{"id":51227,"date":"2018-05-16T00:00:00","date_gmt":"2018-05-15T22:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/stpol-alumni-miquel-antoja-cocinero-pastelero-tecnico-gastronomia-restauracion\/"},"modified":"2018-05-16T00:00:00","modified_gmt":"2018-05-15T22:00:00","slug":"stpol-alumni-miquel-antoja-cocinero-pastelero-tecnico-gastronomia-restauracion","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/en\/blog\/stpol-alumni-miquel-antoja-cocinero-pastelero-tecnico-gastronomia-restauracion\/","title":{"rendered":"StPOL Alumni: Miquel Antoja \u2013 Cook and pastry chef"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

<\/h3>\n

Miquel Antoja came back to the Hotel-School of Sant Pol de Mar and explained what he experienced during his formative years, his internships and his current connection with Instagram<\/h3>\n

Miquel Antoja<\/strong><\/a> (Badalona, 1984) considers himself 50% cook and 50% pastry chef<\/strong>. He took the Technical Degree in Gastronomy and Food & Beverage from 2004 to 2007 and, later on, he studied a postgraduate degree in Patisserie<\/strong>.<\/p>\n

Antoja came back to the Hotel-School of Sant Pol de Mar where he recalled his internship<\/strong> both in the kitchen of the school and, for example, in the bakery Dol\u00e7<\/strong> in Sant Cugat.<\/p>\n

Miquel says that one of the strengths of the Hotel-School is that \u201cits methodology lets you experience the Cooking Department and the Restaurant Service alike, a fact that helps you acquire a 360\u00ba training<\/strong>\u201d.<\/p>\n

Gastronomy and Social Media<\/strong><\/p>\n

Miquel is a regular user of Instagram<\/strong><\/a>. Nevertheless, over the past five years he uses it as a working tool. To him, there is a really powerful connexion between gastronomy and social networks. This is why he gathers more than 300.000 followers<\/strong> with whom he shares on a daily basis his recipes and creations. \u201cInstagram opens many doors and is a great way to document everything you do\u201d, he assures.<\/p>\n

Miquel Antoja\u2019s tip<\/strong><\/p>\n

To Miquel it has been a pleasure to come back to his \u201csecond home\u201d. He recommended to those interested in gastronomy and food & beverage to \u201cenrol in the Hotel-School at 200% and seek the path of effort and constant dedication\u201d.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_video link=”https:\/\/vimeo.com\/270062132″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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