you have, if any, to market KCBS competition BBQ to under-represented groups (i.e. youth, city slickers, minorities, etc.)?

I am absolutely in favor of this, BBS. However, I have no knowledge of the particulars of the contract that KCBS has with MMA to cover such marketing. I believe the youth part is the responsibility of the Education Committee and, having a daughter who is involved in BBQ, I have given it some thought and would like to see definite improvement in that area, beyond Kids Q events.

[DONHARWELL]

Jeff and All,
First Jeff has some very good points in his posts.
But I want to make two points:
Jeff writes “in February of this year, the board considered a motion to make all rules changes, programs, etc. effective January 1 of each year.” This motion was made to realign the date from March 1 to January 1 it did not mean that the board can change the rules at any time it wants with little notice. The reason it failed was that some board members wanted to keep the rules meeting at the banquet and not have it in November. The way it works is, the rules meeting first, and then a board meeting to review and or vote on what comes out of the rules meeting. Then the changes if any need to be published to the members and cooks. So the rules run from 3/1 to 3/1 each year.
Jeff writes “Another vote limits the size of turn-in trays/boxes for ancillary contests beginning in 2010. …… Why limit that?” The limit was made because things were getting out of hand. When cooks are turning in 6 foot mirrors with their anything butt on them, the Reps and table captains have a very very hard time putting a few of these on a 6 or 8 foot judging table. It is a issue of not being able to handle the large sizes and not and issue of creativity and expression.

Don Harwell