{"id":4671,"date":"2020-12-17T11:18:36","date_gmt":"2020-12-17T11:18:36","guid":{"rendered":"https:\/\/hosteleo.com\/blog\/?p=4671"},"modified":"2020-12-17T20:15:10","modified_gmt":"2020-12-17T20:15:10","slug":"primera-semifinal-avianza-challenge-2020-los-picantones-el-producto-estrella","status":"publish","type":"post","link":"https:\/\/hosteleo.com\/blog\/primera-semifinal-avianza-challenge-2020-los-picantones-el-producto-estrella\/","title":{"rendered":"Primera Semifinal Avianza Challenge 2020, los picantones el producto estrella"},"content":{"rendered":"\n<p>Se ha celebrado la primera semifinal de <strong><a href=\"https:\/\/avianza.org\/avianza-challenge-concurso\/\">Avianza Challenge 2020<\/a><\/strong> en la escuela de Hosteler\u00eda de Toledo, con los picantones como producto estrella del concurso.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Avianza Challenge 2020<\/h2>\n\n\n\n<p><strong><a href=\"https:\/\/avianza.org\">Avianza<\/a><\/strong>, Asociaci\u00f3n Interprofesional Espa\u00f1ola de Carne Av\u00edcola, junto con<a href=\"http:\/\/www.linkers.es\"> <strong>Linkers<\/strong><\/a> y  la <strong><a href=\"http:\/\/www.bocusedorspain.com\">Academia Bocuse d \u0301Or Espa\u00f1a<\/a><\/strong>, lanzan un concurso para dar a conocer los nuevos&nbsp;talentos de la cocina espa\u00f1ola.<\/p>\n\n\n\n<p>Con motivo de su cambio de marca, anteriormente Propollo<strong>, Avianza quiere acercarse a los futuros chefs apoy\u00e1ndoles con un concurso en d\u00f3nde se enfrentar\u00e1n a un nuevo reto, el del delivery<\/strong>; ya que las carnes av\u00edcolas son las mejores para su preparaci\u00f3n y traslado en este tipo de servicios de comida a domicilio; y adem\u00e1s asociarlo a algo rico, accesible y sano.<\/p>\n\n\n\n<p>Durante dos semanas participar\u00e1n<strong> 6 escuelas de hosteler\u00eda a nivel nacional<\/strong>: la <strong>Escuela de Hosteler\u00eda de Toledo<\/strong> tendr\u00e1 que elaborar un plato a base de picant\u00f3n, el <strong>IES Hotel Escuela de Madrid<\/strong> lo har\u00e1 con Pularda. En la <strong>Joviat Escuela de Hosteler\u00eda de Manresa<\/strong> lo har\u00e1 con codorniz, al igual que la <strong>Escuela de Hosteler\u00eda Hofmann Barcelona<\/strong>. Por \u00faltimo, la <strong>Escuela Superior de Hosteler\u00eda de Sevilla <\/strong>se ocupar\u00e1 de las elaboraciones con pavita y en la <strong>UCAM Grado Universitario de Gastronom\u00eda de Murcia<\/strong>, lo har\u00e1n con cap\u00f3n.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD6729-1024x683.jpg\" alt=\"\" class=\"wp-image-4679\" srcset=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD6729-1024x683.jpg 1024w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD6729-300x200.jpg 300w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD6729-768x512.jpg 768w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD6729-1536x1024.jpg 1536w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD6729-2048x1365.jpg 2048w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD6729-810x540.jpg 810w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD6729-1140x760.jpg 1140w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Primera Semifinal Avianza Challenge 2020, los picantones el producto estrella<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Escuela de Hosteler\u00eda de Toledo y los picantones<\/h2>\n\n\n\n<p>La Academia Bocuse d\u00b4Or Espa\u00f1a por medio de su Director T\u00e9cnico Juan Pozuelo seleccion\u00f3 los tres concursantes finalista de la Escuela de Toledo que han elaborado las siguientes recetas:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Itziar Garc\u00eda- Rico Gil<\/strong> con &#8220;Picant\u00f3n, setas y pan de mantequilla&#8221;<\/li><li><strong>Juan Palomino P\u00e9rez<\/strong> con &#8220;Picant\u00f3n con d\u00e1tiles, bellota y tostas de interiores y habas&#8221;<\/li><li><strong>Manuel Higueras L\u00f3pez <\/strong>con &#8221; Picant\u00f3n a baja temperatura con trigo tierno y productos de temporada&#8221;.