Welcome to the Judges Portal.

Here you will find the Finalists for you to vote on. You will be voting independently of the other judges. The Awards will be assigned based on the combined total number of votes for each entry.

The voting must be completed by midnight EST on May 9.

Start by choosing one of the categories in the navigation above, In The Kitchen or At The Table, then select the Student or Professional level. From there, you can click on an entry and see the detail page featuring the description, theme narrative and image gallery for that project.

Below the text you will see a row of circles numbered 1 to 5. One is the lowest score, and five is the highest. Once you’ve voted you can use the toggle button to mark the entry as “In Review” or “Completed”. “In Review” is for entries that you might want to reconsider. “Completed” is for the entries you are confident about. By doing this you will mark the thumbnails in the landing
page, making it easier to see where you left off, in case you need to stop voting and continue later. Please note that you can change your vote on any entry at any time, including the ones you tagged “Completed”.

The Award Winners will be revealed at the Judges Dinner – when you will be asked to help identify the Best of Show.


Should you have any questions along the way, please feel free to contact me via email or text preferably – and I will be happy to help in any way that I can.

Thank you again for your participation as a judge. We appreciate your help.

Alfredo Muccino

The Inspiration Themes

The themes listed below should have been used as inspiration for the entries.

The unique flavor profile of each wheel of Parmigiano Reggiano cheese is partly influenced by the milk used to make the cheese – which comes from diverse breeds of cows and from areas that range in altitude, terrain, and weather.

We’ve invited designers to leverage ‘diversity’ in their entries. This could influence how the product appeals to different demographics, the selection of materials, colors, shapes, etc.

Zero Waste
With Parmigiano Reggiano cheese nothing gets wasted – not even the rind, which can be used to make all sorts of interesting recipes.

As champions of Zero Waste principles, we’ve challenged designers to consider the environmental impact of the entries they’ve submitted through the choice of environmentally friendly processes, sustainable materials, recyclability, etc.

Parmigiano Reggiano cheese must be matured at least 12 months, and can be aged up to 36 months, or more. Aging contributes to the taste, aroma and texture of the cheese.

We’ve asked designers to explore the effects of aging into the entries. For example, some products become softer the more they are used, or acquire a patina that makes them more beautiful with the passing of time, etc.