Post by piyasi199 on Feb 19, 2024 5:16:05 GMT
On november the three candidates for the iv aquanaria madrid fusión foods of spain 2024 sustainability award were announced , the final of which will be held on january 29 at 1:30 p.m., at the madrid fusión 2024 professional cooking congress. On that day, it will be known the name of the winner and the prizes they will receive from aquanaria . The three selected chefs are: maría josé martínez (rte. Lienzo* de valencia) who begins studying a degree in chemistry, to go on to study a degree in pastry and baking and a higher degree in catering . In 2014, together with her partner juan josé soria, they opened the lienzo restaurant. In 2016, in madrid fusión she is a candidate for newcomer chef, being selected among the first candidates. She gets her first sol repsol and is recognized as bib gourmand by the michelin guide, in 2016 she is entrepreneur of the year by the federation of hospitality entrepreneurs of valencia.
In her restaurant gets the first michelin star. The amics awards for mediterranean gastronomy 2023 reward her "for her tireless work in promoting the countryside and beekeeping ." her culinary approach is characterized by highlighting local ingredients and her commitment to using products Europe Cell Phone Number List from beehives. "her commitment is an example to follow in promoting sustainability and connection to the earth through food . " maría josé is recognized for her support of sustainability by working on bee conservation projects, giving importance to pollination for the continuation of life on the planet. This work has earned el canal arte (association relative à la télévision européenne) an extensive documentary about the life and work of the chef at the lienzo restaurant.
Another of the candidates is chef juan monteagudo (rte. Ababol* de albacete). Born and raised on farms in la manchuela, he soon fell in love with cooking thanks to his maternal grandmother. He trained at the artxanda hospitality school (bilbao), studying a specialty in creative and international cuisine. His first steps take place in the restaurants mina *, azurmendi ***, zarate jatetxea * and aizian *, to end up training in álbora *, adunia, santerra, lobito de mar and membibre. In january 2022, his commitment to his own business made him create ababol with his partner laura caparrós. Ten months later, the michelin guide awarded him his first star, the only one in the city of albacete. In 2022 he is nominated for the newcomer chef award at madrid fusión, and in january 2023 he is the winner of the competition for the best ham croquette in spain 2023 at madrid fusión. Recently, he has won the raíz culinaria award for best avant-garde cuisine from the general directorate of tourism of castilla-la mancha.
In her restaurant gets the first michelin star. The amics awards for mediterranean gastronomy 2023 reward her "for her tireless work in promoting the countryside and beekeeping ." her culinary approach is characterized by highlighting local ingredients and her commitment to using products Europe Cell Phone Number List from beehives. "her commitment is an example to follow in promoting sustainability and connection to the earth through food . " maría josé is recognized for her support of sustainability by working on bee conservation projects, giving importance to pollination for the continuation of life on the planet. This work has earned el canal arte (association relative à la télévision européenne) an extensive documentary about the life and work of the chef at the lienzo restaurant.
Another of the candidates is chef juan monteagudo (rte. Ababol* de albacete). Born and raised on farms in la manchuela, he soon fell in love with cooking thanks to his maternal grandmother. He trained at the artxanda hospitality school (bilbao), studying a specialty in creative and international cuisine. His first steps take place in the restaurants mina *, azurmendi ***, zarate jatetxea * and aizian *, to end up training in álbora *, adunia, santerra, lobito de mar and membibre. In january 2022, his commitment to his own business made him create ababol with his partner laura caparrós. Ten months later, the michelin guide awarded him his first star, the only one in the city of albacete. In 2022 he is nominated for the newcomer chef award at madrid fusión, and in january 2023 he is the winner of the competition for the best ham croquette in spain 2023 at madrid fusión. Recently, he has won the raíz culinaria award for best avant-garde cuisine from the general directorate of tourism of castilla-la mancha.