AVIANZA CHALLENGE 2020: WE ENCOURAGE THE CONSUMPTION OF POULTRY MEAT IN DELIVERY

The action, in collaboration with Linkers and the Bocuse d'Or Spain Academy, seeks to show the gastronomic richness of products such as pularda, picantón, capon, turkey or quail, and their versatility for the preparation of special dishes in restaurant establishments.

AVIANZA, the Spanish Interprofessional Association of Poultry Meat, He has launched Avianza Challenge 2020, an initiative that aims to publicize the best-known varieties of birds in our country for the preparation of original dishes during this Christmas, among them the pularda, the picantón, the capon, the turkey or the quail.

In addition, the aim is to show restaurants and hospitality establishments that decide to make the leap to home delivery that there are interesting alternatives in our gastronomic wealth to come up with very attractive proposals for their customers, exploring new sensations, preparations and alternatives beyond the fast food.

And far from the idea that the gastronomic offer that can be enjoyed from home is much more limited, in Avianza They believe that it is not so. Poultry meats offer important nutritional properties and are recognized as very healthy products. The challenge is to enjoy it in all its varieties through delivery services.

This action has the collaboration of Linkers and the Bocuse d'Or Academy Spain, and incorporates a national contest where chefs from 6 hospitality schools in our country will compete to create the best dish with the best-known varieties of poultry, in a format designed to be enjoyed at home.

Healthy and flavor-rich products

The delivery option is being a solution to the closure of many businesses and, now, this trend is not only being consolidated but is increasing. Although not all dishes seem to be equally present in the minds of chefs. Fast food dishes, easy to transport and quick to prepare, fill the lists of food delivery applications, but there is an infinite range of possibilities that is not being taken advantage of.

Among the foods that have the greatest possibilities for development and that have the positive evaluation of the public is poultry meat. Products such as chicken, quail or capon are a healthy alternative to enjoy the best cuisine without having to light a single stove. And, to prove it, this first Avianza Challenge 2020.

This initiative also aims to young chefs from all over Spain demonstrate that home delivery orders can be prepared where poultry meat is the protagonist in haute cuisine, giving space to picantón, turkey, poularda or quail. An action that highlights the richness of poultry species in our country and its influence on gastronomy.

The participation It is very simple: chefs from hospitality schools must submit their dish proposals. Of them, three contestants from each school will be chosen by the Bocuse d'Or Spain Academy, and they must make their dishes in front of a member of the Academy in a maximum of two hours. After trying the three dishes, the finalist from each school will be chosen. Finally, the jury will choose which dish from each finalist is best and the national winner will be chosen, whose name will be announced on December 26.

For such a special competition, the jury could not be less, and therefore the evaluations will be issued by chefs Albert Boronat, winner of the Bocuse d'Or Spain 2019 and finalist of Bocuse d'Or Europe 2020; and Juan Pozuelo, technical director of the Bocuse d'Or Spain Academy and Coach of the Bocuse d'Or Spain Team 2020. They will be in charge of evaluating the aesthetics, the composition of the plate, the argumentation of its creativity and the format designed for the delivery; but, above all and as it could not be otherwise, its flavor.

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Participating hospitality schools

A total of six hospitality schools will participate in this first edition of the Avianza Challenge, and each of them will have the meat of a different bird, whose product will be supplied by Avianza.

Thus, the Toledo Hospitality School will have to prepare a dish based on picantón, while the IES Hotel Escuela de Madrid He will do it with Pularda. In the Joviat Manresa Hospitality School He will do it with quail, just like the Hofmann Barcelona Hospitality School. Lastly, the Seville Higher School of Hospitality will take care of the preparations with turkey, and in the UCAM University Degree in Gastronomy of Murcia They will do it with capon.

The winner of each school will receive a special pack of products and a commemorative diploma from the Bocuse d'Or Spain Academy, while, in addition, the national winner will receive a jacket that will certify him as such.

For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, “This initiative seeks to highlight the variety of birds we have in Spain and their contribution to the gastronomy of our country. Furthermore, it is a way to demonstrate to restaurant establishments that decide to make the leap to home delivery that they can count on quality products and not give up the creativity of haute cuisine, in addition to something very important, offering a flavor original through a good plate of capon, pularda, turkey or quail.”