8 essential books for hospitality and gastronomy lovers22 April, 2022
EUHT StPOL at the 59th EUHOFA Congress, the international association of hospitality schools chaired by Lluís Serra3 May, 2022
- As the winner of the Catalan Young Chef Award, he will be the representative of Catalonia in the European Young Chef Award, which will be held in Norway in November.
- The chef Fina Puigdevall, with two Michelin stars for the restaurant Les Cols (Olot), has chaired the jury of this 34th edition of the Catalan Young Chef Award which has been held at the EUHT StPOL facilities.
The University College of Hospitality Management and Culinary Arts of Sant Pol de Mar (EUHT StPOL) has hosted the 34th edition of the Catalan Young Chef Award, one of the cooking contests with the longest history in our country.
Five finalists from five hospitality and culinary schools have prepared a dish that had local cuisine as its central theme. And subsequently, they have defended it in front of the jury chaired by the chef Fina Puigdevall, recognized with two Michelin stars, one Michelin green star and three Soles Repsol for her restaurant Les Cols (Olot).
The jury has valued aspects such as the technique and skill, the creativity and originality of the proposal, the flavors, the presentation and the history and narrative of the recipe, among others.
“Vermut en tres mossegades”: the recipe with the highest overall score
The prizes have been distributed in 4 categories. After the deliberation of the jury, the “vermut en tres mossegades”, presented by Raúl Gisbert, student of the Technical Degree in Gastronomy and Restaurant Service was the recipe with the highest overall score and received the Absolute Prize of the Catalan Young Chef Award delivered, on this occasion, by the president of the jury, the chef Fina Puigdevall.
As the winner of the contest, Raúl Gisbert will represent Catalonia in the European Young Chef Award (EYCA) that will take place next November in Norway. The European Young Chef Award brings together regional competition winners from across Europe and aims to promote innovations in traditional cuisine, highlight sustainable food cultures and create future chef ambassadors for local regions and food products.
The participation of the representative of Catalonia in the European Young Chef Award (EYCA) is promoted by PRODECA and the Agència Catalana de Turisme, as members of the European Regions of Gastronomy.
Awards for skill, creativity and best presentation
The Award for skill and best technique went to “De l’Anoia al plat, gastronomia circular amb conill d’ulls negres” prepared by Julia Caparros, a CETT student. She has received the award by Mrs. Rosa Mayordomo, President of the Catalan Academy of Gastronomy and Nutrition.
Eva Sanchez, a student from the Bisbe Sivilla Institute, has won the Imagination and Creativity Award with the dish entitled “Nespra”. She has received the award by Mrs. Carme Rubió, member of the General Directorate of Tourism of the Government of Catalonia.
Lastly, the award for the Best Presentation went to Lucia Garcia, from the Joviat school, for the recipe entitled “Tortellinis de múrgoles amb crema d’espàrrecs amb punts i xips de remolatxa”. The award was given to her by the mayor of Sant Pol de Mar, Mr. Albert Zanca.
The Catalan Young Chef Award is part of the University Gastronomy Day, which this year has celebrated its 41st edition. The day was completed with a masterclass by chef Fina Puigdevall and her daughter Carlota Puigvert, in the EUHT StPOL kitchen amphitheater.