Two weeks before the beginning of Mistura 2016, the Peruvian Society of Gastronomy, Apega, unveiled the list of semifinalists for their contests: Young Cook, Young Baker and interschool, which aim to highlight Peru’s young culinary talent.
Selected participants from each category will be evaluated in person by a jury. They will select the finalists, who will compete in the ninth edition of the food fair, on 8 September.
Category “Young Chef”
Alex Cordova Huaman was chosen for his “Frejolada Huasahuasiana” and “Locro with puchero tarmeño”. Brian God Campos also wowed the jury with his “Caretilla de Mercado” and “carretilla Barcholo”.
Another chosen creation was that of Edwin Guzman, who presented “Corazon de baja temperatura” and “Arroz sancochado”.
Category “Young Baker”
The Young Baker category showcases creative cakes and various desserts dish. Barbara Camacho, one of the semifinalists, presented a cake prepared with passion fruit filling and crunchy quinoa, and a streusel dessert made with pistachio, passion fruit and creamy carrot puree.
Elias Valdez also went into the semifinals with a cream cake Sanki (citrus fruits and mango mousse)
Enzo Paz Romero qualified for the semifinals with a chocolate crumble, sweet potatoes peels, baked passion fruit cream and strawberry sauce.
If we talk about new talent, we should not be put aside schools, universities and institutes, where new cooks take their first steps.
The contest semifinalists for this category include the institutes D` Gallia, Libertador, Columbia, Discovery and Inteci.