<\/li><\/ul>\n\n\n\n<p>Durante las dos horas del concurso, y tras una introducci\u00f3n por parte del chef Juan Pozuelo sobre<strong> las caracter\u00edsticas y virtudes de la carne de picant\u00f3n<\/strong>, &#8221; son <strong>pollos de treinta y cinco d\u00edas, de un kilo de carne tierna y suave, ideales para estas fechas navide\u00f1as<\/strong>&#8220;; los j\u00f3venes cocineros realizaron su receta bajo la presi\u00f3n de terminar en hora y que su formato fuera id\u00f3neo para el formato delivery.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"641\" src=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-17-a-las-12.17.51-1024x641.png\" alt=\"\" class=\"wp-image-4682\" srcset=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-17-a-las-12.17.51-1024x641.png 1024w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-17-a-las-12.17.51-300x188.png 300w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-17-a-las-12.17.51-768x481.png 768w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-17-a-las-12.17.51-320x200.png 320w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-17-a-las-12.17.51-810x507.png 810w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-17-a-las-12.17.51-1140x713.png 1140w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-17-a-las-12.17.51.png 1438w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Primera Semifinal Avianza Challenge 2020, los picantones el producto estrella<\/figcaption><\/figure>\n\n\n\n<p>Result\u00f3 ganadora<strong> Itziar Garc\u00eda- Rico Gil con su propuesta de &#8220;Picant\u00f3n, setas y pan de mantequilla&#8221;.<\/strong> Destacando no solo por la destreza t\u00e9cnica y culinaria, sino tambi\u00e9n por tener muy cuenta el tipo de formato que requiere el delivery. Aportando por ejemplo <strong>un c\u00f3digo QR en el embalaje para completar la informaci\u00f3n del plato al cliente.<\/strong><\/p>\n\n\n\n<p>En palabras de <strong>Juan Pozuelo<\/strong>, jurado de la I Semifinal Avianza Challenge en Toledo, &#8221; Itziar <strong>&#8221; hizo un trabajo fant\u00e1stico, aunque los tres trabajaron con productos de temporada, ella introdujo unas verduras escabechadas que romp\u00edan la monoton\u00eda de los sabores oto\u00f1ales<\/strong>, adem\u00e1s de por darle un sentido al plato para el formato delivery <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">M\u00e1s informaci\u00f3n de Avianza Challenge 2020<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><strong><a href=\"https:\/\/hosteleo.com\/blog\/la-carne-de-ave-en-el-delivery-avianza-challenge-2020\/\">La carne de ave en el delivery, Avianza Challenge 2020<\/a><\/strong><\/li><li><strong><a href=\"https:\/\/avianza.org\/category\/notas-de-prensa\/\">Avianza Challenge 2020: incentivamos el consumo de carne av\u00edcola en el delivery<\/a><\/strong><\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Se ha celebrado la primera semifinal de Avianza Challenge 2020 en la escuela de Hosteler\u00eda de Toledo, con los picantones como producto estrella del concurso. Avianza Challenge 2020 Avianza, Asociaci\u00f3n Interprofesional Espa\u00f1ola de Carne Av\u00edcola, junto con Linkers y la Academia Bocuse d \u0301Or Espa\u00f1a, lanzan un concurso para dar a conocer los nuevos&nbsp;talentos de [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[41],"tags":[625,627,626,191,629],"class_list":["post-4671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-empleo-hosteleria-turismo","tag-avianza","tag-avianza-challenge","tag-carne-de-ave","tag-delivery","tag-picantones"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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