Portal de Jumilla
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Yeray Navarro Calero is the winner this year of the training grant granted annually by the Jumilla Protected Designation of Origin Regulatory Council to study the Master's Degree in Sommelier and Enomarketing taught by the Basque Culinary Center from next January 2020.
Student Grade Superior in Viticulture at the Center Integrated Training and Experience Agricultural Jumilla, Yeray has been selected by the composed Carolina Martinez (general secretary of the Regulatory Council PDO Jumilla), Antonio Caravaca (President of the Association of Winemakers technical committee Murcia), Fernando Riquelme (president of the Brotherhood of the Wine Kingdom of the Monastrell), and Lorenzo Abellán, president of ASEVIN.
The winners of the previous editions of the scholarship, Antonia García and María Quílez, have also attended the process.
All of them have been responsible for choosing the winning person among the twelve nominations submitted by entities of Albacete and Murcia, after a pre-selection process developed in each of them.
The University of Castilla-La Mancha, the Provincial Association of Employers of Hospitality and Tourism Albacete and Murcia namesake, the Qualification Center Tourism of Murcia, the School of Hospitality and Tourism of Cartagena, the Center Integrated Training and Experience Agrarias , CIFEA, de Jumilla, or IES La Flota, have collaborated in the presentation of candidates.
This year, spontaneous applications sent directly to the Regulatory Council have also been admitted to the selection.
The scholarship is endowed with € 13,000 and includes both the enrollment in the master's degree, as an aid for accommodation and maintenance during the six months of the same.
The objectives of this action, the Regulatory Board intends to maintain active synergies with an institution of global reference such as the Basque Culinary Center, through this strong commitment to training new generations so that the image of the PDO Jumilla work from a realistic and current point of view, in addition to encouraging people in the area to their professional development.
The Council also seeks to value the work of the room and restoration in the figure of the sommelier, without losing sight of the winemaking process and the cellar.
Thus he proposes that the final practices to be developed by the student are carried out in the Regulatory Council itself, and this contribution reverts to the Jumilla PDO itself.
Source: DOP Jumilla
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