Judge Guidelines

How to become a judge

To judge a sanctioned LFCA contest, you must hold an active LFCA Judge Membership.

Once you’re registered, LFCA reps and organizers may reach out to see if you’re interested and available in judging a contest. You can also keep an eye on the event calendar and reach out directly to express interest.

How judging works

Once selected, you will be provided access to the LFCA Cookoff Scoring App. The organizer will explain when and where you need to report to the event. Each judge must attend the judge’s meeting at the contest in order to participate.  

LFCA-sanctioned events require at least three judges for every six teams competing. Below is a breakdown of how groups can be setup.

  • 10 teams = 2 groups of 5 / 2 teams from each group advances to finals
  • 11 teams = 1 group of 5, 1 group of 6 / 2 teams from each group advance to finals
  • 12 teams = 2 groups of 6 or 3 groups of 4 / 1-2 teams from each group advance to finals
  • 13 teams = 2 groups of 4, 1 group of 5 / 1-2 teams from each group advance to finals
  • 14 teams = 2 groups of 5, 1 group of 4 / 1-2 teams from each group advance to finals
  • 15 teams = 3 groups of 5, 1-2 teams from each group advance to finals

The app will randomly assign groups and judges. Ambassador, reps and organizers are the only ones who will know which judges are associated with which teams.

When it’s time for judging, an ambassador will lead its group of judges to the first team. The team will present the dish and the judges will score the dish using the LFCA Cookoff Scoring App. Judges will not be allowed to move onto the next team until scoring is complete. Once all scores have been entered, the ambassador will take the judges to the next team. This will continue until all teams have been judged. 

Round 1

Every team will be placed in a group and judged during round one. Teams will have 20 minutes to make their live presentation, at which point they must: 

  • Present and explain their dishes
  • Describe cooking techniques and components
  • Answer judge questions
  • Maintain a clean and professional site
  • Have all team members present and prepared

Final Round

One to two teams from each group will advance to the finals. The top teams will be notified and provided an hour to prepare for the final round. The final round follows the same formatting as round 1. Different judges may be used for the final round of judging.

Scoring scale

Entries will be given a score of 8, 9 or 10 on Presentation, Appearance, Technique and Flavor. They will also receive a score of 8.00-10.00 (with two decimal precision) for Overall Impression. 

Presentation

  • The team’s oral presentation that explains the dish
  • How well does the team explain what the judges are about to taste
  • Garnish is optional, but can be considered in scoring presentation
  • Professionalism 

Appearance

  • How appetizing does the dish look
  • Did each judge get the required elements (protein, vegetable, starch)
  • Use this score to judge appearance of the dish, not the garnish

Technique

  • The technique the team used to cook their dishes, consider difficulty
  • Execution of cooking technique
  • Doneness, tenderness

Flavor

  • Subjective, but flavor is King!
  • How does the dish taste
  • Do rubs or sauces complement the dish or are they overpowering
  • Is there a balance of sweet, salty and savory, or is it under or over seasoned

Overall Impression

  • This is he final opportunity to define scoring
  • How was the entire experience from the presentation of the dish to how it tastes
  • Does the flavor and overall execution match what was described in the presentation

Weighted scoring

The scores above will be multiplied by the following percentages to determine the final score. 

  • Presentation: 15%
  • Appearance:15%
  • Technique: 20%
  • Flavor: 30%
  • Overall Impression: 20% (scored to two decimal places)

Scoring procedures

Judges are required to use the LFCA app to enter their scores for each team. They will not be allowed to change their scores after they have been entered. If an entry error was made, the judge must notify the ambassador immediately. The ambassador must then contact the contest rep. 

Tie Breaker Procedures

In the event of a tie, the following tie-breaker system will be used in this order:

  • Final Tie-Breaker: Coin Toss Conducted by Live Fire Cooking Association Representative. 
  • Highest Flavor Score: The team with the higher total Flavor score will advance or place higher.
  • Highest Technique Score: If still tied, the team with the higher Technique score will advance.
  • Highest Overall Impression Score: Using the two-decimal scoring system, the team with the higher Overall Impression score will advance.
  • Judges’ Majority Vote (Silent Ballot): Each judge will privately cast a vote. Majority vote wins.

Code of Conduct

We want every LFCA event to be a place where cooks, judges, and spectators alike feel welcome and have a great time. To keep it that way, we ask everyone to show up with the same respect for the fire that brought you here.

Keep it fun. Keep it clean. Trash talk belongs on the pit, not toward your fellow competitors, judges, or event staff. Unsportsmanlike behavior, excessive profanity, and disrespectful conduct toward others won’t be tolerated.

Know your limits. Alcohol may be part of the culture, but excessive consumption that affects your conduct or safety is grounds for removal. Serving or providing alcohol to the public or minors at any LFCA event is strictly prohibited.

No fighting. Ever. Physical altercations of any kind will result in immediate removal from the event and potential suspension from future LFCA competitions.

The bottom line. We’re all here because we love this. Treat it and each other accordingly. LFCA reserves the right to remove anyone from an event whose behavior compromises the safety or spirit of the competition.