Lets put it this way. If I were an organizer do you think I would want to put myself out there and then have to deal with feedback from someone like your brother?:tongue::biggrin:I agree communication is great, but it seems that it would be double work. The best ideas come from an open forum, IMO. To talk about something and than to ask the "PUBLIC" would be double work. I would say do it in the open so you can get feed back right away. just my opinion
So you are saying that you want to leave all of our creativity at the door? Oh sure. Just ruin my dreams... :roll::roll:
As an organizer, I think it's a great idea and I think there should be a private area for organizers only. As a cook......I don't really care how it's setup.
A closed area for Organizers
and those interested in becoming one
In time a Open Area also
The closed area is not a an area void of ideas. It is an area where event organizers can discuss sponsorship. monies, judging, things of an individual nature that do not require the input of the average participant. There are a lot of things that go on "behind the scenes" of any event. I know because I have run several events. These are items that are not up for public discussion. If you make it open I think you are just repeating the comp forum. If open to the public, as an event organizer, I would be hesitant to discuss the "nut and bolts" of the event. It's not a public topic. Does your employer discuss everything with you before he presents/does it? Make it a private area, joinable only through Phil or his appointee and then use the comp forum for the public. Scott
Jim, I'm surprised that you feel this way. Could you share your reasons why? I'm not trying to call you out on this, and I think you know me well enough to know that I wouldn't do that. Maybe I'm missing why cooks especially those that are interested in maybe starting up a contest in their area should be locked out of such a group.
Dallas
In BBQ Comp Deprived NE Ohio
Does your employer discuss everything with you before he presents/does it?
Dallas, I know you're not calling me out and I don't mind a bit in the world telling you why I feel that there should be a closed part for organizers only. And you know me well enough to know that everything I do in the way of organizing is with the best interest of the cook in mind. I am a competitor as you know and I am in constant communication with other teams as you also know. I don't need to go to an organizer forum to know what the teams want and expect.
First let me tell you what my preconceived idea of this new forum is and what I expect to gain from it. My concept of the organizer forum is where I'm going to learn about which CBJ's, teams, sponsors and even reps are creating problems that could jeopardize the success of my event. These are all internal issues that the teams do not need to be aware of and can most likely be avoided all together with a heads up from other organizers.
I am not trying to keep the cook out of the loop but rather trying to foresee and prepare for any problems that might take away from their overall experience at my event. We had several major issues at Kettering last year that hopefully nobody outside of the committee knew about. We dealt with these issues quickly, quietly and effectively in order to minimize the impact they might have had on the overall event. These were not things that the teams needed to know about as they were all internal issues. If they would have gotten out of control, the teams and probably everyone else would have known about them and it would have had a direct effect on our success.
The other reason I voted for a closed forum was to crush Scottie's dreams.
Dallas it is still a work in progress....it will not happen this year, but, in 2010 there will be a contest in Cleveland. One of the major backers that I was utilizing in the pre-planning dropped out due to finances. I have started working with a promoter but, timing was too bad this year. But, there will be one in Cleveland......but, yeah, it is a LOT of work....