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Finalists and winners of the VII Scorching National Recipe Contest

Jurado y finalistas del VII Concurso nacional de recetas Abrasador

This year, we moved to Cuenca to celebrate the annual Scorching Party and one of the highlights of the convention, which started on sunday 12 June and ended on Tuesday 14, era the great live final of the Scorching National Recipe Contest where we met the finalists and the 3 winners.

Preselection of the 10 finalists?

This year, We decided to open a national call during the month of May so that professional chefs who wanted to participate could send us their proposals..

They had to make a recipe with one of the 4 pieces of meat or cuts that we had predefined.

  1. beef brisket
  2. beef shank
  3. Iberian sirloin
  4. Iberian lomo tournedo tajaditas

Of the total of almost 45 participation requests, the partners of the Scorching Group and the gastronomic consultant chef of the brand, Carlos Torres, met at the end of May to elect the 10 finalists.

But there was no agreement, so after hours trying to choose the 10 finalists, decided that the number of finalists should be this year of 11 contestants.

A hint of the high level that was among the selected recipes.

the thing promised.

Members of the competition jury

We always like to have great chefs from Castilla La Mancha and this time it was not going to be less.

The jury was made up of:

Fran Martinez, of the restaurant “Maralba” in Almansa, with 2 michelin stars.


Embody Almansa
, chef and founder of “Candle Group”, with restaurants in La Roda and Albacete.


Francis Martinez
, master chef finalist 9 and restaurant chef “5 senses” in Cuenca.


Miguel Angel Exposito
, Table on restaurant success stories "Broom" in Torrenueva, with 1 michelin star.


Maria Alcazar
, currently a teacher at the hotel school in Aranjuez.


Mari Paz Marlo
, Topchef finalist and chef of the Catering Marlo and Tapería Marlo.

Miembros del jurado del VII Concurso de recetas Abrasador

Attitude of the finalists during the contest

If you've never been to a recipe contest, I will tell you that in the environment you breathe nerves, enthusiasm and great doses of camaraderie.

The nerves are justified because you have created a recipe that has been a finalist and is going to be tasted by a jury made up of chefs that you admire and respect.

The illusion was palpable by the brightness in the eyes of the contestants and by the concentration they had while they were plating their recipe minutes before having to present it.

But the most exciting thing was to see how they all helped each other, both inside and outside kitchens. Why did you have to take 7 dishes of his recipe and between them they helped to bring them closer to the jury.

There was a monetary prize for the 3 finalists and, even so, cordiality and good fellowship reigned in the kitchens of the contestants.

Recipes finalists of this year's contest

We present you the 11 finalist recipes and their creators.

Martina's Iberian razor, of chef Javier García Albuguer, La Martina restaurant, Albacete.

Bao doggy with fake sausage, by chef Juan Emilio Santos, Monkey Fun Kitchen restaurant in Collado Villalba (Madrid).

Iberian sirloin, Manchego green pesto of pistachios and Scorching food tonjiru, by chef Ivan Anaya, restaurant Scorching El Mirador de la Mancha in Villarrubia de los Ojos, Real city.

Iberian mille-feuille, mushrooms and foie, by Sandra García, restaurant Scorching The Olive Tree Moraira, in Alicante.

Amaren trunk, by Aitor del Olmo, Bilbao restaurant "Mother".

Mexic-Asian brisket in two cookings, by Ariana Schonborn, restaurant Apache Burger Grill in Alicante.

Char siu of Iberian sirloin, by Mariola Hervas, restaurant Scorching El Racó de Mama Lola, in Elche, Alicante.

Iberian sirloin steak with wine and pear sauce, by Christian Solana, restaurant FYA Wineries in Navarrete, The Rioja.

Crispy Iberian with lemon pistachio and ice cream cheese, by Marta Arana and Juan Gallego, Tula grill restaurant in Conil de la Frontera.

Braised babilla with mountain risotto and tarragon and pear stream, by José Antonio Luengo Ferrera and Mariano Capilla, Cresporus restaurants, in Ciudad Real.

Scorching Artichoke, by Javier Amorós, restaurant Scorching Niagara's.

Recetas finalistas VII Concurso Abrasador

These were the 3 winning recipes

Finally, the jury announced the 3 dishes that deserved to be awarded in this seventh edition of the Scorching national recipe contest and these were the winners:

Ivan Anaya with your recipe "Iberian sirloin, Manchego green pesto of pistachios and Scorching food tonjiru”, that won 600 euros.

Iván Anaya's dish had the best rating in terms of presentation, taste and respect for the product and the jury had no doubts in choosing it as the winner of the contest.

Iván Anaya fue el ganador del VII Concurso Nacional de recetas Abrasador

Iván Anaya was the winner of the VII Scorching National Recipe Contest

Receta de solomillo ibérico que ha ganado el concurso

Iberian sirloin recipe that has won the contest

Javier Garcia Albuguer with his “Martina's Iberian Navaja”, taking the prize 300 euros.

Second prize for Javier García Albuguer

Second prize for Javier García Albuguer

La Navaja ibérica de Martina, segundo premio

Martina's Iberian Razor, second prize

Aitor del Olmo with his “Amar Trunk”, that he took to Bilbao 150 euros.

Tercer premio para Aitor del Olmo

Third prize for Aitor del Olmo

Receta Tronco Amaren, tercera finalista

Log Amaren Recipe, Third place

Conclusions

Our commitment to customers and associates is to organize 3 annual meetings.

In them, we carry out training sessions on a trending topic within the hospitality industry, motivational and sector-specific presentations and, seeing the good reception that is having every year, organize once a year Scorching National Recipe Contest is becoming an essential annual event for the brand.

And seeing how they have had a good time and the positive feedback they have given us, makes this contest leave us all with a great taste in our mouths that will last until… the next edition, at least.

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