{"id":1725,"date":"2020-06-09T10:09:09","date_gmt":"2020-06-09T10:09:09","guid":{"rendered":"https:\/\/lamoliciedeagullo.com\/?p=1725"},"modified":"2020-06-09T10:09:09","modified_gmt":"2020-06-09T10:09:09","slug":"isaac-bernal-hotel-escuela-de-santa-brigida-gran-canaria-ganador-del-gmchef-2020","status":"publish","type":"post","link":"https:\/\/test.lamoliciedeagullo.com\/?p=1725","title":{"rendered":"Isaac Bernal (Hotel Escuela de Santa Br\u00edgida, Gran Canaria), ganador del GMchef 2020"},"content":{"rendered":"

La segunda posici\u00f3n ha sido para <\/span>el <\/span>campogibraltare\u00f1o<\/span> <\/span>Adri\u00e1n <\/span>Calvente<\/span><\/strong> <\/span>(<\/span>Escuela de Hosteler\u00eda <\/span>CFP <\/span>La Inmaculada de Granada) y la tercera <\/span><\/span>para el <\/span>madrile\u00f1o <\/span>\u00c1<\/span>lvaro <\/span>Portol\u00e9s<\/span><\/strong>,<\/span> <\/span>de<\/span>l IES<\/span> <\/span>Escuela Superior de Hosteler\u00eda y Turismo de Madrid.<\/span><\/em><\/p>\n

El jurado<\/span> ha estado<\/span> formado <\/span>por el chef Paco P\u00e9rez<\/strong><\/span> – 5 estrellas Michelin<\/span> –<\/span>, la periodista gastron\u00f3mica Laura <\/strong><\/span>Curt<\/span><\/strong>, <\/span>Carla <\/span>Peyr<\/span>\u00f3<\/span>n<\/span><\/strong> – <\/span>ganadora de <\/span>GMchef<\/span> 2019<\/span> –<\/span> y <\/span>Juan Jim\u00e9nez<\/strong>, <\/span>Brand<\/span> <\/span>Ambassador<\/span> del certamen.<\/span><\/em><\/p>\n

Isaac Bernal<\/strong>, <\/span>nacido en<\/span> Sevilla <\/span>y estudiante en el<\/span> <\/span>Hotel Escuela Santa Br\u00edgida de <\/span>Gran Canaria<\/span>, <\/span>se ha proclamado <\/span>ganador de la quinta edici\u00f3n<\/span> del concurso culinario <\/span>GMchef<\/span> \u201cAlimenta tu talento 2020\u201d<\/span> <\/span>con el plato <\/span>\u201cEntre tierras y mar\u201d<\/span>; <\/span>una cuidada presentaci\u00f3n de <\/span>p<\/span>ulpo te\u00f1ido a base de soluciones naturales en tempura sobre un ajoblanco de almendras, un caviar de aceite de oliva y piment\u00f3n ahumado de <\/span>L<\/span>a <\/span>V<\/span>era con toque de culis de tuno indio<\/span>.<\/span> <\/span><\/p>\n

Isaac Bernal<\/span>,<\/span> que cursa primer<\/span>o <\/span>de grado superior de cocina<\/span>,<\/span> ha recibido el premio que l<\/span>o<\/span> acredita como ganador<\/span>,<\/span> que consiste en un<\/span>a<\/span> estancia<\/span> en pr\u00e1cticas<\/span> en el restaurante<\/span> <\/span>Mir<\/span>amar<\/span><\/strong> <\/span>de<\/span> Llan\u00e7<\/span>\u00e0<\/span> (Girona)<\/span> con <\/span>dos <\/span>estrellas Michel\u00edn<\/span>;<\/span> \u201c<\/span>una experiencia fant\u00e1stica <\/span>que<\/span> seguro que disfrutar\u00e9<\/span> y podr\u00e9 seguir con mi formaci\u00f3n<\/span>\u201d,<\/span> ha asegurado. Adem\u00e1s, su escuela recibir\u00e1 un <\/span>bono regalo<\/span> de <\/span>500<\/span> euros para realizar compras en <\/span>Gros <\/span>Mercat<\/span>.\u00a0<\/span> <\/span><\/p>\n

\"Plato
Plato ganador. GMChef 2020.<\/figcaption><\/figure>\n

El <\/span>segund<\/span>o<\/span> clasificad<\/span>o<\/span> ha sido <\/span>Adri\u00e1n <\/span>Calvente<\/span>, <\/span>nacido en el<\/span> Campo de Gibraltar \/ San Roque <\/span>y<\/span> <\/span>estudiante de la <\/span>CFP<\/span> <\/span>Escuela de Hosteler\u00eda La Inmaculada<\/span> de<\/span> Granada<\/span>,<\/span> <\/span>con una original<\/span> <\/span>\u201cQuisquilla tropical\u201d, <\/span>un<\/span> <\/span>tartar\/ceviche centrado en la quisquilla de Motril marinada en ron montero, <\/span>acompa\u00f1ado con un<\/span> gazpacho de c\u00edtricos (naranja del Valle del <\/span>Lecr\u00edn<\/span> en Granada) <\/span>y con un aire de<\/span> cilantro<\/span>. <\/span>Adri\u00e1n<\/span> <\/span>viajar\u00e1 <\/span>a <\/span>Lyon<\/span> con un acompa\u00f1ante<\/span> <\/span>y visitar\u00e1n la ciudad internacional de la gastronom\u00eda \u201c<\/span>la Cit\u00e9 de la <\/span>Gastronomie<\/span> de Paul <\/strong><\/span>Bocuse<\/span><\/strong>\u201d<\/span>.<\/span><\/p>\n

