Nice write up, Dianne. I was a JB cookbook judge recently and discovered that authors don't have to wait for a publisher to submit their book for James Beard, but can submit them directly to the awards committee. Good news for authors! Not sure how that works with IACP
Thank you Sally. Good point. I think it is the same. It's just nicer if the publisher foots the bill! I'm not sure that publishers tell the authors that they have submitted the books for awards either.
Nice piece, Dianne. I was also a judge for IACP and have also submitted books in various categories (publisher would not foot the bill so I submitted directly - often the case with smaller publishers). The judging process is an interesting one, particularly if you end up judging a category that you did not ask for. The recipe testing part can be very time consuming and costly, but rewarding and insightful in terms of analyzing the effectiveness and clarity of the recipes. IACP used to offer a small amount to cover food costs but not sure if they still do?
Right. It's good to be on top of the awards so you can decide whether to pay the fee yourself.
I have been selected for the category I asked for each time until now. I'm so grateful that they worked it out. Otherwise I would have had to pass. When you can't eat onions, garlic, chilis, and tomato sauce that lets out a lot of recipe testing.
I is definitely rewarding and insightful. And time consuming, I agree.
I just asked about payment and yes! There is a stipend of $400 for judges in recipe-testing categories, and $200 for the rest of us. At least that's what's happening this year.
Thanks for this, Dianne, and wow—what a long history you have judging! I was a food photography judge for the IACP a couple of years ago, and it was a lot of work. Very fun, though.
I judged the GFW awards this year (also we do 3 categories per judging team). It was astonishing how much we all disagreed on our favourites, and also gave me a huge insight into what makes a winning writer/book - because a different panel could have chosen a completely different winner. I don't know whether this is a good or a bad thing, but it is interesting nevertheless. Enjoyed your insight Dianne!
Nice write up, Dianne. I was a JB cookbook judge recently and discovered that authors don't have to wait for a publisher to submit their book for James Beard, but can submit them directly to the awards committee. Good news for authors! Not sure how that works with IACP
Thank you Sally. Good point. I think it is the same. It's just nicer if the publisher foots the bill! I'm not sure that publishers tell the authors that they have submitted the books for awards either.
thx for posting this, Dianne. am in San Sebastian, Spain, where there must be more Beard award winning restaurants than elsewhere on this planet.
Lucky you! I hope the heat is not too fierce.
Heat was Xtreme in Provence, but Donostia/San Sebastian 20° cooler, makes my next two pinxto crawls enjoyable.
Nice piece, Dianne. I was also a judge for IACP and have also submitted books in various categories (publisher would not foot the bill so I submitted directly - often the case with smaller publishers). The judging process is an interesting one, particularly if you end up judging a category that you did not ask for. The recipe testing part can be very time consuming and costly, but rewarding and insightful in terms of analyzing the effectiveness and clarity of the recipes. IACP used to offer a small amount to cover food costs but not sure if they still do?
Right. It's good to be on top of the awards so you can decide whether to pay the fee yourself.
I have been selected for the category I asked for each time until now. I'm so grateful that they worked it out. Otherwise I would have had to pass. When you can't eat onions, garlic, chilis, and tomato sauce that lets out a lot of recipe testing.
I is definitely rewarding and insightful. And time consuming, I agree.
I just asked about payment and yes! There is a stipend of $400 for judges in recipe-testing categories, and $200 for the rest of us. At least that's what's happening this year.
I think it was $150 when I did the book categories.
I had ranked the categories in order of preference, but didn't get my 1st choice either time.
I was an IACP judge a couple years ago. It was a lot of fun!
Thanks for this, Dianne, and wow—what a long history you have judging! I was a food photography judge for the IACP a couple of years ago, and it was a lot of work. Very fun, though.
What an interesting and fun read! I had no idea of how the judging worked. Thanks for all the fun links, too, Dianne!
I judged the GFW awards this year (also we do 3 categories per judging team). It was astonishing how much we all disagreed on our favourites, and also gave me a huge insight into what makes a winning writer/book - because a different panel could have chosen a completely different winner. I don't know whether this is a good or a bad thing, but it is interesting nevertheless. Enjoyed your insight Dianne!
I loved this peek behind the curtain; thanks Dianne! And thanks for the Cookbookery links!