Núria Esvertit, second prize in the Bartolomeo Scappi gastronomic competition: “Opportunities like this fly by and you have to take advantage of them”

The Bartolomeo Scappi competition, part of the Erasmus 2023-2024 project of the Technical Vocational School, is the consolidated annual event in the food and wine sector for the network of European institutes. The meeting brings together prestigious international companies and consortia and, on this occasion, was attended by sixteen European countries.   

During the 23rd edition of the competition, the participants, in collaboration with Chef to Chef Association, prepared dishes based on ingredients from the lilac family. In this sense, Núria Esvertit, a second-year student of Technician in Culinary Arts, Gastronomy, and Restaurant Services, came second in the pastry category. We talked to her to know her experience: 

• First of all, congratulations, could you tell us about your experience in the Bartolomeo Scappi competition?  

  The experience has been very rewarding, from the minute I was selected until I came in second place. I have lived it all with great enthusiasm and excitement and I have felt very welcome, both by the CETT Campus and its teaching team, as well as in Italy where we were welcomed with open arms. In addition, the experience has given me the opportunity to get to know a country I had never been to before, to improve my English and to interact with people from other countries.  

• What recipe did you submit and what role did CETT and its teaching staff play in its preparation?  

  In the competition I had to submit a cookie and I decided to make a spiced Breton sablé covered with a passion fruit ganache, covered respectively by a gianduja. The cookie was shaped like a walnut and painted with cocoa to give it depth. At CETT I had the opportunity to practice my recipe as many times as necessary with the accompaniment of Professor Oscar Perez, who guided me and helped me to realize the idea I had in mind. His help was essential to arrive calm and prepared for the contest. 

• The distinction has allowed you to take a specialized course in gelato at the prestigious Carpigiani Gelato University. What has it meant for your academic and professional career?  

  It has meant a very important change in my academic career because I have been able to learn everything about gelato, a field I was totally unfamiliar with.  

• What benefits and opportunities would you highlight from both experiences?  

  Mainly, I've been able to develop myself as a pastry chef. During the process I have gained self-confidence when it comes to creating a new recipe, exhibiting it and working on it and, above all, doing it in front of others.  

• Would you encourage CETT students to participate in initiatives within the framework of the Erasmus+ project such as this contest? Why?  

  I would recommend this experience 100% to all students. It is a super different activity from what we are used to and a great opportunity to learn a lot of things and meet very cool people. Opportunities like this fly by and we have to take advantage of them now that we are young. 

Participation in professional skills competitions is one of the actions foreseen by the Erasmus 2021-27 program in the field of Vocational Education and Training, and is funded by the European Union. The Erasmus 2023-24 project of l'ETP CETT for the students of Intermediate Level Training Cycles, foresees the participation of 3 students in this international competition, in addition to an internship of two months in a company located in a country of the European Union.