{"id":21272,"date":"2023-03-30T08:35:06","date_gmt":"2023-03-30T08:35:06","guid":{"rendered":"https:\/\/esment.org\/blogs\/?p=21272"},"modified":"2025-06-24T11:02:02","modified_gmt":"2025-06-24T11:02:02","slug":"el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa","status":"publish","type":"post","link":"https:\/\/esment.org\/blogs\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/","title":{"rendered":"El aprendiz Bernat Illana sorprendre al jurado de Protur Chef con un helado de alcachofa"},"content":{"rendered":"<p>No gan\u00f3 pero s\u00ed fue uno de los finalistas al premio Protur Chef m\u00e1s ovacionado y aplaudido por el jurado. El aprendiz de Esment Escola Professional, Bernat Yllana, aval\u00f3 su candidatura con un sorprendente helado de alcachofa con sabores de la Isla. Una arriesgada elaboraci\u00f3n que recibi\u00f3 las felicitaciones de buena parte de los chefs que evaluaron las propuestas y que, desde Esment, nos enorgullece especialmente.<\/p>\n<p>El chef Koldo Royo fue, una vez m\u00e1s, el encargado de dirigir esta quinta edici\u00f3n del Concurso Nacional de Escuelas de Cocina, un certamen organizado por Protur Hotels y que se desarrolla bajo la direcci\u00f3n gastron\u00f3mica del cocinero Tomeu Caldentey con el objetivo de dar a conocer a j\u00f3venes talentos de la cocina espa\u00f1ola. En esta ocasi\u00f3n participaron <strong>18 estudiantes<\/strong> de m\u00e1s de una decena de escuelas de cocina de ocho comunidades aut\u00f3nomas.<\/p>\n<p>Los estudiantes de cocina dispusieron de media hora para elaborar un plato que contuviese tres elaboraciones diferentes con alcachofa, vegetal en plena temporada y el producto protagonista de esta quinta edici\u00f3n. El jurado estuvo presidido por el propio Caldentey, y cont\u00f3 con chefs de primer nivel, como Miquel Gelabert, Miquel Calent, Adri\u00e1n Quetglas, Marc Fosh, Irene Guti\u00e9rrez, Jonay Hern\u00e1ndez, Andreu Genestra, Edgar Rodr\u00edguez y Victor Garc\u00eda. Adem\u00e1s, participaron el sumiller Pedro Ripoll, la periodista gastron\u00f3mica Jan Edwards y Shenqian Ye, entre muchos otros profesionales de la gastronom\u00eda y la restauraci\u00f3n.<\/p>\n<p>Desde Esment Escola Professional felicitamos a Bernat por el esfuerzo y creatividad que ha derrochado en este certamen, as\u00ed como en su formaci\u00f3n.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-large wp-image-21278\" src=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef1-1024x765.jpg\" alt=\"\" width=\"800\" height=\"598\" srcset=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef1-1024x765.jpg 1024w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef1-300x224.jpg 300w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef1-768x574.jpg 768w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef1-1536x1148.jpg 1536w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef1.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><img decoding=\"async\" class=\"alignnone size-large wp-image-21279\" src=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef2-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef2-1024x576.jpg 1024w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef2-300x169.jpg 300w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef2-768x432.jpg 768w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef2-1536x864.jpg 1536w, https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef2.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>No gan\u00f3 pero s\u00ed fue uno de los finalistas al premio Protur Chef m\u00e1s ovacionado y aplaudido por el jurado. El aprendiz de Esment Escola Professional, Bernat Yllana, aval\u00f3 su candidatura con un sorprendente helado de alcachofa con sabores de la Isla. Una arriesgada elaboraci\u00f3n que recibi\u00f3 las felicitaciones de buena parte de los chefs [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[1804,871,774,16,1300],"class_list":["post-21272","post","type-post","status-publish","format-standard","hentry","category-sin-categoria","tag-alcachofa","tag-aprendiz","tag-esment-escola-professional","tag-formacion","tag-protur-chef"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El aprendiz Bernat Illana sorprendre al jurado de Protur Chef con un helado de alcachofa - 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\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El aprendiz Bernat Illana sorprendre al jurado de Protur Chef con un helado de alcachofa - Blog Comunidad Esment\" \/>\n<meta property=\"og:description\" content=\"No gan\u00f3 pero s\u00ed fue uno de los finalistas al premio Protur Chef m\u00e1s ovacionado y aplaudido por el jurado. 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Una arriesgada elaboraci\u00f3n que recibi\u00f3 las felicitaciones de buena parte de los chefs [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/esment.org\/blogs\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Comunidad Esment\" \/>\n<meta property=\"article:published_time\" content=\"2023-03-30T08:35:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-24T11:02:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1196\" \/>\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=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/esment.org\/blogs\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/esment.org\/blogs\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/\"},\"author\":{\"name\":\"Yolanda Tarramera\",\"@id\":\"https:\/\/esment.org\/blogs\/#\/schema\/person\/d2af4a49059695d7ca3491e0498d6b36\"},\"headline\":\"El aprendiz Bernat Illana sorprendre al jurado de Protur Chef con un helado de alcachofa\",\"datePublished\":\"2023-03-30T08:35:06+00:00\",\"dateModified\":\"2025-06-24T11:02:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/esment.org\/blogs\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/\"},\"wordCount\":290,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/esment.org\/blogs\/#organization\"},\"image\":{\"@id\":\"https:\/\/esment.org\/blogs\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/esment.org\/blogs\/wp-content\/uploads\/2023\/03\/Proturchef1-1024x765.jpg\",\"keywords\":[\"alcachofa\",\"aprendiz\",\"esment escola professional\",\"formaci\u00f3n\",\"protur chef\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/esment.org\/blogs\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/esment.org\/blogs\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/\",\"url\":\"https:\/\/esment.org\/blogs\/el-aprendiz-bernat-illana-sorprendre-al-jurado-de-protur-chef-con-un-helado-de-alcachofa\/\",\"name\":\"El aprendiz Bernat Illana sorprendre al jurado de Protur Chef con un helado de alcachofa - 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