{"id":42310,"date":"2024-10-31T13:41:08","date_gmt":"2024-10-31T12:41:08","guid":{"rendered":"https:\/\/balfego.com\/?p=42310"},"modified":"2024-11-06T15:33:47","modified_gmt":"2024-11-06T14:33:47","slug":"paula-gutierrez-becomes-chef-balfego-2024","status":"publish","type":"post","link":"https:\/\/balfego.com\/en\/paula-gutierrez-becomes-chef-balfego-2024\/","title":{"rendered":"Paula Guti\u00e9rrez becomes CHEF BALFEG\u00d3 2024"},"content":{"rendered":"<p>On October 28, Madrid welcomed the eight chefs competing in the final of <strong>CHEF BALFEG\u00d3 2024<\/strong> at the <strong>Le Cordon Bleu Madrid<\/strong> cooking school, which has involved five participating countries (Portugal, Benelux, Italy, Germany, and Spain), four international semifinals, 27 participants representing restaurants with a total of over 20 MICHELIN stars, and 19 members of the jury from restaurants with a total of 39 MICHELIN stars.<\/p>\n<p><iframe loading=\"lazy\" title=\"Finales intenracionales Chef Balfeg\u00f3 2024\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/I1nWwwlyIvA?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/balfego.com\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-41983 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-1-300x200.jpeg\" alt=\"\" width=\"1085\" height=\"723\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1085px) 100vw, 1085px\" \/><\/p>\n<p><strong>BRANDON DE BRUIN <\/strong>from <strong>De Kromme Dissel* <\/strong>(Heelsum)<strong>, CRIST\u00d3BAL MU\u00d1OZ<\/strong> from<strong> Restaurante Ambivium* <\/strong>(Pe\u00f1afiel \u2013 Valladolid), <strong>JULIO PIZARRO<\/strong> from<strong> Pizarro Fine Dining <\/strong>(GroB-Gerau), <strong>LANDER CORNAGO <\/strong>from <strong>Arzak*** <\/strong>(San Sebasti\u00e1n), <strong>LEONARDO VIOLA <\/strong>from\u00a0 <strong>A-Spurcacciuna <\/strong>(Savona),<strong> PABLO ZUAZU, <\/strong>from<strong> VIA VENETO* <\/strong>(Barcelona),<strong> PAULA GUTI\u00c9RREZ P\u00c9REZ, <\/strong>from <strong>\u00a0<\/strong><strong>V\u00edctor Guit\u00e9rrez*<\/strong> (Salamanca),<strong> and RUI SILVA <\/strong>from <strong>Euskalduna Studio* <\/strong>(Oporto) were the eight competitors who had to present two dishes, the first made with<strong> Balfeg\u00f3 Bluefin Tuna <\/strong>loin and the second with their preferred cut of tuna<strong>.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-41989 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-1-300x200.jpeg\" alt=\"\" width=\"1097\" height=\"731\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1097px) 100vw, 1097px\" \/><\/p>\n<p>The jury was chaired by <strong>Mart\u00edn Berasategui<\/strong> (a total of eleven MICHELIN Stars across his various restaurants), accompanied by <strong>Fina Puigdevall<\/strong> from Les Cols (two MICHELIN Stars and one Green Star), <strong>To\u00f1o P\u00e9rez<\/strong> from Atrio (three MICHELIN Stars), <strong>Ricard Camarena<\/strong> (two MICHELIN and one Green Star), <strong>Erwan Poudolec<\/strong> (technical director of Le Cordon Bleu Madrid), <strong>Jos\u00e9 Carlos Capel<\/strong> (food critic and president of Madrid Fusi\u00f3n) and <strong>Javier Antoja<\/strong> (director of the Apicius Journal of Haute Cuisine)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-41995 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-CON-ventresca-1-300x200.jpeg\" alt=\"\" width=\"1084\" height=\"723\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-CON-ventresca-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-CON-ventresca-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-CON-ventresca-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-CON-ventresca-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-CON-ventresca-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1084px) 100vw, 1084px\" \/><\/p>\n<p><strong>Paula Guti\u00e9rrez<\/strong>, the winner of the competition, kicked off the morning by preparing the tuna for her two dishes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42001 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Lomo-Balfego-bittersweet-coco-y-consome-marino-de-su-medula-1-300x200.jpeg\" alt=\"\" width=\"1085\" height=\"724\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Lomo-Balfego-bittersweet-coco-y-consome-marino-de-su-medula-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Lomo-Balfego-bittersweet-coco-y-consome-marino-de-su-medula-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Lomo-Balfego-bittersweet-coco-y-consome-marino-de-su-medula-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Lomo-Balfego-bittersweet-coco-y-consome-marino-de-su-medula-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Lomo-Balfego-bittersweet-coco-y-consome-marino-de-su-medula-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1085px) 100vw, 1085px\" \/><\/p>\n<p>Her first dish was<strong> bittersweet Balfeg\u00f3 loin with coconut and a tuna bone marrow consomm\u00e9.