Grazalema's Plaza was transformed into a vibrant culinary stage last Tuesday, April 14, hosting the semifinal of the ChefSierra de Cádiz contest. A total of 18 chefs and 4 front-of-house participants showcased their talent in a competition to find the best in the sierra region.
Contestants faced the challenge of creating innovative gastronomic proposals, with honey and canned legumes as mandatory main ingredients. The result was an exhibition of creativity, featuring dishes ranging from sweet-nuanced loins to reinterpreted chickpeas in avant-garde recipes.
The special mention for the best dish went to the honey-glazed pork cheek over chickpea parmentier and green asparagus.
The jury, composed of renowned chefs Leon Griffioen, Guille Collado, Antonio Caramé, and Eduard Dusa, had the difficult task of selecting the finalists. The grand final will take place at Hacienda El Rosalejo in Villamartín.
In the Tradition category, the qualifiers are Juan Manuel García Morales, from Catering La Serrana (Alcalá del Valle); Rocío López, from La Tasquita del Majaceite (Benamahoma); Sarah Rincón, from Alboronía (Algodonales); and Leticia Ramírez, from Restaurante La Piscina (Puerto Serrano). Leticia Ramírez also received a special mention for her honey-glazed pork cheek over chickpea parmentier and green asparagus.
Meanwhile, in the Innovation category, the finalists are Damián Sánchez, from Venta La Perdiz (Arcos); Juan Manuel Giráldez, from Camino de Santiago (La Barca de la Florida); Adán Berlanga, from Kankanela (Espera); and Stéphane Adivèze, from Aljibe Restaurante (Arcos).
