{"id":4707,"date":"2020-12-18T18:28:00","date_gmt":"2020-12-18T18:28:00","guid":{"rendered":"https:\/\/hosteleo.com\/blog\/?p=4707"},"modified":"2020-12-18T18:28:01","modified_gmt":"2020-12-18T18:28:01","slug":"semifinales-avianza-challenge-2020-en-barcelona","status":"publish","type":"post","link":"https:\/\/hosteleo.com\/blog\/semifinales-avianza-challenge-2020-en-barcelona\/","title":{"rendered":"Semifinales Avianza Challenge 2020 en Barcelona, la delicada codorniz"},"content":{"rendered":"\n<p>Ha tenido lugar en <strong>Barcelona<\/strong> la III y IV semifinales de\u00a0<strong><a href=\"https:\/\/avianza.org\/avianza-challenge-concurso\/\">Avianza Challenge 2020<\/a><\/strong>, en la <strong><a href=\"https:\/\/www.joviat.com\">Escuela Joviat de Manresa<\/a><\/strong>, y en la<strong><a href=\"https:\/\/www.hofmann-bcn.com\/es\"> Escuela Hofmann en Barcelona<\/a><\/strong>, <strong>La codorniz y su delicada carne<\/strong> han sido las <strong>protagonistas estelares<\/strong> de esta intensa jornada de competici\u00f3n en Catalu\u00f1a.\u00a0<\/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>\u00a06 escuelas de hosteler\u00eda a nivel nacional<\/strong>: la\u00a0<strong>Escuela de Hosteler\u00eda de Toledo<\/strong>\u00a0tendr\u00e1 que elaborar un plato a base de picant\u00f3n, el\u00a0<strong>IES Hotel Escuela de Madrid<\/strong>\u00a0lo har\u00e1 con Pularda. En la\u00a0<strong>Joviat Escuela de Hosteler\u00eda de Manresa<\/strong>\u00a0lo har\u00e1 con codorniz, al igual que la\u00a0<strong>Escuela de Hosteler\u00eda Hofmann Barcelona<\/strong>. Por \u00faltimo, la\u00a0<strong>Escuela Superior de Hosteler\u00eda de Sevilla\u00a0<\/strong>se ocupar\u00e1 de las elaboraciones con pavita y en la\u00a0<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=\"768\" src=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00005-1-1024x768.jpeg\" alt=\"\" class=\"wp-image-4757\" srcset=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00005-1-1024x768.jpeg 1024w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00005-1-300x225.jpeg 300w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00005-1-768x576.jpeg 768w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00005-1-1536x1152.jpeg 1536w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00005-1-2048x1536.jpeg 2048w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00005-1-810x608.jpeg 810w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00005-1-1140x855.jpeg 1140w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Semifinales Avianza Challenge 2020 en Barcelona, la delicada codorniz<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Escola Joviat y Escuela Hofmann presentan la codorniz<\/h2>\n\n\n\n<p>Las dos escuelas catalanas de gran prestigio presentaron sus candidatos , y la&nbsp;<strong>Academia Bocuse d\u00b4Or Espa\u00f1a<\/strong>&nbsp;por medio de Albert Boronat Campe\u00f3n de Espa\u00f1a Bocuse d\u00b4Or 2019 y representante nacional en Bocuse d\u00b4Or Europe 2020<strong>, <\/strong>seleccion\u00f3<strong> tres concursantes finalistas para cada uno de los centros <\/strong>que elaboraron las siguientes recetas:<\/p>\n\n\n\n<p><strong>Escola Joviat:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Roc Vila Molina<\/strong>\u00a0con \u201cAtadillo de acelga con codorniz, foie i trufa negra con vinagreta tibia\u201d<\/li><li><strong>Pau Garc\u00eda Osuna<\/strong>\u00a0con \u201cConsom\u00e9 de codorniz con raviolis de foie i n\u00e9ctar de pimiento rojo\u201d<\/li><li><strong>Aida Pal\u00e1 Plaixens <\/strong>con \u201dPapillote de codorniz y setas\u201d<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00051-1024x768.jpeg\" alt=\"\" class=\"wp-image-4758\" srcset=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00051-1024x768.jpeg 1024w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00051-300x225.jpeg 300w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00051-768x576.jpeg 768w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00051-1536x1152.jpeg 1536w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00051-2048x1536.jpeg 2048w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00051-810x608.jpeg 810w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/image00051-1140x855.jpeg 