A young Sous Chef working at the Luís Figo resort in Carvoeiro, the Suites Alba, has won the eighth ‘Revolta do Bacalhau’ (Codfish Revolution) gastronomic challenge, with the final held on November 15 at the Hotel and Catering School of Faro.
João Pereira, who is Junior Sous Chef at the Algarve resort, working under Chef Louis Anjos, prepared a codfish recipe, which he titled ‘In The Cataplana, The Algarve and Norwegian Codfish’.
The competition jury, presided over by well-known Portuguese Chef Hélio Loureiro, had to select the winner from a group of 16 cooking assistants from across the country who took part in the challenge.
The winning recipe by João Pereira was assessed by the specialist jury following specific criteria: mise en place (the set up), skill and technique, hygiene and work method, presentation, flavour and the ability to reproduce the recipe. The Suites Alba Sous Chef earned 78 points, making him the winner out of the five finalists.
João Pereira has won an intensive course at the prestigious Gastronomic Institute of Norway, where he will receive training in preparing fish dishes.
He said: “It is an honour for me to be recognised with this prize. It was a privilege to participate in this challenge, where I had the opportunity to demonstrate my creativity, inspiration and technique.”
The ‘Revolta do Bacalhau’ national challenge included three categories: traditional, gastronomic and easy-to-make.
Promoted by Recheio food store chain and Norge, Norwegian codfish supplier in Portugal, the challenge aimed to present new ways of cooking Norwegian Codfish, using traditional or innovative methods.