{"id":49865,"date":"2013-04-04T00:00:00","date_gmt":"2013-04-03T22:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/entrevista-a-josep-ma-rodriguez-copa-del-mon-de-pastisseria\/"},"modified":"2013-04-04T00:00:00","modified_gmt":"2013-04-03T22:00:00","slug":"entrevista-a-josep-ma-rodriguez-copa-del-mon-de-pastisseria","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/entrevista-a-josep-ma-rodriguez-copa-del-mon-de-pastisseria\/","title":{"rendered":"Entrevista a Josep M\u00aa Rodr\u00edguez, Copa del M\u00f3n de Pastisseria"},"content":{"rendered":"<p><strong>Josep Mar\u00eda Rodr\u00edguez<\/strong>,\u00a0<strong>Copa del M\u00f3n de Pastisseria 2011<\/strong>\u00a0i propietari de<strong>\u00a0<a href=\"http:\/\/www.lapastisseriabarcelona.com\/\">La Pastisseria Barcelona<\/a><\/strong>, va realitzar una<strong>\u00a0Master Class<\/strong>\u00a0als alumnes de l&#8217;<strong>EUHT StPOL<\/strong>. Vam aprofitar la seva visita per parlar sobre el sector amb ell, repassar la seva traject\u00f2ria professional\u00a0\u00a0i q\u00fcestionar-li unes quantes preguntes sobre el present i el futur d&#8217;aquesta professi\u00f3.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>1.\u00a0\u00a0 <\/strong><strong>Copa del M\u00f3n de Pastisseria. Qu\u00e8 \u00e9s el que m\u00e9s recorda d\u2019aquest gran moment?<\/strong><\/p>\n<p>Recordo dos anys de molt de sacrifici. Vam sacrificar part de la nostra vida social, quedar-nos sense vacanes, sense poder estar molt temps amb la fam\u00edlia, per un objetcitu en com\u00fa, el de voler guanyar i b\u00e9 la feina. Per\u00f2 tamb\u00e9 recordo els bons moments, els que vaig compartir amb els membres de l\u2019equip, amics, col\u00b7laboradors, professsionals del sector\u2026 per aconseguir l\u2019objectiu que persegu\u00edem. L\u2019aprenentatge de tot plegat va ser enorme.<br \/>\n<strong>2.\u00a0\u00a0 <\/strong><strong>De quina manera entens la pastisseria? Qu\u00e8 significa per a tu aquest ofici?<\/strong><\/p>\n<p>Una forma de viure, podr\u00edem dir. La pastisseria \u00e9s la meva passi\u00f3 i, al final, penso que s\u2019ha de fer el que t\u2019agrada i es nota quan la gent t\u00e9 passi\u00f3 pel que fa, i nosaltres ho vivim molt intensament i ho intentem plasmar en les elaboracions que fem.<br \/>\n<strong>3.\u00a0\u00a0 <\/strong><strong>Quina \u00e9s la producci\u00f3n que has elaborat m\u00e9s diferent o que t\u2019ha marcat m\u00e9s?<\/strong><\/p>\n<p>De moment, el que m\u00e9s m\u2019ha marcat \u00e9s el past\u00eds individual que hem dissenyat per la pastissera, la nostra pe\u00e7a estrella, que representa el nostre logotip i que a nivell visual \u00e9s molt impactant, d\u2019un vermell ple de for\u00e7a\u2026 \u00c9s el que m\u00e9s ens funciona, el que m\u00e9s surt\u2026 i representa el que \u00e9s la pastisseria.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>4.\u00a0\u00a0 <\/strong><strong>Qu\u00e8 \u00e9s el que et va enamorar d\u2019aquesta professi\u00f3?<\/strong><\/p>\n<p>De ben petit amb la meva \u00e0via feiem pastissos a casa, a Masquefa. Jo veia que era com fer m\u00e0gia, que mescl\u00e0vem ingredients b\u00e0sics i simples i veies que al forn hi havia reaccions molt m\u00e0giques, i tot plegat em va atraure.