{"id":50554,"date":"2018-04-26T00:00:00","date_gmt":"2018-04-25T22:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/innovacion-tradicion-protagonistas-del-concurso-cocina-joven-catalunya-organizado-euht-stpol\/"},"modified":"2018-04-26T00:00:00","modified_gmt":"2018-04-25T22:00:00","slug":"innovacion-tradicion-protagonistas-del-concurso-cocina-joven-catalunya-organizado-euht-stpol","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/innovacion-tradicion-protagonistas-del-concurso-cocina-joven-catalunya-organizado-euht-stpol\/","title":{"rendered":"Innovaci\u00f3 i tradici\u00f3, protagonistes del Concurs de Cuina Jove de Catalunya organitzat per l\u2019EUHT StPOL"},"content":{"rendered":"

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El xef amb 2 Estrelles Michelin Oriol Castro (Disfrutar Barcelona), ha presidit el Jurat del 32\u00e8 <\/sup>Concurs de Cuina Jove de Catalunya, un dels concursos gastron\u00f2mics m\u00e9s antics de l\u2019Estat<\/strong><\/h3>\n

L\u2019Escola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar <\/strong>ha acollit avui la 32\u00aa edici\u00f3 del Concurs de Cuina Jove de Catalunya<\/strong>. L\u2019acte s\u2019emmarca dins de la 39\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: Innovant la cuina tradicional<\/strong>.<\/p>\n

Les propostes culin\u00e0ries<\/strong> dels concursants han estat valorades per un jurat professional presidit pel xef amb 2 Estrelles Michelin Oriol Castro<\/strong> (Disfrutar Barcelona). Tamb\u00e9 n\u2019han format part la Sra. Rosa Mayordomo<\/strong>, Presidenta de l\u2019Acad\u00e8mia Catalana de Gastronomia i Nutrici\u00f3; el Sr. Josep Vilella<\/strong>, gastr\u00f2nom i membre del grup \u201c5 a Taula\u201d de La Vanguardia; el Sr.<\/strong> Ramon Serra<\/strong>, president del Consell de Direcci\u00f3 de l\u2019Hotel-Escola de Sant Pol de Mar; el Dr. Jos\u00e9 Antonio Donaire<\/strong>, Vicerector de Comunicaci\u00f3 i Relacions Internacionals de la Universitat de Girona, la Dra.<\/strong> Diane Dodd<\/strong>, Directora de l\u2019International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) i el Sr. Fernando Toda<\/strong>, en representaci\u00f3 de la revista Saber y Sabor, de Grupo Vilbo.<\/p>\n

Durant la jornada, els concursants han presentat i explicat els detalls de les seves creacions, contestant tamb\u00e9 a les preguntes dels membres del Jurat. Un cop exposats els 9 plats, s\u2019ha donat pas a les valoracions a porta tancada i, finalment, a l\u2019Entrega de Premis.<\/p>\n

Oriol Castro<\/strong> (Disfrutar Barcelona) ha volgut iniciar l\u2019Entrega de Premis amb un petit discurs en el que ha remarcat la importancia de \u201cser un bon cuiner per\u00f2, sobretot, ser bona persona\u201d ja que, diu, al seu restaurant (Disfrutar Barcelona) \u201cles persones sempre s\u00f3n el primer, som un equip hum\u00e0\u201d.<\/p>\n

Els premis s\u2019han distribu\u00eft en 5 categories i un total de 4 guardons<\/strong>. El Premi Absolut<\/strong>, atorgat per l\u2019Hotel-Escola de Sant Pol de Mar i entregat per Oriol Castro, <\/strong>President del Jurat, ha estat per Eric D\u00edaz<\/strong>, de l\u2019Escola Joviat<\/strong>. La proposta guanyadora tenia per t\u00edtol \u201cPollastre a la manresaneta\u201d<\/em>.<\/p>\n

Com a guanyador del concurs, l\u2019Eric D\u00edaz<\/strong> representar\u00e0 Catalunya a l\u2019European Young Chef Award <\/strong>que tindr\u00e0 lloc el proper novembre <\/strong>a Galway (Irlanda).<\/p>\n

El Premi a la Destresa i millor t\u00e8cnica d\u2019elaboraci\u00f3<\/strong> ha estat pel plat \u201cMar i muntanya a la llauna\u201d, elaborat per Jos\u00e9 Cuesta<\/strong> de The One<\/strong> i entregat per la Sra. Rosa Mayordomo, <\/strong>Presidenta de l\u2019Acad\u00e8mia Catalana de Gastronomia i Nutrici\u00f3<\/em>.<\/p>\n

Melvin Alvarado<\/strong>, alumne de l\u2019Hotel-Escola Sant Pol de Mar<\/strong>, s\u2019ha endut el Premi a la Imaginaci\u00f3 i la Creativitat <\/strong>amb la proposta culin\u00e0ria titulada \u201cCal\u00e7ot a la brasa amb romesco\u201d<\/em>. Merc\u00e8 Escrics<\/strong>, Responsable de l\u2019\u00c0rea de Coneixement, Qualitat i Competitivitat Tur\u00edstica de la Generalitat de Catalunya, ha entregat el trofeu.<\/p>\n

Per \u00faltim, el Premi a la Millor Presentaci\u00f3 <\/strong>ha estat per a Daniel Mart\u00ednez<\/strong>, de l\u2019EHTB Barcelona<\/strong> amb el plat \u201cS\u00e8pia a la bruta\u201d<\/em>.<\/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 treballar per innovar i mantenir viva la cuina catalana i tradicional<\/strong>.<\/p>\n

Oriol Castro<\/strong> ha posat punt i final al Concurs de Cuina Jove de Catalunya amb una demostraci\u00f3<\/strong> de cuina que ha captivat als participants, alumnes i acompanyants.<\/p>\n

\u00c0LBUM FOTOGR\u00c0FIC DEL CONCURS DE\u00a0 CUINA JOVE DE CATALUNYA 2018<\/h3>\n

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[vc_row][vc_column][vc_column_text] El xef amb 2 Estrelles Michelin Oriol Castro (Disfrutar Barcelona), ha presidit el Jurat del 32\u00e8 Concurs de Cuina Jove de Catalunya, un dels concursos [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":4164,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1934,3696,3697],"tags":[3811,3750,3713,3122,3428],"class_list":["post-50554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-euht-stpol","category-noticies","category-noticies-inici","tag-concurs-de-cuina-jove-de-catalunya","tag-escola-universitaria-dhoteleria-i-turisme-de-sant-pol-de-mar","tag-european-young-chef-award","tag-jornada-universitaria-de-gastronomia","tag-oriol-castro"],"yoast_head":"\nInnovaci\u00f3 i tradici\u00f3, protagonistes del Concurs de Cuina Jove de Catalunya organitzat per l\u2019EUHT StPOL - 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\/innovacion-tradicion-protagonistas-del-concurso-cocina-joven-catalunya-organizado-euht-stpol\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Innovaci\u00f3 i tradici\u00f3, protagonistes del Concurs de Cuina Jove de Catalunya organitzat per l\u2019EUHT StPOL - 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