1140w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Semifinales Avianza Challenge 2020 en Barcelona, la delicada codorniz<\/figcaption><\/figure>\n\n\n\n<p><strong>Escuela de hosteler\u00eda Hofmann<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\" id=\"block-33dfb4f7-b792-465b-9619-a7010546883f\"><li><strong>Eduard Murcia <\/strong>con \u201cCodorniz en dos cocciones, texturas de calabaza y emulsi\u00f3n de berenjena ahumada\u201d<\/li><li><strong>Gerard Portas<\/strong>&nbsp;con \u201cCodorniz demi deluil en dos cocciones con coles de bruselas y caf\u00e9&#8221;<\/li><li><strong>Xavier Sol\u00e9 <\/strong>con \u201d Codorniz rellena de foie y trufa con parmentier y compota de manzana y vino tinto\u201d<\/li><\/ul>\n\n\n\n<p>Durante las dos horas que dur\u00f3 el concurso los alumnos de las escuelas pudieron comprobar las virtudes de la codorniz, que en palabras de <strong>Juan Pozuelo<\/strong> &#8221; de<strong> delicada carne, a la vez de saludable, al tener muy poca grasa<\/strong>. Un ave de unos 100 grs de peso, y que combina especialmente bien con hierbas arom\u00e1ticas&#8221;<\/p>\n\n\n\n<p>En la Escola Joviat result\u00f3 ganador <strong>Roc Vila con su propuesta de \u201c atadillo de acelga con codorniz, foie y trufa negra con vinagreta tibia\u201d.<\/strong>\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"640\" src=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-18-a-las-19.19.56-1024x640.png\" alt=\"\" class=\"wp-image-4753\" srcset=\"https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-18-a-las-19.19.56-1024x640.png 1024w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-18-a-las-19.19.56-300x188.png 300w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-18-a-las-19.19.56-768x480.png 768w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-18-a-las-19.19.56-320x200.png 320w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-18-a-las-19.19.56-810x506.png 810w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-18-a-las-19.19.56-1140x713.png 1140w, https:\/\/hosteleo.com\/blog\/wp-content\/uploads\/2020\/12\/Captura-de-pantalla-2020-12-18-a-las-19.19.56.png 1440w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Semifinales Avianza Challenge 2020 en Barcelona, la delicada codorniz<\/figcaption><\/figure>\n\n\n\n<p>Albert Boronat, jurado de la semifinal coment\u00f3 del plato de Roc, &nbsp;<strong><em>&#8220;un plato preciso, cl\u00e1sico, y sabroso, donde destaca la refrescante vinagreta&#8221;.<\/em><\/strong><\/p>\n\n\n\n<p>Y en la Escuela de Hosteler\u00eda Hofmann se alz\u00f3 con el triunfo Gerard Portas con su propuesta de &#8220;<strong>codorniz demi deluil en dos cocciones con coles de bruselas y caf\u00e9<\/strong>&#8220;. De la que <strong>Albert Boronat<\/strong> destac\u00f3 <em><strong>&#8220;una propuesta de gran t\u00e9cnica, con el ave en distintas elaboraciones, y donde sorprende la salsa de caf\u00e9, que realza sin invadir el conjunto&#8221; <\/strong><\/em><\/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:\/\/hosteleo.com\/blog\/segunda-semifinal-avianza-challenge-2020\/\">Segunda Semifinal Avianza Challenge 2020, la pularda entra en escena<\/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>Ha tenido lugar en Barcelona la III y IV semifinales de\u00a0Avianza Challenge 2020, en la Escuela Joviat de Manresa, y en la Escuela Hofmann en Barcelona, La codorniz y su delicada carne han sido las protagonistas estelares de esta intensa jornada de competici\u00f3n en Catalu\u00f1a.\u00a0 Avianza Challenge 2020 Avianza, Asociaci\u00f3n Interprofesional Espa\u00f1ola de Carne Av\u00edcola, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4744,"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":[625,627,626,631,633,632,145],"class_list":["post-4707","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-codorniz","tag-escola-joviat","tag-escuela-hofmann","tag-linkers"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Semifinales Avianza Challenge 2020 en Barcelona, la delicada codorniz<\/title>\n<meta name=\"description\" content=\"Semifinales Avianza Challenge 2020 en Barcelona, con la delicada 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