We present the jury of the Recipe contest with Requeixo that celebrates its first edition this 2021
On the occasion of the 30th anniversary of the Requeixo and Honey Fair of As Neves , and taking advantage of the fact that the situation does not allow us to celebrate the event in person, we have prepared the first Virtual Fair of Requeixo and Honey As Neves . Our highlight of the event, never better said, is a recipe contest in which distinguished bloggers, chefs and different personalities from the world of gastronomy will offer us the best recipes with requeixo.
Given the high level of the participants, we had to select a jury that was up to the task. And that we have done. Next, we present the jury of the Recipe contest with Requeixo.
Fatima is a technical teacher at the School of professional formation EFA A Cancel , at As Neves, and has more than 20 years of experience. Its greatest virtue is the way in which it promotes a vocation oriented to entrepreneurship and in giving value to the bakery and pastry trade, and in turn, to Galician gastronomy. In addition, at school, he maintains continuous training and specialization, participating and organizing courses with great professionals in the sector such as Xavier Barriga, Judit Comes, Gerar Barsé, Manuel Tejero or Fernando Saez .
On the other hand, Fátima has promoted various projects such as the “Gastrocultural Week” with various training topics such as the #falemosdepan forum, non-rural entrepreneurship, food sustainability …
Manuel is a chef and hospitality teacher at the Training Action Unit of the Xunta de Galicia s located in Melide, in which various certificates of professionalism are given. Specialist in high-end confectionery, he has treasured several pastry and cooking awards, such as the “Xosé Moldes Rei” cooking contest or being the winner of three consecutive editions of the “Xantar Gourmet” contest within the framework of this gastronomic fair, publicly announcing his withdrawal after winning three consecutive competitions.
In addition, Manuel is a specialist in sensory analysis at Mel de Galicia, and one of the experts who makes up the tasting panel of said IXP , created by the Xunta de Galicia, to give value to Galician sweet gold. He also has extensive experience in show cooking, demonstrations or courses for various companies and associations. Currently highlights his time in the program of the TVG, Eat a Comarca / As Battles , as a culinary advisor for after-dinner meals and for his characteristic discipline of not making the work of the contestants easy.
Ángel Martínez “Gelo”
Ángel Martínez is one of the two owners of To Xanela Gastronómic a, a local that has achieved a mention in the Michelin star . As for her cuisine, she is highly influenced by her training together with Enrique Prada and French cuisine thanks to working with chefs of the stature of Gerome Coindre, Ludovic Lebailif and Hicham Houmidide . Precisely, with the latter, he participates for the second time in the semifinal of the Cook of the Year contest. He has also participated in national cooking competitions such as the XII National Contest of Cuisine applied to Prawn from Vinarós and the V Edition of the Contest Bites with Cheese Chef Lactatis MadridFusión
Victor Otero is, together with the aforementioned Ángel Martínez, the owner of To Xanela Gastronomica , a place that has a mention in the Michelin Star. His career has taken him to different parts of the national geography such as the Hotel Blau Portopetro (Mallorca) and Baqueira Beret (Lleida), both under the orders of Marco Varel to, or even had adventures abroad, as in the restaurant of the Le Meridiem Mina Seyahi hotel complex in Dubai.
Finally, fate reunited Víctor and Ángel at the Hotel Palacio de Sober, where they represented Galicia in the XIII “Bocouse D’or” national championship, getting third place.
Cook and gastronomic advisor with more than 25 years of experience in the Horeca sector. After training and working in renowned restaurants both on the islands and in the national territory, he returned to Galicia 10 years ago and created his own consulting project to help his clients grow within the world of Horeca. Currently immersed in several projects, it is worth highlighting his work as a gastronomic advisor in the Paradanta County Cooperative as a promoter of Requeixo .