[Sca-cooks] Pennsic Iron Chef Results

[johnna holloway]

But Iron Chef contestants also work in the same
quality kitchens. Each one has the same equipment
with which to start. But given that we don't have a
studio with 1/2 dozen kitchens... or a conference
hall with 52 stoves like the Pillsbury bakeoff...
how do you equalize the chef that brings the full
allotment of equipment versus the doing it over the
campfire in cast iron style of someone else?

You could timelimit the competition but opening up
their kitchens on a staggered basis as the evening progresses.
Under a watcher or minder if need be. One starts at 6 for
dinner at 7. One starts at 6:30 for dinner at 7:30 etc.

Johnna Holloway

LrdRas at aol.com wrote:
>
> In a message dated 8/24/01 10:14:42 AM Eastern Daylight Time,
> debra.dunbar at aspenpubl.com writes:
>
> << Could it be run as some sort of progressive dinner contest
>  > over 2-3 nights where the judges and audience troop camp to
>  > camp to judge?  >>
>
> Probably. But then it wouldn't be an 'Iron Chef' competition. Time restraints
> are an essential part of such competitions. In such competitons speed and
> expertise are a major part of the picture.
>
> Ras
> (still wondering what 'Iron Chef' competitions have to do with the SCA)
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