Avianza, Spanish Interprofessional Association of Poultry Meat, together with the Bocuse d'Or Academy, launch a contest to publicize the new talents of Spanish cuisine.
On the occasion of its brand change, formerly Propollo, Avianza wants to get closer to future chefs by supporting them with a contest where they will face a new challenge, that of delivery; since poultry meats are the best for preparation and transportation in this type of food delivery services; and also associate it with something rich, accessible and healthy.
STAKE
SCHOOLS
In this type of competition, the involvement of the schools is essential, since they are the precursors of the creation of great chefs with international significance, as they have demonstrated to date, putting Spanish cuisine and its products on a very high podium.
We want to support them with dissemination in national, local and Internet media, with the aim of also helping them to publicize the good work they do and bringing them closer to poultry meat consumers. An audience, with which Avianza has several million users spread throughout the national territory.
CHEFS
We seek the participation of those affiliated with the schools and who will also be promoted during the contest with their participation.
JURY
ALBERT BORONAT
Winning chef Bocuse d'Or Spain 2019
and finalist Bocuse d'Or Europe 2020
JUAN POZUELO
Bocuse d'Or Academy Technical Director
Spain and Coach Bocuse d'Or Spain Team 2020
CONTEST DYNAMICS
1
Those interested must send a recipe with a photo explaining the proposal they want to make.
2
The Bocuse'Or Spain Academy will choose 3 contestants from among them who will make their poultry product recipe in person in front of a member of the Bocuse d'Or Spanish Academy (maximum of 2 hours).
3
The jury will test the 3 proposals and select one finalist per school.
4
The winners from each school/geographic area will have to send their dish on December 24 to a highly recognized influencer, who will give a score based on their experience.
5
Among the winners from each school/geographic area, adding the score of the jury member of the Bocuse d'Or Academy and the influencer, the national winner will be chosen and will be announced on December 26.
MAIN INGREDIENTS
Avianza will supply the main poultry product to the finalist contestants from each school:
SCORING CRITERIA
The jury and the organization of the contest will follow the following criteria:
ESTHETIC
PLATE COMPOSITION
FLAVOR
ARGUMENTATION
CREATIVITY
DELIVERY FORMAT
PHASES
7 – 10 December |
December 11 – 22* COVID FREE IN-PERSON IN SCHOOLS *Dates pending coordination with each school |
December 23-26 The jury will decide the winner |
December 24 The 5 winners of the semifinals will send their dish in delivery format to 1 address selected by the competition organization. |
December 26 |
AWARDS
- 1 WINNER
- Special product pack
+
Official jacket of the contest winner
+
Bocuse d´Or Academy Diploma - 5 FINALISTS
- Special product pack
+
Bocuse d´Or Academy Diploma
OFFICIAL ORGANIZERS
SPONSOR
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