A woman from Tarragona sneaks into the 50 candidates for the Promises of Haute Cuisine Award

Le Cordon Bleu Madrid has published today Tuesday the list of selected that will participate in the 11th edition of the Promises of Haute Cuisine Award. Among all the applications received, the school has selected a total of 50 students to access the next phase of the prestigious contest.

The selected Catalan students are: Tania Bautista Mauri, from the Dertosa Institute in Tortosa; Sofía Ponkina from the Girona Hospitality School Institute; Arnau De Diego Rubiol, David Montserrat Canteras, Enrique López Camargo, Lorena Gallardo Daluz and Sara Gallardo Martínez from CETT; Miguela Benítez Ramírez, Cristina Pons Benavides and Gerardo Ezequiel Moncada, from the INS (Barcelona School of Hospitality and Tourism) and Rebeca Pulgarín Hibernón, from the Cavall Bernat Institute, in Barcelona.

In this second phase, a total of 50 students from 28 schools spread over 21 provinces throughout the territory will compete. Andalusia with 12 and Catalonia, with 11 candidates each, are the Autonomous Communities with the greatest representation in this edition. Other autonomous regions will also be present in this phase of the event, such as: Galicia, the Canary Islands, the Balearic Islands, the Community of Madrid, Asturias, Castilla-la Mancha, the Valencian Community, La Rioja, Navarra, the Region of Murcia and Castilla y León.

The next step will be to make a video recipe of a maximum duration of 5 minutes, and with a deadline for delivery to the school on January 18, 2023.. Candidates will have to carry it out following common guidelines set by Le Cordon Bleu, in which all those selected start with a common base of products, although they will also have the opportunity to develop their creativity with free-choice elements and techniques, which will allow them to stand out and advance in the contest and be one of the ten finalists.

These video recipes will be uploaded from January 20 on the prize's YouTube channel and in the application, where the public can support their favorite videos. This popular vote will be taken into account by the School to choose the 10 students who will compete in the grand final and will compete in person at the school's headquarters in Madrid in April 2023.

In the grand final they must present their dish in front of the jury, which in its latest edition has been chaired by Jesús Sánchez, chef of the Cenador de Amós restaurant in Cantabria, with three Michelin stars and three Repsol suns. And in previous editions, the jury has been chaired by some of our great world gastronomy stars, such as Joan Roca, Diego Guerrero, Martín Berasategui or Andoni Luis Aduriz.

The winner of the final will be awarded a scholarship valued at more than 23,000 euros to further their training in haute cuisine at the school based at the Francisco de Vitoria University. The second classified will also receive a prize and will have the opportunity to study a certificate valued at more than 8,500 euros. In addition, Le Cordon Bleu Madrid will reward the winner's school with 1,500 euros for their dedication and support throughout the process.