On 15 November, Jamón Ibérico was once again the star of the Koch des Jahres (Chef of the Year) competition in Germany – one of the most prestigious cooking competitions on the international scene. Not only did the product have a tasting point, but it was also the star of some of the recipes prepared by the participants in the previous rounds and during the grand finale. For yet another year, a number of chefs competed with dishes using Ibérico products, including Peter Leibetseder’s ‘Black Tiger Prawns with Jamón Ibérico, Sudachi, and Satay Sauce’ and Simon Scheuerlein’s ‘Friesenkronen Fishballs, Castello Blue, Jamón Ibérico, and Boiron Figs’.

Raúl García, President of ASICI, highlighted the importance of sponsoring a competition of this nature in order to strengthen the presence of Jamón Ibérico in the German market and establish links with haute cuisine.

As for the competition itself, the title of ‘Koch des Jahres’ went to Spanish chef Miguel Marqués, Head Chef at Alois by Dallmayr** in Munich. His original menu, which included surprise ingredients from the Black Box, catapulted him to victory in this prestigious competition, which attracted more than 400 culinary talents. Marqués, along with the other finalists, received a Jamón Ibérico in recognition of their hard work during the competition.

This year’s Koch des Jahres competition was once again judged by a star-studded panel of top chefs, including the renowned Dieter Müller and other important chefs such as Michael Torsten, Juan Amador, Oriol Castro, Erik Vilgaard, Sven Wassmer, Sebastián Franco, Martin Klein, Marco Müller, and Martina Puigvert Puigdevall.

We believe this should be “satay”, not “satay”. Please check the name of the dish.