` 8th Cooking with EVOO Competition in Alicante

Fairs, Competitions

8th Cooking with EVOO Competition in Alicante

Sep. 10, 2010
By Olive Oil Times Staff

Recent News

The Diputación de Jaén has dis­trib­uted to more than 18,000 restau­rants in fifty coun­tries infor­ma­tion on par­tic­i­pat­ing in the 8th Inter­na­tional Cook­ing Award with Extra Vir­gin Olive Oil (“Jaén, Paraiso Inte­rior” Pre­mio Inter­na­cional de Cocina con Aceite de Oliva Vir­gen Extra). The finals will take place Novem­ber 7th as part of the 12th Con­gress Best of Gas­tron­omy ’ to be held at the trade fair in Ali­cante.

Chefs inter­ested in tak­ing part in the event may sub­mit pro­pos­als by Octo­ber 10th. The main fea­ture used in the prepa­ra­tion must be the extra vir­gin olive oils included in the qual­ity label Selec­tion Jaén 2010.

The Provin­cial Admin­is­tra­tion is send­ing the detailed infor­ma­tion — which have been pub­lished in Spa­nis, French, Eng­lish and Ital­ian — both elec­tron­i­cally and via postal mail to restau­rants in France, Italy, Argentina, South Korea, United States, Malaysia, Czech Repub­lic and Tai­wan, among many oth­ers.

Velasco

From the pro­pos­als received the jury, com­posed of lead­ing inter­na­tional experts in the field of gas­tron­omy, will select ten final­ists who will have to pre­pare their recipe at the end of the Lo Mejor de La Gas­tronómía chefs’ con­fer­ence on Novem­ber 7th.
You appre­ci­ate things like cre­ativ­ity and imag­i­na­tion employed in the cre­ation of a base plate made with the extra vir­gin olive oil pro­duced in Jaén,” explained a state­ment by the Vice Pres­i­dent of Tourism, Local Devel­op­ment, Sus­tain­abil­ity, Cul­ture and Sports Maria Angus­tias Velasco.

Seven Oils

Advertisement

Dur­ing the course of the com­pe­ti­tion, the final­ists have to make a plate using Jaén Selec­tion 2010” extra vir­gin olive oils, which are:

  • Tuc­ci­o­liva , Agri­cul­tural Coop­er­a­tive Soci­ety Andaluza San Amador (Mar­tos);
  • Soler Romero Bio of Alcanova, SL (Alcaudete)
  • Bailén Oro Reserva Famil­iar of Gal­gón 99, SL (Vil­lanueva de la Reina);
  • Mel­gar­ejo Gourmet Selec­tion, Oil Cam­polo, SL (Pegala­jar)
  • Royal Cas­tle Canena Early, Canena Cas­tle Group (Canena);
  • Cor­tijo Pre­mium Tower, San Anto­nio Oil , SLU (Jaén);
  • and Fuen­roble of Potosí 10, SA ( Orcera ).

Of the ten pro­pos­als, one win­ner will receive a prize of 18,000 euros and the Jaén, Inte­rior Par­adise tro­phy. This activ­ity joins the flag­ship of gas­tron­omy, Jaén, to culi­nary inno­va­tion and exper­i­men­ta­tion, which is a unique oppor­tu­nity to pro­mote it among the top pro­fes­sion­als and experts from the cuisines of the world,” stressed Velasco.

In 2009 , the sev­enth edi­tion of the con­test received 118 appli­ca­tions for par­tic­i­pa­tion, of which eleven final­ists were cho­sen . The jury, chaired by the head of Con­gress Best of Gas­tron­omy’ Rafael Gar­cía San­tos, Ser­gio Bas­tard from the Sierra de Lóquiz restau­rant, de Galdeano (Navarra ) was pro­claimed the win­ner who pre­pared a cod mar­i­nated in ember oil, black olive earth and stones, oil and cod crys­tals sweets, smoothly roasted gar­lic, chili and pur­ple cab­bage sprouts.

.

.

CONDITIONS FOR THE 8TH EDITION
Inter­na­tional Award for Cui­sine with Olive Oil Jaén, paraíso inte­rior”

The aim of this com­pe­ti­tion, which is organ­ised by the LMG [Best Cui­sine] Con­gress and spon­sored by the Diputación Provin­cial [Provin­cial Coun­cil] of Jaen and the Con­se­jería de Agri­cul­tura y Pesca [Min­istry of Agri­cul­ture and Fish­eries] of the Junta de Andalucía [Gov­ern­ment of the Autonomous Com­mu­nity of Andalu­sia], with the col­lab­o­ra­tion of the Des­ig­na­tions of Ori­gin of the regions, is to encour­age chefs to be cre­ative and to pro­mote the use of olive oil, a his­tor­i­cal and nutri­tious prod­uct, in both sweet and savoury dishes.

Sub­ject:
Recipes in which Vir­gin Olive Oil plays an essen­tial role.
Vir­tu­os­ity and imag­i­na­tion, as well as con­cep­tual, tech­ni­cal and aes­thetic con­tri­bu­tions, etc., will all be highly val­ued.

The Organ­i­sa­tion will pro­vide the final­ists with des­ig­na­tion of ori­gin olive oils from Jaen, so that they can pre­pare their dishes.

Par­tic­i­pants:
Head Chefs.

Num­ber of final­ists:
10 cooks, each may bring an assis­tant.

Quan­ti­ties to pre­pare:
10 half por­tions.

Prepa­ra­tion Time:
6 hours.

Place:
IFA, in Ali­cante.

Date:
8th of Novem­ber, 2010.

Judges:
The mem­bers will be pres­ti­gious inter­na­tional food crit­ics.

Prize:
18.000 euros and tro­phy Jaén, paraíso inte­rior”

Final­ists:
The organ­i­sa­tion will pay for the return trip from the place of res­i­dence to Ali­cante. A hotel will be booked and final­ists will enjoy din­ner at the best restau­rants of Ali­cante. Also, they will be reg­is­tered to take part in the XII Con­fer­ence The Best of Gas­tron­omy”.

Dead­line for reg­is­tra­tion:
Until the Octo­ber 10, 2010. The fol­low­ing must be sent by e‑mail: name of the chef, name of the restau­rant in which he or she is head chef, recipe of the dish and a photo. The organ­is­ing com­mit­tee will select 10 final­ists and com­mu­ni­cate this on Novem­ber 2.

CONDITIONS FOR THE 7TH EDITION
International Award for Cuisine with Olive Oil Jaén, paraíso interior”

Related News