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42007 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Bloody-royal-de-atun-rojo-y-corazon-Balfego-1-300x200.jpeg\" alt=\"\" width=\"1091\" height=\"727\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Bloody-royal-de-atun-rojo-y-corazon-Balfego-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Bloody-royal-de-atun-rojo-y-corazon-Balfego-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Bloody-royal-de-atun-rojo-y-corazon-Balfego-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Bloody-royal-de-atun-rojo-y-corazon-Balfego-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Bloody-royal-de-atun-rojo-y-corazon-Balfego-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1091px) 100vw, 1091px\" \/><\/p>\n<p>The second dish was a <strong>Bloody Royale featuring Balfeg\u00f3 bluefin tuna and tuna heart.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42013 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-RECIBIENDO-EL-PREMIO-1-300x198.jpeg\" alt=\"\" width=\"1093\" height=\"721\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-RECIBIENDO-EL-PREMIO-1-300x198.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-RECIBIENDO-EL-PREMIO-1-1024x676.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-RECIBIENDO-EL-PREMIO-1-768x507.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-RECIBIENDO-EL-PREMIO-1-1536x1014.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PAULA-RECIBIENDO-EL-PREMIO-1-2048x1353.jpeg 2048w\" sizes=\"auto, (max-width: 1093px) 100vw, 1093px\" \/><\/p>\n<p>Thanks to these two winning dishes, Paula won a trip for two to Japan to discover the country&#8217;s rich gastronomic and cultural heritage, \u20ac6,000 in cash, the publication of one of her winning recipes together with the tuna dishes created by top Spanish chefs on the Balfeg\u00f3 website, a SAKIMARU 350 mm hand-forged knife, the publication of an article about the winner describing her professional career and the creative process behind the winning dishes on the Balfeg\u00f3 website, the &#8220;CHEF BALFEG\u00d3&#8221; trophy, \u20ac1,000 in <strong>Pordamsa<\/strong> products, a Magnum of <strong>Taittinger<\/strong> Brut Res\u00e8rve, and one year&#8217;s free subscription to <strong>Apicius<\/strong>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42019 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-1-300x200.jpeg\" alt=\"\" width=\"1085\" height=\"723\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1085px) 100vw, 1085px\" \/><\/p>\n<p>Italy&#8217;s representative, <strong>Leonardo Viola<\/strong>, took second prize, once again securing a place among the top three for his country, with chef Gianluca Monni winning first place in the 2022 edition.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42025 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/Escalope-de-atun-rojo-berenjena-salsa-de-vino.-1-300x200.jpeg\" alt=\"\" width=\"1102\" height=\"735\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/Escalope-de-atun-rojo-berenjena-salsa-de-vino.-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Escalope-de-atun-rojo-berenjena-salsa-de-vino.-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Escalope-de-atun-rojo-berenjena-salsa-de-vino.-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Escalope-de-atun-rojo-berenjena-salsa-de-vino.-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Escalope-de-atun-rojo-berenjena-salsa-de-vino.-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1102px) 100vw, 1102px\" \/><\/p>\n<p>The Italian chef won the jury&#8217;s vote with his first dish, <em>&#8220;<strong>Cotoletta&#8221; di tonno rosso, melanzana, salsa al vino <\/strong><\/em><strong>(Bluefin tuna escalope and eggplant in a wine sauce).