{"id":4688,"date":"2020-12-17T19:31:29","date_gmt":"2020-12-17T19:31:29","guid":{"rendered":"https:\/\/hosteleo.com\/blog\/?p=4688"},"modified":"2020-12-20T18:33:59","modified_gmt":"2020-12-20T18:33:59","slug":"segunda-semifinal-avianza-challenge-2020","status":"publish","type":"post","link":"https:\/\/hosteleo.com\/blog\/segunda-semifinal-avianza-challenge-2020\/","title":{"rendered":"Segunda Semifinal Avianza Challenge 2020, la pularda entra en escena"},"content":{"rendered":"\n<p>Se ha celebrado<strong> la segunda semifinal<\/strong> de&nbsp;<strong><a href=\"https:\/\/avianza.org\/avianza-challenge-concurso\/\">Avianza Challenge 2020<\/a><\/strong>&nbsp;en el<a href=\"https:\/\/www.ieshotelescuela.com\"> <strong>IES Hotel Escuela de la Comunidad de Madrid<\/strong><\/a>, en donde <strong>la pularda<\/strong> entr\u00f3 en escena como producto principal.<\/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\/\">&nbsp;<strong>Linkers<\/strong><\/a>&nbsp;y la&nbsp;<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>&nbsp;6 escuelas de hosteler\u00eda a nivel nacional<\/strong>: la&nbsp;<strong>Escuela de Hosteler\u00eda de Toledo<\/strong>&nbsp;tendr\u00e1 que elaborar un plato a base de picant\u00f3n, el&nbsp;<strong>IES Hotel Escuela de Madrid<\/strong>&nbsp;lo har\u00e1 con Pularda. En la&nbsp;<strong>Joviat Escuela de Hosteler\u00eda de Manresa<\/strong>&nbsp;lo har\u00e1 con codorniz, al igual que la&nbsp;<strong>Escuela de Hosteler\u00eda Hofmann Barcelona<\/strong>. Por \u00faltimo, la&nbsp;<strong>Escuela Superior de Hosteler\u00eda de Sevilla&nbsp;<\/strong>se ocupar\u00e1 de las elaboraciones con pavita y en la&nbsp;<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\/BAD7129-1024x683.jpg\" alt=\"\" class=\"wp-image-4696\" srcset=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7129-1024x683.jpg 1024w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7129-300x200.jpg 300w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7129-768x512.jpg 768w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7129-1536x1024.jpg 1536w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7129-2048x1365.jpg 2048w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7129-810x540.jpg 810w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7129-1140x760.jpg 1140w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Segunda Semifinal Avianza Challenge, la pularda entra en escena<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">IES Hotel Escuela de la Comunidad de Madrid,  y la pularda como estrella<\/h2>\n\n\n\n<p>La <strong>Academia Bocuse d\u00b4Or Espa\u00f1a<\/strong> por medio de su <strong>Director T\u00e9cnico Juan Pozuelo<\/strong> seleccion\u00f3 <strong>los tres concursantes finalistas del IES Hotel Escuela de la Comunidad de Madrid <\/strong>que elaboraron las siguientes recetas:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Marina Pedruelo<\/strong>&nbsp;con &#8220;Pularda Rellena Glaseada al PX, Gulas de Monte, Chutney de Melocot\u00f3n&#8221;<\/li><li><strong>Maite Alonso de la Iglesia<\/strong>&nbsp;con \u201cBalotina de Pularda&#8221;<\/li><li><strong>Pablo Nogueria&nbsp;<\/strong>con \u201d Hamburguesa de pularda en pan de leche y gelatina de tomate con salsa romezco y falso bacon&#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 <strong>sobre&nbsp;las virtudes de la pularda como producto gastron\u00f3mico,<\/strong> \u201d es una gallina de seis a nueve meses, cuyo peso ronda los tres kilos,<strong> y por sus caracter\u00edsticas son muy apreciadas por los chefs<\/strong>\u201c; los j\u00f3venes cocineros realizaron su receta bajo la presi\u00f3n de terminar en hora y con la presentaci\u00f3n id\u00f3nea.<\/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\/BAD7213-1024x683.jpg\" alt=\"\" class=\"wp-image-4697\" srcset=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7213-1024x683.jpg 1024w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7213-300x200.jpg 300w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7213-768x512.jpg 768w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7213-1536x1024.jpg 1536w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7213-2048x1365.jpg 2048w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7213-810x540.jpg 810w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/BAD7213-1140x760.jpg 1140w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Segunda Semifinal Avianza Challenge, la pularda entra en escena<\/figcaption><\/figure>\n\n\n\n<p>Result\u00f3 ganadora<strong> Maite Alonso de la Iglesia con su propuesta de \u201cBalotina de Pularda&#8221;\u201d.<\/strong>&nbsp;Que si bien tradicionalmente se rellena del muslo del ave, en este caso se incluy\u00f3 la pechuga. <strong>Destacando la complejidad del plato, su relleno y la jugosidad que la pechuga otorgaba al conjunto<\/strong>.<\/p>\n\n\n\n<p>En palabras de&nbsp;<strong>Juan Pozuelo<\/strong>, jurado de la II Semifinal Avianza Challenge en IES Hotel Escuela de Madrid: \u201d Maite realiz\u00f3 un&nbsp;<strong>\u201dun plato muy bien terminado, super atractivo, con sabores de ahora y creativo&#8221;<\/strong>, que tendr\u00e1 que terminar de adaptar para el formato delivery&#8221;.<\/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:\/\/hosteleo.com\/blog\/primera-semifinal-avianza-challenge-2020-los-picantones-el-producto-estrella\/\">Primera Semifinal Avianza Challenge 2020, los picantones el producto estrella<\/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 segunda semifinal de&nbsp;Avianza Challenge 2020&nbsp;en el IES Hotel Escuela de la Comunidad de Madrid, en donde la pularda entr\u00f3 en escena como producto principal. Avianza Challenge 2020 Avianza, Asociaci\u00f3n Interprofesional Espa\u00f1ola de Carne Av\u00edcola, junto con&nbsp;Linkers&nbsp;y la&nbsp;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":4706,"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":[628,625,627,630],"class_list":["post-4688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-empleo-hosteleria-turismo","tag-academia-bocuse-dor-espana","tag-avianza","tag-avianza-challenge","tag-pularda"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Segunda Semifinal Avianza Challenge 2020, la pularda entra en escena<\/title>\n<meta name=\"description\" content=\"Segunda Semifinal Avianza Challenge 2020, la pularda entra en escena. 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