ProEcuador Trade Office of New York Announces Results of Inaugural "Exquisite Ecuador: NY Chef" Culinary Competition

NEW YORK, Oct. 15, 2018 /PRNewswire/ -- The ProEcuador Trade Office of New York announced the results of the inaugural "Exquisite Ecuador: NY Chef" culinary competition, which took place at the International Culinary Center on Friday, September 14th and saw three finalists competing to be named the top Ecuadorian-American chef in the tri-state area for 2018, and the opportunity for the winning chef to cook a special dinner at the prestigious James Beard House in New York City on September 26th alongside visiting Ecuadorian chef, Chef Carlos Gallardo.

The contest was judged by a jury panel of esteemed representatives from the New York culinary scene: Chef Herve Malivert, International Culinary Center's Director of Culinary Arts & Technology and a Master Chef of France; Chef PJ Calapa, formerly of Nobu 57, Ai Fiori, and Bouley, who recently opened Manhattan's Scampi and The Spaniard; and Izabela Wojcik, James Beard Foundation's Director of House Programming.

"We were honored to convene the top Ecuadorian chefs in the New York tri-state region together with such a prestigious jury panel to highlight their impressive culinary skills, the rich flavors and traditions of Ecuadorian cuisine, and the high-quality food products that come from our home country," said Ana Maria Gallardo of the ProEcuador Trade Office of New York. "We extend our deepest thanks to the three impressive finalists, all applicants, and the esteemed jury for their support in this competition. We are excited to undertake more activities in the coming year to continue to expose more American audiences to the wonders of Ecuadorian gastronomy."

As part of the contest, each chef prepared delicious three-course meals inspired by the delectable diversity of their home country's vibrant cuisine and featuring some of Ecuador's most renowned home-grown products, such as shrimp, quinoa, plantains, passion fruit, and chocolate. The chefs were judged by a set of criteria including: presentation, creativity, quality, taste, incorporation of Ecuadorian gastronomy styles and products, and dish explanation.

The first place winner, as selected by the jury panel, was Chef Humberto Guallpa, who has more than 20 years experience in the gastronomy industry, and perfected his craft at a number of Michelin starred restaurants, working alongside many of New York's top rated chefs, including Mario Batali, Marco Polo, Paul Zweben, Larry Forgione, Marcus Samuelson, Rocco Dispirito, Julian Alonzo, Franklin Becker and Steve Frapoli. In New York, Chef Guallpa has established his presence in the kitchens of Per Se and Eleven Madison Park, and has worked as chef at a number of acclaimed restaurants, including Calle Dao, Page at 63 Main (Hamptons-Sag Harbor), Vandaag, BLVD, and Sweetiepie.

Second place was Chef Fabian Pauta, who has more than 15 years experience in the gastronomy industry and has worked as chef at many prominent restaurants across New York, including Witlof Brasserie in Williamsburg, The Corner Kitchen and Bar in Brooklyn (where he was also a co-owner), Belleville Bistro, Le Madeleine and others. Chef Pauta has been selected to participate in a number of top cooking events, including The James Beard Rising Star Dinner, Chefs and Champagne, The Hamptons Classic, and demonstrations at the Culinary Institute of America, Williams-Sonoma, the Italian Culinary Institute and more. He graduated from CUNY-Borough of Manhattan Community College New York.

Third place was Chef Juan Carlos Segarra, who has more than 15 years experience in the gastronomy industry and is currently Chef and Owner of Chiflez, a Latinoamerican restaurant operating in Manhattan at UrbanSpace, in Jackson Heights, Queens, and as a catering company. He also serves as concept creator and culinary director of Choklo, culinary director of El Pequeno Ecuadorian Cuisine, and strategic and culinary aid at Pancito.He Graduated from the French Culinary Institute as a Chef of Cuisine and from Queens College with an Associates Degree in Business Management.

Chef Guallpa and Chef Gallardo, both served as guest chefs for a special dinner at the James Beard House on September 26th, titled "Exotic Ecuador", where together they treated guests to a tantalizing taste of Ecuador. The dinner featured passed.hors d'oeuvres including Tuna with Berries, Green Plantain Purée, and Andean Mint; Mango, Passion Fruit, and Shrimp Ceviche; Quinoa–Shrimp Ceviche Classic Avocado–Shrimp Ceviche; and Longuita Apasionada Vodka Aperitivos; followed by a three course dinner including Shrimp Buñuelo Fritters with Andean Chimichurri and Tropical Salad, White Shrimp–Mahi Mahi Chowder, Barbecued Cheshire Heritage Farms Pork Tenderloin with Fine Aroma Cocoa Nibs, Humita Purée, and Crispy Roasted Quinoa, and Chocolate with Mortiño, Passion Fruit, and Berries.

SOURCE ProEcuador New York