Avianza, the Spanish Interprofessional Association of Poultry Meat, together with the Bocuse d'Or Academy, is launching a competition to showcase new talent in Spanish cuisine.
On the occasion of its rebranding, formerly Propollo, Avianza wants to get closer to future chefs by supporting them with a competition in which they will face a new challenge, that of delivery; as poultry meats are the best for their preparation and transport in this type of food delivery service; and also to associate it with something tasty, accessible and healthy.
PARTICIPATION
SCHOOLS
In this type of competition, the involvement of the schools is fundamental, as they are the forerunners in the creation of great chefs of international standing, as they have demonstrated to date, placing Spanish cuisine and its products on a very high podium.
We want to support them with national and local media and Internet, in order to help them to spread the word about the good work they do and to bring them closer to poultry meat consumers. An audience, with which Avianza has several million users spread throughout the country.
CHEFS
We are looking for the participation of school members, who will also be promoted during the competition through their participation.
JURY
ALBERT BORONAT
Chef winner Bocuse d'Or Spain 2019
and finalist Bocuse d'Or Europe 2020
JUAN POZUELO
Technical Director Bocuse d'Or Academy
Spain and Coach Bocuse d'Or Spain Team 2020
COMPETITION DYNAMICS
1
Those interested should send a recipe with a photo explaining the proposal they want to make.
2
The Bocuse d'Or Spain Academy will choose 3 contestants from among them, who will perform their poultry product recipe in person in front of a member of the Spanish Bocuse d'Or Academy (maximum 2 hours).
3
The jury will test the 3 proposals and select one finalist per school.
4
The winners from each school/geographical area will have to submit their dish on 24 December to a well-known influencer, who will award a score based on their experience.
5
Among the winners from each school/geographical area, adding the score of the Bocuse d'Or Academy member jury and the influencer, the national winner will be chosen and announced on 26 December.
MAIN INGREDIENTS
Avianza will supply the main poultry product to the finalist contestants from each school:
SCORING CRITERIA
The jury and the organisation of the competition will follow the following criteria:
AESTHETICS
DISH COMPOSITION
TASTE
ARGUMENTATION
CREATIVITY
DELIVERY FORMAT
PHASES
7 - 10 December |
11 - 22 December COVID FREE IN SCHOOLS Dates to be coordinated with each school. |
23-26 December The jury will decide the winner |
24 December The 5 winners of the semi-finals will send their dish in delivery format to 1 address selected by the competition organisers. |
26 Diciembre |
AWARDS
- 1 WINNER
- Special product pack
+
Official winner's jacket
+
Diploma Bocuse d'Or Academy - 5 FINALISTS
- Special pack of products
+
Bocuse d'Or Academy Diploma