<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42037 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Plin-di-guancia-di-tonno-alla-cacciatora-1-300x200.jpeg\" alt=\"\" width=\"1094\" height=\"729\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Plin-di-guancia-di-tonno-alla-cacciatora-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Plin-di-guancia-di-tonno-alla-cacciatora-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Plin-di-guancia-di-tonno-alla-cacciatora-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Plin-di-guancia-di-tonno-alla-cacciatora-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Plin-di-guancia-di-tonno-alla-cacciatora-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1094px) 100vw, 1094px\" \/><\/p>\n<p>The second dish was<strong><em> Plin di guancia di tonno alla cacciatora (<\/em>Tuna cheek plin alla cacciatora<em>).<\/em><\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42061 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-RECIBIENDO-EL-PREMIO-1-300x200.jpeg\" alt=\"\" width=\"1094\" height=\"729\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-RECIBIENDO-EL-PREMIO-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-RECIBIENDO-EL-PREMIO-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-RECIBIENDO-EL-PREMIO-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-RECIBIENDO-EL-PREMIO-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LEONARDO-RECIBIENDO-EL-PREMIO-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1094px) 100vw, 1094px\" \/><\/p>\n<p>Leonardo&#8217;s humility and joy could be seen on stage as he thanked <strong>CHEF BALFEG\u00d3<\/strong> for the award for his country.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42043 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-CONTANDO-ATUN-1-300x200.jpeg\" alt=\"\" width=\"1101\" height=\"734\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-CONTANDO-ATUN-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-CONTANDO-ATUN-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-CONTANDO-ATUN-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-CONTANDO-ATUN-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-CONTANDO-ATUN-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1101px) 100vw, 1101px\" \/><\/p>\n<p>Repeating the position he achieved in <strong>CHEF BALFEG\u00d3 2021<\/strong>, the third place was awarded to <strong>Crist\u00f3bal Mu\u00f1oz<\/strong> from <strong>Restaurante Ambivium*<\/strong> (Pe\u00f1afiel, Valladolid).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42049 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Escabechado-Lomo-de-atun-rojo-Balfego-tomate-conservado-y-acelga-1-1-300x200.jpeg\" alt=\"\" width=\"1107\" height=\"738\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Escabechado-Lomo-de-atun-rojo-Balfego-tomate-conservado-y-acelga-1-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Escabechado-Lomo-de-atun-rojo-Balfego-tomate-conservado-y-acelga-1-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Escabechado-Lomo-de-atun-rojo-Balfego-tomate-conservado-y-acelga-1-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Escabechado-Lomo-de-atun-rojo-Balfego-tomate-conservado-y-acelga-1-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Escabechado-Lomo-de-atun-rojo-Balfego-tomate-conservado-y-acelga-1-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1107px) 100vw, 1107px\" \/><\/p>\n<p>His first dish prepared with tuna loin was<strong> Pickled: Balfeg\u00f3 bluefin tuna loin, preserved tomato, and chard.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42055 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Ahumado-Parpatana-de-atun-rojo-Balfego-trompeta-de-los-muertos-y-hierbas-del-entorno.-1-300x200.jpeg\" alt=\"\" width=\"1124\" height=\"749\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Ahumado-Parpatana-de-atun-rojo-Balfego-trompeta-de-los-muertos-y-hierbas-del-entorno.-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Ahumado-Parpatana-de-atun-rojo-Balfego-trompeta-de-los-muertos-y-hierbas-del-entorno.-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Ahumado-Parpatana-de-atun-rojo-Balfego-trompeta-de-los-muertos-y-hierbas-del-entorno.-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Ahumado-Parpatana-de-atun-rojo-Balfego-trompeta-de-los-muertos-y-hierbas-del-entorno.