During Tuesday morning Mercat Municipal host for the third consecutive year celebration International competition Creative Cuisine Red Gamba de Dénia which has already become a benchmark for the most prestigious chefs from around the country.
Good sample of them are the 49 requests that have been received to participate in this third edition, which represent an 80% more than those received in the last edition.
Last week we learned the names of the eight finalist chefs this year, among whom there are no dianenses cooks, as in the first two editions, despite the fact that several requests have been received. The jury, formed by Alberto Ferruz, of the BonAm restaurant Xàbia; Fernando González, head chef of the Grupo El Raset Restauración; Diego Mena, manager of the restaurant Mena; Raúl Andrade, from the restaurant of the Club de Tenis Dénia besides the councilor Pepa Font and Rafa Soler, dicidieron the chefs who make their recipes live are:
Juan Manuel Dominguez Salgado
Current chef at Dani García RestaurantIn Marbella, holder of two Michelin stars. Salgado has been trained at the School of Hospitality of Cadiz and has worked in restaurants Aldebaran (Badajoz); Martín Berasategui Restaurant (Lasarte); Calima (Marbella), where he was head of departure; Mauro Barreiro restaurant (Puerto Real, Cadiz), where he worked as 2º kitchen, and the gastrobar Barrasie7e.
Javier Cabrera
Head Chef in the Restaurant EIn Roses (Girona), with 1 Michelin star. He graduated from the School of Hospitality Cueva de Nerja, in Málaga, and has worked in restaurants throughout Andalusia, also in the US and UK. He has done its stages in restaurants like El Celler de Can Roca o El Bulli.
Baeza Joaquin Rufete
Currently he is working on Baeza & Rufete Restaurant, from Alicante. His professional experience has led him to restaurants Taula (Gandía) and The Magrana (Elche).
Jordi Bernat Barcones
He works in the Candela Restaurant from Alicante. He trained at the School of Hotel Santa Pola and has worked in restaurants Tivoli Group (Barcelona); Posit Group (Barcelona), the La Cantera Restaurant (Alicante); The Poblet and Peix i Brases (Dénia), or Candela (Alicante), among others.
Manuel Alonso Fominaya
From Casa Manolo Restaurant, Daimuz (Valencia). He has performed on stages Ca sento, Martín Berasategui y ArzakAnd he has participated in several cooking competitions nationwide.
Roger Villaró
He is currently cooking in 2º Baba Restaurant Room (Lleida). tech kitchen, dining and catering services It is, and has worked in restaurants like the hotel Hippocrates of Sant Feliu de Guíxols (Girona), La Cava o La Mar da Bo.
José Miguel Moreno Ruiz
Chef at the Tierra restaurant Hotel Valdepalacios in Torrico (Toledo), with a Michelin star.
He was one of the finalists of the I Contest International Cuisine Red Gamba de Dénia and other various culinary competitions. He has worked in restaurants Murcia, Ibiza, Almeria and France.
Diego Barbero Pina
Chef at the restaurant Celebris Hotel Hiberus, Zaragoza. His professional experience has almost entirely passed in Zaragoza and has participated in numerous cooking contests throughout the country.
They are the eight chefs who prepare their recipes Red Gamba de Dénia Tuesday morning in March 4 in the Mercat Municipal, and presented the Councilor for Tourism, Pepa Font, and the director of the contest, Rafa Soler.
Both wanted to highlight the jump "quantitative and qualitative" in this year's contestants a contest in which they seek "the authenticity, the flavor, the tradition, the price of the dish and above all, the respect to the star product, the red shrimp", As the director explained.
Tribute to Pepe "El Pegolí" during the contest
This year the contest will also serve to honor "to the first great ambassador of the red shrimp, of our gastronomy and of Dénia in general "Pepe Piera "The Pegolí"In what will be "A recognition of his career and his contribution to tourism and the dissemination of our city"In the words of the councilor, Pepa Font. The tribute will be moments before the awards ceremony, around 13: 15 hours.
El III International Competition of Creative Cuisine of the Red Prawn of Dénia start at 9: 30 when the cooks start preparing their recipes. In the 11: 30 is scheduled presentation of dishes the jury at intervals of 10 minutes.
This year the jury is once again chaired by Quique Dacosta and formed by José Carlos Capel, president of Madrid Fusion, Food critic for El País and member of the Spanish Academy of Gastronomy; Cuchita Lluch, president of the Academy of Gastronomy of Valencia; Xavi Agulló, food critic, blog "7 Cannibals"; Pedro García Mocholí, food journalist provinces and Julia Pérez Lozano, gastronomic journalist.
Among the contestants, jury chairman and visits expected, on Tuesday Mercat Municipal bring together more than a dozen Michelin stars in favor of the red shrimp from Denia.
