Calibrating the Culinary Judge: Reviewing the Instrument Before the Dish
Judges examine dishes using their memory, language and criteria as instruments. This article proposes training that examines three separate aspects: detect...
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109 published items
Beyond the Total Score: Limits to Compensation Between Dish Criteria
Two dishes may receive similar totals despite radically different strengths and weaknesses. This article distinguishes criteria the task permits to compens...
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Engineering the Representative Bite: Did the Judge Test the Dish the Cook Designed?
A dish reaches a judge through bites whose location, size and sequence are selected. Sampling can therefore produce an experience different from the intend...
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Anatomy of Culinary Error: From Describing a Defect to Testing Its Cause
“The dish is unbalanced” may describe an impression but gives the cook no clear corrective path. This article proposes diagnosis beginning with a specific...
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From Intention to Taste: How Can a Culinary Idea Be Examined?
A cook holds an idea; a taster receives an experience. Describing the first does not establish the second. This article proposes translating declared inten...
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Dish Robustness in Service: From the Ideal Bite to Repeatable Performance
Does one successful dish at an ideal moment establish fitness for service? This article separates sample quality from performance robustness: maintaining s...
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The Limits of Culinary Judgment: Responsibility When Evidence Is Insufficient
Professional strength does not mean offering an opinion on everything. This article distinguishes describing a tasting observation, assessing dish quality...
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Fair Culinary Comparison: When Is a Ranking Defensible?
A description of a dish can be accurate while its comparison with another remains unfair. This article proposes separating the quality of observation from...
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Culinary Necessity: Omission and Interaction Tests in Dish Construction and Judging
A methodological article proposing three tests to explain ingredient and technique value, with a training protocol, an illustrative case and a hypothesis-t...
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Beyond the Bite: Lingering-Effect Design in Culinary Creation and Judging
A conceptual article on what a bite leaves behind and how it affects the next, with analytical roles, a training exercise, an illustrative case and a testa...
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Evidence-Based Culinary Judging: Maadarani’s Framework for the Evidence Chain and Decision Review
A methodological article by Ahmad Issam Maadarani linking observations, criteria, scores and decisions, with an illustrative model, a testing agenda and in...
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ICGA Programme in Culinary Judging and Sensory Evaluation
A guide to ICGA’s judging and sensory evaluation programme: duration, four levels, Level One topics, training, assessment, final project and enrolment enqu...
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