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[\/et_pb_text][et_pb_text _builder_version=”4.13.0″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” header_2_text_color=”#a31c27″ header_2_font_size=”30px” background_color=”RGBA(0,0,0,0)” z_index=”500″ sticky_limit_bottom=”body” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
On 15 November<\/strong>, Jam\u00f3n Ib\u00e9rico<\/em> was once again the star of the Koch des Jahres<\/em><\/strong> (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 Ib\u00e9rico<\/em> products, including Peter Leibetseder\u2019s \u2018Black Tiger Prawns with Jam\u00f3n Ib\u00e9rico<\/em>, Sudachi, and Satay <\/strong>Sauce\u2019 <\/strong>and Simon Scheuerlein\u2019s \u2018Friesenkronen Fishballs, Castello Blue, Jam\u00f3n Ib\u00e9rico,<\/em> and Boiron Figs\u2019<\/strong>.<\/p>\n Ra\u00fal Garc\u00eda, President of ASICI, highlighted the importance of sponsoring a competition of this nature in order to strengthen the presence of Jam\u00f3n Ib\u00e9rico<\/em> in the German market and establish links with haute cuisine<\/em>.<\/p>\n As for the competition itself, the title of \u2018Koch des Jahres<\/em>\u2019 went to Spanish chef Miguel Marqu\u00e9s<\/strong>, 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. Marqu\u00e9s, along with the other finalists, received a Jam\u00f3n Ib\u00e9rico<\/em> in recognition of their hard work during the competition.<\/p>\n This year\u2019s Koch des Jahres<\/em> competition was once again judged by a star-studded panel of top chefs, including the renowned Dieter M\u00fcller and other important chefs such as Michael Torsten, Juan Amador, Oriol Castro, Erik Vilgaard, Sven Wassmer, Sebasti\u00e1n Franco, Martin Klein, Marco M\u00fcller, and Martina Puigvert Puigdevall.<\/p>\n We believe this should be \u201csatay\u201d, not \u201csatay\u201d. Please check the name of the dish.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_gallery gallery_ids=”0,7460,7464,7468,7472,7476″ posts_number=”%22150%22″ show_title_and_caption=”%22off%22″ show_pagination=”%22off%22″ _builder_version=”%224.13.0%22″ _module_preset=”%22default%22″ global_colors_info=”%22{}%22″][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" JAM\u00d3N IB\u00c9RICO – OFFICIAL SPONSOR OF THE PRESTIGIOUS KOCH DES JAHRES COMPETITIONOn 15 November, Jam\u00f3n Ib\u00e9rico 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 Ib\u00e9rico products, including Peter Leibetseder\u2019s \u2018Black Tiger Prawns with Jam\u00f3n Ib\u00e9rico, Sudachi, and Satay Sauce\u2019 and Simon Scheuerlein\u2019s \u2018Friesenkronen Fishballs, Castello Blue, Jam\u00f3n Ib\u00e9rico, and Boiron Figs\u2019. Ra\u00fal Garc\u00eda, President of ASICI, highlighted the importance of sponsoring a competition of this nature in order to strengthen the presence of Jam\u00f3n Ib\u00e9rico in the German market and establish links with haute cuisine. As for the competition itself, the title of \u2018Koch des Jahres\u2019 went to Spanish chef Miguel Marqu\u00e9s, 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":4281,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-8187","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/8187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=8187"}],"version-history":[{"count":5,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/8187\/revisions"}],"predecessor-version":[{"id":8192,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/8187\/revisions\/8192"}],"up":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/4281"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=8187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}