{"id":49861,"date":"2013-04-05T00:00:00","date_gmt":"2013-04-04T22:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/entrevista-a-roberto-holz-xef-executiu-de-lhotel-arts\/"},"modified":"2013-04-05T00:00:00","modified_gmt":"2013-04-04T22:00:00","slug":"entrevista-a-roberto-holz-xef-executiu-de-lhotel-arts","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/entrevista-a-roberto-holz-xef-executiu-de-lhotel-arts\/","title":{"rendered":"Entrevista a Roberto Holz, xef executiu de l’Hotel Arts"},"content":{"rendered":"

Avui, els alumnes de l’ EUHT StPOL<\/strong> han pogut presenciar una classe magistral d’un mestre de la gastronomia, Roberto Holz<\/strong>, xef executiu de l’Hotel Arts<\/strong>. Holz, que ha impartit una sessi\u00f3 de gesti\u00f3 econ\u00f2mica a la cocina, ha resp\u00f2s a les nostres preguntes.
\n1. Ha trepitjat cuines d’hotels i ha treballat com a xef de pastisseria. Quan i com tria un xef la seva orientaci\u00f3 professional?<\/strong><\/p>\n

La veritat \u00e9s que s\u00f3n dues professions totalment diferents. Si b\u00e9 \u00e9s cert que la formaci\u00f3 serveix per veure que t’agrada d\u2019un inici, \u00e9s potser durant els 2 o 3 anys seg\u00fcents, quan la persona tria per on seguir el seu cam\u00ed professional. No obstant aix\u00f2, \u00e9s despr\u00e9s de 5 o 6 anys d’experi\u00e8ncia de treball, quan veus si encaminar el teu futur com a cap de cuina de restaurant o xef executiu de restaurants d’hotels.<\/p>\n

Cal obrir els ulls i veure el talent de cadascun, no tothom val per a tot.
\n2. Quines difer\u00e8ncies hi ha entre els clients d’un restaurant tradicional o els d\u2019un restaurant d’hotel? Requereix esfor\u00e7os diferents ser xef executiu d’un restaurant d’hotel?<\/strong><\/p>\n

El m\u00e9s b\u00f2 \u00a0que tenen ara els restaurants d’hotels, \u00e9s que compten amb el suport de l’hotel per omplir la sala i es pot ajudar de les reserves que es realitzen, els banquets, i aix\u00f2 ajuda a poder comprar productes d’alta qualitat.<\/p>\n

 <\/p>\n

El fet d’anar a menjar a un restaurant d’hotel, \u00e9s un h\u00e0bit que ha canviat molt a Espanya. Fa anys no s’entrava a un hotel nom\u00e9s per menjar, per degustar la carta del seu restaurant. A Jap\u00f3, per exemple, el client va directament a un hotel per menjar b\u00e9, i aix\u00f2 fins a fa relativament poc no passava aqu\u00ed. La tend\u00e8ncia tamb\u00e9 \u00e9s fer hotels amb restaurants amb xef coneguts per atraure p\u00fablic. Evidentment, en tots dos costats, sigui en un hotel o no, cal realitzar una perfecta execuci\u00f3 dels plats, sin\u00f3 no serveix per res.
\n3. Una crisi com l’actual, com afecta al sector de la gastronomia?<\/strong><\/p>\n

Que no podem enganyar al client, li hem de donar un preu just. Aix\u00f2 \u00e9s b\u00e0sic i molt important. Cal esfor\u00e7ar-se m\u00e9s perqu\u00e8 els clients surtin contents i satisfets de qualsevol restaurant.
\n4. Qu\u00e8 \u00e9s el m\u00e9s important a tenir en compte en la gesti\u00f3 i funcionament correcte d’una cuina?<\/strong><\/p>\n

\u00c9s molt important seleccionar i envoltar-se de les persones adequades. Tamb\u00e9 \u00e9s b\u00e0sic con\u00e8ixer el mercat, donar-li al client el que vulgui, adaptar-nos al que desitgi pagar i oferir-li-ho.<\/p>\n

