The Canary Islands delegation, the sole national representative in the competition, competed against 26 teams from 14 different countries. The young chefs returned to the Islands with a total of four medals: two silvers in the individual dish category, a bronze in desserts, and the coveted gold in the team category.

The students' gastronomic proposal focused on innovation, without losing sight of Canary Island tradition and local produce. Dishes such as ravioli stuffed with fig and goat meat, crispy chicken with spiced marinade and red mojo cream, or a pavlova inspired by the Uruguayan 'polvito', were part of the menu that captivated the international jury.

Preparation for the competition was intense, with students working alongside their teachers from the beginning of the academic year to design a competitive menu. The professor and head of the Hospitality department at CIFP San Cristóbal highlighted the great effort behind this triumph, emphasizing the planning and execution required for such an event.

The bronze in desserts went to one of the students, who presented a personal version of 'huevos mole', incorporating crispy cheese and Indian prickly pear coral, a dessert that sought to represent the essence of the Canary Islands. The young woman expressed her passion for cooking since childhood and her desire to innovate and motivate future generations of chefs, highlighting the importance of preserving Canary Island culinary traditions.

This achievement is the result of four years of efforts by the school's management to secure student participation in Gastro Erasmus. The main objective was not just to win, but to offer students an opportunity for learning, enjoyment, and exposure to international gastronomy, seeking ideas that can enrich the cuisine of the Canary Islands.