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Testing will begin at 17 am in the Center for Tourism Qualification This year the recipes are made with meat products

Twelve young chefs compete for the final tomorrow Creajoven of Gastronomy.

The quotation is from 17 hours at the Center for Tourism Qualification (Jeanne Jugan-Bridge Avenue Tocinos-).

In this edition, the recipes should be prepared with meat.

Cooks finalists are:

- Enrique Javier Guerao with 'puff pastry brains with warm butter beans and sour salad of summer'

- Juan José Soria with 'pigeon with crisp crumbs'

- Pedro Jose Peña with 'variety of meats for a variety of flavors'

- Juan David Gonzalez with 'asparagus with plump chicken cannelloni and pear juice, mushrooms, citrus and air afuerga'pitu'

- José Miguel Moreno with 'Foie fresh beans and cured ham soup'

- David Marín with 'ras el hanout Beef'

- William J.

Vidal 'Hamburger hispania rabbit'

- José Antonio García with 'ravioli with oxtail'

- Vicente Hernández with 'Galician beef tartare, sea urchin butter and soy sabayon'

- M ª Asunción Castaño with 'kid Carré, blood with onion, cream, mushrooms and potatoes with creamy vanilla'

- Beatriz Moral with 'pork tenderloin topped with goat cheese and mango'

- Paula de Alba 'Rabl rabbit with crispy garlic, spinach cake, portobello ravioli spherical black beer foam strawberries with vinegar fennel'

The jury is formed by the Youth City Council, María Dolores Sánchez, and Pablo Gonzalez professionals, Patxi Larrosa, Abellán and Pepe Nacho Salmerón.

The Secretary is the Head of Cultural Revitalization Program and City Council Education, Juan Albaladejo.

The first prize is 1,500 euros and is awarded two second prizes of 900 euros each.

In addition, the winning recipes will be compiled into a publication.

The finalists will start cooking at 17 hours, at intervals of five minutes.

The jury's decision will be announced at 20.30.

Source: Ayuntamiento de Murcia