En <\/span>tercera posici\u00f3n<\/span> ha quedado <\/span>\u00c1lvaro <\/span>Portol\u00e9s<\/span>, estudiante de<\/span>l <\/span>IES<\/span> <\/span>Escuela Superior de Hosteler\u00eda y Turismo de Madrid,<\/span> <\/span>que <\/span>ha presentado <\/span>\u201cM\u00e9xico a capas<\/span>\u201d, <\/span>un plato fusi\u00f3n de la cultura mexicana y la espa\u00f1ola <\/span>en la que los ingredientes m\u00e1s t\u00edpicos de<\/span> M\u00e9xico <\/span>realzan y potencian<\/span> la tradici\u00f3n de la cocina espa\u00f1ola<\/span>.<\/span><\/p>\n

En esta 5<\/span>\u00aa<\/span> edici\u00f3n del concurso<\/span>, <\/span>el jurado ha estado formado <\/span>por:
\n<\/span>Paco P\u00e9rez<\/span>, chef con\u00a0<\/span>5 estrellas Michelin<\/span>. Dos en el <\/span>restaurante\u00a0Miramar<\/span>\u00a0de <\/span>Llan\u00e7\u00e0<\/span>, otras dos en el <\/span>restaurante\u00a0<\/span>Enoteca<\/span>\u00a0del <\/span>Hotel <\/span>Arts<\/span> de Barcelona<\/span> y <\/span>una estrella en <\/span>el <\/span>restaurante\u00a05 (cinc)<\/span> <\/span>situado en <\/span>el <\/span>Hotel Das <\/span>Stue<\/span> de Berl\u00edn.
\n<\/span>Laura <\/span>Curt<\/span>,<\/span> editora de <\/span>Curt<\/span> Ediciones<\/span> y <\/span>directora<\/span> de la <\/span>revista <\/span>Vinos y Restaurantes.
\n<\/span>Carla <\/span>Peyr<\/span>\u00f3<\/span>n<\/span>, <\/span>ganadora<\/span> de la edici\u00f3n <\/span>GMchef<\/span> 2019.
\n<\/span>Juan Jim\u00e9nez<\/span>, <\/span>Brand <\/span>Ambassador<\/span> del concurso <\/span>GMchef<\/span> 2020.<\/span><\/p>\n

GMchef<\/span> <\/span>es un concurso gastron\u00f3mico organizado por <\/span>Gros <\/span>Mercat<\/span> <\/span>cuyo objetivo es fomentar el talento y la creatividad en la gastronom\u00eda e impulsar la formaci\u00f3n de futuros chef. <\/span>El ganador de <\/span>GMchef<\/span> 2020<\/span> disfrutara\u0301 de <\/span>una estancia en <\/span>pra\u0301cticas<\/span> en el <\/span>restaurante Miramar (dos estrellas Michelin)<\/span>. Este espacio es la base de la cocina y la filosof<\/span>\u00ed<\/span>a del famoso <\/span>chef Paco P\u00e9rez<\/span> que cuenta con <\/span>cinco estrellas Michelin<\/span>. El segundo clasificado <\/span>podr\u00e1 <\/span>conocer la ciudad francesa de<\/span> L<\/span>yon<\/span>, <\/span>cuna del<\/span> chef Paul <\/span>B<\/span>o<\/span>c<\/span>us<\/span>e<\/span> <\/span>a bordo de los<\/span> trenes Renfe<\/span>–<\/span>SNCF<\/span> en cooperaci\u00f3n<\/span>. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

La segunda posici\u00f3n ha sido para el campogibraltare\u00f1o Adri\u00e1n Calvente (Escuela de Hosteler\u00eda CFP La Inmaculada de Granada) y la tercera para el madrile\u00f1o \u00c1lvaro Portol\u00e9s, del IES Escuela Superior de Hosteler\u00eda y Turismo de Madrid. El jurado ha estado formado por el chef Paco P\u00e9rez – 5 estrellas Michelin –, la periodista gastron\u00f3mica Laura <\/p>\n","protected":false},"author":1,"featured_media":1726,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[26],"tags":[106,61,69,68,226,326,128,62,28,327,59,323,324,325,81,114,33,142,74,32],"_links":{"self":[{"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=\/wp\/v2\/posts\/1725"}],"collection":[{"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1725"}],"version-history":[{"count":1,"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=\/wp\/v2\/posts\/1725\/revisions"}],"predecessor-version":[{"id":1728,"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=\/wp\/v2\/posts\/1725\/revisions\/1728"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=\/wp\/v2\/media\/1726"}],"wp:attachment":[{"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.lamoliciedeagullo.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}