{"id":58972,"date":"2023-04-18T17:14:52","date_gmt":"2023-04-18T15:14:52","guid":{"rendered":"https:\/\/www.santpol.edu.es\/?p=58972"},"modified":"2023-04-18T17:14:53","modified_gmt":"2023-04-18T15:14:53","slug":"osvaldo-sejas-guanya-el-concurs-de-cuina-jove-de-catalunya-amb-el-seu-homenatge-als-pesols-ofegats","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/osvaldo-sejas-guanya-el-concurs-de-cuina-jove-de-catalunya-amb-el-seu-homenatge-als-pesols-ofegats\/","title":{"rendered":"Osvaldo Sejas guanya el Concurs de Cuina Jove de Catalunya amb el seu \u201cHomenatge als p\u00e8sols ofegats&#8221;"},"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 Fran\u00e7a al mes de novembre. <\/strong><\/li>\n<li><strong>El xef Paolo Casagrande, cap de cuina del restaurant Lasarte de Barcelona amb tres\u00a0estrelles Michelin, ha presidit el jurat del concurs 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 35a edici\u00f3 del <a href=\"https:\/\/santpol.edu.es\/ca\/concurs-cuina-jove-de-catalunya\/?utm_source=mailing&amp;utm_medium=np&amp;utm_campaign=concurscuinajove&amp;utm_term=posterior\"><strong>Concurs de Cuina Jove de Catalunya<\/strong><\/a>, un d\u2019un dels cert\u00e0mens de cuina amb m\u00e9s traject\u00f2ria del nostre pa\u00eds.<\/p>\n<p>Cinc finalistes de cinc escoles d\u2019hoteleria i gastronomia de Catalunya han preparat un plat que tenia la <strong>l&#8217;escamarl\u00e0 i la vieira<\/strong>\u00a0com a ingredients estrella. I posteriorment, l\u2019han defensat davant del<strong> jurat presidit per el\u00a0xef Paolo Casagrande<\/strong>, cap de cuina i xef executiu del restaurant Lasarte que ostenta tres\u00a0estrelles Michelin i\u00a0tres Soles Repsol.<\/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); Diane Dodd, directora d&#8217;IGCAT (Institute of Gastronomy, Culture, Arts and Tourism);\u00a0Ramon Serra, president del Consell de Direcci\u00f3 de l\u2019EUHT StPOL;\u00a0Josep Vilella, gastr\u00f2nom i membre de &#8216;5 a taula&#8217; de La Vanguardia;\u00a0Jaume Cot, en representaci\u00f3 de l\u2019editorial de gastronomia professional Vilbo; i Nathalie Bell, en representaci\u00f3 de Seafood from Scotland, patrocinador de l&#8217;acte.<\/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 el relat del plat<\/strong>, entre d\u2019altres.[\/vc_column_text][vc_single_image image=&#8221;58979&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][vc_column_text]<\/p>\n<h2><strong>Homenatge als p\u00e8sols ofegats: plat amb major puntuaci\u00f3 global<\/strong><\/h2>\n<p>Els premis s\u2019han distribu\u00eft en 4 categories. Despr\u00e9s de la deliberaci\u00f3 del jurat, &#8220;l&#8217;Homenatge als p\u00e8sols ofegats&#8221;, presentat per en Osvaldo Sejas,\u00a0alumne de l&#8217;ESH Vedruna de Gr\u00e0cia, 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 pel\u00a0president\u00a0del jurat, el\u00a0xef Paolo Casagrande.[\/vc_column_text][vc_single_image image=&#8221;58985&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][vc_column_text]Com a guanyador del Concurs, l&#8217;Osvaldo Sejas representar\u00e0 Catalunya a l\u2019<a href=\"https:\/\/www.europeanyoungchefaward.org\/\" data-cke-saved-href=\"https:\/\/www.europeanyoungchefaward.org\/\"><strong>European Young Chef Award (EYCA)<\/strong><\/a><strong>\u00a0<\/strong>que tindr\u00e0 lloc el proper novembre a Fran\u00e7a.