{"id":55978,"date":"2021-11-03T16:48:48","date_gmt":"2021-11-03T15:48:48","guid":{"rendered":"https:\/\/www.santpol.edu.es\/?p=55978"},"modified":"2021-11-10T13:54:49","modified_gmt":"2021-11-10T12:54:49","slug":"pollastre-de-pota-blava-amb-gamba-de-vilanova-el-plat-que-representara-catalunya-a-leuropean-young-chef-award-2021","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/el-plat-que-representara-catalunya-a-leuropean-young-chef-award-2021\/","title":{"rendered":"El plat que representar\u00e0 Catalunya a l\u2019European Young Chef Award 2021"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]L\u2019EUHT StPOL ha acollit avui la<strong> Final de Catalunya de l\u2019European Young Chef Award 2021.<\/strong> Quatre finalistes de quatre escoles d\u2019hoteleria i cuina han versionat un plat de cuina tradicional catalana per aconseguir convertir-se en el representant de Catalunya al certamen europeu, que se celebrar\u00e0 a finals de novembre a la regi\u00f3 de Minho (Portugal).<\/p>\n<p>El pollastre de pota blava amb gamba de Vilanova, presentat per l\u2019Eric Montes ha estat el plat guanyador, mentre que el pollastre amb escamarlans presentat per la Clara de Miguel, alumna de l\u2019EUHT StPOL, ha quedat en segona posici\u00f3.[\/vc_column_text][vc_separator][vc_column_text]<\/p>\n<h2>Final de Catalunya EYCA 2021<\/h2>\n<p>El Covid-19 va impedir la celebraci\u00f3, el curs passat, del <strong>Concurs de Cuina Jove de \u00a0Catalunya<\/strong>, que des de fa m\u00e9s de 30 anys es duu a terme de manera ininterrompuda a l\u2019Hotel-Escola de Sant Pol de Mar, en el marc de les Jornades Universit\u00e0ries de Gastronomia.<\/p>\n<p>Del concurs de Cuina Jove de Catalunya en surt, anualment i des del 2016, el representant de Catalunya per a l\u2019<strong>European Young Chef Award (EYCA).<\/strong> Amb la voluntat que Catalunya tingui un representant a l\u2019EYCA 2021, l\u2019EUHT StPOL ha impulsat una <strong>alternativa al format tradicional del Concurs de Cuina Jove de Catalunya: la Final de Catalunya per a l\u2019EYCA.<\/strong><\/p>\n<p>En aquesta edici\u00f3, s\u2019ha donat prioritat a <strong>concursants d\u2019escoles d\u2019hoteleria i cuina de Catalunya<\/strong>. Aix\u00ed, a la final celebrada avui a les instal\u00b7lacions de l\u2019EUHT StPOL hi ha participat candidats que cursen cicles formatius de cuina i gastronomia i d\u2019altres que cursen graus universitaris especialitzats en gastronomia i direcci\u00f3 de cuina als seg\u00fcents centres educatius: Joviat, CETT, Jesu\u00eftes Sant Ignasi i EUHT StPOL.<\/p>\n<p>Els quatre finalistes havien de <strong>versionar un plat de la cuina tradicional catalana<\/strong> fent especial \u00e8mfasi en el producte de proximitat i de temporada i en la sostenibilitat durant tot el proc\u00e9s d\u2019elaboraci\u00f3 del plat. I posteriorment presentar-lo i defensar-lo davant del jurat, format per representants de PRODECA (Promotora dels Aliments Catalans), d\u2019IGCAT (International Institute of Gastronomy, Culture, Arts, and Tourism), de l\u2019Acad\u00e8mica Catalana de Gastronomia i Nutrici\u00f3 (ACGN) i premsa especialitzada, que ha valorat aspectes com la <strong>t\u00e8cnica en l\u2019execuci\u00f3 del plat, l\u2019originalitat de la proposta i la connexi\u00f3 cultural del plat amb la zona d\u2019on \u00e9s t\u00edpic.<\/strong>[\/vc_column_text][vc_video link=&#8221;https:\/\/www.youtube.com\/watch?v=PryMCHkbJ5U&#8221; align=&#8221;center&#8221;][vc_column_text]<\/p>\n<h2><strong>Quatre plats de cuina tradicional catalana, reversionats<\/strong><\/h2>\n<p>La versi\u00f3 del <strong>pollastre de pota blava amb gamba de Vilanova<\/strong> presentada per l\u2019Eric Montes Fort, alumne de Jesu\u00eftes Sant Ignasi, ha estat el plat millor valorat pel jurat. Aix\u00ed, com a primer classificat, tant ell com la seva proposta gastron\u00f2mica competiran com a<strong> representants de Catalunya a la final de l\u2019European Young Chef Award 2021<\/strong>, que se celebrar\u00e0 del 23 al 25 de novembre a Braga, regi\u00f3 de Minho (Portugal).