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IV National Competition Cuts and Meat Recipes

Jury, manager and team competition finalists

Finalists by jury and Abrasador management team

Within the annual convention of Scorching Group, the "IV National Competition Cuts and Meat Recipes" was held, where they involved a total of 10 finishers between 32 selected recipes, they competed to win the prize. The requirements called for by the foundation, llevasen recipes was that a cut of beef own parenting, Scorching of Anoja beef or pork Iberian.

These were the 10 restaurants and chefs chosen to compete:

Gloria know Gloria Alarcón

House Restaurant Address José Duque

House Idolina Albrerto Antonio Estévez

coffee bar, The Channel Cram, Guisando. cEmi where Matín Retamal

Alfileritos 24 Jesus Angel Rodriguez

El Raco de Mama Lola with Mariola Hervas

Restaurant Scorching fireplace Turleque Martin Humberto Romero

Scorching cinnamon and lemon Mamen Gálvez with Rey

Scorching restaurant El Mirador de La Mancha Javier Donaire

scorching Toledo with Miguel Angel Gonzalez

This contest was held in Finca la Calancha in Cuerva (Toledo), place chosen for this convention and which had gathered more than 150 entrepreneurs in the world of hospitality in Spain. During 90 minutes, Participants should make their dishes live and live in the style of a "reality show", to be later reviewed by the jury.

Recetas_finalistas_concurso_Cortes and Recetas_Abrasador 2018

finalists recipes

For this occasion we chose a jury of prestigious and renowned Chefs, two of them with Michelin Star. Chef Adolfo Muñoz and CEO Adolfo group in Madrid and Toledo, Ivan Cerdeño Michelin Star Restaurant Carmen de Montesión, Enrique Pérez, Michelin star Restaurante El Doncel Siguenza (Guadalajara), God Ramón CEO and Chef Meson de Fuencarral and of Gastrocoaching in Madrid, Y Chef Thomas Palencia de Lara Asador Palencia de LaraToledo and President of the Provincial Hospitality Association of Toledo.

Contest jury members cuts and meat recipes Abrasador 2018

Jury members

Once finished the processing time recipes, it was time to present the dishes to the jury. Time when the chef presented their recipes performing a description of the ingredients and preparation. After a period of deliberation by the jury, They were released the name of the 3 rewarded, that order were ...

First prize with 600 € in cash, it was for The burning fireplace Turleque and its chef Humberto Martin with his "Piglet Beijing".

Piglet-Beijing-First-prize-contest-de-cuts-and-recipes-Abrasador-2018

“piglet Beijing” First prize

Second prize with 300 € in cash, It was for the restaurant Alfileritos 24 and chef Jesús Rodríguez, with her dish "You glazed sweetbreads, emulsion groundnuts, Pistachio and tuétano ".

Veal sweetbreads, second prize contest cuts and Abrasador recipes 2018

“Veal sweetbreads glazed, emulsion groundnuts, Pistachio and marrow”. Second prize

Third award with 150 € Gourmet Meat batch Abrasador, it was for Scorching Raco de Mama Lola and her chef Mariola Hervas, with her dish "Pibil Cochinilla Iberian".

pibil cochineal, third prize contest cuts and scorching recipes 2018

“Pibil cochineal Iberian”. Third award

jury, Scorching directors and the three winners in the contest

Jury, Scorching Policy Group and the three winners of the contest

In the following video you will see a summary of what was our Party Abrasador and of course our Cooking Contest…

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