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The Majorero chef based in Cantabria, Kevin Diaz Perdomo, repeats victory in the Cheese Sandwich contest held at the IV International Cheese Forum
| Try not to miss any gastronomic contests held in important forums. Y, if anyone is lost, It's because it coincides with another. Such is the competitive desire of Kevin Diaz Perdomo, young majorero chef based in Sneaky, where he works in the kitchens Lucita House, in Deaths.
yours, however, It is not ambition in the worst sense of the word. It's enjoyment. Kevin he enjoys competing against himself, basically, in gastronomic competitions. And it's not going bad at all. In most cases it is installed on the podium. Sometimes, gana. Y, always, learn. And that's the crux of the matter.: learning. Kevin never tires of learning.
This past week he was proclaimed winner of the III Cheese Sandwich Contest, held during the first day of the IV International Cheese Forum of Gran Canaria. Repeat victory in the same scenario. Your proposal, baptized as 'Pizco', stands out for the use of Half Flor de Guía cheese, along with a Half Flower of Gáldar. The sandwich is completed with a lamb sirloin sausage prepared by the chef himself., cheese cream with red wine and piquillo pepper jam, all this inside a sourdough bread with cheese and walnuts.
Díaz, also winner of the second edition of the contest in 2024 and finalist in 'Cheese Bites' at Madrid Fusión, stressed the importance of local products: “Our islands are pure cheese and, with this recipe, “We wanted to enhance the identity of our cheeses and the kilometer zero product”.
The chef explained that the inspiration came from a skewer he tried years ago in Gran Canaria: “I was left with the idea of enhancing the flavor of the cheese with jam and meat. I have saved it until I found the perfect moment to develop it in this contest”.
Regarding the elaboration, He explained that the bread is from his own production, brioche type with sourdough and integrated with cheese Guide Flower. The cream is made like a soft bechamel but with an intense cheese flavor., while “lamb ham” is obtained after curing sirloins for 60 days, to later smoke them with sawdust and rosemary.
“The result is a sandwich with a very powerful cheese flavor.”, but balanced with homemade and fresh nuances thanks to the piquillo jam and lamb's lettuce”, concluded.
The jury was chaired by the cheese specialist Ana Belén González Pinos and had the participation of Massimiliano Delledove (Smoked Room, two Michelin stars), Juan Carlos García (Vandelvira, A Michelin star), Braulio Simancas (Tasca Silbo Gomero) and the food critic José Carlos Capel.
The finalists of the contest were Yaiza Acuña, with a proposal that included ham meat, caramelized onion, guide flower smoked grilled cheese, pepper mojo, tomato and fried egg; y Antonio Cavanillas, with a bonbon of Gran Canaria cheeses accompanied by smoked sardines and pickled kimchi.
