A course created by hoteliers for hoteliers to train future. HOTEL MANAGEMENT 4-year program, unique in Barcelona, similar to the Swiss education method Practice each year in the best ho......
The culinary arts, pastry and hospitality school of Barcelona ESHOB, offers this course full of advantages: -Higher National Diploma in Culinary Arts Management -Higher National Diploma in ......
On Friday, October 5 was held in “the Mercat del Clot” inside “la Setmana Catalana de la Prevenció del Càncer” an explanation and demonstration about the appropriate use and regular consumption of vegetables and fruits in facing our regular diet to prevent and improve treatment in oncology.
Nando Jubany, Restaurant Calldetenes Can Jubany in Barcelona, made a salad with tomatoes with Montsec cheese, half goat and half cow, fresh basil leaves, cilantro, fresh figs and herbs with oil an balsamic vinegar.
Then the tESHOB students, Marta Fontboté and Francisco Javier Martín, delighted the audience with two extraordinary and dairy smoothies, after Xavier Martinez explaining to the audience the characteristics in the use of the fruits. All presented by Pere Tàpies.
Last Thursday, January 19, was held at the School of Hospitalityand Tourism Sant Pol, issue No. 29 of the Competition cokteleríayoung in Catalonia where year after year since its inception, the School of Hospitality in Barcelona has been brilliantlyrepresented by different candidates who have competed as students of the school, with very interesting proposals, both classic and modern and creative fruit of inspiration, hard work and passion for a profession increasingly recognized and prestigious as the to be a good ”bartender”, knowledgeableproduct and technique to surprise with ever more originalproposal, while bold, yes, with the highest professional rigor and consistency, the result of study skills and knowledge of the mostinnovative working methodologies.
On this occasion, representatives of students fueronRamonArcalís ESHOB Albiol who took a well deserved award for best”merchandissing” and Miguel Angel Navarro Flower with an excellent evocation of feelings and childhood memories toremind us of our early experience with flavors strong.
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On Thursday November 24, students from the School of Culinary Arts & Hospitality Services in Barcelona (ESHOB) visited the Bacardi Museum in Sitges. During the visit they could learn the history of the Bacardi brand, the production of rum and enjoyed an interactive class for making mojitos.
The Bacardi Museum, housed in the Mercat Vell de Sitges, offers insights into some of the history of Sitges and its relationship to the Bacardi family, the production process of BACARDI Superior Rum and the development of the Original BACARDI cocktails.
ESHOB was part of the 11th Contest of Ornamentation and Creativity with Roses annually organized by the City Council of Barcelona in El Roser Cervantes Park celebrated the days 6th, 7th and 8th May.
The event held several conferences on urban landscaping and gardens, demonstrations of flower arranging and cooking demonstrations on the use of the flower and in the creation of cocktails, as well as in the execution of dishes.
ESHOB cocktail was prepared by the students Marina Morata and Ramon Arcalís for nearly 250 attendees,the cocktail was named: “Petó de Roses i Violetes” wich menas Fiss of Roses and violetes. The ESHOB cooking students Catalina Zornoza, MikeRhodes, Antonio Canovas, perfectly directed by Professor Ramon Alzueta also prepared delicious dishes using roses in diferent ways.
Last May 1st was organized the XXVII Cocktail Contest “Hospitalet City Trophy” where took part three students of the Hospitality Services course, obtaining Veronica Valero the third prize.
Important to mention the great work that also did Cristina Juan Rock and Judith López remaining out of the prizes but in ones very meritoris 6th and 8th place of between 17 participants of different schools of Barcelona among with professionals of the cocktail business.
The contest was chaired by the president of the ABE of Catalonia Manel Tirvió, highlighted members of the cocktail world as Josep Maria Gotarda and Jordi Reig in addition to more than a hundred people assistance.
Last November 25th at the Hospitality and Culinary Arts School of Barcelona, the cocktailman and worldknown Javier de las Muelas visit us with his Dry Martini team. He gave some advice to students who enjoyed his explanations, and were surprised by the originality, professionalism and workcarried out throughout the team.
Through this presentation, Javier de las Wheeler shares its business model and philosophy, but above all, try to convey the harmony that exists between the cuisine and bar service, the importance of presentation, as well as emotions, feelings, personality, knowledge and experience to deliver an excellent service in the hospitality world.
It was a very enjoyable and productive event, attendees could also participate in workshops:
-Conference business model
-Presentation of equipment