With the new edition of the Michelin guide there are 4 alumni of EUHT StPOL who have been awarded Michelin stars and recognized for their gastronomy: Ramon Freixa, Miquel Aldana, Joel Castanyé and Xavier Pellicer.
Xavier Pellicer, chef of Céleri (Barcelona) and alumni of the Hotel School Sant Pol de Mar, has recovered his star after his long professional career: former Head Chef at Àbac restaurant (Barcelona) where he obtained two stars, he also worked with 3 Michelin Star chef Santi Santamaria in the Racó de Can Fabes. Another former student, Joel Castanyé, has been awarded his first Michelin star in his restaurant La Boscana, Bellvís (Lleida).
From EUHT StPOL we want to congratulate all the winners and we hope that in the next editions they will add new distinctions.
After being the regular host of the Catalan Young Chef Award for over 30 tears, EUHT StPOL organized and hosted the final of the first ever European Young Chef Award 2016, co-organized by IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism) and promoted by the Platform of the European Region of Gastronomy with EUHT StPOL.
The event was held within the framework of “Catalonia, European Region of Gastronomy 2016” with the aim of strengthening links between the European Regions, through young international chefs promoting culinary innovation, gastronomic tradition and local products.
Ten young chefs between the ages of 18 and 28 from the regions participating in the Platform of European Gastronomic Regions prepared and presented their plate in front of the jury formed by important expert and chaired by Joan Roca (3 Michelin stars and Best Chef of the World 2013 and 2015).
The contestant from the South Aegean region of Greece, Stamatios Misomikes, won the award with his “Salas” plate.
The day included a celebration lunch with the members of the jury, participants and organization of the contest, and later changed the stage for the celebration of the Round Table “Mentoring and Inspiring Young Chefs”, in which Carme Ruscalleda (Ambassador of Catalonia, Regió Europea de la Gastronomia 2016) and chef Joan Roca participated.
The young chefs asked Carme Ruscalleda and Joan Roca questions about kitchen of proximity, new recipes versus traditionals and the relation and influence of the great chefs on the young cooks and stagiers.
Once again, we are proud that EUHT StPOL hosted another important and international event, positioning as a leading gastronomic hub for Spain.
EUHT StPOL University College of Hospitality Management and Culinary Arts, Barcelona, launches the first Master in Culinary Arts taught in English in Spain
Following up with the many requests from young professionals proceeding from non-Spanish speaking countries, interested in Mediterranean, Spanish and Catalan cuisine, and thanks to the constant growth and acknowledgements of many of EUHT StPOL’s alumni, the first edition of the English version of the Master in Culinary Arts and Kitchen Managements has been launched November 2016.
The Master program, awarded in cooperation with University of Girona Foundation, has students proceeding from more than 10 different countries (UK, USA, India, Korea, Italy, Turkey and many more) and once again proves the leadership of StPOL Hotel-School in pioneering the most innovative programs in the field of Gastronomy.
The subjects taught are ranging from bio-molecular cuisine, gastro-botanic, avant-garde cuisine and much more, with a number of amazing masterclasses held by the most prominent Michelin-Star chefs. All the students after the 8 months’ classes period will be placed in internships within the best restaurants in the world, where they will be able to deepen their knowledge and practice in order to build up their careers as international chefs.
We wish good luck to all the new international students, the first of many more generations coming in the future. Suerte!