{"id":50422,"date":"2017-04-25T00:00:00","date_gmt":"2017-04-24T22:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/euht-stpol-celebra-31o-concurso-cocina-joven-catalunya\/"},"modified":"2017-04-25T00:00:00","modified_gmt":"2017-04-24T22:00:00","slug":"euht-stpol-celebra-31o-concurso-cocina-joven-catalunya","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/euht-stpol-celebra-31o-concurso-cocina-joven-catalunya\/","title":{"rendered":"EUHT StPOL celebra el 31\u00e8 Concurs de Cuina Jove de Catalunya"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

En Jacob Guti\u00e9rrez, alumne del M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina d\u2019EUHT StPOL, ha guanyat el Premi a la Imaginaci\u00f3 i Creativitat amb el plat \u201cTrif\u00e0sic d\u2019orada i p\u00e8sol\u201d<\/h3>\n

 <\/p>\n

EUHT StPOL<\/strong> ha celebrat la 31\u00aa edici\u00f3 del Concurs de Cuina Jove de Catalunya<\/strong>, organitzat per l\u2019Escola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar.<\/p>\n

L\u2019acte s\u2019emmarca dins de la 38\u00aa Jornada Universit\u00e0ria de Gastronomia<\/strong> i \u00e9s un dels concursos gastron\u00f2mics m\u00e9s antics del conjunt d\u2019Espanya, celebrat des de l\u2019any 1987<\/strong>.<\/p>\n

El concurs ha comptat amb un total de 9 participants<\/strong> tant del m\u00f3n acad\u00e8mic com del professional. Cadascun d\u2019ells ha presentat un plat seguint la tem\u00e0tica proposada enguany: la cuina de mercat<\/strong>.<\/p>\n

Les propostes culin\u00e0ries<\/strong> dels concursants han estat valorades per un jurat professional presidit pel xef Nandu Jubany<\/strong> (Estrella Michelin) acompanyat per Rosa Mayordomo<\/strong>, vocal de l\u2019Acad\u00e8mia Catalana de Gastronomia i Nutrici\u00f3; Josep Vilella<\/strong>, gastr\u00f2nom i membre del grup \u201c5 a Taula\u201d de La Vanguardia; Ramon Serra<\/strong>, president del Consell de Direcci\u00f3 de l\u2019Hotel-Escola de Sant Pol de Mar; Diane Dodd<\/strong>, Directora de l\u2019International Institute of Gastronomy, Culture, Arts and Tourism i Jaume Cot<\/strong>, en representaci\u00f3 de la revista Saber y Sabor, de Grupo Vilbo.<\/p>\n

\"P1170760\"Nandu Jubany<\/strong> ha donat el tret de sortida l\u2019Entrega de Premis amb un discurs en el que ha donat import\u00e0ncia a \u201cl\u2019aprenentatge constant\u201d i la vocaci\u00f3 i l\u2019estima per la que ell considera \u201cla millor professi\u00f3 del m\u00f3n\u201d.<\/p>\n

El Premi Absolut<\/strong>, atorgat per l\u2019Hotel-Escola de Sant Pol de Mar i entregat per Nandu Jubany<\/strong>, President del Jurat, ha estat per Pau Gabarr\u00f3<\/strong>, de l\u2019Escola Joviat<\/strong>. El plat, titulat \u201cLlom de conill amb tripa de bacall\u00e0 i botifarra negra\u201d<\/em> tamb\u00e9 s\u2019ha fet amb el Premi a la Destresa i millor T\u00e8cnica d\u2019Elaboraci\u00f3<\/strong>.<\/p>\n

Com a guanyador del certamen, Pau Gabarr\u00f3<\/strong> representar\u00e0 Catalunya al European Chef Award<\/strong> que tindr\u00e0 lloc el proper novembre<\/strong> a l\u2019Escola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar<\/strong>.<\/p>\n

Jacob Guti\u00e9rrez<\/strong>, de l\u2019Hotel-Escola Sant Pol de Mar, s\u2019ha endut el Premi a la Imaginaci\u00f3 i Creativitat<\/strong> amb la proposta culin\u00e0ria titulada \u201cTrif\u00e0sic d\u2019orada i p\u00e8sol\u201d<\/em>. Ramon Serra<\/strong>, President del Consell de Direcci\u00f3 de l\u2019Hotel-Escola de Sant Pol, ha atorgat el premi.<\/p>\n

Per \u00faltim, el Premi a la Millor Presentaci\u00f3<\/strong> ha estat per Marc Vivancos<\/strong>, de l\u2019Escola d\u2019Hostaleria i Turisme Sant Ignasi<\/strong> amb el plat \u201cOrada, p\u00e8sols, baines i mat\u00f3 mar\u00ed\u201d<\/em>. El premi ha estat atorgat per Rosa Mayordomo<\/strong>, vocal de l\u2019Acad\u00e8mia Catalana de Gastronomia i Nutrici\u00f3.<\/p>\n

L\u2019acte ha comptat, tamb\u00e9, amb la pres\u00e8ncia de Montserrat Garrido, Alcaldessa de Sant Pol de Mar<\/strong>, que ha clausurat l\u2019entrega de premis felicitant a tots els participants i guanyadors i fent \u00e8mfasi en la import\u00e0ncia de la cuina de mercat en un territori com el Maresme<\/strong>.<\/p>\n

Nandu Jubany<\/strong> ha posat punt i final al Concurs de Cuina Jove de Catalunya amb una demostraci\u00f3<\/strong> de cuina.<\/p>\n

 <\/p>\n

\u00c0lbum de fotografies<\/span><\/h3>\n

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V\u00eddeo 2017<\/span><\/h3>\n

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