ANOVA Sous-Vide Competition Promotes Innovation and Sustainability in Gastronomy

On November 29th, the ANOVA Sous-Vide Competition took place, organized by the Estoril Higher School of Hospitality and Tourism (ESHTE), under the coordination of Professor Rui Mota. The event had the support of the Estoril School of Hospitality and Tourism (EHTE) and the partnership of the ANOVA brand, a world reference in low-temperature cooking technology.

 

The competition aimed to promote technical and creative innovation in gastronomy, focusing on sustainability, zero waste, and the use of endogenous products. The initiative aimed to stimulate rigor, experimentation, and the application of scientific thinking in contemporary cuisine, aligning with trends in environmental responsibility and energy efficiency.

 

Aimed at ESHTE and EHTE students, the competition challenged participating teams, composed of two members, to create three gastronomic dishes – appetizer, main course, and dessert – within a maximum period of four hours. The low-temperature cooking technique (sous-vide) was mandatory in all preparations, standing out for its preservation of nutrients, reduction of fat and salt, and rigorous control of temperature and texture.

 

The jury, composed of chefs Filipe Manhita, Gil Fernandes, Olivier da Costa and chaired by chef Rui Mota, evaluated the creations based on harmony, sustainability, and technical innovation. After a rigorous pre-selection, 12 finalist teams presented their menus, with the three best being awarded:

 

• 1st Place: Diogo José Lucas Pinheiro and Napoleão Henrique Adriano de Almeida (PAR ESHTE)

• 2nd Place: Maria Grenho and Maria Ana (TCP 2º EHTE)

• 3rd Place: Beatriz Borja and Isabelly (TCP 3º EHTE)

 

The winners received equipment from the ANOVA brand, highlighting the competition's support for technical training and the modernization of culinary practice. The event stood out as a platform for showcasing the talent and creativity of future culinary professionals.