The sixth edition of the Young Promises of Aragonese Cuisine ‘Rubén Ríos’ Contest will take place at the CPIFP San Lorenzo in Huesca, bringing together six teams of young culinary talents. This event, organized by the Association of Chefs of Aragon, aims to highlight future chefs and promote products from Alimentos de Aragón.
Contest Details and Participants
The contest will be held on Friday, January 30, from 10:00 AM to 1:30 PM, with the award ceremony at 1:00 PM. Six teams, consisting of five pairs and one individual participant, will compete in this edition. The participants, all students from Aragonese hospitality schools, must be under 25 years old and currently enrolled for the 2025-2026 academic year.
The finalist teams come from various institutions, including IES Miralbueno, the TOPI Hospitality School, and CPIFP San Lorenzo. Each team will present a main dish and a dessert, highlighting the use of local products as an essential part of their culinary proposals.
Requirements and Evaluation
Aspirants must incorporate at least three products from Alimentos de Aragón in their main dishes and two in their desserts. The technical jury will evaluate aspects such as hygiene, uniformity, and technique, while the tasting jury, composed of Beatriz Allúe, Gonzalo Gutiérrez, and Mónica Alejandra Benítez, will assess flavor, presentation, and knowledge of the ingredients.
The use of additional ingredients and knowledge about them will be positive factors in the final scoring. This approach aims not only to reward culinary creativity but also to encourage knowledge and use of local products.
Sponsorship and Prizes
The event is sponsored by Alimentos de Aragón and the Tourism Department of the Government of Aragon, along with the collaboration of companies such as Arroz Brazal, Aravén, and Carmencita. The finalists will receive diplomas and sponsor kits, and the winners will have the opportunity to compete in the finals of the Chefs of Aragon contest.
This contest is not only a platform for young talents to showcase their skills but also a boost for Aragonese gastronomy, promoting local products and innovation in the kitchen.
