Benahavís produces best young chef « Euro Weekly News

Javier López León, from the Benahavís Hospitality College, has gained the Provincial Younger Chef Sabor a Málaga Competitors.

It has been awarded for his Malaga wine mousse with a creamy caramelised almond core, with an almond garrapiñada, Malaga Virgen caviar, an almond tulip, and almond custard. (Sure, it is going to most likely develop a snappier identify than that.)

President of the Provincial Council, Francisco Salado, gave out the awards, an occasion that celebrates its eleventh 12 months with the goal of highlighting the work of hospitality faculties, coaching new generations of cooks, and selling the gastronomic tradition of the areas.

Within the competitors, the recipes created by every of the younger members needed to have as a foremost and indispensable ingredient the candy wines of Malaga, produced in 67 municipalities of the province and situated in 5 geographical areas similar to Axarquía, Montes de Málaga, Norte, Manilva, and Serranía de Ronda.

Among the dishes ready by the younger aspiring cooks have been partridge handed with a flambéed Malaga candy wine and almond sauce by Álvaro Serrano Contreras; veal tatin, almond duxelle, and a candy wine discount ready by Rubén Ruiz Machuca; and a Campero Bao (a nod to the standard Malaga campero sandwich), consisting of bao bread full of black pudding cream, caramelised pears with candy wine, and chopped almonds, and as an accompaniment, some tempura pear finger and almond sauce for dipping made by José Antonio Portillo.

The significance of competitions similar to this serves to spotlight the worth of the work chef faculties are endeavor in constructing on the status and high quality of Costa del Sol cuisine at a time when a lot of the worldwide focus is on the north of Spain, and particularly the Basque Nation. The Costa del Sol is quickly gaining a place threatening the north’s rating in one of the best Spanish delicacies.