The national Thierry Blouet coking contest to be celebrated in both Guadalajara and Puerto Vallarta seeks to uncover a new generation of talented young Mexican chefs.
The contest is open to all chefs over the age of 20 who have been working in restaurants and hotels for at least four years. Inscriptions are open until February 14 at http://cafedesartistes.com/trofeothierry2017, where contestants will find all the details of the competition.
A gala dinner will be held at Blouet’s Cafe de Artistes in Puerto Vallarta on Monday, February 20 and the finals and prize-giving ceremony at the Hilton Hotel (Avenida Las Rosas 2933) in Guadalajara on Thursday, February 23. Tickets are 1,200 pesos and a portion of the proceeds are earmarked for the Asociación Mayama.
The eight finalists will be chosen after they submit – in writing – their recipes for a three-course meal, along with photographs. Their dishes must include lamb, chile chilhuacle and artichoke. Those selected will be asked to cook a three-course meal (with ingredients unknown to them beforehand) at the two finals in Puerto Vallarta and Guadalajara. Judges will include Gerard Dupont, honorary president of the French Culinary Association. The wining trophy is designed by Jalisco sculptor Octavio González.