Albert Adrià and the micro-plants of Koppert Cress award the Best Young Chef of Catalonia

Yesterday we celebrated the XXXVI Gastronomy University Days, event that encompasses the Concurs de Cuina Jove de Catalunya, which this year offered its XXIX edition.

This year, the gastronomic proposals of the finalists had to include micro-plants of Koppert Cress, besides the presentation and quality in the elaboration of the proposals; the jury has evaluated the form in which the candidates explained their dish and what the jury has perceived when tasting it.

The President of the Jury of this edition was the Chef Albert Adrià, who discussed with the remaining members of the Jury: Ramon Serra (President of the Administration Council of EUHT StPOL), Joan Ras (President of the Catalonian Academy of Gastronomy), Joaquim Majó (Delegate of the Dean of the Universitat de Girona), Annette Abstoss (from the company Koppert Cress), Diane Dodd (President of IGCAT) and Fernando Toda (from the publications Saber y Sabor).

The winner proposal which obtained the Absolue Prize was “Spring of outbreaks” of Ana Luna Vera Grimaldos of the University College of Hospitality and Tourism CETT-UB, who according to the jury elaborated the dish since the micro-plants and not only using them as a complement; this fact has also been awarded with the Best Application of Micro-plants Prize.

The Prize to the Skill and Best Elaboration Technique was for the dish “Sphere of micro-plants” of Mohamed Quauch of the Restaurant Soldemar. The Prize to the Imagination and Creativity was awarded to an original proposal, the dish “Octopus in Coral” of Diego Alejandro Romero who studies the Master in Culinary Arts and Kitchen Administration in EUHT StPOL. And finally, the Prize to the Best Presentation was for the dish “Kokotxa a la basca” of Annuar El Mardi of the school JOVIAT.