Judging and sensory assessment
How do I describe a dish and explain its score?
Ahmad Issam Maadarani
Founder and President of the International Union of Arab Master Chefs. He writes about judging methods, sensory assessment, kitchen management and the documentation of professional practice and food heritage.
Professional References by Topic
Kitchen management
How do I cost a portion and manage recipes, waste and service?
Food heritage documentation
How do I document a recipe, photograph or menu?
Professional development
How do I present medals, titles and qualifications on a CV?
Other articles by the author
- Judges Disagree: Engineering a Collective Decision Without Enforced Consensus
- Calibrating the Culinary Judge: Reviewing the Instrument Before the Dish
- Beyond the Total Score: Limits to Compensation Between Dish Criteria
- Engineering the Representative Bite: Did the Judge Test the Dish the Cook Designed?
- Anatomy of Culinary Error: From Describing a Defect to Testing Its Cause
- From Intention to Taste: How Can a Culinary Idea Be Examined?
- Dish Robustness in Service: From the Ideal Bite to Repeatable Performance
- The Limits of Culinary Judgment: Responsibility When Evidence Is Insufficient
- Fair Culinary Comparison: When Is a Ranking Defensible?
- Culinary Necessity: Omission and Interaction Tests in Dish Construction and Judging
- Beyond the Bite: Lingering-Effect Design in Culinary Creation and Judging
- Evidence-Based Culinary Judging: Maadarani’s Framework for the Evidence Chain and Decision Review
- Tasting Is Not Opinion
- The Birth of the New Global Arbitration System
- The Science of Tasting: From Sensory Reception to Professional Judgment of Food and Dish Quality