 <\/p>\n

5. De totes maneres, creu que el sector de la gastronomia est\u00e0 trepitjant els seus millors temps en quant a reconeixement i prestigi social? Pensa que est\u00e0 ben valorada la figura del cuiner?<\/p>\n

Si, cada vegada est\u00e0 m\u00e9s ben valorada. I, a m\u00e9s, la cuina espanyola cada dia est\u00e0 millor considerada a tot el m\u00f3n. Aix\u00f2 tamb\u00e9 d\u00f3na oportunitat al fet que bons talents d’aqu\u00ed, surtin fora del pa\u00eds, realitzin una aventura gastron\u00f2mica, aprenguin noves coses i enriqueixin els seus coneixements.<\/p>\n

 <\/p>\n

6.\u00a0 Com reinventar-se en la cuina? D’on surten les idees?<\/strong><\/p>\n

D’una barreja de molts actes i pr\u00e0ctiques. Cal visitar els mercats, mirar la mat\u00e8ria primera, con\u00e8ixer-la, provar-la, tenir en compte els productes de temporada, el treballar en equip, llegir revistes, navegar per Internet\u2026 En definitiva, buscar la inspiraci\u00f3 per tots els costats, perqu\u00e8 quan et mous, veus, toques i proves el material, ja\u00a0 comencen a sortir idees\u2026 I amb el treball i sinergia de tot l’equip arribem a noves creacions.<\/p>\n

 <\/p>\n

7. Qu\u00e8 pensa sobre l’auge d’escoles d\u2019hostaleria a nivell mundial?<\/strong><\/p>\n

Crec que hi ha pa\u00efsos en els quals hi ha un sistema dual, un combinat entre formaci\u00f3 d’escola i pr\u00e0ctica real i di\u00e0ria a empresa. Penso que a Espanya hi ha cada vegada m\u00e9s escoles bones d’hostaleria, per\u00f2, encara que \u00e9s important formar-se en una escola prestigiosa \u00e9s m\u00e9s important el talent i les ganes d’aprendre i de treballar de cada persona.
\n8. Quins s\u00f3n els seus plans de futur? Qu\u00e8 li agradaria fer que no ha fet?<\/strong><\/p>\n

Jo crec que tota persona amb ganes i passi\u00f3 pel seu treball arriba un moment que necessita una altra inspiraci\u00f3. Encara que encara no ha arribat el meu momento de canvi, en un futur s\u00ed que m’agradaria fer alguna cosa relacionada amb la gesti\u00f3, viure la cuina d’una altra manera i prendre decisions importants. Sempre sense sortir\u00a0 del meu sector o de treballar amb menjar.<\/p>\n

 <\/p>\n

9. Davant d’una cartera de clients de tot el m\u00f3n, com es decideix qu\u00e8 oferir i qu\u00e8 no?<\/strong><\/p>\n

A Ritz Carlton tenim un sistema de prefer\u00e8ncies informatitzat. Sabem que li agrada, demana o prefereix qualsevol client que ha passat per algun dels nostres hotels. Registrem totes les prefer\u00e8ncies i gustos del client, ho coneixem i ho estudiem per ajustar la nostra carta. De tot el grup, tenim molts punts de vendes, i sempre hi ha alguna oferta per a tothom. Estem preparats per a qualsevol perfil de client, tamb\u00e9 en quant a men\u00fas de catering.
\n10. Quins consells donaria als nostres estudiants?<\/strong><\/p>\n

Que busquin unes pr\u00e0ctiques en el millor lloc possible. Aprendre molt i intentar buscar un lloc on puguin veure diferents punts de vista, formats de treball i estils de restaurants. I despr\u00e9s, segurament, que encara que els agradi Espanya, viatgin a un altre pa\u00eds durant un temps. Viatjant s’apr\u00e8n molt. Ah! I per descomptat, que vagin a treballar tots els dies amb molta passi\u00f3.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Avui, els alumnes de l’ EUHT StPOL han pogut presenciar una classe magistral d’un mestre de la gastronomia, Roberto Holz, xef executiu de l’Hotel Arts. 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