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The Cooking Psychology of How to Win Cooking Contests

5/20/2022

9 Comments

 
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Yesterday’s cooking contests used to be 4-H cookie bake-offs at the county fair.  Today’s cooking contests have Iron chefs being broadcast globally on TV specials.  Tomorrow’s cooking contests will be an Olympic sport.  An apron-wearing Betty Crocker look-alike will run into Olympic stadium with the Olympic torch.  As she reaches the pinnacle and reaches the torch out to light the Olympic flame, it will be in the shape of a large grill that signals the beginning of the Hamburger Cook-off event.
 
To watch the crazy number of cooking competition TV shows or read the crazy number of websites on cooking contests, you might come away with the idea that winning a cooking contest is all about the recipe and ingredients.  Not so.  If you think this, you’re cooking with one hand tied behind your back.  
 
The best cook doesn’t always win, and the best recipe doesn’t always win.  If you understand what the judges are going through as they taste and judge, you can use three teaspoons of psychology to increase the chance that you Bring Home the Gold.
 
Most cooking competitions and bake-offs and recipe contests don’t have Bobby Flay or French chefs judging them. Most have either a judging panel of amateur cooks, or they are judged by popular vote.  In either of the last two cases, the judges are trying all – or at least many – of the entries.  This means that they are starting to get a little bored and the entries are starting to taste an awful lot the same.  Here’s what you can do.
 
Use Taste Contrast.  After tasting eleven versions of the same pasta, sensory-specific satiety sets in, and pasta starts tasting monotonous.  You win by making your recipe stand out in contrast from the others, and you win by having contrast – taste contrast and texture contrast – within your own recipe.  A chili that stands out by adding some steak chunks along with the hamburger, has a taste contrast compared to other chilis.  One that uses onion that’s cut into large long pieces (instead of diced), makes every bite stand out in contrast to the next.
 
Use Visual Contrast. At Le Cordon Bleu in Paris, they say “You taste first with your eyes.”  If it looks great, the judges are thinking it’s going to taste great.  By including colorful or high contrasting colors or shapes, it makes it look less boring compared the previous 11 things they just tried.  The pasta recipe that uses with two kinds or pasta, black olive slices, two types of meat, and a broiler-browned top is going to look a lot more award-winning than the 11 family recipe spaghettis they just tasted.
 
Give it the Right Name.  Tables full of eating psychology research show that you taste what you expect you’ll taste. If someone says something is sweet, you start focusing on what’s sweet about the food.  If they say something is creamy, it seems to taste creamier to you.  You can make your Olympic entry look good by having it in a nice dish and making it look great (using contrast like browning, parsley, or whatever).  You can also give it a name that evokes what you want people to taste.  Calling your favorite dessert entry “Sugar Cookies” won’t be doing you a favor, but calling them “Vanilla Sugar Cookies” (because you put a drop of vanilla in the recipe) just raised the Las Vegas betting average that you’ll place higher in the sugar cookie race. ​
If you’re interested in how this might look in action.  Here’s an example.  There was a Casserole Cook-off at our mini-country fair this week.  Being from the Midwest, I love casseroles.  We were going to go to the fair that Saturday to ride on carnival rides, and my daughters said, “You should make something for the casserole contest.’
 
Step 1. Grab Ingredients. I took a basic boring crab casserole recipe off the internet, and defrosted about $3 worth of fake crab meat from the freezer.  I grabbed other stuff from the cupboards that would give it taste contrast or visual contrast.
 
Step 2. Add Taste Contrast.  I figured the judges would be eating lots of casseroles with pasta, rice, or potatoes as the starch.  I wanted to this to stand out a different.  I substituted soft bread cubes and sliced hard-boiled eggs instead of the pasta.  Then I put a cup of celery in it gave each bite taste contrast.  I would have sautéed garlic, but I didn’t think of it until I was backing out of the garage.
 
Step 3. Add Visual Contrast.  Sliced black olives – in the shape of rings – would have it some nice contrast.  Not everyone likes black olives, but they would be worth the risk.  I also finished the casserole off under the broiler to brown it for contrast.
 
