Came the day. Today, Tuesday 24 February, the Mercat Municipal is all decked out for the celebration of the fourth edition of the prestigious International Competition of Creative Cuisine Red Gamba de Dénia, which meet in the city to the eight chefs selected, coming from all over the country.
During the contest
At the 9 in the morning the contestants will arrive at the Mercat, where the tables will be drawn and they will receive the number with which they will cook, a sign with the name of the dish and an apron. At 9: 30 hours will begin to elaborate their proposals. At the 11: 30, and at intervals of 10 minutes, the chefs will present their dishes to the jury in the order assigned at the beginning of the day. It is expected that around the 13: 15 hours will begin the awards ceremony.
Jury IV International Competition of Creative Cuisine Red Gamba de Dénia It will be chaired, once again, by the chef Quique Dacosta. Beside him they will decide this year palmares of José Carlos Capel, food critic of the newspaper El País and president of Madrid Fusion; Julia Pérez, food critic, author of the blog Gastroactitud; Jesús Trelis, gastronomic journalist The Provinces; Ricard Camarena Valencia chef, Michelin star; Pedro Morán, of Casa Gerardo Prendes (Asturias), also Michelin star and Sergio Adelantado, vice president of the Valencian Academy of Gastronomy.
Participants
In this fourth edition, participants will Germán Espinosa, executive chef Vermell Restaurant Sant Cugat del Vallés (Barcelona), finalist in 2012; Abad Alvaro Garcia, executive chef El Plantio Golf Resort Alicante, finalist in 2013 edition representing the restaurant Rock Aspe (Alicante) and Juan Manuel Salgado, head of departure BiBo Dani García Restaurant Marbella (Málaga), finalist 2014 edition with your plate on tenterhooks; Federico Guajardo, the Hotel Los Angeles (Dénia); Rubén Cabrera, the gourmet restaurant the Dome, Five-star Hotel Jardines Nivaria in Adeje (Tenerife); Óscar Rodríguez, owner of the restaurant The Jardines del Plaza, in the town of Zaragozana de Borja; Daniel García Peinado, executive chef at Alamar Restaurant at the Vincci Selección Aleysa Hotel (5 estrellas) in Benalmádena (Málaga) and Rafael Arroyo, head chef of the Restaurant the Cloister Hotel AC Palacio de Santa Paula (5 stars) of Granada.
