{"id":50945,"date":"2016-11-16T00:00:00","date_gmt":"2016-11-15T23:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/european-young-chef-award-2016\/"},"modified":"2022-05-31T15:05:12","modified_gmt":"2022-05-31T13:05:12","slug":"european-young-chef-award-2016","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/en\/blog\/european-young-chef-award-2016\/","title":{"rendered":"European Young Chef Award 2016"},"content":{"rendered":"

The contestant from the South Aegean region of Greece, Stamatios Misomikes, declared the winner of the European Young Chef Award with the “Salas” plate.<\/h2>\n

\"European<\/p>\n

Yesterday at the Hotel-School Sant Pol de Mar we hosted the final of the European Young Chef Award 2016<\/strong><\/a>, organized by IGCAT<\/strong><\/a> (International Institute of Gastronomy, Culture, Arts and Tourism) and promoted by the Platform of the European Region of Gastronomy<\/strong><\/span> with EUHT StPOL.<\/span><\/span><\/p>\n

The event was held within the framework of “Catalonia, European Region of Gastronomy 2016”<\/strong><\/a> with the aim of strengthening links between the European Regions, through young international chefs promoting culinary innovation<\/strong>, gastronomic tradition<\/strong> and local products<\/strong>.<\/span><\/span><\/p>\n

On the morning the competition was held, where the ten finalists of the competition made and presented their plate in front of the jury formed by Joan Roca<\/strong> (3 Michelin stars and Best Chef of the World 2013 and 2015, who was President of the Jury), Diane Dodd<\/strong> (President of IGCAT), Ramon Serra<\/strong> (President of EUHT StPOL), Caroline Couret<\/strong> (Director of Network and Barcelona Tourism Creative program) and Jordi Tresserras<\/strong> (Coordinator of Cultural Tourism and Postgraduate Course in International Cooperation and Cultural Management at the University of Barcelona).<\/span><\/p>\n

The contestant from the South Aegean region of Greece<\/strong>, Stamatios Misomikes<\/strong>, declared the winner of the European Young Chef Award with the “Salas<\/strong>” plate.<\/p>\n

The competition was formed by ten young chefs between the ages of 18 and 28<\/strong> from the regions participating in the Platform of European Gastronomic Regions<\/strong>:<\/span><\/span><\/p>\n

Mikko Tilhonen, from Kuopio (Finland): “Whipped semolina porridge with lingonberry”<\/p>\n

Leon Pintaric, from Prekmurje (Slovenia): “Koline”<\/p>\n

Daniel Joarza from Sibiu (Romania): “Ham cock with beans”<\/p>\n

Jan van Hout from Noord-Brabant (Netherlands): “Roots of Parlsey”<\/p>\n

Shane Sheedy from Galway (Ireland): “Liver and Onions”<\/p>\n

Edgars Balodis from Riga-Gauja (Latvia): “Skalndrausis”<\/p>\n

Andrei Iosif Micle from East Lombardy (Italy): “Polenta con Ragu”<\/p>\n

Mikkel Kjolhede from Aarus-Central (Denmark): “KogtTorsk”<\/p>\n

Jose Manuel Zafra from Catalunya (Spain): “Mar i Muntanya”<\/p>\n

Stamatios Misomikes\u00a0from South Aegean (Greece): “Salas”<\/p>\n

The day included a celebration lunch with the members of the jury, participants and organization of the contest, and later changed the stage for the celebration of the Round Table “Mentoring and Inspiring Young Chefs”<\/strong>, in which Carme Ruscalleda<\/strong> (Ambassador of Catalonia<\/span>, Regi\u00f3 Europea de la Gastronomia 2016) and chef Joan Roca <\/strong>participated<\/strong>.<\/span> The session was moderated by Cristina Jolonch<\/strong> (Gastronomic critic of the newspaper La Vanguardia).<\/span><\/span><\/p>\n

The session was developed through the questions of the young cooks to Carme Ruscalleda and Joan Roca, about the relation of the kitchen of proximity<\/strong>, the new recipes versus the traditionals and the relation and influence of the great cooks with the young cook and stagiers<\/strong>.<\/span><\/span><\/p>\n

Video:<\/p>\n