As a reminder, this new culinary style involves using "synthetic cooking" techniques, where the ingredients are specific food compounds rather than whole fruits, vegetables, meat, or fish.
Contestants were judged on taste quality and adherence to the theme: "Reduce the costs, reduce the calories… but mind the flavour."
Seven finalists were selected from the initial group of thirty (listed in alphabetical order):
Niamh Barry, Lucia Horstmann (FIPDes Student), Nerea Landa (FIPDes Student), Hannah Lorinc, Valentina Rodriguez (FIPDes Student), Sarah Stanley (FIPDes Student), JengJang Wu (FIPDes Student)
Each presented their recipe to a prestigious jury comprising:
Pasquale Altomonte, Chef, Kitchen Lab Food (competition partner), Switzerland
Roisin Burke, Professor at Technological University Dublin (organizer), Ireland
Dao Nguyen, Kitchen Lab International, Switzerland
Mike O’Connor, Head of Discipline, Culinary Studies, School of Culinary Arts & Food, Technological University Dublin (Ireland)
Yolanda Rigault, biochemist, organizer
Guillaume Siegler, Chef, Le Cordon Bleu Institute, France
Patrick Terrien, Chef, Académie Culinaire de France and International Club Toques Blanches, France

The jury selected the winners:
1^st prize: Niamh Barry
2^nd prize: Nerea Landa (FIPDes Student) for her dish "Seashells by the Sea Shore"

3^rd prize: Lucia Horstmann (FIPDes Student) for her dish "The Compound Game"

We warmly congratulate all the contestants!