{"id":56912,"date":"2022-04-28T18:07:59","date_gmt":"2022-04-28T16:07:59","guid":{"rendered":"https:\/\/www.santpol.edu.es\/?p=56912"},"modified":"2022-04-28T19:19:47","modified_gmt":"2022-04-28T17:19:47","slug":"raul-gisbert-alumne-euht-stpol-guanya-concurs-cuina-jove-catalunya-plat-vermut-tres-mossegades","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/raul-gisbert-alumne-euht-stpol-guanya-concurs-cuina-jove-catalunya-plat-vermut-tres-mossegades\/","title":{"rendered":"Ra\u00fal Gisbert, alumne de l\u2019EUHT StPOL, guanya el Concurs de Cuina Jove de Catalunya amb el plat \u201cVermut en tres mossegades\u201d"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<\/p>\n<ul>\n<li><strong>Com a guanyador del Concurs de Cuina Jove de Catalunya, ser\u00e0 el representant de Catalunya a l\u2019European Young Chef Award, que se celebrar\u00e0 a Noruega al mes de novembre. <\/strong><\/li>\n<li><strong>La xef Fina Puigdevall, reconeguda amb dues estrelles Michelin pel restaurant Les Cols (Olot), ha presidit el jurat d\u2019aquesta 34a edici\u00f3 del Concurs de Cuina Jove de Catalunya que s\u2019ha celebrat a les instal\u00b7lacions de l\u2019EUHT StPOL.<\/strong><\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text]L\u2019Escola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar (EUHT StPOL) ha acollit avui la 34a edici\u00f3 del <strong>Concurs de Cuina Jove de Catalunya<\/strong>, un d\u2019un dels cert\u00e0mens de cuina amb m\u00e9s traject\u00f2ria del nostre pa\u00eds, que s\u2019ha repr\u00e8s despr\u00e9s de no poder celebrar l\u2019anterior edici\u00f3 a causa de la pand\u00e8mia de la Covid-19.<\/p>\n<p>Cinc finalistes de cinc escoles d\u2019hoteleria i gastronomia de Catalunya han preparat un plat que tenia la <strong>cuina de proximitat<\/strong> com a tem\u00e0tica central. I posteriorment, l\u2019han defensat davant del <strong>jurat presidit per la xef Fina Puigdevall<\/strong>, reconeguda amb dues estrelles Michelin, una estrella verda Michelin i tres Sols Repsol pel restaurant Les Cols (Olot).<\/p>\n<p>El jurat tamb\u00e9 l\u2019integraven la sra \u00a0Gemma Moliner, de l\u2019\u00c0rea de Gastronomia de Prodeca (Promotora dels Aliments Catalans. Departament d\u2019Acci\u00f3 Clim\u00e0tica, Alimentaci\u00f3 i Agenda Rural de la Generalitat de Catalunya); la sra Rosa Mayordomo, membre de la taula directiva de l\u2019Acad\u00e8mia Catalana de Gastronomia i Nutrici\u00f3 (ACGN); el sr Ramon Serra, president del Consell de Direcci\u00f3 de l\u2019EUHT StPOL i el sr Fernando Toda, en representaci\u00f3 de l\u2019editorial de gastronomia professional Vilbo.<\/p>\n<p>El jurat ha valorat aspectes com la <strong>t\u00e8cnica i destresa, la creativitat i originalitat de la proposta, els sabors, la presentaci\u00f3 i la hist\u00f2ria i relat del plat<\/strong>, entre d\u2019altres.