The president of ASCAIB José Cortés, the president of the Association of Journalists and gastronomic writers of the Balearic Islands, Bep Al-lès, and the co-founder of the guide Cómete Menorca, Sión Bosch, complete the jury.

TDB keeps you informed. Follow us on Facebook, Twitter and Instagram

The National Competition of Cuisine, applied to the Vaca Vermella

The chefs Sergio Fernández, Koldo Royo, Joan Bagur and José Cortés, the president of the Association of Gastronomic Journalists and Writers of the Balearic Islands and director of Foodies on Menorca, Bep Al-lès, and the co-founder of the online guide Cómete Menorca, Sión Bosch, will be the members of the jury that will evaluate, on March 3 in Ciutadella de Menorca, the dishes prepared in the National Competition of Cuisine applied to the Vermella Cow.

Sergio Fernández, trained at the Escuela Superior de Hostelería y Turismo de Madrid, has a long and extensive career. He has participated in numerous demonstrations, fairs and gastronomic days in cities around the world such as Prague, Warsaw, Zurich and Tokyo. He is very popular among the followers of Canal Cocina due to the success of the series “Cocinamos Contigo” in which he prepares the dishes proposed by his followers. In August 2020 he was part of the challenge of the program “¡Supera esto!”, along with 7 other well-known chefs of Canal Cocina.

Koldo Royo presents on Canal Cocina the program “Cocina vasca”. He also participates in the program “El rey del pincho” in which he presents his favorite tapa. He has trained with great professionals in the sector, starting with Juan Mari Arzak, when the “nouvelle cuisine” began. He worked at Casa Nicolasa and Angelines, then moved to Mexico and France, and began working with the hotel chain Zonura. When he returned to Spain, he began working with Luis Irízar in Madrid. In 1985 he moved to Mallorca to take charge of the kitchen of the Porto Pi restaurant, with which he obtained 1 star in the Michelin Guide (from 1989 to 2007).

Joan Bagur, a well-known chef on the island of Menorca, where has developed his professional career in the restaurants Morvedra Nou, as head chef; and Rels, a personal project that he maintained for eight years, offering a cuisine deeply rooted in local produce. He trained, among others, at the Celler de Can Roca. He is currently the executive chef of Vestige Collection.

Up to a maximum of eight finalists will have to present 7 portions of the dish prepared with beef from the native breed of cow as an outstanding or unique raw material. The jury will score according to the presentation, taste and importance of the “vermella” cow in the elaboration. Three prizes have been established: a first prize of 1,000 euros, a second prize of 500 euros and a third prize of 300 euros, in addition to the diploma that the rest of the cooks will receive for their participation.

Those interested in participating in this contest have time to sign up until February 18. From among the applicants, a maximum of 8 finalists will be chosen, who will have to prepare the recipes presented for the contest in the Plaça de la Llibertat in Ciutadella de Menorca.

This gastronomic event is possible thanks to the involvement of the Consell Insular de Menorca, through the Plan de Sostenibilidad Turística Menorca0Co2, the Secretaría de Estado de Turismo, and the Conselleria de Model Econòmic, Turisme i Treball del Govern de les Illes Balears. The City Council of Ciutadella de Menorca also collaborates. The organization is in charge of Caeb Menorca Restauració, ASCAIB and the Associació de Ramaders de Vaca Menorquina.