{"id":1411,"date":"2017-12-13T16:05:22","date_gmt":"2017-12-13T16:05:22","guid":{"rendered":"https:\/\/www.pastisseriesgil.com\/?p=1411"},"modified":"2017-12-13T16:05:22","modified_gmt":"2017-12-13T16:05:22","slug":"formacion-constante-no-quedarnos-atras","status":"publish","type":"post","link":"https:\/\/www.pastisseriesgil.com\/es\/formacion-constante-no-quedarnos-atras\/","title":{"rendered":"Formaci\u00f3n constante por no quedarnos atr\u00e1s!"},"content":{"rendered":"
\n

Dentro del equipo de la Pastisseria Gil, no sabemos estar quietos! Evolucionar o morir. Es por esto que estamos en constante formaci\u00f3n a las manos de los grandes maestros pasteleros, reconocidos a nivel mundial. Josep Maria Rib\u00e9, Raul Bernal, Daniel \u00c1lvarez, entre otros. Profesionales que te ayudan a dar sentido al mundo pastelero.<\/p>\n

Tambi\u00e9n buscamos inspiraci\u00f3n en las creaciones de tantos otros profesionales que est\u00e1n en la cima del mundo pastelero. Ram\u00f3n Morat\u00f3, Hans Ovando, Antonio Bachour.<\/p>\n

Peri\u00f3dicamente nos desplazamos a Vic donde hay una de las mejores escuelas de pasteler\u00eda enfocada al profesional del sector. La ChocolateAcademy. La marca de \u00e9sta escuela es bien reconocida a nivel mundial. Es aqu\u00ed por donde pasan los mejores pasteleros del momento para ense\u00f1ar sus t\u00e9cnicas y modelos. Des de boller\u00eda hasta los bombones m\u00e1s selectos.<\/p>\n

\"\"<\/p>\n

\u00c9stos cursos nos ayudan a combinar la pasteler\u00eda tradicional, que llevamos haciendo los \u00faltimos 30 a\u00f1os, con la pasteler\u00eda mas moderna y actual. Nos ayuda a encontrar nuevos sabores, nuevas formas, nuevos colores\u2026 en definitiva, una pasteler\u00eda m\u00e1s creativa.<\/p>\n

Como dice el refr\u00e1n\u2026 el saber no ocupa lugar!<\/p>\n

\"\"<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Dentro del equipo de la Pastisseria Gil, no sabemos estar quietos! Evolucionar o morir. 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