{"id":18970,"date":"2022-01-25T18:48:35","date_gmt":"2022-01-25T18:48:35","guid":{"rendered":"https:\/\/esment.org\/blogs\/?p=18970"},"modified":"2022-01-27T20:53:47","modified_gmt":"2022-01-27T20:53:47","slug":"los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final","status":"publish","type":"post","link":"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/","title":{"rendered":"Los candidatos a Le Cordon Bleu presentan sus elaboraciones para la final"},"content":{"rendered":"<p>Rollo de salm\u00f3n relleno de langostinos. Este fue el punto de partida de la receta que deb\u00edan elaborar Alberto Pujol y Bryan Hernany, los dos aprendices de cocina de Esment Escola Professional, que optan a ser finalistas en el concurso Premio Promesas de la Alta Cocina de Le Cordon Bleu 2022. Alberto, un mallorqu\u00edn de 23 a\u00f1os que de peque\u00f1o ya se colaba en la cocina de su abuela, arriesg\u00f3 y aposto por la remolacha como ingrediente principal en su guarnici\u00f3n. Bryan, en cambio, de 22 a\u00f1os, se decant\u00f3 por una elaboraci\u00f3n que fusionara sabores de su lugar de origen, Bolivia, con productos de la isla en la que vive desde hace 8 a\u00f1os.\u00a0 El resultado, una guarnici\u00f3n de falsos raviolis con tiras de calabaza y <em>safarn\u00e0ria lila, <\/em>acompa\u00f1ados de quinoa negra y aderezados con <em>huacataya,\u00a0<\/em>una hierba arom\u00e1tica original de su tierra natal y que \u00e9l mismo cultiva en su casa.<\/p>\n<p>Ambos coinciden en destacar que pasaron nervios durante la elaboraci\u00f3n ya que, entre otros motivos, tuvieron que hacerlo sin la supervisi\u00f3n de su profesor Jos\u00e9 Lomas, que no pudo asistir. \u00abFue un plus de dificultad al que tuvimos que enfrentarnos, adem\u00e1s de los nervios que pasas por querer hacerlo perfecto, pero estoy contento con el resultado\u00bb, apunta Pujol.\u00a0 \u00abLlegar a la final ser\u00eda un sue\u00f1o pero ya lo ha sido llegar hasta aqu\u00ed, me siento muy satisfecho y motivado para seguir aprendiendo\u00bb, comenta Bryan, mientras nos confiesa que quiere especializarse en arroces.<\/p>\n<p>Los dos aprendices cursan actualmente el tercer y \u00faltimo a\u00f1o de cocina en la modalidad de Formaci\u00f3n Dual, una metodolog\u00eda que les permite combinar la formaci\u00f3n en aula con el trabajo remunerado en una empresa. Alberto Pujol lo hace en las cocinas del restaurante del Golf Son Vida. Por su parte, Bryan Hernany trabaja como cocinero en el caf\u00e9 Esment Palmanova. Tanto Pujol como Hernany coinciden en valorar su formaci\u00f3n en Escola de \u00abexcelente\u00bb y \u00abdeterminante\u00bb a la hora de formarse. \u00abHa sido la mejor decisi\u00f3n que tom\u00e9, tanto por la metodolog\u00eda dual como por el profesor, que es Lo Mas\u00bb, apunta Hernany haciendo un gui\u00f1o al apellido de Jos\u00e9 Lomas. Halagos que comparte Pujol, que reconoce que valor\u00f3 muy positivamente que el programa formativo incluyera idiomas.<\/p>\n<p>Ambas elaboraciones se grabaron en v\u00eddeo y esta semana se enviaran a Madrid para que el jurado del concurso determine si pasan a la final, que se celebrar\u00e1 en las instalaciones de la escuela Le Cordon Bleu de Madrid el 26 de abril y que reunir\u00e1 a las 10 mejores propuestas de toda Espa\u00f1a.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-medium wp-image-18971\" src=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase1-300x225.jpg 300w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase1-1024x768.jpg 1024w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase1-768x576.jpg 768w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase1-1536x1152.jpg 1536w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase1.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\u00a0\u00a0<img decoding=\"async\" class=\"alignnone size-medium wp-image-18976\" src=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase5-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase5-300x225.jpg 300w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase5-1024x768.jpg 1024w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase5-768x576.jpg 768w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase5-1536x1152.jpg 1536w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase5.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-18974\" src=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase3-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase3-225x300.jpg 225w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase3-768x1024.jpg 768w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase3-1152x1536.jpg 1152w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase3.jpg 1200w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-18975\" src=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase4-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase4-225x300.jpg 225w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase4-768x1024.jpg 768w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase4-1152x1536.jpg 1152w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/Cordon-Blue-2fase4.jpg 1200w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rollo de salm\u00f3n relleno de langostinos. Este fue el punto de partida de la receta que deb\u00edan elaborar Alberto Pujol y Bryan Hernany, los dos aprendices de cocina de Esment Escola Professional, que optan a ser finalistas en el concurso Premio Promesas de la Alta Cocina de Le Cordon Bleu 2022. Alberto, un mallorqu\u00edn de [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":18982,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[770,293,890,1319,444,381],"class_list":["post-18970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-aprendices","tag-cocina","tag-concurso","tag-cordon-bleu","tag-escola","tag-formacion-dual"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Los candidatos a Le Cordon Bleu presentan sus elaboraciones para la final - Blog Comunidad Esment<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los candidatos a Le Cordon Bleu presentan sus elaboraciones para la final - Blog Comunidad Esment\" \/>\n<meta property=\"og:description\" content=\"Rollo de salm\u00f3n relleno de langostinos. Este fue el punto de partida de la receta que deb\u00edan elaborar Alberto Pujol y Bryan Hernany, los dos aprendices de cocina de Esment Escola Professional, que optan a ser finalistas en el concurso Premio Promesas de la Alta Cocina de Le Cordon Bleu 2022. Alberto, un mallorqu\u00edn de [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Comunidad Esment\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-25T18:48:35+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-27T20:53:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/cordon-bleu-candidatos.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"586\" \/>\n\t<meta property=\"og:image:height\" content=\"577\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Yolanda Tarramera\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Yolanda Tarramera\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/\"},\"author\":{\"name\":\"Yolanda Tarramera\",\"@id\":\"https:\/\/esment.org\/blogs\/#\/schema\/person\/d2af4a49059695d7ca3491e0498d6b36\"},\"headline\":\"Los candidatos a Le Cordon Bleu presentan sus elaboraciones para la final\",\"datePublished\":\"2022-01-25T18:48:35+00:00\",\"dateModified\":\"2022-01-27T20:53:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/\"},\"wordCount\":460,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/esment.org\/blogs\/#organization\"},\"image\":{\"@id\":\"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2022\/01\/cordon-bleu-candidatos.jpg\",\"keywords\":[\"aprendices\",\"cocina\",\"concurso\",\"cordon bleu\",\"escola\",\"formaci\u00f3n dual\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/\",\"url\":\"https:\/\/esment.org\/blogs\/los-candidatos-al-cordon-bleu-presentan-sus-elaboraciones-para-la-final\/\",\"name\":\"Los candidatos a Le Cordon Bleu presentan sus elaboraciones para la final - 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