The second year of the Golden Onion professional cooking competition includes some changes.
Part of the 36th annual Vidalia Onion Festival, the April 14 contest showcases Vidalia onions and offers Georgia chefs a platform to display their skills and creativity, according to a news release.
A dozen chefs from Georgia restaurants and foodservice institutions will be given an hour to prepare a recipe in the contest for the Golden Onion trophy.
This year, the chefs will present the dishes to judges, instead of the “blind” judging system from last year, and judges will watch chefs prepare the food.
During the inaugural 2012 competition, judges scored 50% on taste, 25% on plated presentation and 25% on creativity. This year, judges rate dishes on those factors as well as presenting the dish and how closely they followed the submitted recipe.
“To have this much talent come into our community and compete using our Vidalia onions as the main ingredient in their dishes is very good for our community and for our industry,” Bob Stafford, manager of the Vidalia Onion Business Council, Vidalia, said in the release.
The competition kicks off the April 18-21 festival.