By cooking your angus beefinside a bread pretzel dough, Brie cheese, caramelized onions Y Aioli of basilthe hamburger Chef Sebas was crowned the champion of the author’s recipes on the first edition of Burger Showat the closing of the event on the night of Monday, July 25.
“I created this Burger for a high level restaurant, where I am an executive chef,” explained the 23-year-old chef. “I always look for high quality ingredients for the restaurant and so I did with this burger. Are 230 grams of 100% angus beef”. The man from Quito is executive chef of the restaurant L’Oenotheque (Plaza Nova, Samborondón) and its hamburger can be tasted at its happy hour from Monday to Friday from 4:00 p.m. to 7:00 p.m.
In the ‘best hamburger in Guayaquil’ contest, the 38 hamburger brands that participated in the festival were savored by a renowned jury led by the Colombian chef Jorge Rausch and his compatriot entrepreneur shark tank Ricardo Leyva. The sebas creativity and the story of his professional growth They enchanted the countrymen. In fact, Rausch praised the chef’s training, who worked in a restaurant in New York cataloged with three Michelin stars. Its about Le Bernardina Parisian food restaurant, located at 155 51st Street, Seventh Avenue, in Manhattan.
Burger Show, the hamburger has its own festival in Guayaquil with 60 participating businesses and Jorge Rausch in its jury
“My family had a restaurant in Quitowhich we had to close ago 7 yearsSebastian recalled. “When I went to live in USA with them, I studied two careers, one of them is Food and Beverage Administration. I not only worked in a restaurant with three Michelin starsbut in others five restaurants at the same time while studying. I focused on being the best and growing, having the 23 years the experience I have. It has been very difficult, but I put my effort into everything”.
His hamburger, he assures, is “a quality product”. “The process of caramelized onions taking three hours. We seal the bread together with the meat, so that it has all its juices. And the basil alioli has almost 20 ingredients”, illustrates the chef about the hamburger that he presented in the contest.
The best burgers in Guayaquil
The first edition of the Burger Show summoned the ‘biggest eaters’ of the hamburger so far over the two days of the event
The festival, which was attended by more than 30,000 peopleas shared by the organization of the event, rewarded the taste of a total of 10 burgers as the tastiest in the city, in three categories: traditional, smashand authorwith three finalists each.
However, the author category had a draw with four finalistswhich was unequal with a short 15 minute competition during the award ceremony. In addition to the saucer Chef Sebashamburgers were rewarded love of pigsin second place; BrangusThird place.
The fourth hamburger in dispute as the best author was that of the family business Smokey’swhich was declared a revelation brand, due to its story that moved Ricardo Leyva. The shark tank He awarded this fourth place with a mentorship to promote this business that he admired in the contest.
The other award-winning hamburgers were those of The Navy of El Capiin the first place of the division Traditional; followed by those of El Mustache Sandwiches, in second place; Y Cococho BurgerIn the third.
As for the preparations smashwhose flesh is crushed (which is what it means smash), the winners were in this order: Eat Bites, Smash and Johnnie Pine’s.
Source: Eluniverso
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
