DEMOS Championship, a Chef and a Foodie.

Chefs and foodies take part in the third edition of the Let’s go around the day competition.

The third Demos championship reaches its final phase on November 20 at the Gala to be held in Madrid at the Pedro Larumbe Restaurant La Redacción.

It will be then that we will see the two winners, the Manager and  Foodie, who have worked better and are guarantors of the award granted by the initiative promoted by the DIA Group known as LET’S TURN A DAY to bring lovers of cuisine to the world of gastronomy and food.

Last year in 2015 we were already echoing the second Demos championship, which brought together a dozen brave culinary makers in the grand finale in June.

In this, the third time that the championship is held, a series of master classes have been held, where known and famous masters of the kitchen have guided the contestants in the culinary arts and above all in the passion and knowledge of the products and the kitchen.

Through the stoves of the Master Class prior to the grand final we have been able to see Mario Sandoval, giving lessons and demonstrations of cooking and science, Kiko Moya praising the product, Daniel Jordá teaching and making creative breads, Javier Brichetto and his high miniature kitchen, etc …

The summary of the last Master Class

In this last Master Class of the month of October, the participants of the contest were able to learn and enjoy cooking with the Cantabrian chef Sergio Bastard, where he left patent the three pillars on which his kitchen is held, the sea, the vegetables and the land, proof This led to the creation of delicate lacquered mussels with vermouth and nettle emulsion, a chive glazed with coffee, thyme and red oxalis, and glazed veal sweetbreads and cheese whey.

The second act was carried out by Miguel Ángel Mateos, executive chef of the Hotel AC Cuzco, where the culinary avant-garde was captured with interesting trompe l’oeil like the small blue stones that were actually potatoes made with edible Kaolin clay, Waygu’s bacon stall or the piña colada made with the osmosis technique.

Finally, it was the turn of Laura Ponts (@lauraponts on instagram with more than 150.000 followers), where couples from chefs and foodies, competed to prepare a Christmas dish with leg of lamb, and the protagonist dedicated her time and wisdom to portraying and explaining the digital technique of food photography with the clear example that she made at the end of the test with a red fruit cake .

Less than 2 weeks remain for the grand finale of the event, where the twelve scholarship recipients will have the last chance to win the final grand prize of the contest.