{"id":59485,"date":"2023-07-25T17:31:02","date_gmt":"2023-07-25T15:31:02","guid":{"rendered":"https:\/\/www.santpol.edu.es\/?p=59485"},"modified":"2023-07-25T17:31:03","modified_gmt":"2023-07-25T15:31:03","slug":"de-practiques-a-restaurants-amb-estrelles-michelin","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/de-practiques-en-restaurants-amb-estrelles-michelin\/","title":{"rendered":"De pr\u00e0ctiques a restaurants amb Estrelles Michelin"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Quan acaben les classes arriba el moment m\u00e9s esperat pels nostres alumnes de cuina. Toca cordar-se b\u00e9 el davantal, esmolar els ganivets i embarcar-se en un viatge de 6 mesos per alguna de les cuines m\u00e9s reconegudes del m\u00f3n. Per exemple, el Restaurant Disfrutar<\/strong><\/a>, #2 segons The World\u2019s 50 Best 2023<\/a><\/strong>, que aquest estiu acull fins a 3 estudiants d’EUHT StPOL; el restaurant Miramar<\/strong><\/a> del xef Paco P\u00e9rez, que acumula fins a 5 estrelles Michelin, s’emporta 2 estudiants i molts altres com \u00a0El Celler de Can Roca<\/a><\/strong> (3 estrelles), Aponiente<\/strong> <\/a>(3 estrelles) o el BO.TiC<\/a><\/strong> (2 estrelles) que tamb\u00e9 es nodreixen de futurs cuiners formats a la nostra escola.[\/vc_column_text][vc_column_text]Mirazur<\/strong>, Deessa<\/strong>, Zaranda<\/strong> i La Boscana<\/strong>. Sumen 7 estrelles Michelin i s\u00f3n les destinacions de pr\u00e0ctiques de Daniel, Ignacio, Pushkar i Sagnik, alumnes que han finalitzat el M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina.[\/vc_column_text][vc_single_image image=”59479″ img_size=”720×480″][vc_column_text]<\/p>\n

Mirazur, un ‘the Best’ amb tres estrelles<\/strong><\/h3>\n

Per en Daniel, estar a les ordres d’un xef de talla mundial com Mauro Colagreco<\/strong><\/a> \u00e9s una oportunitat \u00fanica per \u201cexperimentar el ritme i l’exig\u00e8ncia de treball que hi ha en aquest tipus de cuines d’alta categoria\u201d. Ell dona suport en tot el que calgui a les cuines, i \u00e9s que despr\u00e9s de dos mesos de pr\u00e0ctiques s’ha establert a la partida de producci\u00f3 on s’elabora des del menjar del personal fins a diversos tipus de pastes per a la seva utilitzaci\u00f3 futura en altres partides. La idea \u00e9s poder tastar diferents \u00e0rees de la cuina i ens confessa que el que el fa m\u00e9s orgull\u00f3s \u00e9s que en poc temps s’ha acoblat al lloc i que se’l vagi considerant cada cop m\u00e9s per exercir tasques m\u00e9s complexes<\/strong>. I \u00e9s que, sens dubte, estar en un restaurant de 3 estrelles Michelin que ha estat n\u00ba1 del m\u00f3n segons The World’s 50 Best \u00e9s una fita al curr\u00edculum de qualsevol cuiner.[\/vc_column_text][vc_single_image image=”59465″ img_size=”720×480″][vc_column_text]<\/p>\n

Deessa, al Mandarin Oriental Ritz Madrid<\/strong><\/h3>\n

L\u2019Ignacio ha estat company de classe de Daniel i ara est\u00e0 gaudint de les pr\u00e0ctiques al restaurant Deessa<\/strong><\/a> de Quique Dacosta, que ostenta dues estrelles Michelin dins d’un dels millors hotels de la capital d’Espanya, el Mandarin Oriental Ritz. El millor \u00e9s sentir que \u201cl’empresa dona for\u00e7a responsabilitats i compten amb la feina que un fa per a cada servei\u201d. Actualment \u00e9s a la partida d’arrossos, per\u00f2 el programa preveu passar per diferents partides i aix\u00ed anar coneixent cada \u00e0rea i les seves funcions<\/strong>. “El major aprenentatge \u00e9s comprendre com funciona un restaurant d’aquesta categoria, ja que la precisi\u00f3 i l’atenci\u00f3 al detall que es requereix \u00e9s molt alta”, ens comenta. A aix\u00f2 afegeix: \u201c\u00c9s un aprenentatge que requereix de molt esfor\u00e7 la qual cosa m’agrada\u201d.[\/vc_column_text][vc_single_image image=”59476″ img_size=”720×480″][vc_column_text]<\/p>\n

Al Restaurant Zaranda de Mallorca<\/strong><\/h3>\n

Pushkar se’n va anar fins a l’illa de Mallorca, al Restaurant Zaranda<\/strong><\/a> amb 1 estrella Michelin per exercir de Xef de Partida durant els seus quatre mesos de pr\u00e0ctiques. El millor? Que ha aconseguit un lloc fix al restaurant per quedar-s’hi<\/strong>. I ens expliques els motius que el van portar a escollir aquesta destinaci\u00f3: \u201cla gran reputaci\u00f3 del restaurant per la qualitat del seu producte, el servei excel\u00b7lent i els conceptes innovadors; tamb\u00e9 la possibilitat de desenvolupament de noves habilitats en aquesta cuina, la localitzaci\u00f3 i les condicions contractuals, com l’allotjament incl\u00f2s, les dietes i el salari\u201d.<\/p>\n

