Gina Myhill-Jones is a two-time Master Garlic Chef Cook-Off winner, taking home top prizes in 2012 with her garlic beef explosion rolls, and in 2010, with her garlic shrimp wonton soup.
However, the tables have turned for Myhill-Jones. Now, along with five others, she'll be a judge.
“It'll be a lot less stressful and a lot tastier on that side of the table,” Myhill-Jones says.
“When you're up on stage doing the cooking and you have two hours to do the whole thing, it can be a little nerve-racking. I'm thinking sitting in a tent in the shade might be better.”
The Seventh Annual Master Garlic Chef Cook-Off Competition – sponsored by the Lac la Hache Community Club – has become a cornerstone of the South Cariboo Garlic Festival, which happens at the Felker Homestead site just north of Lac la Hache on Aug. 24-25.
Now in its 14th year, the festival attracts thousands of visitors from North America and beyond.
This year's Cook-off dishes are a bean cake, stuffed egg-plant and garlic ginger chicken.
“The hardest part of coming up with an original recipe is coming up with an original name for it,” Myhill-Jones says with a laugh. “It's like naming paint chips. It's terrible.”
She submitted two recipes for the Cook-Off this year, but they weren't selected.
Judging seemed like a fun way to stay involved, she says, adding she wasn't expecting much when she first entered in 2010.
“I did it as a bit of lark and the recipe was selected. Then, wow, it was really, really fun.”
There's also a garlic peeling and eating contest on Saturday.
“I don't know if I'll enter the garlic-eating contest this year. I tied for the title one year. My husband knew the second he came through the door that something had happened.”
The Cook-off starts at noon and judging starts at 1 p.m. on Sunday. The three finalists this year are Emma Bautista of Forest Grove, Craig Conklin of 83 Mile and Steven McCrea of Vernon.
The top dish this year earns the contestant $1,000, while second place gets $500 and third place gets $250.
Myhill-Jones says she expects the judges will be making their selection based on the same criteria, while also making sure all the rules are met. For instance, the dish needs to serve four people and a minimum number of garlic cloves must be used.
“I love food. I love cooking. I love promoting real food.
“Cooking is a valuable skill. I think we have to try and keep that around.”
