Market cuisine is a cooking style where chefs use fresh, seasonal ingredients from local markets. It promotes sustainability and celebrates regional food varieties. This philosophy guided the 31st Catalan Youth Culinary Contest, held on 24 April 2017 at EUHT StPOL in Sant Pol de Mar. Nine talented young chefs from across Catalonia competed for the title of Best Young Chef of Catalonia.
A Celebration of Local Ingredients and Creativity
Each contestant chose a seasonal local ingredient and created an innovative dish. A panel of gastronomy experts evaluated their work. The jury featured Chef Nando Jubany (Can Jubany, FOC Sentosa), Dr. Diane Dodd, President of IGCAT, Ramón Serra, President of EUHT StPOL, Rosa Mayordomo from the Catalan Academy of Gastronomy, Josep Vilella of La Vanguardia, and Jaume Cot of Saber y Sabor.
Winners and Special Mentions
After tasting all the dishes, the jury named Pau Gabarró from Culinary School Joviat the overall winner. He will represent Catalonia in the European Young Chef Award this November 2017.
Jacobo Gutiérrez (EUHT StPOL) earned a prize for imagination and creativity, while Marc Vivancos (Sant Ignasi Hospitality School) won for best presentation. Pau Gabarró also received recognition for technical skill.
To close the event, Chef Nando Jubany delighted everyone with a showcooking performance that celebrated Catalonia’s local produce.
A Longstanding Culinary Tradition
Since 1980, EUHT StPOL has hosted the University Conference on Gastronomy and, since 1987, the Catalan Youth Culinary Contest—the oldest continuously held gourmet cooking competition in Catalonia and one of the oldest in Spain. Its mission is to award the title of Best Young Chef of Catalonia and to encourage the next generation of culinary talent.
Connection to the European Young Chef Award
The Catalan Youth Culinary Contest also serves as the regional semifinal for the European Young Chef Award, promoted by IGCAT and the European Regions of Gastronomy Platform. This initiative aims to:
- Promote innovation in traditional cuisine,
- Highlight sustainable food cultures, and
- Create future ambassadors for Europe’s regions of gastronomy.
The next European Young Chef Award will be held on 5–6 November 2017 in Sant Pol de Mar.
