Julie and myself went to the judging class today in Dickson and we are now official KCBS Judges. This class helped us out tremendously as to learning a vast wealth of knowledge taught by Bobbie & Lee McWright of Music City Pig Pals.
Lee was very helpful and a great man to listen to and his presentation on the facts was very good. We can now do competitions or apply to be a judge at competitions.
This is only one stepping stone on our path, but a well placed one to say the least.
We are now in the game and our quest for winning begins...
Cooking is like therapy, it keeps me from doing dishes...
Big Daddy
1 comment:
So BD.
What pissed you off about my comments about judging at Harpoon?
I think long and hard about the score before I write it down. I don't like giving someone a low score anymore than I like receiving them when I compete. But as a judge, I'm not going to give a score that is higher than I believe an entry deserves. It's not fair to the teams. I know I want an honest opinion on my food. I expect you do too.
Did I judge anyone down or up for using the same presentation or sauce or spicing as other entries? No, I did not. If you read the post I say that I fought the urge to judge down. It wouldn't be fair to the teams.
As an occasional cook, organizer and judge, I was/am disappointed to see that so many of the teams are now using the same presentation style and "tastes" in competition. Personally I don't think it's good for the sport.
I take my judging responsibilities seriously. I judge the food from 9 to 2 based upon the rules and my training as a judge. I judge it as I see it and taste it. If you could look at my score cards, my scores ranged from 9 to 5. Everyone got a fair shake. Talking with the other judges at my table we were pretty much in agreement with what was good and what was "poor."
So, I'm really interested in knowing - what pissed you off to the point where you resorted to calling names.
As you say, put up or shut up.
Robert
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