I don't understand, and perhaps you could explain, how seating by algorithm/average is elitist? To me it is the exact opposite, it is simply acknowledging that judges come from different backgrounds, geographies, experience levels and perspectives that impact the scores they give. Rather than try to force volunteer judges into more training so they are able to all come up with the same score on an individual entry every time, something that I don't think any amount of training would accomplish anyway, we would be accepting the judges as individuals and simply using an algorithm to balance tables based on the individual judges history.
When I said I thought seating judges based on algorithm was a good idea it was because I dislike the bashing of judges and I think the expectations that some cooks have on scoring are not realistic. I much prefer using a method, and I obviously think an algorithm would work well, where we accept the variations in scoring from the judges but use the information that we have to balance tables to make it fair for the competitors.
Maybe I'm misunderstanding the application of the algorithm. My concern would be that eventually only high scoring judges would get seated. And instead of blind judging we would be creating a one way mirror for the teams into the judging tent. Over the past few years Judges seem to have been increasingly reminded that after the judging if a team asks about our experience that day that we only speak of the entries in the most positive of terms.:tape: I feel its a little disingenuous.
Organizers want to be known for great contests. It is always with pride that they declare 100% CBJ. What happens when you give the data on the judges? Will the natural inclination be for only the best judges, meaning the high scorers? Will judges then start inflating the scores they give just so they CAN judge?
Once you apply a metric how will it change the existing situation.
Even if its just about perceptions we are already dealing with people/teams that at best consider the judges as the enemy or other...
Oh your not a cook you don't understand. There is a dualism at play here that I should know better than to push against....
Which is why I feel that more teams(cooks and crew) should Judge Regularly
And maybe judges need to be with cooks more often than the one required time for the Master sign off.
Don't misunderstand me, I could be completely batsh!t wrong, I'm just floating out potential unintended consequences. I gave my 3 things I would do.
I really ENJOY judging and KCBS events, I'm pushing 50 contests as this season starts.
I have friends that are Judges, Cooks, and Organizers. (The Reps I know are very professional so can't include them, different dynamic though I wouldn't mind calling them friends)