In a warm atmosphere and under dim light the final of the fourth edition of the “Talento Picheta” gastronomic contestin which students passionate about gastronomy participated.
The venue of the meeting was Picheta restaurantwhich is defined as a signature cuisine, because each dish reflects the creativity of the team and their personal vision of Yucatecan gastronomy.
Rodolfo Barrientos Castillo, general manager and executive chef of the restaurant, was in charge of directing the contest and supervising the participants in the stages.
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UVM students: Diego Contreras Ruiz, Regina Martínez Félix and Angelín Ancona Cámara, who won first place in the “Talento Picheta” contest with yucannoli dishes as an appetizer and garapiñado lamb as the main course. -
Attendees at the fourth edition of the “Talento Picheta” gastronomic contest -
Attendees at the fourth edition of the “Talento Picheta” gastronomic contest -
Attendees at the fourth edition of the “Talento Picheta” gastronomic contest -
UVM students: Diego Contreras Ruiz, Regina Martínez Félix and Angelín Ancona Cámara, who won first place in the “Talento Picheta” contest with yucannoli dishes as an appetizer and garapiñado lamb as the main course. -
Diego Contreras Ruiz, from UVM -
The yucannoli dish as an appetizer -
Praised lamb for main course -
Fourth edition of the “Talento Picheta” gastronomic contest -
Cooking+Art students: Isabella Sosa Moscoso, Gabriela Puc Dzib and Patricio Pavía López, second place winners -
Main course Chújuk Chú umuk, freshly made steamed bread, filled with crunchy chestnut made with pork belly glazed in a mixture of local honey and black recado -
Main course Chújuk Chú umuk, freshly made steamed bread, filled with crunchy chestnut made with pork belly glazed in a mixture of local honey and black recado -
Attendees at the fourth edition of the “Talento Picheta” gastronomic contest -
Attendees at the fourth edition of the “Talento Picheta” gastronomic contest -
Fourth edition of the “Talento Picheta” gastronomic contest
In an interview with Diario, the chef explained that there are three objectives of this contest. The main one is to promote gastronomic development in future generations through the use of local ingredients; In addition, it seeks to involve gastronomic teaching schools to teach traditional techniques and promote growth in the aspirations of the participants.
“What we are looking for is for them to be able to apply what they have learned in the classrooms, but in a real service, feeling the pressure and movement that exists in a kitchen.”
What makes this edition different from previous ones is the enthusiasm and preparation of the students, turning this contest into a highly competitive experience —some universities even hold internal contests to be able to participate—, according to the chef.
“What makes the difference is the hunger with which the students come every time.”
The seven universities that participated, in teams made up of three members, were: the Vizcaya University of the Americas, the Gastronomic Institute of Mérida, Cocina+Art University, the Technological University of the Center (Izamal), the University of Poniente (Maxcanú), the University of the Valley of Mexico and the University of Oriente (Valladolid).
The qualifying rounds took place on October 6 and 7, in which these seven universities demonstrated their talent, technique and culinary identity.
The University of the Valley of Mexico (UVM) and the Cocina+Arte school competed for the biggest prize.
From seven at night, both teams got to work cooking the dishes they offered to the 45 diners, who were eagerly waiting to try the creations that would define the winner of the night.
Among the guests were sponsors, allies, renowned chefs within the region, Enrique González Prieto, founding partner of the restaurant, and Darío Flota Ocampo, secretary of Tourism Promotion.
The qualification was made up of an appetizer, which represented 30% of the score, and a main course, which was equivalent to 70%.
Winners
With a difference of 0.23 points, the team chosen as “Talento Picheta 2025” was that of the Universidad del Valle de México (UVM), made up of Angelina Ancona Cámara, Diego Contreras Ruiz and Regina Martínez Félix, with the yucannoli dish as an appetizer and garapiñado lamb as the main course.
In second place was the Kitchen+Art team, made up of Isabella Sosa Moscoso, Gabriela Puc Dzib and Patricio Pavía López.
The first place winners received $15,000 in cash, gifts from sponsors and the opportunity for their dishes to be part of Picheta’s menu, in recognition of their efforts and to give visibility to their talent.— Karla Acosta Castillo
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