XXII EDITION OF THE INTENATIONAL COOKING AWARD WITH EXTRA VIRGIN OLIVE OIL 'Jaén Paraíso Interior'

Official description of the call

ADVERTISEMENT First. Participants All chefs, natural persons, who work in a hospitality establishment, at the time of submitting the application for participation and who have not obtained the first International Prize for Cooking with Extra Virgin Olive Oil ¿Jaén Paraíso Interior¿ in previous editions, may participate. Second. Object The main objective of this award is the promotion of extra virgin olive oil from the province of Jaén in the field of gastronomy, stimulating the creativity of national and international chefs. The form of participation in it is through the presentation of a cooking recipe made, necessarily, with at least one of the ¿Jaén Selección 2025¿ oils. It will be a self-made recipe, only one recipe per chef will be accepted and registration will be free. Third. Regulatory Bases Bases for Execution of the General Budget of the Provincial Council of Jaén for the year 2025 (BOP, number 250, of December 30, 2024). Room. Amount The award of a prize of €8,000 and a trophy to the winner is contemplated. Fifth. Deadline for submission of applications Registration will be open from the day following the date of publication of this extract in the BOP and will end on July 31, 2025. The application to register for the Award and the rest of the required documentation will preferably be submitted through the Electronic Headquarters of the Provincial Council of Jaén (https://sede.dipujaen.es/SolicitudGenerica), and may also be submitted in the Registry of the Provincial Council or its autonomous organizations, or through any of the forms provided for in article 16.4 of Law 39/2015, of October 1, on the Common Administrative Procedure of Public Administrations, duly signed by the beneficiary, and among them in the diplomatic representations or consular offices of Spain abroad. In the case of appearing in a Registry other than that of this Provincial Council or its autonomous bodies, a registry report must be sent (along with the documentation presented) to the email Aceitedeoliva@dipujaen.es. Sixth. Other information of interest Documentation: That provided for in the section called ¿Documentation, place and deadline for presentation¿ of the bases of the call. The documentation will be the following: 1. Application (Annex 1). 2. Photocopy of the DNI or similar document, as appropriate, identifying the personality of the participant in this Award. 3. Document proving that the person applying to participate in this Award works in the hospitality sector as a professional chef at the time of submitting the application. 4. Photograph of the prepared and plated dish with good resolution, with a maximum weight of 2 megabytes. 5. Cooking recipe with which you request participation in this Award. It will have the following sections, all of them written in Spanish: - Name of the dish. - Name of the participant. - Name of the establishment. - Ingredients. - Jaén Selección 2025 oil/s used. - Preparation. - Plate assembly. - Utensils and appliances used in the recipe with specifications of those that will be requested from the prize organization for the final. - Completion time. All documentation will be attached in pdf format files. Evaluation criteria: Those indicated in the section called “Dynamics and operation of the award” of the call's rules. The evaluation criteria in the first phase will be: 1. That the recipes are made with the oils selected in the last Jaén Selección 2025 Tasting Competition. The pairing of the olive oil with the ingredients used in the recipe will be evaluated. 2. The recipes will be feasible and understandable, at the discretion of the members of the Jury. 3. The presentation and innovation of the dish will be valued, as well as the correct use of each of the ingredients, in the different phases of its preparation. In this phase, the eight recipes that will go to the final phase will be selected. The final phase will take place live in front of the Jury and the public, and will take place during San Sebastián Gastronomic ¿ Euskadi Basque Country, on October 8, 2025. In this final phase, the Jury will assess the flavor, texture, temperature, appearance of the prepared dish and the skill of the cook in its preparation.

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