ModelMaker
Quintessential Chatty Farker
- Joined
- Apr 21, 2006
- Location
- Lake...
Help, I'm dancing on the horns of a dilemma..Garnish effecting scoring.
I know as well as anyone the printed rule regarding garnish in appearance scores.
I took my CBJ class in '04 and have helped the Iowa BBQ Society in three other training classes with another this March. It has always been my understanding that garnish while not being actually judged, had some effect on overall presentation via either helping frame the entry or detracting from it due to haphazard placement.
At this years Iowa BBQ Society annual banquet there was a judges seminar that was used to discuss all things judging.
We were using examples from BBQ Critic.com to spur discussions and garnish suggestions from the online judges were a hot topic. There was much discussion on the matter from cooks and judges both regarding my type of garnish thinking vs. no matter what it looks like, ignore it thinking.
Now I like to think I'm as fluent in KCBS rules and procedures as anybody, but now am in flux as to how to handle this. Does garnish effect presentation or not? Should I completely ignore your 30 min. putting green box as well as the 6 leaves of curly leaf lettuce plopped in the bottom of the box? Do you want your expertise to count or does shredded lettuce get the same appreciation?
I intend to get some sort of proclamation from the KCBS Rep (Dave Londeen)doing the class in Des Moines next month and will report back here afterwards.
For now I'd like to get your thoughts, cooks and judges both, on the issue.
Does a crappy garnish have the same or no effect as a groomed garnish in presentation scores?
Like I always say, a BBQ JUDGE SHOULD NEVER STOP LEARNING OR ADJUSTING THEIR PROCESS TO BE THE BEST THEY CAN.
Ed
I know as well as anyone the printed rule regarding garnish in appearance scores.
I took my CBJ class in '04 and have helped the Iowa BBQ Society in three other training classes with another this March. It has always been my understanding that garnish while not being actually judged, had some effect on overall presentation via either helping frame the entry or detracting from it due to haphazard placement.
At this years Iowa BBQ Society annual banquet there was a judges seminar that was used to discuss all things judging.
We were using examples from BBQ Critic.com to spur discussions and garnish suggestions from the online judges were a hot topic. There was much discussion on the matter from cooks and judges both regarding my type of garnish thinking vs. no matter what it looks like, ignore it thinking.
Now I like to think I'm as fluent in KCBS rules and procedures as anybody, but now am in flux as to how to handle this. Does garnish effect presentation or not? Should I completely ignore your 30 min. putting green box as well as the 6 leaves of curly leaf lettuce plopped in the bottom of the box? Do you want your expertise to count or does shredded lettuce get the same appreciation?
I intend to get some sort of proclamation from the KCBS Rep (Dave Londeen)doing the class in Des Moines next month and will report back here afterwards.
For now I'd like to get your thoughts, cooks and judges both, on the issue.
Does a crappy garnish have the same or no effect as a groomed garnish in presentation scores?
Like I always say, a BBQ JUDGE SHOULD NEVER STOP LEARNING OR ADJUSTING THEIR PROCESS TO BE THE BEST THEY CAN.
Ed