{"id":50562,"date":"2018-05-16T00:00:00","date_gmt":"2018-05-15T22:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/stpol-alumni-miquel-antoja-cocinero-pastelero-tecnico-gastronomia-restauracion\/"},"modified":"2018-05-16T00:00:00","modified_gmt":"2018-05-15T22:00:00","slug":"stpol-alumni-miquel-antoja-cocinero-pastelero-tecnico-gastronomia-restauracion","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/stpol-alumni-miquel-antoja-cocinero-pastelero-tecnico-gastronomia-restauracion\/","title":{"rendered":"StPOL Alumni: Miquel Antoja &#8211; Cuiner i pastisser"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<\/p>\n<h3>Miquel Antoja ha tornat a l\u2019Hotel-Escola de Sant Pol de Mar i ens ha explicat les experi\u00e8ncies que va viure durant la seva etapa de formaci\u00f3 i de pr\u00e0ctiques i la seva relaci\u00f3 actual amb Instagram<\/h3>\n<p><strong><a href=\"https:\/\/miquelantoja.com\/\">Miquel Antoja<\/a><\/strong> (Badalona, 1984) es considera 50% cuiner i 50% pastisser. Va estudiar el <strong><a href=\"http:\/\/santpol.edu.es\/ca\/estudis\/tecnic-en-gastronomia-i-restauracio\/\">T\u00e8cnic en Gastronomia i Restauraci\u00f3<\/a><\/strong> del 2004 al 2007 i, posteriorment, va fer un PostGrau de Pastisseria.<\/p>\n<p>Antoja ha tornat a l\u2019<strong>Hotel-Escola de Sant Pol de Mar <\/strong>on ha recordat les seves <strong>pr\u00e0ctiques<\/strong> tant a les cuines de l\u2019Escola com, per exemple, a la pastisseria <strong>Dol\u00e7<\/strong> de Sant Cugat.<\/p>\n<p>Per a en Miquel, un dels punts m\u00e9s forts de l\u2019H-E de Sant Pol de Mar \u00e9s que \u201cla seva <strong>metodologia<\/strong> et fa passar tant pel Departament de Cuina com pel de Sala, cosa que t\u2019ajuda a <strong>adquirir una formaci\u00f3 de 360\u00ba<\/strong>\u201d.<\/p>\n<p><strong><em>Gastronomia a les xarxes socials<\/em><\/strong><\/p>\n<p>En Miquel \u00e9s usuari habitual d\u2019<strong><a href=\"https:\/\/www.instagram.com\/miquelantoja\/\">Instagram<\/a><\/strong>. Tot i aix\u00f2, des de fa cinc anys l\u2019utilitza com a eina de treball. Per a ell, hi ha una connexi\u00f3 molt potent entre la gastronomia i les <strong>xarxes<\/strong> <strong>socials<\/strong>. Aix\u00ed, acumula m\u00e9s de <strong>300.000 seguidors<\/strong> amb els que comparteix dia a dia les seves receptes i creacions. \u201cInstagram <strong>t\u2019obra moltes portes<\/strong> i serveix per documentar tot el que fas\u201d, assegura.<\/p>\n<p><strong><em>El consell de Miquel Antoja<\/em><\/strong><\/p>\n<p>Per a en Miquel, ha estat un plaer tornar \u201c a la seva segona casa\u201d. Ha recomanat a tots aquells interessats en el m\u00f3n de la gastronomia i la restauraci\u00f3 \u201cque entrin a l\u2019Hotel-Escola al <strong>200%<\/strong> i que busquin el cam\u00ed de l\u2019esfor\u00e7 i el treball constant\u201d.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_video link=&#8221;https:\/\/vimeo.com\/270062132&#8243;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] Miquel Antoja ha tornat a l\u2019Hotel-Escola de Sant Pol de Mar i ens ha explicat les experi\u00e8ncies que va viure durant la seva etapa de<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":4170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1935,1934,3696,3697],"tags":[3751,3465,3548,2188,3549,2581,3814,3753],"class_list":["post-50562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alumni","category-noticias-euht-stpol","category-noticies","category-noticies-inici","tag-hotel-escola-de-sant-pol-de-mar","tag-hotel-escuela-de-sant-pol-de-mar","tag-influencer","tag-instagram","tag-miquel-antoja","tag-pasteleria","tag-pastisseria","tag-tecnic-en-gastronomia-i-restauracio"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - 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