{"id":50605,"date":"2018-11-19T00:00:00","date_gmt":"2018-11-18T23:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/cuinar-el-paisatge-des-del-celler-de-can-roca-evarist-march-acosta-la-gastrobotacnia-als-alumnes-del-master-en-arts-culinaries-i-direccio-de-cuina\/"},"modified":"2022-05-31T15:06:00","modified_gmt":"2022-05-31T13:06:00","slug":"cuinar-el-paisatge-des-del-celler-de-can-roca-evarist-march-acosta-la-gastrobotacnia-als-alumnes-del-master-en-arts-culinaries-i-direccio-de-cuina","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/cuinar-el-paisatge-des-del-celler-de-can-roca-evarist-march-acosta-la-gastrobotacnia-als-alumnes-del-master-en-arts-culinaries-i-direccio-de-cuina\/","title":{"rendered":"CUINAR EL PAISATGE: DES D\u2019EL CELLER DE CAN ROCA EVARIST MARCH ACOSTA LA GASTROBOT\u00c0CNIA ALS ALUMNES DEL M\u00c0STER EN ARTS CULIN\u00c0RIES I DIRECCI\u00d3 DE CUINA"},"content":{"rendered":"<p>[vc_row][vc_column][vc_gallery interval=&#8221;3&#8243; images=&#8221;18584,18583,18582,18581,18580&#8243; img_size=&#8221;2391&#215;1272&#8243;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Des de fa sis anys forma part de l\u2019equip del restaurant amb tres estrelles Michelin <strong>El Celler de Can Roca<\/strong> (Girona) i tamb\u00e9 des de fa diversos cursos comparteix amb els alumnes del <a href=\"https:\/\/santpol.edu.es\/ca\/estudis\/master-en-arts-culinaries-i-direccio-de-cuina\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina<\/strong><\/a> (MACDC) i el <a href=\"https:\/\/santpol.edu.es\/ca\/master-in-culinary-arts-and-kitchen-management-english\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Master in Culinary Arts and Kitchen Management<\/strong><\/a> (MCAKM) de l\u2019<a href=\"https:\/\/santpol.edu.es\/ca\"><strong>Escola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar (EUHTS StPOL)<\/strong><\/a> els seus coneixements sobre fongs, bolets i plantes silvestres. <strong>L\u2019Evarist March<\/strong> es bot\u00e0nic de formaci\u00f3, tot i que prefereix definir-se com a <strong>gastrobot\u00e0nic <\/strong>ja que s\u2019ha especialitat en l\u2019\u00fas dels recursos vegetals silvestres, com ara plantes i fongs, en el m\u00f3n de la cuina.\u00a0<strong>\u201c<\/strong>Sembla una contradicci\u00f3 per\u00f2 tot i tenir la cuina m\u00e9s desenvolupada que mai i amb m\u00e9s possibilitats que mai, hem oblidat una gran quantitat de recursos silvestres que ens ofereixen un ventall de possibilitats mai somiades\u201d, apunta March. Aquest \u00e9s precisament el punt de partida de les seves sessions: assessorar els actuals i futurs xefs a l\u2019hora d\u2019introduir i usar els recursos vegetals silvestres a la cuina.<\/p>\n<p>\u201cEn les sessions ensenyo als alumnes algunes plantes que, tot i que es poden cultivar, les trobem al camp o al bosc i s\u00f3n un producte de proximitat completament fresc i molt m\u00e9s saludable\u201d, assegura March. En una temporada d\u2019abund\u00e0ncia de bolets com n\u2019hi ha poques, March i els alumnes han sortit al bosc per con\u00e8ixer un m\u00f3n que \u201ca alguns estudiants els \u00e9s proper per\u00f2 per a d\u2019altres \u00e9s totalment desconegut\u201d, assegura. Amb el cistell ple de bolets \u2013 \u201chem trobat entre 30 o 40 esp\u00e8cies de bolets sense esfor\u00e7 i molt a prop de l\u2019Escola\u201d, reconeix \u2013 entren a l\u2019aula per finalitzar la sessi\u00f3 amb conceptes te\u00f2rics sobre l\u2019aplicaci\u00f3 de la bot\u00e0nica a la cuina. \u201cPodem agafar fonoll i fer un <em>smoothie<\/em>, una escuma o un aire i tot amb la mateixa planta que hem utilitzat tota la vida i que es troba al costat de casa\u201d, afegeix March. I conclou: \u201cEl que m\u00e9s sorpr\u00e8n als alumnes \u00e9s la gran diversitat d\u2019entorns naturals que hi ha prop de l\u2019Escola \u2013 penya-segats, dunes, mar, bosc, rieres \u2013 que ens permet trobar tant algues, com plantes silvestres o bolets, i aix\u00f2 \u00e9s un luxe que es troba a molts pocs llocs\u201d.<\/p>\n<p><strong>Experts i grans xefs a l\u2019equip docent del m\u00e0ster<\/strong><\/p>\n<p>Juntament amb l\u2019Evarist March, experts i xefs de reconegut prestigi i traject\u00f2ria com en V\u00edctor Quintill\u00e0, xef del restaurant Lluerna de Santa Coloma de Gramenet; o Jaume Drudis, xef del restaurant Bruixes de Burriac a l\u2019Hotel Gran Claustre d\u2019Altafulla formen part de l\u2019equip docent del M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina (MACDC) i el Master in Culinary Arts and Kitchen Management (MCAKM) de l\u2019E<strong>scola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar (EUHTS StPOL).<\/strong><\/p>\n<p><a href=\"https:\/\/santpol.edu.es\/ca\/estudis\/master-en-arts-culinaries-i-direccio-de-cuina\/\"><strong>[+ informaci\u00f3]<\/strong><\/a>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_gallery interval=&#8221;3&#8243; images=&#8221;18584,18583,18582,18581,18580&#8243; img_size=&#8221;2391&#215;1272&#8243;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Des de fa sis anys forma part de l\u2019equip del restaurant amb tres estrelles Michelin El Celler de Can Roca (Girona) i tamb\u00e9<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":4204,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1934,3696,3697],"tags":[3837,2050,2569,2654,3730],"class_list":["post-50605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-euht-stpol","category-noticies","category-noticies-inici","tag-direccio-de-cuina","tag-master","tag-sant-pol","tag-sant-pol-de-mar","tag-xef"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - 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