If you’ve watched the Food Network’s television show Chopped, you may have wondered, as I have, whether there are any competitive advantages afforded by the show’s format. For instance, is there a discernible advantage to cooking in the station closest to the pantry? What about types of chefs? Are sous chefs more likely to win than pastry chefs?
Without data, we can’t know, and I don’t have the data to study those particular questions. But I do have data to study at least one question. Do the judges give men an advantage?