-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Ahumado-Parpatana-de-atun-rojo-Balfego-trompeta-de-los-muertos-y-hierbas-del-entorno.-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1124px) 100vw, 1124px\" \/><\/p>\n<p>His second dish was<strong> Smoked: Balfeg\u00f3 bluefin tuna parpatana, black chanterelle, and local herbs.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42067 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-RECIBIENDO-EL-PREMIO-1-300x200.jpeg\" alt=\"\" width=\"1125\" height=\"750\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-RECIBIENDO-EL-PREMIO-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-RECIBIENDO-EL-PREMIO-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-RECIBIENDO-EL-PREMIO-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-RECIBIENDO-EL-PREMIO-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/CRISTOBAL-RECIBIENDO-EL-PREMIO-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1125px) 100vw, 1125px\" \/><\/p>\n<p>With these dishes, Crist\u00f3bal took the final prize of the evening.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42074 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/BRANDON-1-300x200.jpeg\" alt=\"\" width=\"1131\" height=\"754\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/BRANDON-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/BRANDON-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/BRANDON-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/BRANDON-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/BRANDON-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1131px) 100vw, 1131px\" \/><\/p>\n<p><strong>Brandon de Bruin<\/strong> from the <strong>restaurant<\/strong><strong>\u00a0<\/strong><strong>De Kromme Dissel*<\/strong> (Heelsum) was the representative of Benelux.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42080 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Flavors-of-Ibiza-\u2013-Sabores-de-Ibiza-1-300x200.jpeg\" alt=\"\" width=\"1126\" height=\"751\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Flavors-of-Ibiza-\u2013-Sabores-de-Ibiza-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Flavors-of-Ibiza-\u2013-Sabores-de-Ibiza-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Flavors-of-Ibiza-\u2013-Sabores-de-Ibiza-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Flavors-of-Ibiza-\u2013-Sabores-de-Ibiza-1.jpeg 1280w\" sizes=\"auto, (max-width: 1126px) 100vw, 1126px\" \/><\/p>\n<p>Brandon&#8217;s first dish was <strong><em>Flavors of Ibiza<\/em>.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42086 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-TORRO-BBQ-style-\u2013-Toro-barbacoa-style-1-300x200.jpeg\" alt=\"\" width=\"1140\" height=\"760\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-TORRO-BBQ-style-\u2013-Toro-barbacoa-style-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-TORRO-BBQ-style-\u2013-Toro-barbacoa-style-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-TORRO-BBQ-style-\u2013-Toro-barbacoa-style-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-TORRO-BBQ-style-\u2013-Toro-barbacoa-style-1.jpeg 1280w\" sizes=\"auto, (max-width: 1140px) 100vw, 1140px\" \/><\/p>\n<p>His second offering was <strong><em>TORRO BBQ style<\/em> (Barbecue style otoro).<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42092 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-1-300x200.jpeg\" alt=\"\" width=\"1139\" height=\"759\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JULIO-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1139px) 100vw, 1139px\" \/><\/p>\n<p><strong>Julio Pizarro<\/strong>, a chef from the <strong>restaurant Pizarro Fine Dining<\/strong> (Gro\u00df-Gerau), reached the final representing Germany.<strong>\u00a0<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42104 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-primer-palto-de-Julio-Pizarro-1-300x200.jpeg\" alt=\"\" width=\"1144\" height=\"762\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-primer-palto-de-Julio-Pizarro-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-primer-palto-de-Julio-Pizarro-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-primer-palto-de-Julio-Pizarro-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-primer-palto-de-Julio-Pizarro-1.jpeg 1280w\" sizes=\"auto, (max-width: 1144px) 100vw, 1144px\" \/><\/p>\n<p>He presented his first dish featuring tuna loin under the name of <strong>Sue\u00f1os<\/strong> (Dreams).