Israel Gracia and Djiby Niang emerged as the winners of the sixth edition of the Young Promises of Aragonese Cuisine ‘Rubén Ríos’ Competition, held at CPIFP San Lorenzo in Huesca. This event, organized by the Association of Chefs of Aragon (ACA), brought together teams from four schools in Aragon to compete with dishes that highlighted high-quality Aragonese products.
Creativity and Tradition in the Winning Dishes
Gracia and Niang, students of IES Pedro de Luna in Zaragoza, impressed the jury with a main dish of Ternasco de Aragón IGP, accompanied by a cashew sauce, sweet potato purée, and borage. Their sweet proposal was an innovative fusion of Aragonese crespillo with a Moroccan dessert made of almond and honey, presented as sushi with mead. The winners, surprised by their victory, dedicated the award to their teachers and the school.
The second place was awarded to Mercedes Escobosa and Héctor Gutiérrez from CPIFP San Lorenzo, who presented a «Noble Braise» of Ternasco de Aragón IGP and a «Golden Sheet» with Guara almond tuille, extra virgin olive oil DOP Somontano, and Melocotón de Calanda DOP. Pablo Roque and Santiago Chao from IES Miralbueno received the third prize with their «Triad of Hare» and an «Apple Indulgence» inspired by a family recipe.
Objectives of the Competition and Jury Evaluation
The main objective of the competition was to promote the richness of Aragonese products among hospitality students. Participants were required to prepare a main dish using at least three differentiated quality Aragonese products and a sweet petit four with a minimum of two products from «Aragón, sabor de verdad.»
The technical jury, composed of Pablo Marcén and Florent Roch, evaluated aspects such as hygiene, consistency, cleanliness, organization, and culinary technique. Meanwhile, the tasting jury, consisting of Beatriz Allúe, Gonzalo Gutiérrez, and Mónica Alejandra Benítez, assessed the use of Aragonese ingredients, flavor, presentation, and knowledge of the components. Gonzalo Gutiérrez highlighted the «high culinary level in all the dishes» and the «harmony between ingredients and the balance between textures and flavors.»
Recognitions and Award Ceremony
The winners received certificates, a sponsor kit, and a pass to the final of the Aragonese Chefs Competition. Javier Robles, president of ACA, expressed gratitude for the presence of José Ríos, father of the young chef Rubén Ríos, in whose honor this competition is held annually. Amparo Cuellar, General Director of Innovation and Agro-Food Promotion of the Government of Aragon, presented the first prize to the winners. Maria Teresa Castaño, director of CPIFP San Lorenzo, closed the event by highlighting «the brilliant moment experienced by Aragonese gastronomy» and congratulating all the participants.
