8 alternative professional opportunities in the hospitality sector
14 January, 2025
The 44th University Gastronomy Day brought together students and professionals from the sector in an edition full of talent and creativity. During the event, the 37th Catalonia Young Chef Competition and the 41st Catalonia Young Bartending Competition took place, with the participation of 10 hospitality schools from across Catalonia. Both competitions featured a prestigious jury, with chef Elena Arzak as the president of the cooking competition jury and former world champion in cocktail decoration Toni Cortés Recatalá in the bartending competition.
In the cooking category, the grand winner was Ànakin Rivera, a student of Sant Pol School of Hospitality and Culinary Management (EUHT StPOL), who won both the Absolute Prize and the Catalan Food Prize, allowing him to represent Catalonia at the European Young Chef Award next November. In bartending, the winner was Yuliya Dzhus, a student at EHTB - Barcelona School of Hospitality and Tourism, who earned the highest recognition in this category.
An elite jury in gastronomy and bartending
The jury featured renowned professionals: the Catalonia Young Chef Competition jury included Elena Arzak as president; Rosa Mayordomo, board member of the Catalan Academy of Gastronomy; Laura Martí Aixa, Head of Local Competitiveness Actions at PRODECA; Fernando Toda, from the Vilbo – Saber y Sabor group, and Ramon Serra from EUHT StPOL as jury coordinator. The Catalonia Young Bartending Competition was chaired by Toni Cortés Recatalá, owner of Bitter Cocktail Bar in Benicarló, and completed by Mariona Vilanova, president of the Bartender’s Club, and Ramón Griñó, member of the Catalan Association of Sommeliers.
As part of the event, two exclusive masterclasses were delivered. The first, by Elena Arzak, who shared her vision on the evolution of gastronomy and her experience at the prestigious Arzak Restaurant. The second, led by Toni Cortés and Mariona Vilanova, focused on the world of bartending, where attendees learned about the latest trends and innovative decoration techniques in modern mixology.
Great participation from industry entities
The event was supported by organizations such as the Government of Catalonia, Prodeca – Promoters of Catalan Foods, Catalunya Experience, the Catalan Academy of Gastronomy and Nutrition, IGCAT – International Institute of Gastronomy, Culture, Arts and Tourism, the Bartenders Club of Catalonia – FABE, the Catalan Association of Sommeliers, and the Sant Pol de Mar City Council.
Consult the full list of winners:
Premi a la destresa i millor tècnica d'elaboració - Seques amb botifarra. Enric Barceló (CETT-UB)
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