The applicants had to present a dish with rice from Calasparra and another with pig’s trotters
Fifteen chefs with their respective assistants covered this Monday the final stage of the XIX edition of the Competition for Young Chefs of the Region of Murcia -aimed at chefs under 35 years of age- organized by the Association of Chefs (Jecomur).
The facilities of the Tourist Qualification Center hosted this veteran contest that posed a double challenge to the participants: they had to present a dish with Calasparra rice and another with pig’s trotters. Two elaborations that are technically more complex than they appear. Bringing out a rice at the right point of cooking before the jury’s table in the tense conditions typical of a contest is a matter of a minute… for the rice to overdo it. Something that when it happened did not escape the palates of Marta Ceballos, Pachi Larrosa, Mónica Meroño, Juan Antonio García, María Gómez and Tomás Écija, who tasted and valued the thirty elaborations.
Achieving a balance of flavors and textures based on a gelatinous meat of a pig’s trotter, joining it in many cases to different types of shellfish also involves risks. Despite everything, the jury was unanimous when it came to estimating “the high average level of this edition”, above the previous ones, which reveals “an evolution of creative regional cuisine, in terms of new values ».
The winners of the contest, endowed with three prizes of 2,000, 1,000 and 500 euros, respectively, will be announced at the traditional annual gala that Jecomur will celebrate next July 4 at the Cabaña Buenavista restaurant.
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