A selection of the finest culinary schools in the world was chosen to prepare the Best Tapa.
Discover the twelve creations based on Cinco Jotas Acorn Fed 100% Ibérico Ham by students from the various schools.
Paulette Tejada, a student at Le Cordon Bleu College of Culinary Arts Miami and her tapa “The wanderings of the Black Hoof” won this first edition.
Four prestigious names from the highest realms of international cuisine evaluated the work of the twelve finalists—all students—at the “I Cinco Jotas International Tapa Award” held in Madrid.
From San Sebastian Pedro Subijana, together with Russian Chef Anatoly Komm, Zhenxiang Dong - Da Dong – from China and pastry Chef from Alicante Paco Torreblanca were the members of this exceptional, first edition jury.
The award-winning contestant received a three month scholarship at Restaurante Akelare, tutored by Pedro Subijana, as well as a financial award for her school, earmarked as “Cinco Jotas Cuisine Laboratory”.