Foods From Spain
British shoppers go mad for Picota
Sales of Picota cherries boomed during first two weeks of their 2010 season. It should be the best-ever year for this delicious stalkless fruit.
National Primary Schools Competition: all entries now in
Foods from Spain's annual art competition was judged on July 6th. Results to be announced soon.
London trainee becomes Spanish Young Chef of the Year 2010
London-based trainee chef Selin Kiazim has won a working placement at the World’s Best Restaurant, El Bulli, after taking the title of the Spanish Young Chef of the Year.
Now in its second year, the nationwide contest was designed by Foods from Spain to inspire talented trainee chefs up to the age of 25 to explore and experiment with Spanish fresh produce and other Spanish ingredients. The task was to create three memorable dishes that reflect the food of Spain, using specific Spanish ingredients, including persimon, chorizo and Picota cherries. The first prize is travel to Spain’s Costa Brava and least three days in the kitchens at El Bulli.
Selin, a junior chef at The Providores restaurant in London - beat finalists from around the UK in a cook off final at the weekend. Her menu featured a starter of pan-fried hake with clams a la marinera and a persimon and walnut salad; a main course of roasted Iberico pork, spiced mocilla and pumpkin croquette and a basque red bean and chorizo stew; and almond cake with sherry ice-cream, seville orange jelly and raspberry honeycomb for dessert.
Since wining last year’s Spanish Young Chef of the Year competition, David Powell trained for 10 days in the kitchen at El Bulli, and also gained work experience at two further Michelin starred restaurants, Maze (London) and Cinc Sentis (Barcelona).
María José Sevilla, Director of Foods from Spain said: “We were very impressed by the standard of entries in this second year of the competition. Last year’s winner David Powell has had some incredible experiences as a result of winning the title of Spanish Young Chef of the Year. I am sure that Selin will go on to achieve similar success in her career.”
Selin will travel to Spain later this year to begin her training placement. “I love discovering food from all over the world and I have learnt a lot about Spanish ingredients by entering the Spanish Young Chef of the Year competition,” she said. “I am looking forward to learning even more at El Bulli”.
Second and third places in the competition were taken respectively by Colombian contestant Juan Sanchez Chavez, a trainee at Thames Valley University and Ben Murphy, a trainee at Westminster Kingsway College.
The competition was judged by Director of Foods from Spain, María José Sevilla, chef and author Peter Gordon, food writer and and chef lecturer José Souto.
Foods from Spain plans to launch the Spanish Young Chef of the Year 2011 competition in the autumn.
