01 / 03 / 2012
The school took part recently in the creation and edition of 20 recipes cook with “Maria Hojaldrada” of the brand Cuétara. This is the 2nd time that ESHOB works with this spanish and well known enterprise.
For the preparation of the recipes collaborated different students with the supervision of the teachers Claudia Gómez.
The preparation of the dishes was in charge of the professor Claudia Gómez and the students of Bakery Arts and Pastry: Santiago Santacruz y Ricardo Suárez.
The recipes can be found at the Spain supermarkets in the packages of Maria Hojaldrada cookies.
24 / 02 / 2012
On 24 February, eight young cooks chosen by a group of experts participated in the Competition of the School of Hospitality and Tourism Cambrils “Fogons als from the sea” in the VII Conference of the Galley and Sea Food.
The schools ranked were from Cambrils, Lleida, Barcelona, Calella, Benicarló and Manresa.
The contest was to prepare and submit their proposals to a panel of culinary experts from theguild, as well as people representing the company Cambrils. The competition began at 9 am and 14 hours was carried out awards ceremony for the winners.
Students ESHOB represented in this contest are:
ALBERT CAGIGAL (3rd course – standard level – professional training – culinary Arts and Gastronomy )
HELENA RAMIS (3rd course – standard level – professional training - confectionery arts and pastry)
Congratulations on the excellent work!
07 / 02 / 2012
VISITA TO THE FIRA BARCELONA Facilities
For students of the 3rd course of Standard Level of Professional Training in Culinary Arts and Pastry
Profesor Responsable: Juan Ruiz
07 / 02 / 2012
11º contest of RECEpies – FRIPAN GoURMET
For students of the 3rd course Standard Level – Educational Training in Culinary Arts,Pastry and Hospitallity Service
Begining: 9:15 h
16 / 01 / 2012
conference/demonstration – research and development OF DAIRY
For students of the 3rd course standard Level – Educational Training – Culinary Arts and Pastry
Host: Patricia Peña
Beginning: 8:00 h
Ending time: 10:00 h
06 / 09 / 2011
Begining of the academic year 2011-2012 for the students of vocational training – STANDARD LEVEL
12 / 07 / 2011
ESHOB, the hospitality and culinary arts school of Barcelona, is an institution in direct contact with the hospitality industry. We know that the actual companies require of professionals with the best and more complete formation. Therefore we offer, to all who are interested in the sweet cooking, the double diploma in bakery, pastry and confectionery arts, plus culinary arts and gastronomy. Get two diplomas in 3 years.
This is the 3rd year that ESHOB offers this course with quite a lot of success and demand.
So if you are interest, don’t hesitate and contact us for further information.
CLICK HERE TO SEE THE COMPLETE PROMGRAM OF THIS COURSE
16 / 05 / 2011
On May 13th was performed for the first time at ESHOB the I NESTLE PROFESSIONAL COMPETITION aimed to our students.
Each participant performed two products made of the Nestle Professional basic products: Chocolate Mousse and Panna Cotta
People in charge of assessing the working were:
- Josep Mª Figuerola- Technical Manager for Nestlé Professional
- Enric Duaso _ Business Manager for Nestlé Professional
- Jordi Mani – Culinary and pastry technical advisor for Nestlé Professional.
- Júlia Blazquez ( Alumni Prom 1995) = RBA Editions. Director of Lecturas Especial Cocina Makazine
- Daniel Orobitg ( Alumni Prom 2006) = Partner-director of Auditgourmet Consulting
After assessment by the jury the winning recipes were:
BEST RECIPE: Adriana Álvarez Artasona
BEST PANNA COTTA: Jordi Castro i Ripoll
BEST MOUSSE: José Carlos Zafra Ibañez
Nestlé Professional is an organization dedicated to serving food and beverages, mainly has the following ambitions:
- Using the perception and recognition we have as a global brand to bring new business ideas to our clients.
- Establish working relationships even more intimate with you in the food service
- Using the strength and reliability of our brands, products and systems to help you generate profitable growth in their business and achieve greater customer satisfaction.
05 / 05 / 2011
the school took part recently in the creation and edition of 20 recipes cook with “Maria Hojaldrada” and 10 recipes with “Napolitanas” cookies of the brand Cuétara.
For the preparation of the recipes collaborated different students with the supervision of the teachers Claudia Gómez and Julia Millet.
The preparation of the dishes was in charge of the professor Claudia Gómez and the students of 2nd of TGM in Pastry: Helena Ramies Vila and Patro Hernández Rodríguez.
The recipes can be found at the Spain supermarkets in the packages of Maria Hojaldrada cookies. And you can see the “Napolitanas” recipes on the website: