Among the ten finalists participating in the 33rd Catalonia Young Cooking Contest, Oscar Maillo has received the Absolute Prize for the receipt “Meagre with asparagus texture” while the award for the best presentation was given to Mariona Rodà for her reinterpretation of the receipt “Strawberries with cream”. She will represent Catalonia in the European Young Chef Award, that will take place in Greece next October 2019.
The Catalonia Young Cooking Contest is part of the EUHT StPOL Gastronomy University Meeting, which in this edition featured a cooking demonstration by chefs Javier and Sergio Torres, with two Michelin stars.
This was the 33rd edition of the Catalonia Young Cooking Contest and the 40th edition of the Gastronomy University Meeting of the Hotel-School of Sant Pol de Mar, two of the most celebrated cooking and gastronomy events held in the flock in Catalonia.
The Pea variety of Maresme area, prawns from Arenys, strawberries from Sant Pol de Mar… These had been some of the star ingredients of the culinary proposals presented by the ten finalists who participated in the 33rd Catalonia Young Cooking Contest, held today at the Hotel-School of Sant Pol de Mar and which has had as its central theme the kitchen of proximity.
The receipts presented by the contestants have been evaluated by a jury chaired by chefs Javier and Sergio Torres, with two Michelin stars; together with Mr. Ramon Sentmartí, managing director of PRODECA – Generalitat de Catalunya; Mrs. Ariadna Ribas, as representative of the Agència Catalana de Turisme – Generalitat de Catalunya; Mrs. Rosa Mayordomo, member of the Executive board of the Catalan Academy of Gastronomy and Nutrition; Ms. Diane Dodd, Director of the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT); Mr. Josep Vilella, gourmet and member of the “5 a taula” group of La Vanguardia and Mr. Ramon Serra, president of the Executive board of the Hotel-School of Sant Pol de Mar.
The prizes have been distributed in 4 categories. The Absolute Prize, awarded by the Hotel-School of Sant Pol de Mar and delivered by the chef Sergio Torres, has given to Oscar Maillo, from the restaurant Blanc in the Mandarin Oriental Hotel, with the preparation “Meagre with asparagus texture”. As a memory and tribute, in this edition the Absolute Prize also had the name of Professor Julián Martínez, head of the Kitchen Department of the University School of Hospitality Management and Culinary Arts of Sant Pol de Mar (EUHT StPOL) from 1984 to 2016, that the past January passed away.
The prize for the best presentation, given by the City Council of Sant Pol de Mar and given by the mayor of the municipality, Mrs. Montserrat Garrido, has been given to Mariona Rodà of the Bisbe Sivilla High School with a receipt entitled “Strawberries with cream”.
The prize for imagination and creativity, awarded by the Generalitat de Catalunya and delivered by Mrs. Veronica Enríquez, responsible for Coneixement i Estratègia of the Direcció General de Turisme; has been awarded to Mariona Sánchez from the Hotel The One Barcelona with a receipt entitled “Maresme tears, Blanes shrimp and mint air”.
Last, the prize for the best skills and preparation technique was given to Gerard Lorente, from the Joviat School, with the preparation ” Arenys shrimp – Chard – Ganxet bean”. The award has been granted by the Catalan Academy of Gastronomy and Nutrition and handed by Mrs. Rosa Mayordomo, member of the Executive Board of the Academy.
Once the prizes were presented and the requirements for participating in the final of the European Young Chef Award (EYCA) 2019 were analyzed, the jury ruled that the person representing Catalonia in the final phase of the contest will be Mariona Rodà with her reinterpretation of the receipt “strawberries with cream”. The participation in the European final of the EYCA is promoted by PRODECA and the Agència Catalana de Turisme, as members of the platform of the European Regions of Gastronomy.
The Catalonia Young Cooking Contest is part of the EUHT StPOL Gastronomy University Meeting, which in this edition featured a cooking demonstration by chef Sergio Torres, with two Michelin stars.