Share this article ...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

VI NATIONAL COMPETITION OF CUTS AND SCRATCHING RECIPES

VI NATIONAL COMPETITION OF CUTS AND SCRATCHING RECIPES

Recipe of Gloria Alarcon Duque of the 2nd Awards of the last edition

We present our VI Contest of cuts and recipes, in which several chefs and restaurants can present their dish in front of our jury. This contest is convened within the framework of the Scorching Technical Conference, that this year and for health reasons will be online.

This edition of the contest took place on 25 of January of 2021 in Restaurant Abrasador El Capricho de los Torres in Villacañas (Toledo), in which 5 finalists will be able to cook and present their dishes to the jury. To select the recipes that enter the contest, participants must send a video with their preparation previously.

< TIENES LAS BASES DEL CONCURSO>>

The winners of this contest enjoyed a cash prize with which the brand gave them, which are:

1st prize: 500 €

2st prize: 300 €

3st prize: 150 €

The competition has a major impact nationwide media and social networks, and the live broadcast of the same in different TV channels.

In the last edition of the V Contest, the winning recipe was Javier Donaire, Chef responsible for Scorching restaurant El Mirador de la Mancha.

First prize

First Prize of the National Scorching Recipe Contest of the last edition

Five o'clock finalist recipes that they cooked before the Jury in the VI edition were the following:
Diego Solís Chef de Cuisine of the Bodegas Triana Restaurant, in Antequera (Málaga)
Plate Troncos de la Dehesa
Yasmina Tapia Head of Kitchen of the Scorching Restaurante El Cercado de Berchules (Granada)
Plato: Cheeks cannelloni with pumpkin in textures
Federico Guajardo Chef de Cuisine of the Venta de Posa Restaurant, Denia (Alicante)
Plato: Sweet potato ravioli with ham juice, Iberian prey and bacon veil
Marta García Director of the Restaurante Abrasador Etxarri Restaurant,
Plato: Sushi trompe l'oeil with Iberian tournedo and mussels
Francisco Javier Amorós Cecilia Chef and owner of the Scorching Niagara’s Restaurant by Callosa de Segura (Alicante)
Plato: Sweet Baileys and artichokes with mushrooms

The 5 finalists presented their recipe in person before our jury composed of:

Jury and contestants of the scorching national recipe contest

Jury and participants edition 2019

After the deliberation of our demanding jury (3 Michelin stars and a Repsol sun), the winning recipes were:

First prize: Yasmina Tapia Head of Kitchen of the Scorching Restaurante El Cercado by Bérchules (Granada) Plato: “Cheeks cannelloni with pumpkin in textures”

First prize Scorching cuts and recipes contest 2021

Cheeks cannelloni with pumpkin in textures. First prize

Second prize: Federico Guajardo, Chef of the Venta de Posa Restaurant, Denia (Alicante). Plato: Sweet potato ravioli with ham juice, Iberian prey and bacon veil

Second prize national contest of cuts and recipes Scorching 2021

Sweet potato ravioli with ham juice , Iberian prey and bacon veil. Second prize

Third award: Francisco Javier Amorós Cecilia Chef and owner of the Scorching Niagara’s Restaurant by Callosa de Segura (Alicante). Plato: Sweet Baileys and artichokes with mushrooms.

Third prize national contest of cuts and recipes Scorching 2021

Sweet Baileys and artichoke with mushrooms. Third award

This contest is organized by Mari Carmen Ramirez Y Julio Ramirez, founding partners of Scorching group and also its associate chef and group advisor , Carlos Torres chef.

Share this article ...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin