Raúl Gispert will represent Catalonia at the European Young Chef Award

The young chef from the EUHT StPOL culinary school, Raúl Gisbert, is the winner of the “Cuina Jove de Catalunya” competition with the dish “Vermut en tres mossegades” (Vermouth in three bites). A dish that will allow him to represent Catalonia at the 6th European Young Chef Award, to be held in Trondheim (Norway) from 10 to 13 November 2022.

The 34th edition of the “Cuina Jove de Catalunya” competition, one of our country's longest-running cooking contests, was able to be held again at the Sant Pol de Mar University School of Hospitality and Tourism after a break caused by the pandemic.

Five finalists from five hospitality and gastronomy schools had to prepare a dish with local cuisine as its central theme and then defend it before a jury chaired by chef Fina Puigdevall, awarded two Michelin stars, one Michelin green star and three Repsol Suns for the restaurant Les Cols (Olot). During the deliberation the jury assessed aspects such as technique, skill, creativity, the originality of the proposal, flavours and the dish's presentation, among others.

The jury also included Gemma Moliner, head of Prodeca's Gastronomy Area; Rosa Majordom, member of the board of the Catalan Academy of Gastronomy and Nutrition (ACGN); Ramon Serra, chair of the EUHT StPOL Board of Directors; and Fernando Toda, representing the professional gastronomy publisher Vilbo.

The competition also awarded the prize for skill and best preparation technique to the dish “De l’Anoia al plat, gastronomia circular amb conill d’ulls negres” (From L'Anoia to the plate, circular gastronomy with black-eyed rabbit) prepared by Júlia Caparrós of CETT; the Imagination prize for the dish “Nespra” (Loquat) by Eva Sánchez of Institut Bisbe Sivilla; and the prize for best presentation for the dish “Tortellinis” by Lucía Garcia of Escola Joviat.

Next stop: Europe
As the competition winner, Raúl Gisbert will represent Catalonia at the European Young Chef Award, the competition promoted by IGCAT (Institute of Gastronomy, Culture, Art and Tourism), which brings together the winners of regional competitions from all over Europe and aims to promote innovations in traditional cuisine, highlight sustainable food cultures and create future ambassadors for local regions and food products.