Chef Archive
Thread: Looking for input & help in setting up a Bake Off
I am thinking of putting together a "Bake-Off" on my server and wanted to bring the idea here for everyone’s input.
Thought One – Judges – I would like to get a list of Master Chefs from this board that would be willing to create a character on my server (kettemoor) to act as impartial judges. Hopefully 3-5 people maybe more if available.
Thought Two- Categories- I think there would have to be 2 major categories followed by the individual food/drink categories. That would be PvP and Non-PvP. For instance a lessor-filling canape can be stacked for PvP vs. longer lasting canape for non-PvP. This can be said for most of the foods and drinks we make.
Thought Three – Rules – So nobody pulls out their personal stock of "greatest ever made" Brandy I was thinking that the judges, 3 days prior to contest, would release a product key # to be placed on the item name. Example – I have a great brandy stock from months ago that I delve into for special occasions. This Brandy can not be made again since the ingredients are long gone. To prevent me from entering that Brandy into the contest the judges could say all food / drinks must be labeled "xyzzy" so the brandy would have to read "Vasarian Brandy xyzzy".
So let me know what you think. Please feel free to post suggestions or additional categories and even which foods you think are a "must judge" item. I would think that Brandy, Canape, Bivoli and Ahrisa are givens (even though they probably won’t vary by much at all). Also let me know if anyone is interested in judging this as of right now this is just in the planning stages and no dates are set. As a trade off for helping judge this I would be willing to do the same on another server.
As far as prizes go I think the ultimate prize is the bragging rights to be able to honestly say "My Brandy took 1st Place in the Bake-Off". Plus all the hype that a thread on the Kettemoor forums would bring. I am sure my Guild will play host sponsor and provide cash prizes as well. I am open to suggestions here as well.
Thank you,
Rueben Samonrye
Master Chef of Old - Kettemoor