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Juan David Freire Couñago Mala Sangre Food & Club wins Grand Final Best Arroces 2019

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Juan David Couñago Freire Bad Blood Food Restaurant & Club, with recipe “Shellfishing and Arrocito with infusions and emulsions sea and land” He has been the winner the grand finale of the contest "Best Arroces 2019" organized by Unilever Food Solutions Y Knorr with the support and collaboration of the Federation of Chefs and Confectioners of Spain (FACYRE), the Spanish Federation of Hotels and Restaurants (CZECH) – Event sponsors; and official suppliers Rational, Pro Formula by Diversey, Oms y Viñas, macro, HIP and DiegoCoquillat.com.

The contest has begun to 10:00 hours with the lighting of the stove in Promenade Murcia and it has been presented by journalist Veronica Zumalacárregui and chef Sergio Fernandez.

Angels Solans, Director in Spain Unilever Food Solutions, intervened to explain the purpose of this initiative and thank all participants and collaborators for their involvement in the contest.

At this grand finale came six regional winners, whose proposals have passed hundreds of restaurants that they have been submitted to the contest. some finalists elected by the votes of the consumers themselves since this event, besides looking for the best rice in Spain, manages to attract new customers to participating restaurants.

These were the finalists:

  1. Juan David Freire Couñago, Bad Blood Food Restaurant & Club, Vigo "Marisqueo and Arrocito with infusions and emulsions land and sea"
  2. Carles Soriano, restaurante Solraig by Tibu-Ron, Castelldefels "Rice with zamburriña, squid, and Maresme peas ".
  3. Aurora Torres Mora, Restaurant La Herradura, Los Montesinos "Rice with anchovies and artichokes of the Vega Baja".
  4. Ignacio Rodriguez, Restaurant Sea and Magma, Carolinas "Duck Rice and Mushrooms".
  5. Cristobal Martín, Restaurant The Twins Málaga "Arroz con Carabineros".
  6. Fernando Ortega Bravo, Restaurant Real Club de Golf La Herrería, El Escorial "Arroz con rabo de toro flaked".

The people that is here They have enjoyed an exceptional showcooking in which the finalists have shown the keys to a perfect rice, before the jury integrated by Peio Cruz (Lead Chef de Unilever Food Solutions); José Luis Yzuel (Presidente from CZECH); and chefs Kiko Moya, Chef de l'Escaleta in Cocentaina Alicante; Rebeca Hernandez Restaurant Aubergine Chamberí, representing Facyre; Y star Carrillo, Santa Ana restaurant chef de Murcia and president of the Restaurant Association of Murcia, who they have tasted the dishes and have deliberated, that he Best Rice winner Spain 2019 sea Juan David Freire Couñago restaurant Bad Blood Food & Club Vigo.

The chef Peio Cruz highlighted the value of this annual event. "This is an exciting contest for its democratic character: You can attend to him from the hotelier offering a menu of the day to practicing cuisine ", he added.

Kilo Moya, Best Ambassador Rice 2019 He believes that "every recipe tells a story, and be part of this event allows you to see first hand these little stories that hospitality professionals throughout Spain transmit their prescriptions ".

The final of the contest "Best Arroces 2019"

Earlier this year, It was presented the third edition of the contest best rice dishes in HIP 2019 by the chef awarded two Michelin stars Kiko Moya and the winner of the last edition Catalina Pons of the restaurant Fogons Square Palma de Mallorca, the dynamics of the contest was launched until today the great day of final, in which during two intense hours finalist chefs have developed their proposals.

And as a result of the feedback from this year's contest he gave Unilever Food Solutions 836 kilos of rice to the Spanish Food Bank Federation, to feed more than 100 people for a year.

From online newspaper DiegoCoquillat.com we congratulate Juan David Freire Couñago and give our most sincere congratulations, like the other finalists.

In the same way We thank Unilever Food Solutions you have received our support for another year and look forward to celebrating with them many more editions of this competition, which has become a national benchmark.

To end, We share with our readers the best content we've published in our social networks ...

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Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.

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