José Manuel Fernández in cooking and Priscila Medina in pastry winners of the 7th Regional Gastronomy Contest of the Canary Islands
Both winners will represent the Canary Islands in the National Cooking and Pastry Contest, which will take place in Torrelavega (Cantabria).
José Manuel Fernández Lamas in the cooking and chef category at the Isla de Lobos Restaurant located in the Princesa Yaiza Hotel in Lanzarote and Priscila Medina Quintero in the pastry and pastry chef category at the GF Victoria Hotel in Adeje were the winners of the 7th Regional Contest of Cooks and Pastry Chefs of the Canary Islands 2024 that took place at the Chinyero Visitor Center in Santiago del Teide with which they will represent the Canary Islands, soon, in the National Cooking and Pastry Contest, which will take place in Torrelavega (Cantabria).
It should be noted that in the cooking category, the second and third prizes remained at home thanks to the good work of two chefs from the municipality such as Ronald Reina from Codeso Restaurante and Víctor Manuel Curbelo from the Gran Hotel Costa Adeje, respectively, which leaves the The quality and qualitative leap that gastronomy in Santiago del Teide has had in recent times is clear.
For its part, in the pastry category, the third prize went to Agustín Rodríguez, pastry chef at Dolçe Tita Modernist Pastry located in Arrecife, while the second prize went to David Jonay Luis Sanz, pastry chef at the Hard Rock Hotel Tenerife located in Playa Paraíso.
In addition, Yaqueline García Palacios, chef of the Aroma y Sabor Restaurant located in Adeje in the cooking category, and María Florencia Nicolini, pastry chef at the Bahía del Duque Hotel in the pastry category, won special awards.
This event was organized by the Santiago del Teide City Council and ACYRE Canarias, in collaboration with the Department of Commerce of the Tenerife Island Council and Tenerife Tourism. In this sense, Mayor Emilio Navarro, the Minister of Commerce of the Tenerife Council, Krysten Martín, the Councilor for Commerce, Germán Jiménez and the president of Acyre Canarias, Pablo Pastor, were present at the presentation of the event and its development.
Regarding the development of the contest, cooking participants had to create their recipes using seasonal tuna and goat meat. For their part, the pastry chefs had the challenge of making a dessert with tropical fruits from the island with honey and almonds from Santiago del Teide.
In addition to the contest, this culinary day included the development of different workshops, presentations and tastings open to the public, given by important national and international leaders in the field of cuisine and innovation. We can highlight the presentation on the truffle, on sustainable fishing, on fermentation of tropical fruits, wine tasting and robotics and Artificial Intelligence in hospitality.