<\/p>\n<p>Amb la familia estiuej\u00e0vem a Llan\u00e7\u00e0 i all\u00e0 hi t\u00e9 el restaurant el gran cuiner Paco P\u00e9rez, i li vaig demanar que em f\u00e9s un lloc a casa seva i aix\u00ed va ser. Era dur, per\u00f2 m\u2019agradava molt. Aqu\u00ed vaig veure que m\u2019hi volia dedicar i vaig anar a Hofmann a estudiar. No tenia clar si anar cap al m\u00f3n salat o dol\u00e7, per\u00f2 l\u2019Eric, el meu professor em va fer adonar que m\u2019agradava molt treballar la xocolata i el sucre, i que m\u2019interessava m\u00e9s tot all\u00f2 relacionat amb el m\u00f3n de la pastisseria.<br \/>\n<strong>5.\u00a0\u00a0 <\/strong><strong>Una crisi com l\u2019actual, com afecta al sector de la pastisseria?<\/strong><\/p>\n<p>Afecta a tot i a tothom. Perqu\u00e8 al final es nota que la gent t\u00e9 menys nivel adquisitiu i ha de cuidar com es gasta els diners. Ara, la millor arma contra la crisi \u00e9s treballar molt, molt\u00edssim, oferir un producte amb una relacio qualitat preu raonable, fer les coses amb molt de carinyo i esfor\u00e7\u2026 I intentar donar un servei on la gent es senti a gust, com a casa i ser coherents, sense enganyar. Intentar fer-ho de la millor manera.<br \/>\n<strong>6.\u00a0\u00a0 <\/strong><strong>Fa relativament poc, vas comen\u00e7ar el teu propi projecte, La Pastisseria Barcelona. Qu\u00e8 ha sigut el m\u00e9s emocionat i el m\u00e9s dif\u00edcil d\u2019engegar aquest projecte? Qu\u00e8 et va emp\u00e8nyer a comen\u00e7ar-lo?<\/strong><\/p>\n<p>Fa un any exactament, i podr\u00edem dir que estem estem en una etapa de naixement.\u00a0Es un repte que comen\u00e7a i tinc la sort que el meu pare em va dir que em podia recolzar, fer equip i aix\u00f2 \u00e9s molt important . Poder comptar amb alg\u00fa de la teva confian\u00e7a pinta el projecte d\u2019un altre color. Ell fa la gesti\u00f3 de la botiga, s\u2019encarrega de l\u2019administraci\u00f3 i jo estic a l\u2019obrador i pastisseria. La idea va sortir abans de participar a la Copa del M\u00f3n de Pastisseria, ten\u00edem ganes i vam pensar que era una oportunitat.<br \/>\nSi b\u00e9 \u00e9s cert que anys enrere es venia m\u00e9s, som conscients que hem d\u2019anar a poc a poc i que una de les parts positives de tot aquest context \u00e9s que anirem a millor, treballant durament i adaptant-nos als canvis.<br \/>\n<strong>7.\u00a0\u00a0 <\/strong><strong>Creus que la pastisseria ha evolucionat al mateix ritme que altres pr\u00e0ctiques de la gastronomia? Que ha aconseguit el mateix prestigi que la cuina i la sumilleria, per exemple?<\/strong><\/p>\n<p>Penso que potser anem un pas enrere. Aix\u00f2, per\u00f2, \u00e9s feina de tot el gremi, d\u2019anar-ho aconseguint mica en mica\u2026 Per\u00f2 potser si que els cuiners, Ferran Adri\u00e0, Roca, i un llarg etc\u2026 han sabut fer pinya i pujar aquest prestigi al m\u00f3n de la cuina, entre ells s\u2019han ajudat i la sort \u00e9s que a Catalunya\u00a0 hi ha molta cultura gastron\u00f3mica i molta tradci\u00f3. N\u2019estic segur que poc a poc anirem pujant.<br \/>\n<strong>8.\u00a0\u00a0 <\/strong><strong>Seguint amb aix\u00f2, creus que socialment la figura de pastisser est\u00e0 prou valorada?