10 March 2018
“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 fourth time that Atut Hotel**** has had the honor to organize the Polish Championship in Sturgeon Dishes and Caviar
On Saturday, 10 March 2018, 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 11 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, Zenon Hołubowski, Tomasz Jakubiak, Grzegorz Parczewski focused on the professional aspect, creativity, taste, originality and presentation of competing dishes.
The technical jury was composed of Norbert Dorobisz and Sebastian Ferencpaid 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, Robert Szwarc and Piotr Brendota.
7 hours of culinary efforts ended with the ceremonial Gala where the results of the Championship were announced.
III place – Łukasz Jędrzejewski and Krzysztof Topór- JasicafromGubałówkaResidence in Kościelisko
II place – Tomasz Woźniak and Daniel Paśfrom FabrykaWełny Hotel inPabianice,
I place, VIP distinction and Nomination for the 2018 Culinary Cup of Poland – Piotr Huszczand Radosław Kosiorek from Piano Hotel & Restaurant in Lublin
The following competitors took part in the IV Polish Championship in Sturgeon Dishes and Caviar
Kamil Mamerskiand Sebastian Kornackifrom AirPort Hotel Okęciein Warsaw,
Tomasz Szymczak and Tomasz Królikowskifrom “Pod Jesiotrem” Restaurant in Zdziersk, Tomasz Kłosand Kamil Kucharski from “RODA” Restaurant in Tokary, Bartosz Ludniewskiand Borys Sikorski from SmacznaDietain GorzówWlkp., Krzysztof Zimnochaand Paweł Fudalifrom “Dworzysko” in Szczawno- Zdrój, Damian Sajaand Adrian HeberlejfromSłonecznyMłynHotel in Bydgoszcz, Jacek Bryłka and Mariusz Dębickifrom Grand Lubicz Hotel in Ustka Thermal Station, Marcin Nieznajand Łukasz Lemiech from Hampton by Hilton in Lublin.
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 V Polish Championship in Sturgeon Dishes and Caviar. The dates will be published soon at. www.jesiotrikawior.pl