The students of the Canary Islands School Hotels have assisted the participants during the preparation of their dishes, which have consisted of muddy goat kid and mille-feuille of boiled mojo and roasted milk in textures
Ria Katharina Jahnke (Tenerife), in the cooking category, and Kibsaim Lugo (Gran Canaria), in pastryhave been winners of the V Regional Contest of Gastronomy of the Canary Islandswhich was held in Casa de Los Herrera Rural School Hotel, in La Gomera, center belonging to Hecansa, and in which a total of 11 professional chefs from all over the Canary Islands have participated.
The prizes were awarded by the general director of Tourism Promotion and Planning, Ciprián Rivas; the second vice president of the Cabildo de La Gomera, Angélica Padilla; the Councilor for Culture and Security of the Hermigua City Council, Nuria Niebla; the president of Acyre, Pablo Pastor and its vice president, Carlos Clemente.
In cooking, the second prize went to Leidy Yakeline García (Tenerife), and the third in Adrián Ramos (Tenerife)as decided the jury, chaired by Miguel Barrera, executive chef of the Iberostar Anthelia Hotel; and composed by Francisco Belin, gastronomic journalist; Samuel Hernández, chef and owner of the Zoco restaurant; Agustín Delgado, head chef of the Hotel Escuela Santa Cruz; Borja Fleitas, head chef of the Hotel Escuela Santa Brígida; Javier Mora Acosta, executive chef of the Vincci La Plantación del Sur Hotel, and Juan Miguel Cabrera, executive chef of the Bahía del Duque Hotel.
In the confectionery modality, the jury has decided that the second position is occupied by Rubén Medina (Tenerife), and the third Miguel Yeste (Tenerife).
Each of the participants has had the help of a student from Hecansa throughout the cooking. In the cooking championship, Sara de Vera accompanied the winner; Yuset Bernardo Díaz, to the second classified; and Iván Felipe Jironza, to the third. in that of rconfectionery, Darío Medina Sedeño has attended the first classified; Samuel Gámez, to the second; and Gara Morales Álvarez, to the third.
The championship, organized by the AAssociation of Cooks and Confectioners of the Canary Islands (Acyre Canarias), with the collaboration of Hecansa, an entity attached to the Ministry of Tourism, Industry and Commerce of the Government of the Canary Islands; the Cabildo de La Gomera and the City Council of Hermiguahas had two modalities: cooking and pastry.
The participants in the kitchen have had to prepare muddy goat kid and mille-feuille of boiled mojo and carry out their subsequent service. While the participants in the pastry modality have had to prepare two servings of roasted milk in textures for tasting.
The products used, as well as the preparations, originate from the islands. In this way, Hecansa strengthens its commitment to sustainability and zero kilometer products, and reinforces the training of its students as specialists in Canarian products and cuisine.
The first classified make up the Regional Gastronomy Team that will represent the Canary Islands in future national editions organized by the Federation of Associations of Cooks and Confectioners of Spain (Facyre).
