The “Truffle brie mochi with crispy bean curd skin” recipe by the chef Kiwon Kim Lee (Espacio UMA, Barcelona) has won the prize for Best Snack with Cheese 2020.
During the first day at Reale Madrid Fusión 2020, the chef, Kiwon Kim Lee, (Espacio UMA, Barcelona) was declared the winner of the 10th Bites with Cheese Competition with the recipe for “Truffle brie mochi with crispy beancurd skin”. The competition was sponsored by Lactalis, a company that is present in all the categories of cheese in Spain with brands like Président Profesional, Galbani, Flor de Esgueva, El Ventero or Gran Capitán.
The aim of this competition is to reward those cheese-loving young chefs who, from their school or business, go to great lengths to prepare uniquely different presentations of creative tapas with cheese playing the leading role.
Lactalis organised the competition through the official Chef Lactalis Facebook page, that the contenders to reach the Final sent photographs and recipes of their creations to. In the end only six were left: Toño Rodríguez (Quema, Zaragoza), Kiwon Kim Lee (Espacio UMA, Barcelona), Domenico Demoro (Hotel Novotel, Seville), Lara Roguez (Kraken Art Food, Gijón) and Ricardo Lozano (CTT School Murcia).
Assessed by a demanding jury made up of Martín Berasategui, Iván Cerdeño, Lucía Freitas, Rafa Soler and Clara P. Villalón, Toño Rodríguez (Quema, Zaragoza) ended up second with his Red Velvet 2.0 and Ricardo Lozano (CTT School Murcia) came third with his Flor de Esgueva cheese risotto, cream of pumpkin and wonton soufflé.