What it's like being a State Fair food judge

Published in Food and Wine on Wednesday, August 13th 2025 at 1:46 GMT by WVNS Bluefield
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FAIRLEA, WV (WVNS) Each State Fair a series of judges are brought in to critique everything from beef hot dishes to jams to chili. Clark Clay has been a State Fair food judge for several years and has fond memories from his time as a judge. He said one of his favorite dishes was [ ]

The Thrilling and Tasty World of Being a State Fair Food Judge

Imagine stepping into a whirlwind of deep-fried delights, sugary confections, and innovative culinary creations, all under the bright lights and bustling crowds of a state fair. For those lucky enough to serve as food judges, this isn't just a dream—it's a delectable reality. Being a state fair food judge is a role that combines passion for food, a keen palate, and a willingness to dive into the eccentric world of fairground gastronomy. It's not merely about tasting; it's about evaluating creativity, flavor profiles, presentation, and that elusive "wow" factor that turns a simple snack into a fair sensation.

At the heart of many state fairs, like those in the Midwest where traditions run deep, food competitions are a highlight. Judges are often selected from a pool of food enthusiasts, chefs, bloggers, or even everyday gourmands who apply or are invited based on their expertise. The process begins long before the fair opens its gates. Potential judges might submit resumes highlighting their culinary backgrounds, such as experience in restaurants, food writing, or even home cooking prowess. Once chosen, they undergo briefings on the judging criteria, which typically include taste, texture, originality, appearance, and sometimes even the story behind the dish. Fair organizers emphasize impartiality, so judges are often anonymized or rotated to avoid biases.

On judging day, the atmosphere is electric. Picture a tent or room filled with tables groaning under the weight of entries: everything from classic corn dogs reinvented with gourmet twists to bizarre hybrids like pickle pizza or bacon-wrapped everything. Judges arrive early, often fasting or eating lightly to prepare their palates. They work in panels, usually three to five people per category, to ensure a balanced verdict. Categories can be vast—sweet treats, savory bites, healthy options (a rarity at fairs), or the ever-popular "new foods" where vendors unleash their wildest ideas.

Tasting begins methodically. Each entry is presented without fanfare, often just a number or code to maintain blindness. Judges take small bites, sipping water or palate cleansers like crackers between samples to reset their senses. Notes are scribbled furiously: Is the doughnut's glaze too sticky? Does the fried cheese curd have the perfect crunch? For innovative items, like a deep-fried olive on a stick or a s'mores beer (yes, that's a thing at some fairs), judges assess not just edibility but ingenuity. One judge might rave about the balance of sweet and salty, while another critiques the portion size or how well it holds up in the heat of a fair day.

The challenges are real. Overindulgence is a constant threat—judges might sample dozens of items in a single session, leading to what insiders call "fair belly," a mix of fullness and flavor fatigue. Health considerations come into play; many judges pace themselves, spitting out bites like wine tasters to avoid calories overload. There's also the pressure of public expectation. Winning foods can skyrocket a vendor's business, drawing lines that snake around the fairgrounds. Judges know their decisions influence trends, from the rise of mini donuts to the ubiquity of cheese-filled everything.

But the rewards are immense. Beyond the free food (though it's more work than feast), judges gain insider access to the fair's culinary underbelly. They rub elbows with passionate vendors who pour their hearts into creations, often inspired by family recipes or bold experiments. Stories abound: a judge recalling the time they crowned a bacon-infused ice cream that became a viral hit, or the heartfelt moment when a small-town baker's pie took top honors, validating years of toil. It's a community affair, fostering connections among food lovers who return year after year.

For aspiring judges, tips from veterans are golden. Develop a discerning palate by trying diverse foods regularly—attend farmers' markets, experiment in your kitchen, or join local \n\nBeing a state fair food judge isn't for the faint of heart (or stomach). It requires a blend of enthusiasm, objectivity, and a sense of fun. Judges often share strategies like focusing on first impressions, as the initial bite sets the tone. They advise against letting personal preferences dominate; a judge who despises cilantro must still evaluate a cilantro-heavy salsa fairly. Presentation matters too—does the food look Instagram-worthy, or does it fall apart in your hands?

The judging culminates in deliberations, where panels debate merits, sometimes heatedly but always respectfully. Scores are tallied, and winners announced amid fanfare, often with ribbons, trophies, and bragging rights. Post-judging, many indulge in a favorite fair treat as a palate reward, though some swear off fried foods for weeks.

Ultimately, being a state fair food judge is about celebrating Americana at its most flavorful. It's a nod to innovation amid tradition, where a simple funnel cake can evolve into something extraordinary. For those who partake, it's not just a gig—it's a delicious adventure that leaves you full, inspired, and eager for next year's lineup. Whether you're a seasoned chef or a casual foodie, the role offers a unique lens into the joyous chaos of state fair cuisine, proving that sometimes, the best way to experience food is to judge it one bite at a time.

In reflecting on the experience, many judges describe it as transformative. It hones sensory skills, broadens horizons, and reminds us of food's power to unite. From the sticky sweetness of cotton candy innovations to the savory snap of award-winning brats, the fair's food scene thrives on judges' insights. If you've ever wandered a fair midway, inhaling the aroma of sizzling treats, imagine being the one who decides which shines brightest. It's a role that demands respect for the craft, a stomach of steel, and an open mind to the endless possibilities of what can be battered, fried, or frosted.

The camaraderie among judges adds another layer. Bonds form over shared laughs at flops—like the time a chocolate-covered insect entry made everyone squirm—or triumphs that redefine fair fare. Vendors, too, become part of the narrative, sharing backstories that influence scores. One judge recounted how a family's generational recipe for apple pie, tweaked with local spices, clinched victory, highlighting the cultural tapestry woven into each entry.

For fairs aiming to evolve, judges' feedback drives change. Suggestions for sustainable ingredients or allergy-friendly options have led to greener, more inclusive menus. This feedback loop ensures the fair remains relevant, blending nostalgia with modernity.

In essence, state fair food judging encapsulates the spirit of celebration. It's messy, indulgent, and utterly human—a testament to creativity on a stick. If the call comes, answer it. Your taste buds, and the fair, will thank you. (Word count: 1,024)

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What it's like being a State Fair food judge

The Thrilling and Tasty World of Being a State Fair Food Judge