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

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

AVIANZAthe Spanish Interprofessional Association of Poultry Meat , has launched an initiative that aims to publicise Spain's best-known poultry varieties for the preparation of original dishes this Christmas. Avianza Challenge 2020an initiative that aims to raise awareness of the best-known varieties of poultry in our country for the preparation of original dishes this Christmas, including poulard, poussin, capon, turkey and quail.

In addition, the aim is to show restaurants and catering establishments that decide to make the leap to home-delivered food 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 fast food.

And far from the idea that the gastronomic offer that can be enjoyed from home is much more limited, Avianza believes that this is not the case. Poultry meats offer important nutritional properties and are recognised 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 Spain Academy, and incorporates a national competition where chefs from 6 catering 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 tasty products

The delivery option is becoming a way out of the closure of many businesses and, now, this trend is not only consolidating but is on the rise. Although not all dishes seem to be equally present in the minds of chefs. Fast food dishes that are easy to transport and quick to prepare top the lists of food delivery apps, but there is an infinite range of possibilities that are not being taken advantage of.

Poultry meat is one of the foods with the greatest potential for development and which has been positively evaluated by the public. Products such as chicken, quail or capon are a healthy alternative to enjoy the best gastronomy without having to light a single cooker. And, to prove it, this first Avianza Challenge 2020 is born.

This initiative also aims to show young chefs from all over Spain that it is possible to prepare home orders in which poultry meat is the protagonist in haute cuisine, giving space to poussin, turkey, poulard or quail. An action that highlights the wealth of poultry species in our country and their influence on gastronomy.

Participation is very simple: the chefs from the hotel and catering schools must submit their proposals for dishes. Of these, three contestants from each school will be chosen by the Bocuse d'Or Spain Academy, and they will have to prepare their dishes in front of a member of the Academy in a maximum of two hours. After tasting the three dishes, the finalist from each school will be chosen. Finally, the jury will choose which dish from each finalist is the best and the national winner will be chosen, whose name will be announced on 26 December.

For such a special competition, the jury could not be less, and therefore the assessments will be issued by the 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 assessing the aesthetics, the composition of the dish, the argumentation of its creativity and the format devised for the delivery; but, above all, and as it could not be otherwise, its taste.

Participating hotel schools

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

Thus, the Escuela de Hostelería de Toledo will have to prepare a dish based on poussin, while the IES Hotel Escuela de Madrid will do it with Parda. The Joviat Escuela de Hostelería de Manresa will do the same with quail, as will the Escuela de Hostelería Hofmann Barcelona. Finally, the Escuela Superior de Hostelería in Seville will use turkey, and the UCAM University Degree in Gastronomy in Murcia will use 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 the national winner will also receive a jacket accrediting him/her as such.

For Jordi Montfort, secretary general of the Spanish Interprofessional Poultry Meat Association, "this initiative aims to highlight the variety of poultry we have in Spain and its contribution to our country's gastronomy. It is also a way of showing catering establishments that decide to make the leap to home-delivered food that they can count on quality products and not renounce the creativity of haute cuisine, as well as something very important, offering an original flavour through a good dish of capon, pularda, turkey or quail.”