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Madrid, Friday 3 December, 20.00. It's an exciting moment: The first guests are gathering in the bar of the five-start hotel "Miguel Ángel".
 A little later all the winners of the "GME Cookery Award 2004" have arrived with their travelling companions for a welcome drink. Together with renowned media partners, the Gelatine Manufacturers of Europe (GME) has sought out the best most creative gelatine cooks in six countries – Belgium, Germany, France, Italy, the Netherlands, and Spain. Following the successful first event in Paris last year, this year's award ceremony promises to be a weekend full of culinary and cultural highlights. The national juries in each country had a difficult time selecting the winners from among the many outstanding entries. Ultimately, however, they settled on the following participants with their creative recipes:
- Belgium:
Filip Biebuyck, Grilled scallops, white sausage with dried ham, young spinach in saffron gelatine
- Germany:
Petra Zöllner, Lake Constance whitefish in a zucchini coat with balsamic cherries
- France:
Anna Gerez, Caspian oysters
- Italy:
Marina Rita Massida, Towers of salt cod and rice with fragrant spices and aromatic herbs in aspic
- Netherlands:
Cyrille Bastiaansen, "Posh Tomato Lady"
- Spain:
Angeles María González, Monkfish Mousse
A fascination with cookery and epicurean delights brings people together. And thus the first dinner with the winners is a lively affair. After a three-course meal it is "early to bed" for the majority, however, as there is a busy and exciting agenda for the next day.
Learning from a professional
The Saturday morning is entirely devoted to gelatine.
Sergi Arola, the renowned chef from the Spanish metropolis, has invited the participants to an exclusive cookery lesson. In a short space of time the two-star Michelin chef conjures up some delicious gelatine creations.
And while preparing the dishes he reveals numerous tips and tricks regarding this versatile gelling agent to the participants. Sergi Arola runs the famous restaurant "La Broche" in Madrid.
Europe's top amateur chefs
After the cookery lesson it is time for the main event: The Spanish GME representative Miguel Juncá is presenting the "GME Cookery Award 2004" together with Sergi Arola. "We are pleased to have received so many creative and delicious recipes from six European countries," explains Miguel Juncá enthusiastically. "Unfortunately many amateur chefs are wary of recipes with gelatine, although cooking with gelatine is not really that difficult. Something we were able to see for ourselves in today's cookery lesson."
Farewell to Madrid
Delicious dishes, Spanish specialities and a sightseeing tour of the fascinating, effervescent metropolis are on the agenda after the awards ceremony.
 An eventful day is rounded off with a visit to the famous flamenco show "El Corral de La Morería". Until late into the night the winners enjoy the singing, the sound of guitars and the Spanish temperament of the dancers. The time has flown by. And against a backdrop of sunshine and clear blue skies, there is scarcely anyone ready to bid farewell the next day. This special weekend in this special city is something all the participants in the "GME Cookery Award 2004" will remember for a long time to come!
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