On Monday, the Simone Ortega School of Hospitality and Tourism in Móstoles became the epicenter of Madrid’s gastronomy, hosting the final phase of the 32nd edition of the Gastronomic Contest of the Community of Madrid.
Six pairs of chefs competed intensely for the coveted title of Best Chef, organized by the Association of Cooks and Bakers of the Community of Madrid (ACYRE).
Contestants faced two challenging culinary tests: one focused on meat and the other on fish. The grand prize not only includes recognition as representatives of the Community in the National Gastronomy Contest but also a monetary reward of 2,000 euros for the winning pair.
«There are two types of evaluations: the tasting evaluation, which is done by the tasting judges, and then there is the technical jury, which is us inside the kitchen. We evaluate aspects such as hygiene, cleanliness, skill, and the proper use of utensils,» explains Estela, a jury member.
Maykhel, the tradition of Madrid’s chocolate since 1875 in Alcorcón
After intense deliberation, Estefanía Cazalla, chef of Chirón restaurant, along with her assistant Carlos Hugo Sánchez, claimed the top spot in the contest. Their standout creation was an innovative stew of sea bass and lamb with honey and Moorish nuances, earning them recognition as the best chef in the region.
The event not only celebrated the chefs; it also coincided with the Pastry Contest, where the best pastry chef in the Community was sought. Angélica Locantore, from Delicakes in Valdemoro, alongside Ana García, impressed the judges with their dessert ‘Chocolate and Cherry’ and spectacular ‘Tropical’ éclairs.
Tradition and innovation: these are the best torrijas of Madrid in 2025
In addition to highlighting culinary talent in Madrid, this contest also promotes love for local gastronomy. The competition has been a true feast for the senses and a reflection of the great culinary potential offered by the region.
About the Author
