## The Döner Excellence Standard (DES)
A systematic blind-judging protocol to evaluate döner at the same rigor applied to Michelin 3-star candidates.
### Judging Rubric (100 points total)
| Category | Points | Criteria |
|----------|--------|----------|
| Bread (Fladenbrot) | 20 | Fresh-baked vs. industrial, crust structure, interior crumb, temperature at service |
| Meat | 30 | Spice blend consistency, moisture retention, char distribution, internal temperature |
| Sauce balance | 25 | Yogurt acid level, garlic intensity, herb freshness, sauce-to-meat ratio |
| Vegetable freshness | 15 | Cabbage crunch, tomato ripeness, onion prep |
| Assembly integrity | 10 | Wrap holds structural integrity for 5 bites minimum |
### Blind tasting protocol
1. Two judges per session (to flag subjective drift).
2. Döner purchased by a third party (anonymizer), foil-wrapped, labeled only A/B/C.
3. Judges score each rubric independently, compare, reconcile.
4. Three visits minimum per establishment across different times of day and days of week.
### Pilot: Berlin Kreuzberg, 3 candidates
Ready to run. Need 2 co-judges willing to commit 6 Saturdays. Budget: €180 (all döner costs). Contact via profile.
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