Groats in the main role, or nationwide successes of young culinary art students [PHOTOS]

Groats can be an excellent base for both sweet and savory dishes, and can also be a delicious addition to other dishes. The fact that it is a versatile ingredient that can be used in many ways was demonstrated by the participants of the 4th National Gastronomic Competition Slow Food 2025, which this year was held under the slogan "Sweet groats - tradition in a modern edition". On May 20, six two-person teams from agricultural schools from different regions of Poland met within the walls of the Oleszyce facility. Each team was tasked with proposing a plate dessert with buckwheat groats. The important thing was to present a modern and creative idea for using this simple and healthy basic ingredient. The concepts were different, so the judges did not have an easy task. Ultimately, however, they had to decide who coped with the task best.

The professional jury, composed of renowned chefs and representatives of supporting companies, including: Andrzej Węgierak (Kresowa Osada, Basznia Dolna), Maciej Gołdyn and Piotr Łysik (Zamkowa Restaurant in Krasiczyn), Marlena Zalewska (Cooperative Bank Foundation in Lubaczów), Grzegorz Kropop (De Heus company) and Adam Socha (Develey company) decided that the number one dish is the dessert "Chocolate-buckwheat delight", proposed by the duo Nela Blicharz and Anastasiia Skoryk from the Agricultural Education Center Complex of Schools in Różaniec (supervisor Magdalena Senczyna-Hułas). Second place on the podium was taken by "Sweet groats wrapped in honey apples accompanied by raspberry jelly" - the work [paywall] of Adrian Osuch and Ewelina Gurak (supervisor Agata Dudzińska) from ZSCKR in Oleszyce, and third place was taken by "Miniseries with buckwheat groats, ice cream and popcorn" by Julia Gąsowska and Daniel Krasnodębski (supervisor Angelika Smolewska) from ZSCKR in Sokołów Podlaski. The distinction went to ZSCKR in Okszów for the "Buckwheat and lime cheesecake with bean and buckwheat brownie", prepared by Aleksandra Kogut and Wiktoria Malinowska (supervisor Magdalena Szmit). The competition also featured teams from Bystra and Chrobry, showing a high technical level, creativity and respect for local raw materials. As the judges noted, the level of competition was very high, and the young culinary enthusiasts did not lack creativity.

The event was held under the honorary patronage of the Minister of Agriculture and Rural Development, Czesław Siekierski, and was complemented by a confectionery show called “Frozen Magic of Desserts” using liquid nitrogen, performed by confectioner Konrad Korszla.