The time has come! The first edition of our Repagas D.O Castilla y León Master Tapa contest already has a winner: Ricardo Gómez Martín with his tapa “Iberian shell in thai marinade with sprouts and basil”.
Our contest, organized with the collaboration of chef Pepe Rodríguez, owner of El Bohío Restaurant and Masterchef jury, Quesería La Antigua de Fuentesaúco and La Jamonería de Carmen, fulfilled the objective of promoting and introducing traditional gastronomy and seasonal products with denomination of origin of Castilla y León.
Repagas is very aware of the training and the use of the machines he manufactures, therefore, with this initiative we want to closely support the promotion of students that are being trained in cooking schools in Castilla y León.
Attention @ that we want to tell you all the details …
Previous phase
During the months of September, October and November we launched a call to cooking schools of Castilla y León. The students had the opportunity to share and put into practice the culinary creativity to participate in Repagas Master Tapa contest, creating a tapa with local products from the region.
Selection of finalists
On November 17th, the recipes of the participants were published through our social networks, and we opened the voting with a high participation. The selection was based on a 50% audience vote and 50% jury vote, taking into account various criteria such as originality, creativity and presentation, among others.
The preselected students were:
- ALEJANDRO JOSE RAPOSO NUÑEZ, With his “Coulant de Tostón”
- ARMANDO SANTOS TORREJÓN, with his cover “El Capricho de Armando”
- GUILLERMO MARTÍN MARTÍN, With his “Toast of chestnut bread with apple compote pippin and threads of cooked ham”
- RICARDO GÓMEZ MARTÍN, with its tapa “Iberian shell in Thai marinade with sprouts and basil”
- JESÚS LORENZO PALOMINO, With his “Toast of Ham and Cheese”
Grand Final of the Contest
The final was held at the School of Hospitality of Salamanca, on November 23th at 12.30h. In it, the finalists presented the members of the Jury with the recipe for their star cover.
The jury consisted of:
- Pablo Martinez: Repagas Corporate Chef.
- Luis Franco: National Commercial Advisor of Repagas
- Leyre Gómez: Marketing and Communication Manager of Quesería la Antigua.
- Felipe Sánchez: Commercial Director of Jamonerías del Carmen.
The finalists presented their tapas before the jury and prepared it on the spot explaining the elaboration process and the reason for choosing each of the ingredients and processes.
The criteria basis of which the jury made the assessment being 1 the lowest rating and 5 excellent, were:
- ORIGINALITY
- CREATIVITY
- PRESENTATION
- ORGANOLEPTIC / SENSORIAL QUALITY
- TEMPERATURE SERVICE / REGULARITY
- REPRESENTATIVITY
- TECHNICAL COMPLEXITY
- INTEGRATION OF INGREDIENTS D.O. AND SEASONED
In addition, the jury took into account that the elaborations included the recommended ingredients: IBERICO pork products and CHEESE as part of the preparation process of the Repagas lid, as well as the use of the combined oven.
Each member of the jury made their personal assessment after tasting each of the tapas, and according to the totality of the points obtained, they met to deliberate and share assessments. The final decision was very close since all finalist elaborated a very elaborate tapa and an excellent presentation. Finally, the winner of the “1st Repagas Master Tapa Contest with D.O Castilla y León” was RICARDO GÓMEZ MARTÍN, with his tapa “Iberian conch in Thai marinade with sprouts and basil”
Ricardo also won a Pack of Old Cheese and Jamonerías el Carmen, and a meal with 1 companion at the restaurant El Bohío, by Pepe Rodríguez.
It has been a very wonderful experience and we can not wait to have the second edition of the contest.
Thank you very much to everyone for the participation! #RepagasTalentSchool
