Icelandic Salted Cod and Promising Chef Students in the Spotlight in Barcelona
Earlier this month, the annual competition of culinary students took place in Barcelona, where the best young salted cod chef in Spain was chosen. The competition was hosted at the ESHOB Culinary School and was part of the CECBI competition (Concurso de Escuelas de Cocina Bacalao de Islandia).
A total of 16 culinary schools from across Spain participated in the competition, with students showcasing their skills and creativity using Icelandic salted cod. The competition is a part of the marketing project Seafood from Iceland, aimed at promoting Icelandic seafood in collaboration with SFS and Icelandic fisheries companies.
The winner of this year’s competition was Bryan Cuintero from CETT Culinary School in Barcelona. Bryan’s dish impressed the jury with its presentation, taste, and its strong association with Icelandic cuisine. As a reward, Bryan received a dream trip to Iceland.
The jury panel included esteemed professionals from the culinary industry, such as Carlota Claver, chef at La Gormanda in Barcelona, and Ísak Aron Jóhannsson, captain of the Icelandic culinary team. Their expertise contributed to selecting the deserving winner.
Culinary School Visits
Before the competition, participants and their teachers had the opportunity to visit the Iceland Seafood Iberica processing plant in Barcelona. The visit provided insights into the production of Icelandic salted cod and the company’s operations.
The culinary students were excited to have this unique experience and deepen their connection with Icelandic cuisine. The visit was followed by a dinner at the restaurant La Gormanda, where renowned chefs offered a five-course meal titled “Ice and Fire.”
Overall, the competition not only showcased the talent of young culinary students but also promoted the rich culinary heritage of Iceland in Spain. The event highlighted the seamless integration of different cuisines and cultures, creating an enriching experience for all involved.
