{"id":50816,"date":"2015-12-15T00:00:00","date_gmt":"2015-12-14T23:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/xxvii-young-cooking-contest-of-catalonia-2014\/"},"modified":"2015-12-15T00:00:00","modified_gmt":"2015-12-14T23:00:00","slug":"xxvii-young-cooking-contest-of-catalonia-2014","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/en\/blog\/xxvii-young-cooking-contest-of-catalonia-2014\/","title":{"rendered":"XXVII YOUNG COOKING CONTEST OF CATALONIA 2014"},"content":{"rendered":"

On April 30th, it has been celebrated the XXVII edition of the Young Cooking Contest of Catalonia, it is celebrated inside the University Gastronomy Day.<\/p>\n

This event recognizes and award the best Young chef of Catalonia. The EUHT StPOL organizes it since 1980. In this contest, more than 80 young chefs from Catalan schools have participated.<\/p>\n

As every year, the contest is based on a topic and a prestigious chef is invited to the event: the current year the vinegar has been the common ingredient in all the plates prepared by the participants. The guest has been Paco P\u00e9rez, kitchen\u2019s manager at \u201cRestaurante Miramar\u201d at Llan\u00e7\u00e0 (2 Michelin stars) and responsible of the “Enoteca de Barcelona” (2 Michelin stars) and “5 by Paco P\u00e9rez” in Berl\u00edn.<\/p>\n

Paco P\u00e9rez has been president of the jury and also has done a cooking show to all the students participating and attending the Gastronomy day.<\/p>\n

The current jury this year has been formed by: Paco P\u00e9rez (Jury\u2019s President), Ram\u00f3n Serra (EUHT StPOL Board’s Chairman), Joan Ras (The\u00a0Academia Catalana de Gastronom\u00eda<\/a> President), Llu\u00eds Tusell ( \u201c7canibales.com<\/a>\u201d magazine Director\u2019s), Josep Vilella (\u201c5 a taula\u201d<\/a> from \u00a0La Vanguardia<\/a> member), Joaquim Maj\u00f3 (Universitat de Girona\u2019s representative) and Albert Roca (Commercial Director and administrator of\u00a0Vinagres FORVM<\/a>\u00a0from the wine cellar\u00a0AVGVSTVS-FORVM<\/a>).<\/p>\n

All the participants (ten young chefs) had the opportunity to win one of the five prices from the contest, the final results have been:<\/p>\n

–\u00a0Global Award: Josep Mu\u00f1oz, from Joviat school, with his plate: \u201cPera al vi-nagre<\/em>\u201d (wine-negar pear). Mu\u00f1oz has also won the Ability and best elaboration technical prize.<\/p>\n

–\u00a0Creativity and Imagination Award: Maci\u00e0 Bagur, from EUHT StPOL with his dessert \u201cLa dol\u00e7a maduixera chardonnay<\/em>\u201d (The sweet chardonnay strawberry).<\/p>\n

–\u00a0Best Appearance Award: Xavi Romero, from IES Cavall Bernat (Terrassa), with his plate \u201cCeviche de lubina<\/em>\u201d (Lubina\u2019s ceviche)<\/p>\n

– Best viegar application Award: Lee Dong Hyeok, from EUHT StPOL with his plate \u201cGambas con algas y verduras encurtidas<\/em>\u201d (Prawns with seaweed and vegetables).<\/p>\n

From EUHT StPOL we are so proud to organize this event where the talent from our Young Chefs is recognized.<\/p>\n

 <\/p>\n

Ver las fotos en Facebook<\/a><\/p>\n

Ver las fotos en Flickr<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

On April 30th, it has been celebrated the XXVII edition of the Young Cooking Contest of Catalonia, it is celebrated inside the University Gastronomy Day. 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