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Thread: Battle I: Eggs Presentation to Judges

  1. #11
    TVWBB 1-Star Olympian
    Join Date
    Aug 2004
    Newport, RI; Las Vegas, Nev
    As noted above, I started at 3 for each category for each dish then subtracted as and if I 'dinged' the number for some reason. For the 'bonus' points at the end I started at 0 then added.

    We are each posting numbers and will each add commentary. We are hoping that this will be helpful, and that it will help TVWBBIC evolve, as the commentary directly correlates with how each of us saw ourselves as judges, i.e., how each of us used the how/what/why of the criteria to score.

    My scores:

    Team 1

    Dish 1: 2.5 3 2.75

    Dish 2: 2.75 3 2.5

    Dish 3: 2.5 2.75 2.75


    The ravioli was an excellent choice and looks delicious. The dish suffered a bit from poor choice of the basil leaves - better leaves and better placement needed, perhaps a chiffonade instead of whole leaves. The cheese might have been shaved to make it more visible. The bread might have been offset.

    The pizza look quite good. The eggs are the best feature. The radicchio might have been styled a bit better and, perhaps, it might have been lightly grilled to soften/sweeten.

    Dessert looks great - though I think the garnish of mint and uncooked strawberries might have been better. Love the cocktail.

    Some of the prep pics could have been a little better staged, as could have been the pizza (attention to the background needed - important, especially, as this is the final pic); the dessert pic might have been a bit better with the plate slightly canted and with better lighting, and a closer shot.

    Remember, we judge on your commentary and the pics - the pics are the key way to our heads.

    I liked the choices of the dishes very much, individually. For it to work better for me, a eye toward flow is essential. This is a lot of dough from one dish to the next. Perhaps a bit rich, but this could be handled with portion size.

    A very good effort.

    Additional points: 1.


    Team 2

    Dish 1: 2.5 3 3

    Dish 2: 2.25 2.75 2.75

    Dish 2 2.75 3 3


    Dish 1 and 2 I dinged because the prep pictures did not go along with the dishes as presented. Attention to detail needed - remember that we judge on the final pic and the prep pics. Actual prep pics for dish 2 might have been better.

    The breakfast dish was (maybe) a bit overly aggressive, though I liked the individual choices.
    Great styling of the pic.

    Nice cocktail on the lunch and nice lunch. The color of the plate washed out the color of the food somewhat.

    Excellent pic on the dinner. I might have made the dessert plate smaller but quite the winner of a dessert.

    Very good idea on the breakfast, lunch, dinner. Crab, though different types, was used twice - lunch and dinner.

    Additional points: 1.5


    This was a lot of fun, even though I didn't get to taste anything!

    It is obvious both teams thought out ingredient use, prep and presentation - all the the requirements.

    I hope all cooks had a great time and I hope we all - cook, judges and members - enjoyed and learned from this. I did.

  2. #12
    TVWBB Olympian JimK's Avatar
    Join Date
    Oct 2008
    N. VA
    As Kevin mentioned, we started each dish as a "3", then went down from there. Honestly, this was an incredibly impressive effort from both teams and very dificult to judge. Kudos to all of you. Now with that out of the way, here we go:

    Team Canada:

    Dish 1: 2.75 3.00 2.75

    Dish 2: 2.75 3.00 2.50

    Dish 3: 2.50 2.50 2.75

    Bonus: 1.75


    Loved the ravioli idea and it was very well done. Not only was egg used in multiple ways, it was the "star" of the show. Excellent use of the secret ingredient. Points removed in prep/presentation simply because it wasn't perfect. Looked great, but I think it could have been tweaked a bit with the use of the basil and better visiblity into the base sauce.

    Pizza: looked wonderful. Again, egg was the star as well as an ingredient here - I really liked that. What I deducted on here was the egg as a topping. This was a plus and a minus for me. It looked great and made the egg a focal point - very creative. But I struggled with seeing it as a "appropriate" use on pizza.

    Dessert: Very good overall. I wasn't certain, but it looked as if one of the prep pics was a different attempt that didn't turn out as well. Could have easily been lighting, etc. But it just didn't look like the final pic to me. Egg was well used here, but not as much a "star" ingredient as it might have been IMHO. Nice cocktail - wasn't expecting beverages to show up.

    Overall great job. The dishes flowed well (app, main and dessert) and a slight Italian theme was in place until dessert. Seemed to be well thought out and executed.

    Team USA:

    Dish 1: 3.00 2.75 3.00

    Dish 2: 2.50 2.50 2.75

    Dish 3: 3.00 2.75 2.75

    Bonus: 1.50

    Meal 1: Great presentation and prep photos. Good use of secret ingredient.

    Meal 2: Overall well done. Eggs could have been more of a focal point here - seemed a "behind the scenes" participant to some degree. Great looking sandwich, but overall presentation could have been upped a bit with some color. Loved the cocktail - again, I wasn't even expecting beverages. and this one was a very good one.

    Meal 3: Very nice prep and presentation. Eggs could have been more of a star here. Otherwise, very well done and nice creativity. The dessert sounded incredible.

    While I liked the breakfast, lunch, dinner idea, I was expecting more of a single meal (could be my fault). But the concept was good. Crab in two of the three was good - three out of three would have been better.

    Again, awesome job by everyone. We really were very impressed. These dishes looked outstanding and I'm proud (and humbled) to have been a part of it. Thanks for allowing me to judge.

    I just wish I could have tasted all of that great food.
    ; ; ;

  3. #13
    TVWBB 1-Star Olympian Jim Lampe's Avatar
    Join Date
    Aug 2009
    Raymond, Wisconsin
    WoW! Very difficult to score/judge these dishes, as they all look outstanding. And I'm certain the taste buds were dancing, singing wonderful melodies when consumed!