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42098 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-1-300x200.jpeg\" alt=\"\" width=\"1141\" height=\"760\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/Suenos-1.jpeg 1280w\" sizes=\"auto, (max-width: 1141px) 100vw, 1141px\" \/><\/p>\n<p>The chef of Peruvian origin and German nationality chose to call his second dish <strong>Ilusiones<\/strong> (Illusions).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42110 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/LANDER-CORTANDO-ATUN-1-300x200.jpeg\" alt=\"\" width=\"1144\" height=\"762\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/LANDER-CORTANDO-ATUN-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LANDER-CORTANDO-ATUN-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LANDER-CORTANDO-ATUN-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LANDER-CORTANDO-ATUN-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/LANDER-CORTANDO-ATUN-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1144px) 100vw, 1144px\" \/><\/p>\n<p><strong>Lander Cornago<\/strong> from the <strong>restaurant Arzak***<\/strong> (San Sebasti\u00e1n), one of the four Spanish participants, represented one of the most renowned restaurants in Spain with his dishes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42122 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Tartar-de-lomo-de-atun-Balfego-unte-de-buey-enranciado-y-consome-de-atun.-1-300x200.jpeg\" alt=\"\" width=\"1136\" height=\"758\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Tartar-de-lomo-de-atun-Balfego-unte-de-buey-enranciado-y-consome-de-atun.-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Tartar-de-lomo-de-atun-Balfego-unte-de-buey-enranciado-y-consome-de-atun.-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Tartar-de-lomo-de-atun-Balfego-unte-de-buey-enranciado-y-consome-de-atun.-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Tartar-de-lomo-de-atun-Balfego-unte-de-buey-enranciado-y-consome-de-atun.-1.jpeg 1280w\" sizes=\"auto, (max-width: 1136px) 100vw, 1136px\" \/><\/p>\n<p>Lander presented the jury with his<strong> Balfeg\u00f3 tuna loin tartar, \u201cenranciado\u201d beef smear, and tuna consomm\u00e9 as his first dish.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42128 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Kokotxa-de-atun-rojo-Balfego-y-cecina-de-parpatana-1-300x200.jpeg\" alt=\"\" width=\"1140\" height=\"760\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Kokotxa-de-atun-rojo-Balfego-y-cecina-de-parpatana-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Kokotxa-de-atun-rojo-Balfego-y-cecina-de-parpatana-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Kokotxa-de-atun-rojo-Balfego-y-cecina-de-parpatana-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Kokotxa-de-atun-rojo-Balfego-y-cecina-de-parpatana-1.jpeg 1280w\" sizes=\"auto, (max-width: 1140px) 100vw, 1140px\" \/><\/p>\n<p>For his second dish, he wanted to bring Basque tradition to the world of tuna with a <strong>Kokotxa of Balfeg\u00f3 bluefin tuna and cured parpatana.<\/strong><strong>\u00a0<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42140 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PABLO-CORTANDO-ATUN-1-300x200.jpeg\" alt=\"\" width=\"1138\" height=\"758\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PABLO-CORTANDO-ATUN-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PABLO-CORTANDO-ATUN-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PABLO-CORTANDO-ATUN-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PABLO-CORTANDO-ATUN-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PABLO-CORTANDO-ATUN-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1138px) 100vw, 1138px\" \/><\/p>\n<p>Coming from Barcelona was <strong>Pablo Zuazu<\/strong> from the <strong>restaurant Via Veneto* <\/strong>(Barcelona).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42146 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Aspic-de-akami-de-atun-con-ajo-blanco-1-300x200.jpeg\" alt=\"\" width=\"1127\" height=\"751\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Aspic-de-akami-de-atun-con-ajo-blanco-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Aspic-de-akami-de-atun-con-ajo-blanco-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Aspic-de-akami-de-atun-con-ajo-blanco-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Aspic-de-akami-de-atun-con-ajo-blanco-1.jpeg 1280w\" sizes=\"auto, (max-width: 1127px) 100vw, 1127px\" \/><\/p>\n<p>Pablo started with a classic of the kitchen, with an <strong>Aspic of tuna akami with white garlic.