Andorra Hosts Inaugural Mountain Gastronomy Young Talents Awards for Teens

Andorra will host the inaugural Mountain Gastronomy Young Talents Awards on May 19 and 20, uniting 20 finalists aged 16 to 20 from Andorra, Catalonia, and France in cooking and service competitions focused on high-mountain ingredients and techniques.

Organised by Lycée Comte de Foix and The MK Wolf agency, the event features 10 finalists per category, selected from 24 cooking applicants and around 30 in service through online preliminaries. Cooking candidates submitted videos of a free-choice recipe, while service entrants presented cocktails. Awards director Xavier Romeu noted that turnout surpassed expectations, particularly in service, making jury selections challenging. He emphasised that cooking finalists must prepare a free-choice appetiser and Andorran beef fricandó with mushrooms, allowing innovation in presentation but requiring traditional taste and texture "like our grandmothers made."

A training session on May 19, led by jurors, will cover high-mountain gastronomy and competition rules. Jurors include Pep Moreno of Restaurant Deliranto, Rafael Muria of Restaurant 4 Molins, Filipe Peredo, head chef at Grans Magatzems Pyrenees, and Carles Flinch of Can Manel. The next day brings live challenges: service contestants face five tasks—espresso preparation, table-setting for four, wine service, cocktail-making, and beer pouring.

Enric Torres, Andorra Turisme's director of products and events, described high-mountain gastronomy as a strategic pillar of the national plan to position Andorra as a sector leader. He said the competition enhances Andorran talent visibility, reflects territorial identity through cuisine, and inspires youth toward sustainable careers.

Winners will receive at least one month of paid training at partner restaurants, with organisers tracking other finalists for post-study opportunities. Participating institutions are Lycée Comte de Foix, Lycée Christian Bourquin - Académie Montpellier in Argelès-sur-Mer, Escola Superior d’Hostaleria Vedruna Pro in Barcelona, Escola d’Hoteleria Joviat in Manresa, Escola d’Hoteleria del Pallars - Institut Hug Roger III in Sort, and Institut de Gastronomia i Restauració de Barcelona.

At the launch, Lycée proviseur Olivier Salvan and jurors attended. Four 16-year-old Lycée students—John Bravo, Emma Ferraz, Sofia Sousa, and Emma García—observed Pep Moreno demonstrate fricandó preparation. Bravo called gastronomy a profession offering "freedom to do what you want." Ferraz said cooking is relaxing, Sousa is rethinking other paths, and García loves pastry but is undecided. All intend to compete, expecting a "magnificent experience."