Aspiring chef created gourmet for innovative packaging microwaveable dishes

Following the contest, the four schools created three course gourmet that they envasaron and heated in a microondable container Cryovac Simple Steps. Students created their recipes prior to the competition, and the four schools used a tray sealer skin to the vacuum T200 Multivac and received trays and films Simple Steps where envasaron dishes for submission to the contest. The conditions of the contest demanded that the recipes include at least some of the following main ingredients: beef, pork, chicken, Turkey, tuna, salmon, vegetables and starches.

The recipe that won the first prize was the bluefin tuna with achiote, Pancetta and polenta from the University of the Americas-Puebla. The satai of pork thai Culinary Educational Program came in second while the filet of salmon with gambones and cannelloni with seafood Le Lycée Hotelier in Strasbourg sauce came in third place.