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42155 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Escudella-i-Carn-Dolla-1-300x200.jpeg\" alt=\"\" width=\"1113\" height=\"742\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Escudella-i-Carn-Dolla-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Escudella-i-Carn-Dolla-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Escudella-i-Carn-Dolla-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Escudella-i-Carn-Dolla-1.jpeg 1280w\" sizes=\"auto, (max-width: 1113px) 100vw, 1113px\" \/><\/p>\n<p>He also chose to present an <strong>Escudella i Carn D&#8217;olla<\/strong>, a classic of Catalan cuisine, for his second dish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42161 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/RUI-1-300x200.jpeg\" alt=\"\" width=\"1106\" height=\"738\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/RUI-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/RUI-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/RUI-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/RUI-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/RUI-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1106px) 100vw, 1106px\" \/><\/p>\n<p><strong>Rui Silva<\/strong> from the <strong>restaurant Euskalduna Studio*<\/strong> (Porto) represented Portugal.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42167 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Atum-a-Minhota-Atun-al-estilo-Minhota-1-300x200.jpeg\" alt=\"\" width=\"1099\" height=\"733\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Atum-a-Minhota-Atun-al-estilo-Minhota-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Atum-a-Minhota-Atun-al-estilo-Minhota-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Atum-a-Minhota-Atun-al-estilo-Minhota-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/1.-Atum-a-Minhota-Atun-al-estilo-Minhota-1.jpeg 1280w\" sizes=\"auto, (max-width: 1099px) 100vw, 1099px\" \/><\/p>\n<p>The first dish Rui presented to the jury was <strong><em>Atum \u00e0 Minhota<\/em> (Minhota-style tuna).<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42173 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Atum-confitado-e-Xo-1-300x200.jpeg\" alt=\"\" width=\"1107\" height=\"738\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Atum-confitado-e-Xo-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Atum-confitado-e-Xo-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Atum-confitado-e-Xo-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/2.-Atum-confitado-e-Xo-1.jpeg 1280w\" sizes=\"auto, (max-width: 1107px) 100vw, 1107px\" \/><\/p>\n<p>For his second dish, the Portuguese chef chose <strong>Atum confit e Xo (Tuna confit and Xo)<\/strong>.<\/p>\n<p><iframe loading=\"lazy\" title=\"Chef Balfeg\u00f3 2024\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/2LKn94nBA5g?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/balfego.com\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-42179 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-JURADO-Y-BALFEGO-1-300x200.jpeg\" alt=\"\" width=\"1109\" height=\"739\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-JURADO-Y-BALFEGO-1-300x200.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-JURADO-Y-BALFEGO-1-1024x682.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-JURADO-Y-BALFEGO-1-768x512.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-JURADO-Y-BALFEGO-1-1536x1024.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PARTICIPANTES-JURADO-Y-BALFEGO-1-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1109px) 100vw, 1109px\" \/><\/p>\n<p>Following the presentation of these dishes, the competition concluded with a group photograph of the participants, the jury, and the <strong>Balfeg\u00f3<\/strong> management team.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42191 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PATROCINADORES-FINAL-CHEF-BALFEGO-2024-1-300x217.jpeg\" alt=\"\" width=\"1116\" height=\"807\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/PATROCINADORES-FINAL-CHEF-BALFEGO-2024-1-300x217.