En un encuentro culinario que reunió a destacados chefs del país, la sexta edición del Concurso Nacional de Escabeches celebrado este miércoles demostró una vez más la riqueza y diversidad de esta técnica de conservación tan arraigada en la cocina española. Organizado por Raíz Culinaria Castilla-La Mancha y Madrid Fusión Alimentos de España, el evento contó con seis participantes provenientes de diferentes rincones de la península, quienes presentaron sus interpretaciones únicas de los escabeches tradicionales. Tras una intensa deliberación, el jurado compuesto por reconocidos expertos del sector eligió al ganador, quien sorprendió con una receta innovadora basada en ingredientes autóctonos.
Ganador del Concurso Nacional de Escabeches Revela su Receta Innovadora
En un día soleado de otoño, se llevó a cabo la sexta edición del Concurso Nacional de Escabeches en un ambiente festivo y competitivo. El certamen, auspiciado por Raíz Culinaria Castilla-La Mancha y Madrid Fusión Alimentos de España, congregó a seis talentosos chefs de diversos puntos del territorio español: Sergio Sainz (Tramacastilla de Tena), Pablo López (Madrid), Miguel Hernández (Murcia), Manu Franco (Valdemorillo), Eduardo Guerrero (Madrid) y Alberto García (Cartagena).
Los finalistas desplegaron su creatividad ante un exigente jurado formado por Chema León, Pedro Subijana, Jhosef Arias, Alberto Luchini y Adrián Delgado. Cada chef explicó detalladamente su proceso de elaboración y presentó su obra maestra para la degustación final. El triunfo fue para Sergio Sainz, dueño del restaurante Lavedán, ubicado en el pintoresco Valle de Tena, quien conquistó al panel con su innovadora receta de lengua de jabalí en escabeche de sauco y garum de becada.
Sainz, cuyo establecimiento se encuentra en pleno corazón del Pirineo aragonés, expresó su emoción al recibir el premio. Su propuesta, que combinaba elementos de la fauna local con técnicas ancestrales, representaba una apuesta audaz pero exitosa. "Nos encanta trabajar con productos locales que otros pueden pasar por alto", comentó el chef, destacando la importancia de preservar y promover la cultura culinaria de su región.
El restaurante Lavedán, antes un modesto mesón, ahora es un faro de la gastronomía moderna en el Valle de Tena. Bajo la dirección de Sergio y Carla, el lugar se ha convertido en un espacio donde se rescatan y reinventan recetas casi olvidadas, ofreciendo a los visitantes una experiencia única que refleja la esencia del Pirineo.
Desde las alturas del Valle de Tena hasta las mesas de los comensales, el viaje de Sergio Sainz nos recuerda que la verdadera excelencia culinaria surge cuando se honra el pasado mientras se mira hacia el futuro. Este concurso no solo celebra la tradición del escabeche, sino que también abre caminos para nuevas interpretaciones que mantienen viva nuestra rica herencia gastronómica.
In a remarkable recognition of his contributions to the pet food industry, Eric Altom, Ph.D., has been bestowed with the 2025 Friend of Pet Food Award by the American Feed Industry Association (AFIA). This accolade highlights Dr. Altom's extensive involvement in advancing research and development within the field, as well as his dedication to mentoring future leaders. The award was presented on January 28 at the AFIA Pet Food Conference, which coincided with the International Production and Processing Expo this week. Since its inception in 2019, the award has celebrated individuals who have significantly supported the growth of the pet food sector.
Achievements and Milestones
During the golden days of late January, Charles Starkey, Ph.D., and Jessica Starkey, Ph.D., formally honored Eric Altom, Ph.D., with the distinguished Friend of Pet Food Award at the annual AFIA Pet Food Conference. Held alongside the International Production and Processing Expo, this event marked another milestone in Dr. Altom's illustrious career. As the director of innovation for companion animals and a technical nutritionist at Balchem Animal Nutrition and Health, Dr. Altom has dedicated over two decades to enhancing pet nutrition through groundbreaking research and innovative product development.
Beyond his professional accomplishments, Dr. Altom is renowned for his unwavering commitment to nurturing the next generation of professionals. He actively engages in various initiatives aimed at fostering young talent, providing invaluable guidance on research projects, career advice, and networking opportunities. His involvement extends to numerous industry events such as the Pet Food Alliance meetings, Auburn University’s Imaginarium Workshops, and Kansas State University’s Kibblecon. These efforts underscore his dedication to ensuring the long-term prosperity of the pet food industry.
Prior to his current role, Dr. Altom earned degrees from prestigious institutions, including a bachelor’s degree in animal science from Tennessee Technological University, a master’s degree in nutrition from Clemson University, and a doctorate in animal science-nutrition from Auburn University. In addition to the recent Friend of Pet Food Award, he received AFIA’s Member of the Year award in 2022, further cementing his status as a leading figure in the field.
The AFIA Friend of Pet Food Award, established in 2019, recognizes individuals who have made substantial contributions to the growth and advancement of the pet food industry. To date, nine recipients have been honored with this prestigious award, each contributing uniquely to the field's progress.
From a journalist's perspective, Dr. Altom's recognition serves as an inspiring testament to the importance of mentorship and innovation in driving industry growth. His achievements not only highlight the significance of continuous research and development but also emphasize the value of fostering new talent. Dr. Altom's work sets a commendable example for others in the field, encouraging a culture of support and collaboration that will undoubtedly shape the future of the pet food industry.
In an exciting culinary event, the student chefs from Westerly High School’s Career and Technical Education program have taken to the streets with their very own food truck. This initiative offers a unique opportunity for young culinary enthusiasts to showcase their skills and serve up delectable seasonal dishes. The Highland Grille Food Truck presented a menu featuring squash soup, mulled cider, and other mouthwatering treats. Through this hands-on experience, students gain valuable insights into the food industry while delighting local food lovers. Events like these also highlight the growing popularity of food trucks as a vibrant part of the culinary scene.
The culinary arts program at Westerly High School has been making waves with its innovative approach to education. By introducing students to real-world cooking scenarios, the school aims to prepare them for successful careers in the culinary field. On a recent Friday, the Highland Grille Food Truck rolled out its latest offerings, giving the community a taste of what these budding chefs can create. The day's menu featured a hearty squash soup that perfectly captured the essence of the season, along with a warm and spiced mulled cider that provided comfort on a crisp autumn afternoon. Students worked diligently behind the scenes, mastering the art of preparation and presentation, all while serving satisfied customers.
The Highland Grille Food Truck is more than just a mobile kitchen; it serves as a practical learning tool for aspiring chefs. Each dish prepared by the students reflects their dedication and passion for culinary arts. Beyond the delicious meals, this initiative fosters a sense of pride and accomplishment among the participants. The support from the community has been overwhelming, with many returning for repeat visits to try new creations. As word spreads about the quality of food served by the Highland Grille Food Truck, it has become a must-visit destination for food enthusiasts in the area.
The success of the Highland Grille Food Truck demonstrates the importance of experiential learning in culinary education. It not only provides students with essential skills but also bridges the gap between classroom theory and professional practice. Such initiatives encourage creativity and innovation, allowing students to experiment with flavors and techniques. As the Highland Grille continues to thrive, it sets an inspiring example for other educational programs looking to integrate practical experiences into their curriculum. The future looks bright for these young chefs, who are well on their way to becoming the next generation of culinary stars.