    Team 1 (Clark, Paul & Rob)

    Dish 1,

    Dish 2,

    Dish 3,

    Add 2.5

    The prep photos showing the ravioli in the works got me very much intrigued, and the finished plate did not disappoint. No doubt this tasted wonderful! Fantastic display!
    The ingredients of the pizza just pulled me in with the hollandaise over the crust dough and grilled lemons AND whole EGGS! I'll bet that homemade Italian sausage was Spectacular! Very Nice!!
    Now on to dessert, something I eet very little of <span class="ev_code_GREY">(believe it or not)</span>. However, this I would devour while the hummingbird sits. To create such a plate using a Weber grill is mind boggling! Simply Amazing!!
    Thank you Team Canada!

    Team 2 (Don, Gary & Jeff)

    Dish 1,

    Dish 2,

    Dish 3,

    Add 2.5

    Breakfast is also something I have on occasion, basically only while vacationing... butt this final photo with the use of a CIS is very cool, everything looks wake-up Wonderful! Love the Scotch egg idea, and the brisket. Prairie Oyster shot sounds very interesting!
    The plate for lunch is exactly what I'd order! Love the homemade mayo AND the kettle potato salad... butt the keeper here is the crab on that awesome homemade roll! As Popeye would say, "Well Blow Me Down!"
    And now dinner. I haven't made egg drop soup before, butt after reading the discription of this plate before looking at the photo... EGADS! I wouldn't know whether to eet the food or simply stare at it for a week! Awesome!! Suitable for framing!
    Thank you Team America!

    Both teams, all you guys, are Excellent Chefs and all deserve titles of TVWBB Iron Chef, without doubt!
    Your ideas, techniques and styles are genuinely unique and very much impressive!
    It was an honour to be a part of this contest, Thank you all!
    Living a dream in
    ......................The Home of THE P1GVILION

  4. #14
    TVWBB Platinum Member j biesinger's Avatar
    Join Date
    Jul 2008
    Buffalo, NY
    Judges, thanks for the thorough review! I'm sure I speak for everybody who participated when I say I appreciate you guys taking the time to provide us feed back and for being fair.

    here's the scoring summary (Clark you may want to independently verify these numbers, it was a lot of adding):

    Clark Paul Rob

    dish 1: 25

    dish 2: 24.25

    dish 3: 23.25

    bonus: 5.25

    total: 77.75

    Jeff Don Gary

    dish 1: 25

    dish 2: 23.25

    dish 3: 26

    bonus: 5.5

    total: 79.75

    by judge:

    Kevin: 25.25 to 26.5
    JimK: 26.25 to 26.5
    Jim Lampe: 26.25 to 26.75

    (Canada to USA)

    Congratulations are in order for everyone who took part!
    j biesinger
    nickel city smokers

  5. #15
    TVWBB Platinum Member Gary H. NJ's Avatar
    Join Date
    Oct 2009
    West Milford, NJ, USA
    I'd like to say thanks to everyone for making this happen. Congrats to Clark Paul and Rob for stepping up and making such truly excellent food. Thanks to my teammates, Jeff and Don (I still can't get over the fact that Don made brioche on the grill!)
    Thanks to Chris for giving us the A-OK to proceed, and the judges Kevin, Jim K and Jim L for taking the time and treating this seriously.
    I encourage everyone else out there to find their teammates and start the next round to keep the fun of friendly competition going.

    Should anyone be interested, here is a slideshow of my whole process . Please enjoy. - Gary
    22.5 WSM, 18.5 OTG w/Craycort cast iron grates, Performer gold/copper

  6. #16
    TVWBB Platinum Member j biesinger's Avatar
    Join Date
    Jul 2008
    Buffalo, NY
    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Should anyone be interested, here is a slideshow of my whole process . Please enjoy. - Gary </div></BLOCKQUOTE>

    I only have one outtake to offer, me drinking the prairie oyster:

    not bad, if I might say
    j biesinger
    nickel city smokers

  7. #17
    TVWBB All-Star
    Join Date
    Jul 2010
    Decatur, GA
    Just wanted to thank everyone that participated. I have very much enjoyed jumping on here each day and can't wait for the next match up.

    Also, both teams really set the bar high. Judges feedback was excellent for future teams to understand the process and for the first to teams two improve.

    Just excellent all around guys. Thank you again.

    One thing, someone needs to design a trophy!
    - Josh
    '02 WSM, '03 SS Performer, '10 Performer, '10 22.5 WSM, '11 26 OTG, '12 Lang 84" Deluxe

  8. #18
    TVWBB Diamond Member Bob Sample's Avatar
    Join Date
    Sep 2010
    Ottawa Canada
    Great job by everybody and congratulations.

    Just want to say you guys have made it very intimidating to try and come up with something to top this but I'm game. My vote for the next secret ingredient is salt . Or maybe pepper or better yet lets make it challenging and you have to use both.
    Life isn't like a bowl of cherries.....
    It's more like a jar of jalapenos. What you do today is likely to come back and burn you in the butt tomorrow.

  9. #19
    TVWBB All-Star
    Join Date
    May 2007
    Ucluelet BC
    Congratulations to Don, Gary, and Jeff on winning the first Iron Chef! You folks turned out some great food and kicked butt!

    Good luck to the next teams, lets keep it going!


  10. #20
    TVWBB Wizard
    Join Date
    Aug 2010
    Northeastern Oklahoma
    Congratulations Jeff, Don, and Gary on winning this first IC competition.

    To all six competitors I would like to say ALL of you are Iron Chefs.
    18.5" WSM, 22.5" OTG, 22.5" OTS, SJS

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