<\/strong><\/p>\n<p>Si, jo penso que si. Com et deia, hi ha molta tradici\u00f3 i aix\u00f2 ajuda. Panellets, mones, tortells\u2026\u00a0Donen protaonisme al pastisser. Perqu\u00e8 si fas un bon producte, per\u00f2 no hi ha l\u2019h\u00e0bit, no serveix de gaire. Potser no hi ha tant consum com a Fran\u00e7a o Jap\u00f3, per\u00f2 a Catalunya sempre ha exisitit. Barcelona \u00e9s una de les ciutats amb m\u00e9s nivel d\u2019Espanya, hi ha molta oferta, i podem comptar 10 pastisseries realment amb molt de nivel.<br \/>\n<strong>9.\u00a0\u00a0 <\/strong><strong>Molts pastissers han trepitjat el m\u00f3n de la cuina i molts cuiners s\u2019han atrevit amb la pastisseria. Qu\u00e8 ajuda a definir l\u2019especialitat i escollir el cam\u00ed professional?<\/strong><\/p>\n<p>Diuen que un bon cuiner sempre \u00e9s un bon pastisser. Tenen la curisositat i inter\u00e9s per la pastisseria, s\u00f3n professionals amb perfils inquiets\u2026 I aix\u00f2 convida a anar provant coses, intercanviar \u00a0informaci\u00f3, con\u00e8ixer noves pr\u00e0ctiques\u2026 i amb el temps, vas definint el cam\u00ed. Jo vaig veure que m\u2019agradava treballar la xocolata i el sucre.<br \/>\n<strong>10.\u00a0<\/strong><strong>Quins consells donaries als nostres estudiants?<\/strong><\/p>\n<p>Que treballin molt. Jo vaig comen\u00e7ar als 16 i en tinc 28, i no he parat. Est\u00e0 clar que t\u2019has de formar, fer uns sacrificis, i seguir treballant\u2026 Per\u00f2 \u00e9s molt important treure el m\u00e0xim de suc a l\u2019escola. La base \u00e9s molt important. I saber aprofitar els anys de formaci\u00f3 \u00e9s important\u00edsim. Despr\u00e9s quan surts i entres al m\u00f3n professional, has de sacrificar coses, lluitar, no deixar d\u2019aprendre, ser humil i treballador. Tot, sense deixar de buscar la sort.<br \/>\n<strong>11. Quins plans de futur tens?<\/strong><\/p>\n<p>La meva batalla d\u2019ara \u00e9s el negoci, aconseguir que funcioni b\u00e9, oferir un bon producte a la gent\u2026 i anar creixent professionalment i personalment en aquest projecte.<br \/>\nPodeu veure imatges de la Classe Magistral de Josep Maria Rodr\u00edguez en el seg\u00fcent\u00a0<a href=\"https:\/\/www.facebook.com\/media\/set\/?set=a.522731054443808.1073741831.256234207760162&amp;type=1&amp;l=2780eab6c7\"><strong>enlla\u00e7<\/strong><\/a>.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Josep Mar\u00eda Rodr\u00edguez,\u00a0Copa del M\u00f3n de Pastisseria 2011\u00a0i propietari de\u00a0La Pastisseria Barcelona, va realitzar una\u00a0Master Class\u00a0als alumnes de l&#8217;EUHT StPOL. Vam aprofitar la seva visita per<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":11706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3696],"tags":[],"class_list":["post-49865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Entrevista a Josep M\u00aa Rodr\u00edguez, Copa del M\u00f3n de Pastisseria - EUHT StPOL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.santpol.edu.es\/ca\/blog\/entrevista-a-josep-ma-rodriguez-copa-del-mon-de-pastisseria\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Entrevista a Josep M\u00aa Rodr\u00edguez, Copa del M\u00f3n de Pastisseria - EUHT StPOL\" \/>\n<meta property=\"og:description\" content=\"Josep Mar\u00eda Rodr\u00edguez,\u00a0Copa del M\u00f3n de Pastisseria 2011\u00a0i propietari de\u00a0La Pastisseria Barcelona, va realitzar una\u00a0Master Class\u00a0als alumnes de l&#8217;EUHT StPOL. 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