\u00a0L&#8217;European Young Chef Award<strong>\u00a0<\/strong>reuneix 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\/\" data-cke-saved-href=\"https:\/\/www.europeanregionofgastronomy.org\/\">Regions Europees de la Gastronomia<\/a> (European Regions of Gastronomy).<\/p>\n<p>A m\u00e9s a m\u00e9s, el guanyador del concurs tamb\u00e9 s&#8217;ha endut un viatge a Esc\u00f2cia per con\u00e8ixer de primera m\u00e0 les t\u00e8cniques i els processos de pesca gr\u00e0cies a <strong>Seafood from Scotland<\/strong>, patrocinador de l&#8217;esdeveniment d&#8217;enguany que ha subministrat la mat\u00e8ria primera.[\/vc_column_text][vc_gallery interval=&#8221;3&#8243; images=&#8221;58988,58991,58994,58997&#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 \u201cMenjar blanc d&#8217;escamarlans, p\u00e8sols ll\u00e0grima i escamarl\u00e0 a la brasa amb allioli\u201d elaborat per Eva Serra, alumna del CETT.<\/p>\n<p><strong>L\u2019Isaac Caballol, <\/strong>\u00a0alumne de l&#8217;Escola Joviat de Manresa, s\u2019ha endut el <strong>Premi a la Imaginaci\u00f3 i la Creativitat <\/strong>amb el plat titulat \u201cCap i pota amb escamarlans, vieira i escuma d&#8217;un suquet d&#8217;escamarlans amb cruixent de salic\u00f2rnia\u201d.<\/p>\n<p>Per \u00faltim, el <strong>Premi a la Millor Presentaci\u00f3 <\/strong>ha estat per a l&#8217;Alba Mi\u00f1ana, de l\u2019EH Sant Ignasi-Sarri\u00e0, pel plat\u00a0\u201cSuquet d&#8217;escamarlans amb tauler vegetal&#8221;.<\/p>\n<p>Finalment, Luc\u00eda Correas de l&#8217;EUHT StPOL ha recollit el <strong>Premi a la Millor Aplicaci\u00f3 del Producte\u00a0<\/strong>pel seu \u201cEscamarl\u00e0, peu de porc farcit de papada, p\u00e8sols del Maresme a la brasa i m\u00fargoles&#8221;.[\/vc_column_text][vc_single_image image=&#8221;59000&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][vc_column_text]El Concurs de Cuina Jove s\u2019emmarca a la <strong>Jornada Universit\u00e0ria de Gastronomia<\/strong>, que enguany suma 42 edicions. La jornada s\u2019ha completat amb una <strong>demostraci\u00f3 de cuina per part del xef Paolo Casagrande<\/strong>\u00a0a l\u2019amfiteatre de cuina de l\u2019EUHT StPOL.[\/vc_column_text][vc_btn title=&#8221;Galeria de fotos&#8221; color=&#8221;danger&#8221; align=&#8221;center&#8221; link=&#8221;url:https%3A%2F%2Fflic.kr%2Fp%2F2oub8NB&#8221;][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] 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 Fran\u00e7a<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":58976,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9847,4770,6216,4771,5025,4772,7544,9741,1945,1946,9742,10],"tags":[3862,1971,9883,1952,3713,9687,9758,1972,9958,9959],"class_list":["post-58972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notices-ca","category-noticias-en-ca","category-noticias-euht-stpol-ca","category-noticias-home-en-ca","category-noticias-inicio-ca","category-noticias-sector-en-ca","category-noticiasnoticias-euht-stpol-ca","category-noticies-ca","category-noticies-euht-stpol","category-noticies-home","category-noticies-inici-ca","category-sense-categoria","tag-concurs-cuina-jove-de-catalunya","tag-cuina","tag-cuiner-jove","tag-euht-stpol-ca","tag-european-young-chef-award","tag-eyca-ca","tag-fina-puigdevall-ca","tag-gastronomia-ca","tag-paolo-casagrande-ca","tag-seafood-from-scotland-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - 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