Sure! Here’s the translation into American English:
The XI Spanish Championship of Cooking and Pastry concluded at the Escola d’Hoteleria de les Illes Balears, highlighting the excellence of national gastronomy. In the cooking category, champions Francisco Capilla and Antonio García, representatives of the Association of Paradores Chefs, impressed the judges with their preparations of chicken and llampuga, using local ingredients that met the contest’s requirements.
The judges evaluated not only technique and creativity but also the incorporation of native products in the dishes. Second place went to the Atugaba team, represented by Francisco Sayago Hidalgo and Antonio Falcon Sánchez, while third place was taken by Ascaib, represented by David Méndez and Kike Erazo.
In pastry, the victory went to Sara Cámara and Teresa Montejo from the Association of Master Chefs of Castilla y León, who dazzled with a dessert made from raw almonds. Gabriela Prudencio Pradel and Arnal Solans Aparici from ACYRE Barcelona won the second prize, and third place was awarded to Aaron Melero Martínez and Raquel Hernández Martín from the Association of Chefs of Aragón.
This championship has established itself as a vital platform for promoting new talents in cooking and pastry. Organized by ASCAIB and FACYRE, the event attracted renowned chefs and pastry chefs, as well as an enthusiastic audience that enjoyed interactive activities such as workshops and showcookings. Attendees were able to explore the rich Spanish gastronomy, from making the traditional Mallorcan ensaimada to the iconic Madrid stew.
One of the event’s most emotional moments was the tribute to key figures in the culinary sector, such as Carles Gaig and Pepa Muñoz, who were recognized for their impact on Spanish cuisine. The combination of talent, creativity, and tradition has left an indelible mark on this eleventh edition of the championship, earning it a status as a benchmark in the country’s culinary scene.
via: MiMub in Spanish