El que m\u00e9s orgulleix \u00e9s poder dirigir una partida en un restaurant que t\u00e9 un reconeixement Michelin, on el xef li ha donat l’oportunitat per executar un nou men\u00fa<\/strong>.[\/vc_column_text][vc_single_image image=”59470″ img_size=”720×480″][vc_column_text]<\/p>\n

La Boscana, un entorn rural<\/strong><\/h3>\n

Igual de satisfet est\u00e0 en Sagnik, que ha estat responsable de la Partida de Carns i de Segon Xef a La Boscana<\/strong><\/a>, un restaurant lleidet\u00e0 amb una estrella Michelin del xef Joel Castany\u00e9, tamb\u00e9 antic alumne d’EUHT StPOL. I la principal ra\u00f3 de la seva satisfacci\u00f3 \u00e9s haver aconseguit un contracte fix al restaurant<\/strong>. Tot i aix\u00f2, tamb\u00e9 valora les experi\u00e8ncies viscudes al local, ja que, per exemple, ha pogut preparar el c\u00e0terin dels Premis Nacionals de Gastronomia, que va reunir els principals referents culinaris de Catalunya com Rafa Pe\u00f1a, Ferran Adri\u00e0, els germans Roca o els germans Torres. Experimentar amb ingredients de primera qualitat, la planificaci\u00f3 de men\u00fas, lexecuci\u00f3 del servei diari i la gesti\u00f3 del temps<\/strong> s\u00f3n els aspectes en qu\u00e8 m\u00e9s ha apr\u00e8s.[\/vc_column_text][vc_column_text]<\/p>\n

Les destinacions de pr\u00e0ctiques, en un mapa<\/strong><\/h3>\n

En aquest mapa us mostrem algunes de les destinacions de pr\u00e0ctiques d’estiu dels nostres estudiants del T\u00e8cnic en Gastronomia i Restauraci\u00f3 i del M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina.<\/strong> Tots ells s\u00f3n restaurants gastron\u00f2mics o hotels 5*.<\/strong>[\/vc_column_text][vc_raw_html]JTNDcCUzRSUzQ2lmcmFtZSUyMHNyYyUzRCUyMmh0dHBzJTNBJTJGJTJGd3d3Lmdvb2dsZS5jb20lMkZtYXBzJTJGZCUyRnUlMkYwJTJGZW1iZWQlM0ZtaWQlM0QxNmVjd1g3YkYzazdJeEttclpjeE1ZNkdDWnBBSXFTOCUyNmVoYmMlM0QyRTMxMkYlMjIlMjB3aWR0aCUzRCUyMjY0MCUyMiUyMGhlaWdodCUzRCUyMjQ4MCUyMiUzRSUzQyUyRmlmcmFtZSUzRSUzQyUyRnAlM0U=[\/vc_raw_html][vc_column_text]I \u00e9s que estudiar a EUHT StPOL no nom\u00e9s \u00e9s garantia d’inserci\u00f3 professional, sin\u00f3 tamb\u00e9 que sigui qualitat. Els quatre futurs xefs ens han deixat clar que l’aprenentatge de les classes els ha perm\u00e8s una adaptabilitat m\u00e9s gran al seu lloc de pr\u00e0ctiques<\/strong>. Daniel ens confessa que \u201cel que han ensenyat els professors al curs ha estat \u00fatil per comprendre millor com es fan les elaboracions\u201d. I Pushkar ens confirma que ha fet servir cada dia els conceptes que ha apr\u00e8s al llarg del programa: \u201cM’han ajudat a crear plats elegants per al restaurant, i un men\u00fa que vaig poder elaborar va tenir una gran recepci\u00f3 entre els clients<\/strong>. Estic molt agra\u00eft als meus professors\u201d.<\/p>\n

 <\/p>\n

Si el teu somni \u00e9s treballar en alguna de les millors cuines del m\u00f3n, informa’t dels programes d’Arts Culin\u00e0ries i Gastronomia d’EUHT StPOL.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_btn title=”Doble Cicle de Grau Mitj\u00e0 en Gastronomia y Restauraci\u00f3” color=”green” align=”center” link=”url:https%3A%2F%2Fsantpol.edu.es%2Fca%2Ftecnic-en-gastronomia-i-restauracio%2F”][\/vc_column][vc_column width=”1\/2″][vc_btn title=”M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina” color=”green” align=”center” link=”url:https%3A%2F%2Fsantpol.edu.es%2Fca%2Fmaster-en-arts-culinaries-i-direccio-de-cuina%2F”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]Quan acaben les classes arriba el moment m\u00e9s esperat pels nostres alumnes de cuina. Toca cordar-se b\u00e9 el davantal, esmolar els ganivets i embarcar-se en un [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":59473,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7648,5522,5523,5524,9365,9847,4770,6216,4771,10],"tags":[7282,5540,9342,8803,9998,9999],"class_list":["post-59485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-euht-stpol-ca","category-news-home-ca","category-news-homenotices-ca","category-news-homenoticesnoticias-euht-stpol-ca","category-news-homenoticias-euht-stpol-ca","category-notices-ca","category-noticias-en-ca","category-noticias-euht-stpol-ca","category-noticias-home-en-ca","category-sense-categoria","tag-artes-culinarias-ca","tag-culinary-arts-ca","tag-estrellas-michelin-ca","tag-master-en-artes-culinarias-y-direccion-de-cocina-ca","tag-practicas-de-verano-ca","tag-practicas-euht-stpol-ca"],"yoast_head":"\nDe pr\u00e0ctiques a restaurants amb Estrelles Michelin - 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