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The Natural Protein range of Frinsa will be the protagonist of this new contest for cooking students
Come back. “Talentos en Conserva” by Frinsa, the competition in which hospitality, cooking and catering students from all over Spain will be able to demonstrate their creativity and ingenuity through their gastronomic proposals made with conserves as a key ingredient.
In line with the last edition, the theme of the VI edition of “Talentos en Conserva” is “Sabores Saludables”, in order to demonstrate that the preserves are an excellent and healthy gastronomic option. As a great novelty, all the recipes proposed by the participants should be prepared with the new Frinsa Natural Protein range, since these preserves are from the best whole pieces 100% natural ingredients and are packed in an exclusive process of raw binding which preserves its nutritional properties and the highest level of protein.
The deadline for submission of recipes will be open until 16 March, where participants should upload their proposals to the website www.talentosenconserva.comwhere one of the four finalists will be chosen by popular vote. The other three finalists will be selected through a jury composed of representatives of the world of gastronomy and a team of Frinsa.
The four selected finalists will prepare their proposals in front of a jury composed of the star chef Michelín Pepe Solla and Alejandra Ansón, Gastronoma and Co-founder of Anson and Bonet, at a great event in the framework of the Gourmets 2020 Hall, next Tuesday 31 March in IFEMA (Madrid).
The winner will enjoy a stage a month in the Casa Solla restaurant of Pepe Solla, awarded with 1 Michelin Star and 3 Repsol Suns and an economic prize of 500€. For its part, in recognition of its fundamental work, the most participatory school will receive One masterclass specializing in conserves for the students of the center. In addition, users' votes also have a prize: 5 lots of Frinsa products will be drawn among all voters.
The 6th edition of "Talentos en conserva" by Frinsa
The Natural Protein range of Frinsa will be the protagonist of this new contest for cooking students =''> =''> /COMUNICAE/ /COMUNICAE/
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2023-04-11
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