{"id":4091,"date":"2017-05-29T17:33:10","date_gmt":"2017-05-29T15:33:10","guid":{"rendered":"http:\/\/agora.xtec.cat\/insdertosa\/?p=4091"},"modified":"2017-05-29T17:33:10","modified_gmt":"2017-05-29T15:33:10","slug":"escola-dhoteleria-de-les-terres-de-lebre","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/insdertosa\/portada\/escola-dhoteleria-de-les-terres-de-lebre\/","title":{"rendered":"Escola d\u2019Hoteleria de les Terres de l\u2019Ebre"},"content":{"rendered":"<p>L\u2019Escola d\u2019Hoteleria de les Terres de l\u2019Ebre de l\u2019Institut Joaquin Bau de Tortosa va estar present en el XII Concurs de Joves Cuiners\/es i Cambrers\/es de Catalunya celebrat a l\u2019escola Sant Ignasi Sarri\u00e0 de Barcelona el passat dijous 25 de maig.<\/p>\n<p>En aquest concurs per estudiants estaven presents 16 escoles, tant p\u00fabliques com privades, de tot Catalunya i es van donar cita un grup de 64 alumnes per preparar dos plats de cuina catalana, el \u201cPutaco de tonyina\u201d i la \u201cSopa de cireres\u201d. A m\u00e9s de disposar nom\u00e9s de dues hores per realitzar les receptes, havien de reinterpretar-les de manera lliure conservant els ingredients de la recepta original i afegint fins un m\u00e0xim de cinc ingredients nous. Pel que fa a sala, havien de preparar i oferir un servei complet de sala, des de la rebuda fins a l\u2019elaboraci\u00f3 d\u2019un cocktail, el \u201cKir Royal\u201d, a la vista del jurat.<\/p>\n<p>Aquest jurat estava format per m\u00e9s de quinze professionals en actiu i van ser els encarregats de decidir a qui corresponia cada premi.<\/p>\n<p>Dels sis premis a concurs, els alumnes de l\u2019escola de Tortosa se\u2019n van endur un cap a les Terres de l\u2019Ebre, concretament el de millor equip en sala i projecte de restaurant.<\/p>\n<p>Els premiats, Xavier Mascarell de la Raval de Cristo, David Sol\u00e9 dels Reguers, Laura Pr\u00edncep de l\u2019Aldea i Laia Vidal, de Granollers (durant dos anys ha estat vivint a Tortosa per poder cursar el cicle), destacaven com ha estat de complicat en tan poc temps realitzar aquestes elaboracions davant personatges famosos i reconeguts, com ara Marc Ribas, presentador del programa Cuines de TV3 o el mateix Pep Nogu\u00e9, cuiner, presentador i divulgador gastron\u00f2mic.<\/p>\n<p>Amb aquest \u00faltim certamen, l\u2019Institut dona per tancada la temporada de concursos amb alumnes, amb un bon resum. En total, dels cinc concursos als quals s\u2019han presentat, han quedat finalistes en quatre i han aconseguit premis o mencions d\u2019honor en els altres.<\/p>\n<p>L\u2019alumna de segon de Cuina i Gastronomia, Eulalia Cabrera, va guanyar el segon premi del \u201cConcurs de Postres i Pastissos amb Clementina\u201d de la fira de Tivenys l\u2019octubre passat. A m\u00e9s, va quedar semifinalista i sols a una posici\u00f3 de la final del \u201cConcurso Nacional J\u00f3venes Promesas de Cocina\u201d convocat per Le Cordon Bleu de Par\u00eds a Madrid.<\/p>\n<p>L\u2019alumne de primer de Pastisseria, Rebosteria i Confiteria, Bernat Segarr\u00e0, va aconseguir el segon premi en el concurs \u201cLa Clemetina de Nules\u201d.<\/p>\n<p>Rafael Carceller, alumne de Cuina i Gastronomia, va ser escollit com a finalista pel Concurs \u201c De La Mar als Fogons, Cuina de la Galera de Cambrils\u201d.<\/p>\n<p>Aquesta nova promoci\u00f3, que acaba en breus dies la seva formaci\u00f3 a l\u2019Institut, ha estat una de les m\u00e9s premiades quant a concursos tant dins com fora de la nostra prov\u00edncia, i ha traslladat el nom de la ciutat de Tortosa i les Terres de l\u2019Ebre m\u00e9s enll\u00e0 de les nostres fronteres.<\/p>\n<p>Felicitats, alumnes.\u00a0\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4092\" src=\"http:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/premiats.jpg\" alt=\"premiats\" width=\"1600\" height=\"1200\" srcset=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/premiats.jpg 1600w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/premiats-300x225.jpg 300w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/premiats-768x576.jpg 768w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/premiats-1024x768.jpg 1024w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/premiats-200x150.jpg 200w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4093\" src=\"http:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/laura-laia.jpg\" alt=\"laura-laia\" width=\"1200\" height=\"1600\" srcset=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/laura-laia.jpg 1200w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/laura-laia-225x300.jpg 225w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/laura-laia-768x1024.jpg 768w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4094\" src=\"http:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/david-xavi-diploma.jpg\" alt=\"david-xavi-diploma\" width=\"1200\" height=\"1600\" srcset=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/david-xavi-diploma.jpg 1200w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/david-xavi-diploma-225x300.jpg 225w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/david-xavi-diploma-768x1024.jpg 768w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4095\" src=\"http:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/alumnes-escoles-catalunya.jpg\" alt=\"alumnes escoles catalunya\" width=\"1600\" height=\"1374\" srcset=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/alumnes-escoles-catalunya.jpg 1600w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/alumnes-escoles-catalunya-300x258.jpg 300w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/alumnes-escoles-catalunya-768x660.jpg 768w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2017\/05\/alumnes-escoles-catalunya-1024x879.jpg 1024w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Escola d\u2019Hoteleria de les Terres de l\u2019Ebre de l\u2019Institut Joaquin Bau de Tortosa va estar present en el XII Concurs de Joves Cuiners\/es i Cambrers\/es de Catalunya celebrat a l\u2019escola Sant Ignasi Sarri\u00e0 de Barcelona el passat dijous 25 de maig. En aquest concurs per estudiants estaven presents 16 escoles, tant p\u00fabliques com privades, de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4095,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[74,81,29,84,39],"tags":[61],"class_list":["post-4091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina-departaments","category-centre","category-portada","category-premis","category-sortides","tag-cuina"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/4091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/comments?post=4091"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/4091\/revisions"}],"predecessor-version":[{"id":4096,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/4091\/revisions\/4096"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media\/4095"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media?parent=4091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/categories?post=4091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/tags?post=4091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}