International chefs test their tapas techniques at world contest
Valladolid, Spain, Nov 10 (EFE).- Fifteen chefs from Europe, Asia, and the Americas on Wednesday took part in the fifth edition of the World Tapas Championship in the Spanish city of Valladolid, where they rustled up their takes on the traditional bar food.
Representing the home country is Emilio Martín, chef at the Suite 22 restaurant in Valladolid, who is participating in the competition with the same pincho — a Basque bar snack on a base of bread — that won him the National Pinchos and Tapas Competition title in 2020.
Martín’s ‘Corchifrito’ is a suckling pig stew marinated in three different wines from albillo, tempranillo and sauvignon blanc grapes.
The Spanish chef’s recipe is competing with fourteen other pinchos including Portuguese chef Manuel Sánchez Noya’s ‘Oxtail and Alheira’ and Ecuadorian chef Juan Pablo Holguín’s ‘Aya Huma’.
While meat is the protagonist of most of the dishes in the competition, young chef Forster Oru, a Cameroonian who works in the Me Dubai Hotel restaurant, is betting on a vegan tapa featuring celeriac cannelloni with mushrooms, onion, flour and salt.
The event is the biggest live food competition and attracts huge media coverage, an opportunity for chefs to promote their food and gain visibility at an international level. EFE