Thinking about sponsoring a comp. need thoughts

[Smokin' Hicks]

i am thinking of sponsoring a comp.....it will be judged by CBJ's but the CBJ's will also be certified executive chefs and/or master chefs.....do you think this would turn teams off or attract more teams? seems to me if you have judges with educated pallets the judging would be alot more sensible across the board.....thoughts?

[motoeric]

It wouldn't make a difference to me at all.

BTW, I believe that you are way off about chef's providing better judging. From what I've seen and from what I've heard from others, chef's are often much more critical than non-chef's.

Eric

[carlyle]

I agree with motoeric in regards to quality of judging. It is one of those ideas that sound nice in theory. Would not want this at our contest.

[Smokin' Hicks]

critical comments from highly educated pallets is what you want isn't it? would you rather hear your food is good from a certified chef or master judge or by a couple of judges who judge BBQ once or twice a year...its not the critical i mind its the lack of consistency that sucks, and a educated pallet, a professional chef, would help with that consistency...thats kinda elementary thinking to me...most people i have found that don't want this is because they don't want that educated pallet to be to hard on their food and that is just weak reasoning...everyone says this is suppose to be the Professional level of BBQ cooking and not the backyard level so why not let professionals judge the food, it may be intimidating to some but it the way to get better

[Balls Casten]

I wouldn’t want another/different set of judges to have to figure out. I don’t really care who it is. But I do what some semblance of a stationary target.

If “educated” judges is what you’d like to see then educate the judges we have.
Just a thought.

[motoeric]

If you're chefs are experienced CBJ's who have judged a number of events prior to this, then I would concede the point. If not, I have never seen any evidence that a chef is more conversant with the flavor profiles of BBQ than experienced BBQ judges.

In addition, the chef's that I have dealt with that have judged have been considerably out of the norm in scoring. They consistently score lower than the rest of the table.

But to reiterate, it wouldn't influence my decision on whether or not to compete at all.

Eric

[Hub]

What makes you think that a "certified" chef (not sure what that is but I understand your intention) would make a better judge? If I were cooking in your contest I'd presume this was eyewash. Judges need to be educated concerning standards and rules. After that, there will be subjectivity and I doubt if chefs have any less of it than the general population.

[tmcmaster]

I would be totally into this. I think that having someone judge your entrys that tastes food for a living would be able to offer better, more direct and reasoned comments than the average CBJ, who has a life and career outside of food.

[Smokin' Hicks]

Originally Posted by tmcmaster

I would be totally into this. I think that having someone judge your entrys that tastes food for a living would be able to offer better, more direct and reasoned comments than the average CBJ, who has a life and career outside of food.

AMEN.....what more do i need to say? you hit the nail right on the head

[Lake Dogs]

Finding 50 seasoned CBJ's (of any sanctioning body) who also work professionally in the food industry is going to be pretty tough, isn't it?

[Smokin' Hicks]

well.....i can definitely get the chefs and master chefs....that is not the issue...we just got to get them certified which should not be much of a problem....i have 38 for sure already and am making arrangements to have a judging class and have them all certified....then there will be no excuses to the legitimacy of the comp. ......ball is rolling

[Three porks]

I'd rather see a comp with every cbj in attendance having at least cooked one comp.

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[Lake Dogs]

Originally Posted by Smokin' Hicks

well.....i can definitely get the chefs and master chefs....that is not the issue...we just got to get them certified which should not be much of a problem....i have 38 for sure already and am making arrangements to have a judging class and have them all certified....then there will be no excuses to the legitimacy of the comp. ......ball is rolling

Seriously, best of luck with it. I for one would enjoy the competition where all CBJ's were chefs and master chefs. I think the better competitors not only appreciate critical judging, they should expect it. No one wants to be glad handed a 9 for presenting mediocre Q. It would be interesting to see how the competition (particularly the judges) do a few years from now, after they've judged 10 or 20 competitions.

[E Mellow]

I like this idea. I always feel that cooks truely appreciate all of the hard work that goes into the cooking process.

[Smokin' Hicks]

Originally Posted by Hub

What makes you think that a "certified" chef (not sure what that is but I understand your intention) would make a better judge? If I were cooking in your contest I'd presume this was eyewash. Judges need to be educated concerning standards and rules. After that, there will be subjectivity and I doubt if chefs have any less of it than the general population.

they taste and prepare food for a living...they have a trained pallet...and really, how in the hell could it be worse than the judging system now? worth a shot IMOP