- January 28th (Monday)
- January 29th (Tuesday)
- January 30th (Wednesday)
The fascinating world of cheese and tapas comes together once again to celebrate the ninth edition of this competition. Its aim is to encourage young chefs, whether studying or working, and who are keen to create delicious morsels, to cook with cheese.
Winner: Álvaro Abad (El Plantío, Alicante)Recipe: Hole in 1
A competition aimed at chefs and professionals in the hospitality industry who want to surprise with their delicious and irresistible creations. Participants must prepare a surprising creation in less than an hour. One of the main ingredients of their sandwich must be Saint Honoré bread from Fripan’s superb, traditional range: Sibarit, Media Espelta (Spelt Demi Baguette), Barra con Sarraceno Bío (Organic Buckwheat Loaf), Redondo Summum Espelta y Centeno (Summum Round Bread), and Barra Delirium (Campagne Loaf).
Winner: Francisco Díaz Castro (Cocinas del Mundo Inedit. San Perpetua de Moguda, Barcelona)
Recipe: Smoked pastrami millefeuille with vine shoot and mountain notes
Bread: Round Summum sith spelt and rye
Sibari is holding its second edition of the Revelation Pastry-Chef competition. Its aim is to showcase the world of pastry-making and recognize the best pastry chefs in Spain via two categories: Restaurant Pastry Chef and Bakery Pastry Chef.
"Bakery Pastry Chef": Ana Lucía Jarquín (La Pastisseria, Barcelona). Recipe: Pacaya"Restaurant pastry Chef": Pol Contreras (Echaurren. Ezcaray, La Rioja). Recipe: Ice cream wrapped in pork scatching
The Interprofesional del Ovino y Caprino de Carne (INTEROVIC) Association, together with Reale Seguros Madrid Fusión, is looking for chefs and professionals – like you – in the restaurant industry, who wish to surprise us with their delicious and irresistible creations.
The only condition is that the recipe’s main ingredient must be mutton, suckling lamb or kid; using new cuts will be positively taken into account: http://www.canalcordero.com/profesional/cortes/
Winner: Juan Ramón Sau Ceitegui (Gastronomic Consultant, Zaragoza)
Recipe: Lamb jaw meat with saffron and vegetable stew with its chlorophyll
Lactalis launches the third edition of this competition in which participants must create an original and innovative alcohol-free drink made with at least 100ml of one of the varieties of milk from the following brands: Président Profesional Entera, Especial Hostelería, Desnatada, Hostelería sin Lactosa, Président Profesional La Crème (Président Professional full-fat milk, milk for the hospitality industry, skim milk, lactose-free milk for the hospitality industry, Président Professional La Crème).
Winner: Gabriel Vilar Longarela (Parador Nacional de Turismo de Toledo, Toledo)
Negrini gains customer loyalty via its tapas competition for which Italian products are used, and which serve to promote knowledge about Italy’s pantry.
Winner: Pau Iborra (La Vieja Bodega. Casalarreina, La Rioja)
Winner: Borja Etxebarría (The Board, Bilbao)
Winner: Ileana Rodríguez (Pintxoteca Mar, Vigo)
Carrasco Ibéricos is a ham for connoisseurs. For those who know how to appreciate all of its nuances, from the aroma of the hillsides, its silky texture that slowly melts in your mouth thanks to the animals having been mainly fed on acorns, to the low amount of salt used, and its characteristic hint of ‘sweetness’. Let’s just say that it’s not just any old ham. And that’s why we decided that it could not be paired with ‘just any old bread’.
We are looking for a baker who knows as much about bread as making something special to go with our ham, thus make the eating experience even better. For its texture, flavour and for its nuances.
We are therefore announcing a competition to find an IBÉRICO CARRASCO BREAD.
Winner: Marc Martí, representing Xevi Ramón (Triticum, Barcelona)
Committed to young talents in the field of pastrymaking, Lactalis gains customer loyalty via this competition. Prepare your best creation with pasteurized cream and a combination of talent, training and enthusiasm. If you can identify with these concepts, take part in this competition because you never know...it might change your professional future!
Winner: Adrián Morcillo (Gasma. Castellón de la Plana, Castellón)
La Casota Gourmet launches another edition of this competition. Its aim is to make the qualities of its cheese better known for preparing both traditional dishes and/or avant-garde ones; each recipe must contain, among its ingredients, La Casota Cream Cheese.
Winner: Rubén Abascal (Los Brezos. San Mamés de Meruelo. Cantabria)
Almería 2019 Spanish Capital of Gastronomy, hand in hand with Reale Seguros Madrid Fusión, introduce the first edition of the I Cooking with Almería’s Fruit and Vegetables Competition via which we aim to showcase the quality of the fruit and vegetables grown in Almería, one of the differentiating ingredients of its cuisine, and foodstuffs that are essential for the diet of millions of European citizens.
Winner: Fernando Polls (Café-Bar Lalustra. Huércal de Almería, Almería)
For yet another year, Reale Seguros Madrid Fusión and Joselito have organized a new edition of the Championship for the Best Ham Croquette in the World. Six croquette recipes made with #jamonjoselito will be chosen from among those received and will vie with each other in the grand finale at Reales Seguros Madrid Fusión 2019.
Ganador: Javier Ugidos (Tobiko, Toledo)