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The Dénia International Red Shrimp Contest announces its 8 finalists

February 18 from 2020 - 12: 07

The ninth edition of the Dénia Red Shrimp International Creative Cooking Contest, organized by the Association of Hospitality and Tourism Entrepreneurs of the Marina Alta (AEHTMA), in collaboration with the Dénia City Council, has already chosen its finalists.

With a total of 78 participants enrolled in this edition, from the most important and prestigious hospitality schools in the national arena, it is necessary to highlight the very high level shown by the candidates in this edition, which confirms the consolidation of this contest within the panorama gastronomic.

Very satisfied with the quality of the dishes presented, the prejury of the contest has already selected the eight chefs who will meet on March 3 at the Municipal Market of Dénia. The contestants that this year will compete to make the best dish with the red prawn of Dénia as the protagonist are the following:

José Luis Peralta, from La Perfumería restaurant (Valencia).
Juan Manuel Salgado, from the Dromo restaurant (Badajoz).
Andrea Ravasio, from the Baobab Suites restaurant (Adeje - Tenerife).
Alejandro Gómez, from the Hotel Gravina 51 restaurant (Seville).
Alberto Montes, from the Atrio restaurant (Cáceres).
Iván Muñoz, from the Chirón restaurant (Valdemoro - Madrid).
Chelo Berná, from the El Galgo restaurant (Elche - Alicante).
Antonio Javier González, from the MasterChef restaurant (Madrid).

The members of the pre-jury in charge of selecting the chefs who will demonstrate their culinary skills this year have been: Diego Mena, manager of the restaurant Mena (Denia); Evarist Miralles, teacher and chef at the Nou Cavall Verd restaurant (Vall de Laguar); José Manuel López, head chef of the Peix i Brases restaurant (Dénia); Bruno Ruiz, chef at the Bruno Ruiz restaurant Aticcook (Denia); Ricard Tobella, chef de cuisine Quique Dacosta Restaurant (Dénia); Ferdinando Bernardi, chef of the Orobianco restaurant (Calpe) and Rafael Soler, director of the contest.

Jury

The Mercado de Dénia will witness this event that will be held on March 3 and will bring together young promises from the national gastronomic scene to prepare their dishes with the red shrimp as a star ingredient. The Fishermen's Association of Dénia will facilitate the red prawn of Dénia, while each participant will provide the necessary products for the preparation of their recipe.

A jury formed by culinary experts and gastronomic critics will evaluate the creations according to the presentation, the taste and the importance of the “red shrimp” in each dish, proclaiming the winner of the contest. Julia Pérez, critic of gastronomy and member of the Royal Academy of Gastronomy, will preside over the jury table and will be accompanied by José Carlos Capel, Igor Cubillo, Benjamín Lana and Cuchita Lluch and by the chefs Quique Dacosta, of Quique Dacosta Restaurant in Dénia ( Alicante); Kiko Moya, from L'Escaleta (Cocentaina, Alicante); Carlos Maldonado de Raíces (Talavera de la Reina - Toledo); Eugenio Boer, from Bür (Milan) and Luis Arrufat, gastronomic consultant and technical coordinator of the Masters and Courses of the Basque Culinay Center.

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