[\/vc_column_text][vc_gallery interval=&#8221;3&#8243; images=&#8221;55998,56001&#8243; img_size=&#8221;large&#8221; onclick=&#8221;&#8221;][vc_column_text]El <strong>pollastre amb escamarlans<\/strong> presentat per la Clara de Miguel, alumna del <a href=\"https:\/\/santpol.edu.es\/ca\/grau-universitari-en-gestio-hotelera-i-turistica\/?utm_source=np&amp;utm_medium=mmcc&amp;utm_campaign=finalEYCA21\">Grau universitari en Gesti\u00f3 Hotelera i Tur\u00edstica<\/a> de l\u2019EUHT StPOL, ha estat el segon classificat en la Final de Catalunya per a l\u2019EYCA.<\/p>\n<p>I han completat el podi, la versi\u00f3 de <strong>s\u00edpia a la bruta<\/strong> presentada per en Gen\u00eds Santos, alumne de Joviat, i <strong>La Mascarada<\/strong>, plat presentat per en Jordi Sol\u00e9, alumne de CETT.[\/vc_column_text][vc_gallery interval=&#8221;3&#8243; images=&#8221;56004,56007,56010&#8243; img_size=&#8221;large&#8221; onclick=&#8221;&#8221;][vc_column_text]<\/p>\n<h2><strong>L\u2019European Young Chef Award<\/strong><\/h2>\n<p><a href=\"https:\/\/www.europeanyoungchefaward.org\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>L\u2019European Young Chef Award (EYCA)<\/strong><\/a> reuneix els guanyadors\/es de concursos regionals d&#8217;arreu d&#8217;Europa per presentar i intercanviar coneixements sobre plats tradicionals i productes alimentaris locals de les seves regions i despr\u00e9s competir proposant una reinterpretaci\u00f3 de receptes tradicionals, jutjades per xefs i experts internacionals.<\/p>\n<p>El premi pret\u00e9n promoure innovacions en la cuina tradicional, destacar les cultures aliment\u00e0ries sostenibles i crear futurs ambaixadors de xefs per a les regions i productes alimentaris locals.<\/p>\n<p><strong>La participaci\u00f3 del representant de Catalunya a l\u2019European Young Chef Award (EYCA)<\/strong> est\u00e0 impulsada per PRODECA (Promotora dels Aliments Catalans. Departament d\u2019Agricultura, Ramaderia, Pesca i Alimentaci\u00f3 de la Generalitat de Catalunya) i l\u2019Ag\u00e8ncia Catalana de Turisme, com a membres de la plataforma de les <a href=\"https:\/\/www.europeanregionofgastronomy.org\/\" target=\"_blank\" rel=\"noopener noreferrer\">Regions Europees de la Gastronomia<\/a> (European Regions of Gastronomy).[\/vc_column_text][vc_btn title=&#8221;\u00c0lbum de fotografies de la Final de Catalunya EYCA 2021&#8243; color=&#8221;danger&#8221; align=&#8221;center&#8221; link=&#8221;url:https%3A%2F%2Fflic.kr%2Fs%2FaHsmX8DE4u|||&#8221;][vc_gallery interval=&#8221;3&#8243; images=&#8221;55980,55983,55986,55989&#8243; img_size=&#8221;990&#215;744&#8243; onclick=&#8221;&#8221;][vc_column_text]<\/p>\n<h2><strong>L\u2019EUHT StPOL, seu d\u2019altres concursos<\/strong><\/h2>\n<p>La Final de Catalunya per a l\u2019EYCA no \u00e9s l\u00b4\u00fanic concurs que se celebra a l\u2019EUHT StPOL. El centre universitari acull <a href=\"https:\/\/santpol.edu.es\/ca\/?utm_source=np&amp;utm_medium=mmcc&amp;utm_campaign=finalEYCA21\" target=\"_blank\" rel=\"noopener noreferrer\">altres esdeveniments<\/a> d\u2019aquest tipus, entre ells, <strong>Concurs de Cocteleria Jove de Catalunya<\/strong> o la tradicional Jornada Universit\u00e0ria de Gastronomia, amb m\u00e9s de 40 edicions a l\u2019esquena i en la qual s\u2019emmarca el<strong> Concurs de Cuina Jove de Catalunya<\/strong>, que durant la primavera del 2022 celebrar\u00e0 una nova edici\u00f3 amb el seu format habitual.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]L\u2019EUHT StPOL ha acollit avui la Final de Catalunya de l\u2019European Young Chef Award 2021. Quatre finalistes de quatre escoles d\u2019hoteleria i cuina han versionat un<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":55993,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6216,4771,5025,1945,1946,10],"tags":[3783,1971,3713,9687,9686,1972,3730],"class_list":["post-55978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-euht-stpol-ca","category-noticias-home-en-ca","category-noticias-inicio-ca","category-noticies-euht-stpol","category-noticies-home","category-sense-categoria","tag-concurs","tag-cuina","tag-european-young-chef-award","tag-eyca-ca","tag-fina-de-catalunya-eyca","tag-gastronomia-ca","tag-xef"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El plat que representar\u00e0 Catalunya a l\u2019European Young Chef Award 2021 - EUHT StPOL<\/title>\n<meta name=\"description\" content=\"L\u2019EUHT StPOL ha acollit la Final de Catalunya de l\u2019European Young Chef Award 2021. 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