On April 30th, it has been celebrated the XXVII edition of the Young Cooking Contest of Catalonia, it is celebrated inside the University Gastronomy Day.

This event recognizes and award the best Young chef of Catalonia. The EUHT StPOL organizes it since 1980. In this contest, more than 80 young chefs from Catalan schools have participated.

As every year, the contest is based on a topic and a prestigious chef is invited to the event: the current year the vinegar has been the common ingredient in all the plates prepared by the participants. The guest has been Paco Pérez, kitchen’s manager at “Restaurante Miramar” at Llançà (2 Michelin stars) and responsible of the “Enoteca de Barcelona” (2 Michelin stars) and “5 by Paco Pérez” in Berlín.

Paco Pérez has been president of the jury and also has done a cooking show to all the students participating and attending the Gastronomy day.

The current jury this year has been formed by: Paco Pérez (Jury’s President), Ramón Serra (EUHT StPOL Board’s Chairman), Joan Ras (The Academia Catalana de Gastronomía President), Lluís Tusell ( “7canibales.com” magazine Director’s), Josep Vilella (“5 a taula” from  La Vanguardia member), Joaquim Majó (Universitat de Girona’s representative) and Albert Roca (Commercial Director and administrator of Vinagres FORVM from the wine cellar AVGVSTVS-FORVM).

All the participants (ten young chefs) had the opportunity to win one of the five prices from the contest, the final results have been:

– Global Award: Josep Muñoz, from Joviat school, with his plate: “Pera al vi-nagre” (wine-negar pear). Muñoz has also won the Ability and best elaboration technical prize.

– Creativity and Imagination Award: Macià Bagur, from EUHT StPOL with his dessert “La dolça maduixera chardonnay” (The sweet chardonnay strawberry).

– Best Appearance Award: Xavi Romero, from IES Cavall Bernat (Terrassa), with his plate “Ceviche de lubina” (Lubina’s ceviche)

– Best viegar application Award: Lee Dong Hyeok, from EUHT StPOL with his plate “Gambas con algas y verduras encurtidas” (Prawns with seaweed and vegetables).

From EUHT StPOL we are so proud to organize this event where the talent from our Young Chefs is recognized.


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