The 14th edition of the Thierry Blouet Young Chefs Competition was hosted by the National Bailliage from March 9th to 15th in three locations: Mexico City, Puerto Vallarta and Guadalajara.

The Competition developed by renowned Chef Thierry Blouet, who is Bailli Délégué of Mexico, has the objective of concentrating, promoting and recognizing culinary talent in Mexico.

It therefore provides young Mexican chefs with the opportunity to show their creativity aligned to rules established and evaluated by an expert jury chaired by its Honorary President, Chef Gerard Dupont from Académie Culinaire de France.

This year Thierry dedicated the Mexico City competition to the National Bailliage in order to choose Mexico’s participant in the 2019 International Final of the Jeunes Chefs Rôtisseurs (JCR) Competition.

Held at the Universidad del Claustro de Sor Juana, a culinary institute based inside an 17th century convent, five young chefs competed.

The winner was Darinka Saucedo from Almara Restaurant in Mexico City. She presented three courses for four people that were evaluated by the jury:

Beets vegetarian aguachile
(Mexican spicy soup)
Vegetables pickled in beet aguachile
mildly hot with cherry tomatoes and sprouts

Wild chicken confit in foie gras sauce
Organic wild chicken breast
carrot puree, sweetbread over Portobello
chicken osso buco in foie gras sauce

Surprise croquant
Walnut brésilienne and chocolate mousse
tropical fruits compote, caramelized banana

Darinka, who is 22 years old, was awarded the Thierry Blouet Trophy created by the Mexican sculptor Pepe Lopez, along with the Chaîne des Rôtisseurs JCR winner’s medal and other prizes.

She will represent Mexico in the upcoming International Final in Calgary, Canada, in September where she will participate with other young chefs from all around the world.

Marco Albarrán Arozarena
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