Between December 2018 and May 2019, aspiring chefs from Portugal, Spain, Belgium, Poland, France and Sweden, have been battling it out to create new seafood recipes using sustainable species, rather than commonly overfished species. Supported by the EU-funded SEAFOODTOMORROW project, winners from the six national contests are now preparing for the final competition which will take place on 1st July, in the culinary capital of Europe – Paris!
Students and teachers from regional cooking schools were asked to create innovative dishes, using locally-sourced, and sustainable seafood species, that cater specifically for the dietary needs of pregnant women, older people and children. Entries were judged by a panel of representatives from the seafood and food industry, mass catering companies, as well as chefs and nutritionists. The winning recipes were judged on their nutritional value, texture / functionality aspect and industrial feasibility. The national winners from each competing country will now be assessed at European level.
The winning recipes will be made publicly available on the 1st of July and later adapted for production in restaurants, hotels and canteens across Europe.
9.15 – Welcome of the jury members.
Presentation of the project and the objectives of the contest.
Explication of the evaluation criteria to the jury members.
10.00 – Degustation/Evaluation
3 jury panels will evaluate in parallel sessions:
– Recipes for children target group
– Recipes for senior target group
– Recipes for women target group
Degustations will be followed by oral presentation of the recipes by the candidates.
13.00 – Lunch
15.00 – Presentation of the results and prize ceremony
17.00 – End of the day.
More information can be found on www.seafoodtomorrow.eu or follow the competition on Twitter.