{"id":17583,"date":"2017-07-31T14:38:00","date_gmt":"2017-07-31T14:38:00","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/tastadors\/"},"modified":"2018-12-03T11:37:30","modified_gmt":"2018-12-03T11:37:30","slug":"tasters-2","status":"publish","type":"page","link":"https:\/\/www.gironaexcellent.cat\/en\/tasters-2\/","title":{"rendered":"Tasters 2016\/17"},"content":{"rendered":"

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The taster,<\/strong> the key figure in the project.<\/h2>\n

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The tasters are the people in charge of evaluating, by means of blind tasting, the products chosen to bear the Girona Excellent stamp. Their knowledge and experience determines the quality and standard of the products.<\/h6>\n

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For each tasting, there is a jury of five specialists from each field and from different sectors: recognised chefs and sommeliers from the Girona-region hospitality sector, gastronomic technicians in each product sector and experts and teachers from local hotel and catering schools or research institutes.<\/p>\n

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The blind tasting method is used to assess and choose the products objectively, using the senses: appearance, aroma and taste. All products are presented to the tasters without any graphic or visual elements that may influence their choice and final evaluation.<\/p>\n

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The anchovy<\/strong><\/h4>\n

sampling<\/strong> jury.<\/h4>\n

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Jordi Jacas<\/strong><\/h6>\n

Chef at El Mol\u00ed restaurant, l\u2019Escala<\/p>\n

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Joan Ben\u00edtez<\/strong><\/h6>\n

Teacher and amateur anchovy producer<\/p>\n

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Llu\u00eds Fern\u00e0ndez<\/strong><\/h6>\n

Chef at Els Pescadors restaurant, Llan\u00e7\u00e0<\/p>\n

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Llu\u00eds Bofill<\/strong><\/h6>\n

Food journalist<\/p>\n

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Rau\u0308l Quadres<\/strong><\/h6>\n

Lecturer at the Girona School of Hotel Management and Tourism<\/p>\n

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The rice<\/strong><\/h4>\n

tasting<\/strong> jury.<\/h4>\n

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Pep Nogu\u00e9<\/strong><\/h6>\n

Chef and gastronomy consultant<\/p>\n

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Joan Bogony\u00e0<\/strong><\/h6>\n

Lecturer at the Girona School of Hotel Management and Tourism.<\/p>\n

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Abraham Simon<\/strong><\/h6>\n

Gourmet and cookery writer<\/p>\n

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Marola Mar\u00ed<\/strong><\/h6>\n

Chef at L\u2019Alqueria restaurant, Girona<\/p>\n

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Rau\u0308l Quadres<\/strong><\/h6>\n

Lecturer at the Girona School of Hotel Management and Tourism<\/p>\n

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The judging panel of the local drinks tasting.<\/strong><\/h4>\n

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Xavier Amat<\/strong><\/h6>\n

Ratafia Association of Santa Coloma de Farners<\/p>\n

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Gonzalo Herrero<\/strong><\/h6>\n

Director of the Girona School of Hospitality and Tourism<\/p>\n

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Joan Carb\u00f3<\/strong><\/h6>\n

Agricultural engineer and distiller (El Celler de Can Roca)<\/p>\n

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Evarist March<\/strong><\/h6>\n

Gastro-botanical consultant and manager of Naturalwalks<\/p>\n

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Toni Lavado<\/strong><\/h6>\n

El Primer Glop De Cervesa Brewery<\/p>\n

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Preserve<\/strong><\/h4>\n

tasting<\/strong> jury.<\/h4>\n

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Jordi Roca<\/strong><\/h6>\n

Pastry chef at El Celler de Can Roca restaurant, Girona<\/p>\n

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Evarist March<\/strong><\/h6>\n

Gastrobotanical advisor. Naturalwalks<\/p>\n

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Abraham Balaguer<\/strong><\/h6>\n

Pastry chef at El Celler de Can Roca restaurant<\/p>\n

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Demian Allshop<\/strong><\/h6>\n

Chocolatier and confectioner at El Celler de Can Roca restaurant<\/p>\n

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Salvador Garcia-Arb\u00f3s<\/strong><\/h6>\n

Journalist and food critic<\/p>\n

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The foie gras<\/strong><\/h4>\n

sampling<\/strong> jury.<\/h4>\n

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Manel Romero<\/strong><\/h6>\n

Lecturer at the Girona School of Hotel Management and Tourism<\/p>\n

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Salvador Garcia-Arb\u00f3s<\/strong><\/h6>\n

Journalist and food critic<\/p>\n

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Andr\u00e9 Bonnaure<\/strong><\/h6>\n

Chef and technical expert in foie gras<\/p>\n

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Xavier Franco<\/strong><\/h6>\n

Chef at Les Magnolies restaurant<\/p>\n

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Joan Roca<\/strong><\/h6>\n

Chef at El Celler de Can Roca restaurant<\/p>\n

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The dairy<\/strong><\/h4>\n

tasting<\/strong> jury.<\/h4>\n

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Rau\u0308l Quadres<\/strong><\/h6>\n

Lecturer at the Girona School of Hotel Management and Tourism<\/p>\n

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Florenci Bay\u00e9s<\/strong><\/h6>\n

Technical specialist for the IRTA dairy product course at Torre Marimon<\/p>\n

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Xavier Baig<\/strong><\/h6>\n

Owner of La Noucentista gastronomy supplies store, Girona<\/p>\n

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Toni Gerez<\/strong><\/h6>\n

Sommelier and cheese affineur at the Castell de Peralada Restaurant<\/p>\n

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Artur Sagu\u00e9s<\/strong><\/h6>\n

Sommelier and cheese affineur at the Cap i Pota Restaurant<\/p>\n

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The judging panel\u00a0of the olive oil tasting.<\/strong><\/h4>\n

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Josep Sucarrats<\/strong><\/h6>\n

Director of Cuina<\/em> magazine<\/p>\n

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Pere Planagum\u00e0<\/strong><\/h6>\n

Chef at ROM restaurant, Roses<\/p>\n

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Llu\u00eds Guerrero<\/strong><\/h6>\n

Technical researcher at IRTA<\/p>\n

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Salvador Garcia-Arb\u00f3s<\/strong><\/h6>\n

Journalist and food critic<\/p>\n

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Pep Nogu\u00e9<\/strong><\/h6>\n

Chef and gastronomy consultant<\/p>\n

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The wine<\/strong><\/h4>\n

tasting<\/strong> jury.<\/h4>\n

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Gerard Marin<\/strong><\/h6>\n

Sommelier at Wine Palace<\/p>\n

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Josep Roca<\/strong><\/h6>\n

Sommelier at the Celler de Can Roca restaurant<\/p>\n

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Eduard Sol\u00e0<\/strong><\/h6>\n

Sommelier at Vins i Licors Grau<\/p>\n

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Agust\u00ed Ensesa<\/strong><\/h6>\n

Wine analyst, master winemaker and sommelier<\/p>\n

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Anna Vicens<\/strong><\/h6>\n

Sommelier and President of the Catalan Association of Sommeliers<\/p>\n

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Pictures of the 2016-2017 tastings<\/span><\/h3>\n<\/div>SHOW GALLERY<\/a><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row row_type=”parallax” parallax_content_width=”in_grid” text_align=”center” background_image=”16928″ full_screen_section_height=”no”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_separator type=”transparent” up=”400″][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] The taster, the key figure in the project. [\/vc_column_text][vc_empty_space height=”35″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] The tasters are the people in charge…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-17583","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/17583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=17583"}],"version-history":[{"count":0,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/17583\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=17583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}