{"id":13298,"date":"2026-03-11T21:53:20","date_gmt":"2026-03-11T20:53:20","guid":{"rendered":"https:\/\/www.ieshotelescuela.com\/?p=13298"},"modified":"2026-04-22T12:22:42","modified_gmt":"2026-04-22T10:22:42","slug":"el-futuro-de-la-hosteleria-se-especializa-en-microvegetales-de-la-mano-de-koppert-cress","status":"publish","type":"post","link":"https:\/\/www.ieshotelescuela.com\/index.php\/el-futuro-de-la-hosteleria-se-especializa-en-microvegetales-de-la-mano-de-koppert-cress\/","title":{"rendered":"El futuro de la hosteler\u00eda se especializa en microvegetales de la mano de Koppert Cress"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16&#8243; background_size=\u00bbinitial\u00bb background_position=\u00bbtop_left\u00bb background_repeat=\u00bbrepeat\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; custom_padding=\u00bb|||\u00bb global_colors_info=\u00bb{}\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb4.27.5&#8243; background_size=\u00bbinitial\u00bb background_position=\u00bbtop_left\u00bb background_repeat=\u00bbrepeat\u00bb global_colors_info=\u00bb{}\u00bb]En<strong> Madrid, 6 de Marzo<\/strong>\u00a0\u2013 Un a\u00f1o m\u00e1s, la excelencia en la formaci\u00f3n gastron\u00f3mica da un paso adelante gracias a la colaboraci\u00f3n estrat\u00e9gica con\u00a0<strong>Koppert Cress<\/strong>, referente mundial en el sector de los microvegetales. En una jornada enfocada a la innovaci\u00f3n culinaria, los alumnos y profesionales del centro han recibido el taller especializado sobre brotes y germinados liderado por\u00a0<strong>Eva S\u00e1nchez Labrado.<\/strong><\/p>\n<p>Esta formaci\u00f3n, que ya se ha convertido en una cita anual imprescindible, permite a los futuros talentos de la hosteler\u00eda profundizar en el mundo de los \u00abArchitecture Aromatique\u00bb. Durante el taller, se exploraron las propiedades organol\u00e9pticas, los maridajes creativos y las t\u00e9cnicas de aplicaci\u00f3n de estos productos, esenciales para elevar la calidad y el impacto visual de la cocina contempor\u00e1nea.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>La colaboraci\u00f3n entre ambas entidades refuerza el compromiso mutuo por la educaci\u00f3n de calidad, apostando por el conocimiento del producto desde su origen hasta su puesta en escena en el plato.<br \/>\n[\/et_pb_text][et_pb_gallery gallery_ids=\u00bb13300,13303,13304,13302,13305,13301,13306&#8243; posts_number=\u00bb7&#8243; show_title_and_caption=\u00bboff\u00bb show_pagination=\u00bboff\u00bb _builder_version=\u00bb4.27.5&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Madrid, 6 de Marzo\u00a0\u2013 Un a\u00f1o m\u00e1s, la excelencia en la formaci\u00f3n gastron\u00f3mica da un paso adelante gracias a la colaboraci\u00f3n estrat\u00e9gica con\u00a0Koppert Cress, referente mundial en el sector [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13300,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<p>MADRID \u2013 6 de febrero de 2026\u00a0\u2013 El\u00a0IES Hotel Escuela de la Comunidad de Madrid\u00a0se ha convertido hoy en el epicentro de la vanguardia gastron\u00f3mica apta para cel\u00edacos. En una colaboraci\u00f3n sin precedentes, el centro ha unido fuerzas con dos referentes del sector: el restaurante\u00a0As de Bastos, pionero en cocina inclusiva, y\u00a0Sana Locura Gluten Free Bakery, maestros de la panader\u00eda artesanal sin trazas.<br \/>Bajo el lema\u00a0\"Creatividad sin barreras\", la jornada ha demostrado que la ausencia de gluten no es una limitaci\u00f3n, sino un motor para la innovaci\u00f3n t\u00e9cnica. Los alumnos del centro, tutorizados por los chefs invitados, han ejecutado un men\u00fa degustaci\u00f3n donde las texturas, los crujientes y los sabores tradicionales se han reinterpretado mediante harinas alternativas y procesos de fermentaci\u00f3n natural.<br \/>Un men\u00fa que desaf\u00eda los sentidos<br \/>El evento ha destacado por ofrecer platos que rompen los mitos de la dieta cel\u00edaca. La propuesta de\u00a0As de Bastos, conocido por su estricto protocolo de seguridad y excelencia, se fusion\u00f3 con los panes de masa madre de\u00a0Sana Locura, logrando un maridaje perfecto que fue aplaudido por cr\u00edticos y profesionales del sector presentes.<br \/>\"Nuestra misi\u00f3n es formar a los futuros hosteleros en una realidad de mercado: la gastronom\u00eda inclusiva no es una opci\u00f3n, es una excelencia necesaria\", se\u00f1alaron desde la direcci\u00f3n del IES Hotel Escuela.<\/p>","_et_gb_content_width":"","cybocfi_hide_featured_image":"","wds_primary_category":0,"footnotes":""},"categories":[19,18,4],"tags":[],"class_list":["post-13298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-destacados","category-noticias-portada","category-noticias-eventos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El futuro de la hosteler\u00eda se especializa en microvegetales de la mano de Koppert Cress - 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