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This leads us to the next discovery I made. Drink lots of water. Not only because of all that salt, but it was important to cleanse my palate in between tasting the many different recipes. Losers are unanimous, but winners are often not. So the things I liked a lot—rhubarb bars, heck yes!
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A riff on Chicken Cordon Bleu was popular with everyone else but me. But you know what we all agreed on? What was gross and bad. Happily, there were only a few instances of that. Make the thing first before you enter. Someone actually did this, which was oddly touching and sweet, but it was hands-down the worst thing we judges tasted that day. The finalists in the dessert category. All were good, but I only took a few small bites of each ample serving here. The rhubarb bars were my favorite, though I was the only judge who felt this way.
Assemble bites carefully.
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I also made a point of sampling a small taste of any sauce or crust on its own, too. Some stuff does not hold up well.
We tasted a soup whose cream had curdled and a few over-the-hill salads. Coordinating something like this is a lot of work. All I had to do was show up and blow my sodium intake for the entire week in the short span of two hours. But in the kitchen of the hall where the judging was held, staffers from the paper were busy tallying score sheets, portioning food for us to taste, washing dishes, and replenishing my glass of water for the tenth time.
You will need that room in your stomach for other stuff. We finished judging around two in the afternoon.
It was a bit like a very long luncheon with 35 different tiny courses, and I felt both massively bloated and oddly undernourished as I waddled out to my car. For dinner that night, still reeling from the salt bomb of the afternoon, I ate an apple.
10 Things I Learned from Judging a Recipe Contest
Please note that things which are not edible, should not be served in competitions. What are the criterias for the judging? It started from the ingredients preparation, how to cook, are they already doing the professional process? And then we have the service. Presentation has much lower rate of failing than taste.
- VUESTRA SUERTE ESTA EN VUESTRAS MANOS (Un periodista en la Gran Colombia nº 1) (Spanish Edition);
- Histoire de lAllemagne: « Que sais-je ? » n° 186 (French Edition).
- Cooking Competition Made Easy.
- What is Kobo Super Points?.
- Das wird ein bisschen wehtun (German Edition).
- Broken Eggs: Recovering From Personal Crisis In Your Life.
In every competition, we always give the rulebook. We write down clearly what you should bring according to the competition categories. We gave them because we often see competitors from previous competition who bring the unnecessary ingredients and tools. Some of the tips examples are: you should use white plate, the color combination the judges expected.
If you are careful, actually whatever cooking competition you enter would be far much easier and simpler, however Indonesians are notorious for our reluctance to reading. Another example would be on Tumpeng Live Cooking competition. Whether the main sponor is Kikkoman or San Remo, use them. Once again, please, read the rulebook, if you do, everything will be much simpler. What are the judges expectations actually? We have assumptions. We know some competitors who tried complicated things but have difficulties in the execution. On the other hand, the one who tried simple things managed to amaze us.
All of the judges agree that the competitor deserved a gold medal because of his simple idea, cleanliness, but managed to deliver amazing result. Another thing to note is the use of micro leaf or micro flower, which is now trending.
Related Cooking for Competition - What the Judges Are Looking For
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