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PATROCINADORES-FINAL-CHEF-BALFEGO-2024-1-1024x739.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PATROCINADORES-FINAL-CHEF-BALFEGO-2024-1-768x554.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/PATROCINADORES-FINAL-CHEF-BALFEGO-2024-1.jpeg 1280w\" sizes=\"auto, (max-width: 1116px) 100vw, 1116px\" \/><\/p>\n<p>This year&#8217;s edition of <strong>CHEF BALFEG\u00d3<\/strong> saw the collaboration of some of the leading companies in the sector: <strong>Le Cordon Bleu, Fagor, Pordamsa, Estrella Galicia, Chatka, Bodegas y Vi\u00f1edos Gancedo, Taittinger, Sorlut, Porto-Mui\u00f1os, The Fork, Le Nouveau Chef, Caviaroli, GinRaw, Minami, Acqua Panna, S. Pellegrino, Montagud Editores, Trivio, Bayo, Oro Bail\u00e9n,<\/strong> and<strong> CaixaBank.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-42197 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-BALFEGO-Y-PARTICIPANTES-GANADORES-1-300x205.jpeg\" alt=\"\" width=\"1113\" height=\"760\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-BALFEGO-Y-PARTICIPANTES-GANADORES-1-300x205.jpeg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-BALFEGO-Y-PARTICIPANTES-GANADORES-1-1024x700.jpeg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-BALFEGO-Y-PARTICIPANTES-GANADORES-1-768x525.jpeg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-BALFEGO-Y-PARTICIPANTES-GANADORES-1-1536x1049.jpeg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/10\/JURADO-BALFEGO-Y-PARTICIPANTES-GANADORES-1-2048x1399.jpeg 2048w\" sizes=\"auto, (max-width: 1113px) 100vw, 1113px\" \/><\/p>\n<p>The awards ceremony was held at the <strong>Gran Teatro CaixaBank Pr\u00edncipe P\u00edo<\/strong>, attended by some of the most outstanding chefs and professionals from the Spanish gastronomic sector. The awards were presented by all the members of the jury together with the management team of <strong>Balfeg\u00f3<\/strong>. The award ceremony was followed by a cocktail reception prepared by the catering team of <strong>Tunateca Balfeg\u00f3 (Barcelona),<\/strong> featuring dishes prepared with different parts of <strong>Balfeg\u00f3 Bluefin Tuna<\/strong>, served alongside beers, wines, gin and other products of the collaborating companies.<\/p>\n<p><strong>Balfeg\u00f3<\/strong> would like to thank all the chefs who participated in the competition in all countries for their professionalism and high standard of cooking, as well as all the professionals who formed part of the international juries and the jury for the final, all the companies that collaborated in the international semifinals and the final in Madrid, and, of course, the entire team that makes this great <strong>CHEF BALFEG\u00d3<\/strong> professional cooking competition possible. Many thanks to everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On October 28, Madrid welcomed the eight chefs competing in the final of CHEF BALFEG\u00d3 2024 at the Le Cordon Bleu Madrid cooking school, which has involved five participating countries (Portugal, Benelux, Italy, Germany, and Spain), four international semifinals, 27 participants representing restaurants with a total of over 20 MICHELIN stars, and 19 members of &hellip; <a href=\"https:\/\/balfego.com\/en\/paula-gutierrez-becomes-chef-balfego-2024\/\">Continued<\/a><\/p>\n","protected":false},"author":5,"featured_media":42203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[304,307,290,309],"class_list":["post-42310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-atun-rojo-balfego-en","tag-balfego-en","tag-chef-balfego-en","tag-el-mejor-atun-rojo-del-mundo-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/42310","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=42310"}],"version-history":[{"count":3,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/42310\/revisions"}],"predecessor-version":[{"id":42350,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/42310\/revisions\/42350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media\/42203"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=42310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/categories?post=42310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/tags?post=42310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}