09 March 2019
“Fisheries and Sea” Operational Program for 2014-2020 (TO THE FISH! 2014-2020), co-financed from the European Fisheries and Maritime Fund (EFMF) have been validated by the European Commission in its decision of 22 October 2015; it foresees the implementation of 6 priorities and technical assistance. Under the TO THE FISH! 2014-2020 vehicle, the following priorities are implemented:
“Support to the marketing and processing”
“Supporting environmentally sustainable, innovative, resource-efficient, competitive and knowledge-based aquaculture”
“Employment and territorial cohesion in fishing areas”
More information on the Website of the Ministry of Maritime Economy and Inland Navigation:www.mmg.gov.pl
It’s the fifth time that Atut Hotel**** has had the honor to organize the Polish Championship in Sturgeon Dishes and Caviar
On Saturday, 9 March 2019, the championship final gathered eleven two-person teams from all over Poland. They were given 80 minutes to prepare original dishes based on sturgeon and its caviar.
The quality of dishes from all 12 competing teams rose true admiration. The professional Jury was composed of renowned chefs and assessed dishes in various categories. They closely inspected the professionalism, creativity, selection of ingredients, taste, flavor, dishes preparation method and presentation.
Tasting jury members: Jerzy Pasikowski – VIP Jury Chairman, Adam Dmyterko, Marcin Budynek, Wojciech Harapkiewicz, Krzysztof Szulborski, Patryk Dziamski focused on the professional aspect, creativity, taste, originality and presentation of competing dishes.
The technical jury was composed of Norbert Dorobisz and Przemysław Langowski paid special attention to the quality of work, cleanliness on the work table, use of time and ingredients.
Additionally, competing teams were assessed by the VIP Jury, composed of:
VIP Jury Chair Mrs. Ewa Wachowicz, Kurt Scheller and Robert Szwarc.
7 hours of culinary efforts ended with the ceremonial Gala where the results of the Championship were announced.
III place – Leszek Czytajło and Kamil Wójtowicz – Jasica from Restaurant Amarylis Kraków
II place – Jakub Sytykiewicz and Martin Guz from Restaurant Cucina Poznań
I place, VIP distinction and Nomination for the 2018 Culinary Cup of Poland – Grzegorz Adamarek and jan Cup from Hotel Blue Diamond Active SPA -Nowa Wieś
The following competitors took part in the V Polish Championship in Sturgeon Dishes and Caviar
Marcin Owsianny and Paweł Spodzieja from Hotel HP Park – Poznań,
Tomasz Szymczak and Tomasz Królikowski from Restaurant „Pod Jesiotrem” Zdziersk,
Filip Kopeć and Filip Nowacki from Filharmonii Smaku – Łódź, Dawid Zimny and Konrad Mucha from CAMPO Modern Grill- Wrocław, Marcin Babiarz and Łukasz Kukczyński fromRestauracji L’Entre Villes- Sopot, Mateusz Skibiński and Kacper Frankowski from Restaurant Decompresja – Hotel SPA Dr Irena Eris – Polanica Zdrój, Filip Ziemiński and Szymon Tomaka z Grand**** Hotel – Rzeszów, Jacek Bryłka and Mariusz Dębicki from Hotel Lubicz – Ustka oraz Jacek Bąkowski i Marcin Feldfebel from Restaurant Zdrojowa- Opatówek
We convey our warmest congratulations to all participants! We would like to thank them for emotional shows and wish them all the success for the future!
We would also like to thank all the partners of this extraordinary event which has become a permanent feature in the agenda of evens across the region and in Poland and contributes to the promotion of this unique fish species. We thank our sponsors: thanks to them the Championship received media coverage, which further increased the event visibility. Finally, we would like to thank our guests for their attendance and for sharing with us these unique moments.
We already invite you to attend the VI Polish Championship in Sturgeon Dishes and Caviar. The dates will be published soon at. www.jesiotrikawior.pl