25th June 2019 – The winner of the first BluRhapsody contest is “The Birth of Venus” by Spanish Claudia Sophie Ordinas, who charmed the jury with her vision of Kalpis, amphora-shaped 3D pasta.
6 students competed. They all came from San Sebastian prestigious Basque Culinary Center, in the north of Spain: one of the most renowned schools of gastronomic sciences in the world, the mission of which is training future culinary talents pushing them to explore their creativity through innovation and research. 6 of BluRhapsody 3D pasta shapes were to be interpreted, one per student. The prizes for students competing were scholarships aimed at fostering the growth of their very promising skills. And indeed, all projects and dishes presented were absolutely up to expectations.
The awards ceremony took place at Bologna Scuderia futuristic venue, perfect to talk about food as an expression of culture, art and beauty. The contest was organized by BluRhapsody in collaboration with the Future Food Institute, an organization operating in training and research, especially on food innovation.
The way projects were assigned was extremely original. Nothing was left to destiny or to chance… On the contrary, one could even say that it was pasta that chose students. A matter of empathic affinities: each of the six shapes (Kalpis, Sfera, Mussel, Sea Urchin, Vortipa and Snowflake) was associated with three key words, which contestants had to choose instinctively. Hence, led by the flow of their emotions, future chefs received a pasta shape, a moodboard as a source of inspiration and were given ten days to study, gather information, interpret, create. Six extremely noteworthy recipes were born, which will soon be presented also on BluRhapsody official website. The first prize was awarded to Claudia Sophie Ordinas, who was assigned Kalpis amphora and amazed the jury with her dish titled “The Birth of Venus”: Kalpis with scallop carpaccio on white courgette cream, stuffed with tartare of deep-water rose shrimp from the Italian region of Apulia. The dish created by Leire Mazo, ranking second, was also very interesting: a sweet and spicy version of Snowflake. Marina Larregla ranked third with her Vortipa with Zen and eastern notes.
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