30th Catalan Young Chef Contest


The 30th edition of the Catalan Young Chef Contest took place on Monday 4 April in Sant Pol de Mar, hosted by EUHTStPOl  within the framework of  Catalonia, European Region of Gastronomy 2016.
 
The theme of the contest was the use of fruits in high-cuisine and 10 representatives from eight different schools from Catalonia participated. During the morning, the Starred Michelin Chef Mauro Colagreco and his Executive Chef  carried out a workshop for all the participants and students who came for this occasion.
 
Members of the jury led by the Starred Michelin Chef Mauro Colagreco, owner of the Mirazur in France included Ramon Serra, President of the EUHTStPOlJosep Casas, President of the Catalan Academy of GastronomyJosep Vilella, Gastronome and member of "5 a taula" from La Vanguardia newspaper, Sergi Bonet, Dean of University of GironaDr. Diane Dodd, Executive Director of IGCAT (International Institute of Gastronoy, Culture, Art and Tourism) and Fernando Toda, from the food magazine Saber y Sabor, Grupo Vilbo. The jury  visted the kitchens where they had an opportunity to talk with all the participants, to see how they worked and to know more about their dishes.
 
Following this, each participant presented their dish in front of the jury and the jury were given a tasting to evaluate the dishes according to a list of criteria. After all the presentations, the jury had the difficult task to select the winner of the contest who was the chef José Manuel Zafra from the Restaurant Bistreau (Hotel Mandarin Oriental de Barcelona. The jury noted how the standard had increased on previous years and noted that this may because the stakes are much higher this year - given that the winner will represent Catalonia in the newly created European Young Chef Award.
 
The European Young Chef Award, promoted by IGCAT and EUHTStPOl will take place on 14 November in Sant Pol de Mar as part of Catalonia, European Region of Gastronomy 2016 and young representatives from the European Region of Gastronomy partner regions will take part.
 
For more information contact:  info@igcat.org

  • AMBASSADORS

    Wassim Hallal

    Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.

  • AMBASSADORS

    Robert Palmer

    European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.

  • AMBASSADORS

    Montserrat Garrido Romera

    Sant Pol de Mar is proud to share knowledge in raising the quality of culture and gastronomy offers.

  • AMBASSADORS

    Carme Ruscalleda

    Catalonia is committed to raising the quality of local cuisine and food products.

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    Francisco de Calheiros

    Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.

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    East Lombardy promotes food and wine tourism, with a particular attention to local cuisine and sustainable food production.

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    Technology and cooking is so advanced that I feel the urge to go back to the roots. Riga-Gauja 2017 European Region of Gastronomy is going to be about that.

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    Anton Rombouts

    North Brabant 2018 will highlight how agrifood industries are protecting food and culture diversity.

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