[\/vc_column_text][vc_single_image image=&#8221;56917&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][vc_column_text]<\/p>\n<h2><strong>Vermut en tres mossegades: el plat amb major puntuaci\u00f3 global<\/strong><\/h2>\n<p>Els premis s\u2019han distribu\u00eft en 4 categories<strong>. <\/strong>Despr\u00e9s de la deliberaci\u00f3 del jurat, el \u201cvermut en tres mossegades\u201d, presentat per en Ra\u00fal Gisbert, alumne del <a href=\"https:\/\/santpol.edu.es\/ca\/tecnic-en-gastronomia-i-restauracio\/?utm_source=mailing&amp;utm_medium=np&amp;utm_campaign=concurscuinajove&amp;utm_term=posterior\">Doble Cicle Formatiu de Grau Mitj\u00e0 en Gastronomia i Serveis de Restauraci\u00f3<\/a> de\u00a0 l\u2019EUHT StPOL, ha estat el plat amb major puntuaci\u00f3 global i com a tal, ha rebut el <strong>Premi Absolut del Concurs de Cuina Jove de Catalunya,<\/strong> atorgat per l\u2019EUHT StPOL i entregat, en aquesta ocasi\u00f3, per la presidenta del jurat, la xef Fina Puigdevall.[\/vc_column_text][vc_single_image image=&#8221;56946&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][vc_column_text]Com a guanyador del Concurs, en Ra\u00fal Gisbert representar\u00e0 Catalunya a l\u2019<a href=\"https:\/\/www.europeanyoungchefaward.org\/\"><strong>European Young Chef Award (EYCA) <\/strong><\/a>que tindr\u00e0 lloc el proper <strong>novembre <\/strong>a Noruega. L&#8217;<strong>European Young Chef Award <\/strong>\u00a0reuneix els guanyadors\/es de concursos regionals d&#8217;arreu d&#8217;Europa i 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 i l\u2019Ag\u00e8ncia Catalana de Turisme, com a membres de la plataforma de les <a href=\"https:\/\/www.europeanregionofgastronomy.org\/\">Regions Europees de la Gastronomia<\/a> (European Regions of Gastronomy).[\/vc_column_text][vc_gallery interval=&#8221;3&#8243; images=&#8221;56914,56929,56926,56932&#8243; img_size=&#8221;large&#8221; onclick=&#8221;&#8221;][vc_column_text]<\/p>\n<h2><strong>Guardons a la destresa, creativitat i millor presentaci\u00f3<\/strong><\/h2>\n<p>El <strong>Premi a la Destresa i millor t\u00e8cnica d\u2019elaboraci\u00f3<\/strong> ha estat per \u201cDe l\u2019Anoia al plat, gastronomia circular amb conill d\u2019ulls negres\u201d elaborat per la J\u00falia Caparros, alumna del CETT. Li ha entregat el guard\u00f3 la <strong>Sra. Rosa Mayordomo, <\/strong>Presidenta de l\u2019Acad\u00e8mia Catalana de Gastronomia i Nutrici\u00f3.<\/p>\n<p><strong>L\u2019Eva Sanchez, <\/strong>\u00a0alumna de l\u2019Institut Bisbe Sivilla, s\u2019ha endut el <strong>Premi a la Imaginaci\u00f3 i la Creativitat <\/strong>amb el plat titulat \u201cNespra\u201d. Ha rebut el guard\u00f3 de la m\u00e0 de la sra Carme Rubi\u00f3, subdirectora general de Desenvolupament Tur\u00edstic i Territorial de la Direcci\u00f3 General de Turisme de la Generalitat de Catalunya.<\/p>\n<p>Per \u00faltim, el <strong>Premi a la Millor Presentaci\u00f3 <\/strong>ha estat per a la Lucia Garcia, de l\u2019escola Joviat, pel plat titulat \u201cTortellinis de m\u00fargoles amb crema d\u2019esp\u00e0rrecs amb punts i xips de remolatxa\u201d. Li ha entregat el guard\u00f3 l\u2019alcalde de Sant Pol de Mar, el sr. Albert Zanca.[\/vc_column_text][vc_single_image image=&#8221;56920&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][vc_column_text]El Concurs de Cuina Jove s\u2019emmarca a la Jornada Universit\u00e0ria de Gastronomia, que enguany sumava 41 edicions. 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