{"id":41731,"date":"2024-10-16T09:54:42","date_gmt":"2024-10-16T07:54:42","guid":{"rendered":"https:\/\/balfego.com\/?p=41731"},"modified":"2024-10-18T10:13:11","modified_gmt":"2024-10-18T08:13:11","slug":"julio-pizarro-is-the-finalist-of-chef-balfego-germany","status":"publish","type":"post","link":"https:\/\/balfego.com\/en\/julio-pizarro-is-the-finalist-of-chef-balfego-germany\/","title":{"rendered":"Julio Pizarro is the finalist of Chef Balfeg\u00f3 Germany"},"content":{"rendered":"<ul>\n<li><strong>The final of the seventh edition of the international professional gastronomy competition will be held on October 28th at the Le Cordon Bleu cooking school in Madrid.<\/strong><\/li>\n<\/ul>\n<p>The chef <strong>Julio Pizarro<\/strong>, from the restaurant <strong>Pizarro Fine Dining<\/strong>, will be one of the eight finalists of the 7th edition of the Chef Balfeg\u00f3 International Gastronomy Competition, to be held in <strong>Madrid on 28 October,<\/strong> after having been proclaimed winner of the semifinal held in Germany.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-41686 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-PIZARRO-CON-CHEQUE-GANADOR-1-3-300x200.jpeg\" alt=\"\" width=\"778\" height=\"518\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-PIZARRO-CON-CHEQUE-GANADOR-1-3-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-PIZARRO-CON-CHEQUE-GANADOR-1-3-1024x683.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-PIZARRO-CON-CHEQUE-GANADOR-1-3-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-PIZARRO-CON-CHEQUE-GANADOR-1-3-1536x1025.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-PIZARRO-CON-CHEQUE-GANADOR-1-3-2048x1366.jpeg 2048w\" sizes=\"auto, (max-width: 778px) 100vw, 778px\" \/><\/p>\n<p>The German semi-final was held in The BMW Welt EssZimmer by K\u00e4fer, Munich, with six German chefs vying for first place. The jury, who praised the high level of all the participants, consisted of three top German chefs: <strong>\u00a0Tohru<\/strong> <strong>Nakamura<\/strong>, from Tohru in der Schreiberei**\u2060 (Munich); <strong>The Duc<\/strong> <strong>Ngo<\/strong>, from the restaurant Le Duc Berlin\u2060\u2060 (Berlin), and <strong>Christian Sturm-Willms<\/strong>, from Yunico* (Bonn).<\/p>\n<p>Julio competed in the German semifinals alongside: <strong>Jay Lee<\/strong>, from the restaurant Junsui\u2060 (Meerbusch); <strong>Josef Weig<\/strong>, from the restaurant Storstad* (Regensburg); <strong>Marvin B\u00f6hm<\/strong>, from the restaurant Aqua*** (Wolfsburg); <strong>Maximilian H\u00fchnergarth<\/strong>, from Barra Berlin \u00a0(Berlin), and <strong>Sascha Kurgan<\/strong>, from Skykitchen Berlin*\u2060 (Berlin).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-41679 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JUARADO-Y-PARTICIPANTES-1-300x200.jpeg\" alt=\"\" width=\"807\" height=\"538\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JUARADO-Y-PARTICIPANTES-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JUARADO-Y-PARTICIPANTES-1-1024x683.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JUARADO-Y-PARTICIPANTES-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JUARADO-Y-PARTICIPANTES-1.jpeg 1280w\" sizes=\"auto, (max-width: 807px) 100vw, 807px\" \/><\/p>\n<p>The <strong>BMW Welt<\/strong> hosted the awards ceremony, held on the same day at 19:00, and once again with the support of Balfeg\u00f3 partners: <strong>TheFork<\/strong>, <strong>Fagor Professional<\/strong>, <strong>Le Nouveau Chef<\/strong>, <strong>Caviaroli<\/strong>, <strong>Porto<\/strong> <strong>Mui\u00f1os<\/strong>, <strong>Minami<\/strong> <strong>Cuchillos Japoneses<\/strong>, <strong>Gin Raw<\/strong>, <strong>Oro Bail\u00e9n<\/strong>, <strong>Trivio<\/strong>, <strong>Yamaaoi<\/strong>, <strong>Chatka<\/strong> <strong>Seafood<\/strong> and <strong>Alte Grafschatft<\/strong>. The evening began with a kaitai ceremony, that consists of the cutting of 150 kg Balfeg\u00f3 bluefin tuna. All the attendees then enjoyed a menu designed and prepared by the Balfeg\u00f3 team exclusively for the occasion, where different cuts of the bluefin tuna were served.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-41693 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/KAITAI-1-2-300x200.jpeg\" alt=\"\" width=\"804\" height=\"536\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/KAITAI-1-2-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/KAITAI-1-2-1024x683.