16th International Cooking Contest EVOO/Jaén Paraíso Interior

• Exhibitor: Grupo Gourmets
• Sector: ALIMENTACIÓN
• Date: Wednesday, April 10, 2019
• Time: 11:00 AM - 13:00 PM
• Pab: 8
• Location: Gourmet Auditorium - 8G50

Schedule: Wednesday - 10:00 a 17:30

Stand number: 8G50

Hall: 8

The main objective of the 16^th International Cooking Award with “Jaén Paraíso Interior” extra virgin olive oil (EVOO) is the promotion of extra virgin olive oil from the province of Jaen, rewarding the creativity of not only national but also international chefs. Some of those Extra Virgin Olive Oils, chosen each year and distinguished with the Jaén Selección Quality Seal, are which the participants must use subsequently in the contest.

We already know the EVOOs that the selected contestants will be able to choose for the 16 ^th International Kitchen Award with Extra Olive Oil Jaén Paraíso Interior. It is about the EVOOs that will carry throughout the year 2019, the distinctive Jaén Selección, and that have been choosen as the best of this harvest.

1. Bravoleum Selección Especial Picual de Aceites Hacienda el Palo S.L (Villagordo).
2. Castillo de Canena Reserva Familiar Picual, de Castillo de Canena OliveJuice S.L (Canena).
3. Dominus Cosecha Temprana de Monva S.L (Mancha Real).
4. Maquiz, de Aceites de Maquiz S.L (Mengíbar).
5. Oro Bailén Picual, de Aceites Oro Bailén - Galgón 99 S.L U. (Villanueva de la Reina).
6. Picualia Premium Reserva de Agrícola de Bailén Virgen de Zocueca S.C.A (Bailén).
7. Pradolivo Cosecha Temprana de Aceites Perales Baeza C.B. (Baeza).
8. UnOlivo Ecológico, de N.E. Nuevos Espacios S.A (Alcalá la Real)

It is a well-established championship which has been presented by contestants from different countries and renowned chefs such as Massimo Bottura, Jordi Cruz and Xanty Elias, amongst others. In the 2018 edition, the winner received 8,000 euros and a trophy; the second and third place obtained 3,000 euros and 1,000 euros, respectively, and two finalist plaques. It has become one of the cooking championships with the highest economic prizes in Spain: 12,000 euros in total.

The jury is made up of gastronomy professionals; chefs, specialized journalists and food critics. As for the contestants, an expert jury selects 12 of all those presented during the registration period, who become semi-finalists.

This year the judges will be:

• Juan Carlos Trujillo, Restaurante Canela en Rama (Linares).
• Rafael García Santos, Crítico gastronómico.
• Juanjo López, La Tasquita de Enfrente.
• Marta del Valle, Periodista El País/ Directora Suplemento Buena Vida.
• Fernando Huidobro, Presidente de la Academia Andaluza de Gastronomia y Turismo (AAGT).
• Sergi Arola, Chef.

The contestants selected for this edition have been:

• José Antonio Gea López, Restaurante Hotel Asia Garden Royal Hideway, Alicante.
• Marina Lotufo, Restaurante Ara, Huesca.
• Rafael Bautista Tirado, Restaurante Victoria Gastrobar, Huesca.
• Rubén Sánchez-Camacho Infante, Restaurante Epílogo, Ciudad Real.
• Lalo Reyes Mancebo, Restaurante Los Sentidos, Jaén.
• Enrique Gonzalo Gómez, Restaurante Relais- Chateaux Molino de Alcuneza,Guadalajara.
• Álvaro Abad García, Restaurante El Plantío Golf Resort, Alicante.
• Federico Guajardo Márquez, Restaurante Venta de Posa, Alicante.
• Juan Pedro Valera Molina, Restaurante Ametsa With Arzak Instructions, Londres.
• Daniel García Antón, Restaurante Aboiz , Vizcaya.
• Pau Castell Sauch, Restaurante Les Moles, Tarragona.
• Agustín Herrera Viso, Restaurante El Pradal, Madrid.