Step 4. Give it the Right Name.  Instead of calling it Crab Casserole, I called it “Crab-a-gonza Casserole” which was silly given that there’s no actual crab in the recipe.  To take the silliness over the top, I put a little crab icon next to the name, and printed out a color name plate, in case they put the descriptions in front of entry (which they ended up doing).
 
Step 5.  Collect Your Prize.  This prize was larger than the first kitchen I had.  
 
 
There are a lot of other ideas you can use, but these will get you started on your journey to bring home the gold.  If you’re looking for ideas that work well for names or how to turn your comfort foods into cash and prizes, I’ve included the links to some scientific articles – including one called “Engineering Comfort Foods.”  [They are a bit detailed and boring, so don’t read them while driving or operating heavy machinery.]


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9 Comments
Crystal Bach
5/20/2022 10:52:48 am

May i really be the first comment? I think i will give entering a food contest a try. Will let you know what happens

Reply
Brian Wansink
6/2/2022 06:58:41 pm

Hi Crystal,

Excellent! Good luck.

The whole vibe and the sociology make them more pretty fun. You'll gave some good conversations and some good laughs. Whatever you make, put some unusual twists on it.

Be awesome!

Reply
Brian Wansink
5/23/2022 04:58:11 am

Hi Crystal,

Excellent! Good luck.

The whole vibe and the sociology make them more pretty fun. You'll gave some good conversations and some good laughs. Whatever you make, put some unusual twists on it.

Be awesome!

Reply
Jacqueline in Atlanta
6/2/2022 01:08:14 pm

Good article, great tips. I have won a couple of local baking contests. Your article reminds me to go look around and find some to enter. One of the best experiences I had came from winning a local pound cake contest.

Reply
Brian Wansink
6/2/2022 06:57:33 pm

Thanks for the nice comments. Great to hear about your award-winning pound cake recipe. I'll keep an eye out for you on the Food Network. This year Atlanta; next year the World. Best wishes!

Reply
Victor Cruz link
7/11/2023 07:16:58 pm

I recently read your article titled "The Cooking Psychology of How to Win Cooking Contests" on Brian Wansink's website, and I wanted to express my appreciation for the fascinating insights and tips you shared.

Cooking contests are not only about culinary skills but also about understanding the psychology behind what makes a winning dish. Your article delves into the factors that influence judges' perceptions and provides valuable guidance to aspiring contestants.

I found it particularly interesting how you highlighted the importance of creating a memorable experience for the judges through presentation, storytelling, and unique flavor combinations. These elements help create a lasting impression and differentiate a dish from the competition.

Furthermore, your emphasis on understanding the preferences and tastes of the specific judges is invaluable. Tailoring a dish to their preferences can significantly increase the chances of winning, as it shows a thoughtful and personalized approach to the competition.

The psychological aspects you discussed, such as the impact of nostalgia, cultural cues, and sensory appeal, provide a deeper understanding of what judges are looking for. By tapping into these elements, contestants can elevate their dishes and stand out in the competition.

Additionally, your advice on refining recipes, practicing presentation, and seeking feedback from others showcases the dedication and attention to detail required to excel in cooking contests. It reminds contestants that constant improvement and learning are crucial in achieving success.

Thank you for sharing these insights and tips on winning cooking contests. Your article not only provides valuable guidance to aspiring contestants but also highlights the psychological aspects that influence judges' decisions. It serves as a helpful resource for those looking to enhance their cooking skills and increase their chances of winning.

Reply
Brian
7/12/2023 09:00:37 pm

Hey Victor,

What wonderful comments! I love your passion for cooking to please! You must be a great host.

Here's an unusual twist or example to a lot of the insights that you mentioned. I like to have theme dinners where all of the foods sort of relate to a theme. For instance, last week I had a Gilligan's Island dinner and this next week I'm having a Bastille Day dinner (July 14).

What I've found is that people often comment. on the food quality long after the parties over. They almost always remember it being much better than I think it actually was. I think the magic of the theme heightens both their taste sensitivity and enriches their imagination and memory.

All my best with your cool cooking adventures in the years to come.

Bon Appetit.

Reply
BBW Escorts Chula Vista link
10/31/2024 02:34:01 pm

Good reading this posst

Reply
Brian
10/31/2024 05:18:17 pm

Thanks. Hope it helps make you Iron Chef of your household.

Reply



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