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/KAITAI-1-2-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/KAITAI-1-2.jpeg 1280w\" sizes=\"auto, (max-width: 804px) 100vw, 804px\" \/><\/p>\n<p>The grand final of the Chef Balfeg\u00f3 contest will be held on 28 October in Madrid. The following finalists have been confirmed: <strong>Crist\u00f3bal Mu\u00f1oz<\/strong>, Ambivium* (Pe\u00f1afiel, Valladolid); <strong>Lander Cornago<\/strong>, Arzak*** (San Sebasti\u00e1n); <strong>Pablo Zuazu<\/strong>, Via Veneto* (Barcelona) <strong>Paula Guti\u00e9rrez<\/strong>, V\u00edctor Guti\u00e9rrez* (Salamanca) <strong>Rui Silva<\/strong>, Euskalduna Studio* (Porto, Portugal) <strong>Brandon de Bruin<\/strong>, De Krome Dissel* (Heelsum, Holland) <strong>Leonardo Viola<\/strong>, from A-Spurcacciuna (Savona, Italy), and <strong>Julio Pizarro<\/strong>, as German representative.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>More than \u20ac10,000 in prizes<\/strong><\/p>\n<p>The jury of the seventh edition of Chef Balfeg\u00f3, chaired by <strong>Mart\u00edn Berasategui<\/strong> -(eight Michelin Stars and gastronomic ambassador of Balfeg\u00f3) will consist of famous chefs in the culinary world, such as <strong>To\u00f1o P\u00e9rez<\/strong>, from Atrio***; <strong>Erwan Poudoulec<\/strong>, chef and technical director of the Le Cordon Bleu School of Haute Cuisine. <strong>Fina Puigdevall<\/strong>, from Les Cols** -Girona; <strong>Ricard Camarena<\/strong>, from Ricard Camarena**, and the food critics <strong>Jos\u00e9 Carlos Capel<\/strong>, from the magazine GastroAguid\u00edam and <strong>Javi Antoja<\/strong>, from Montagud Editores. The jury will choose the three winners of the seventh edition of the contest organized by Balfeg\u00f3, a company specializing in fishing, studying and marketing bluefin tuna, and the world&#8217;s largest exporter thanks to the quality and excellence of its product.<\/p>\n<p>The jury will rate the flavor, aroma, and texture of each dish (40 points), the presentation (30 points), the balance of the ingredients (15 points), and the elaboration and correct handling of the product (15 points). The participating chefs may be aided by a kitchen assistant from their respective restaurants.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-41700 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PBP0032-min-1-300x200.jpg\" alt=\"\" width=\"799\" height=\"532\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PBP0032-min-1-300x200.jpg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PBP0032-min-1-1024x683.jpg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PBP0032-min-1-768x512.jpg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PBP0032-min-1-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 799px) 100vw, 799px\" \/><\/p>\n<p>The winner of this edition will be announced at the Awards ceremony, to be held on Monday 28 October, at the Grand Teatro CaixaBank Pr\u00edncipe P\u00edo. The ceremony, which will be followed by a reception organized by the Tunateca Balfeg\u00f3, will be presented by <strong>Carlos Latre<\/strong>, accompanied by <strong>Marina Vald\u00e9s<\/strong>, the presenter in previous editions.<\/p>\n<p>The prizes comprise more than <strong>\u20ac10,000 in cash, a trip to Japan<\/strong>, participation in a <strong>short film about the finalist chefs<\/strong>, and other special rewards. In addition to the trophy and a set of special Japanese knives for fish, the winning chef will receive \u20ac6,000 in cash and a trip to Japan for two people. An entire week dedicated to exploring the gastronomic and cultural richness of Japan. The second-place chef will receive \u20ac3,000 in prize money, while the third-place chef will get \u20ac1,000.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The final of the seventh edition of the international professional gastronomy competition will be held on October 28th at the Le Cordon Bleu cooking school in Madrid. The chef Julio Pizarro, from the restaurant Pizarro Fine Dining, will be one of the eight finalists of the 7th edition of the Chef Balfeg\u00f3 International Gastronomy Competition, &hellip; <a href=\"https:\/\/balfego.com\/en\/julio-pizarro-is-the-finalist-of-chef-balfego-germany\/\">Continued<\/a><\/p>\n","protected":false},"author":5,"featured_media":41686,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-41731","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/41731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/comments?post=41731"}],"version-history":[{"count":2,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/41731\/revisions"}],"predecessor-version":[{"id":41733,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/41731\/revisions\/41733"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media\/41686"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=41731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/categories?post=41731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/tags?post=41731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}