{"id":10619,"date":"2017-09-25T17:40:00","date_gmt":"2017-09-25T17:40:00","guid":{"rendered":""},"modified":"2026-06-29T01:02:54","modified_gmt":"2026-06-29T01:02:54","slug":"manuel-galvan-es-el-ganador-del","status":"publish","type":"post","link":"https:\/\/entrepalabrasmxdigital.com\/?p=10619","title":{"rendered":"Manuel Galv\u00e1n es el ganador del Concurso \u00abCocinero de Guanajuato\u00bb"},"content":{"rendered":"<div class=\"x_gmail-p1\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<\/div>\n<ul>\n<li><b><span style=\"font-family: Arial, Helvetica, sans-serif;\"><i>12 finalistas compitieron con la elaboraci\u00f3n de sus mejores recetas en un men\u00fa de 3 tiempos<\/i><\/span><\/b><\/li>\n<li><b><span style=\"font-family: Arial, Helvetica, sans-serif;\"><i>El Jurado estuvo integrado por los chefs: Felipe G\u00f3mez, Jacobo Duarte, Cecilia N\u00fa\u00f1ez, Dante Ferrero, Irving Quiroz, Juan Emilio Villase\u00f1or, Juantxo S\u00e1nchez y<span class=\"x_gmail-Apple-converted-space\">&nbsp;&nbsp;<\/span>Sergio Camacho<\/i><\/span><\/b><\/li>\n<li><b><span style=\"font-family: Arial, Helvetica, sans-serif;\"><i>Los asistentes disfrutaron de las extraordinarias Clases Magistrales y Conferencias de forma gratuita, impartidas por los integrantes del Jurado<\/i><\/span><\/b><\/li>\n<\/ul>\n<p><\/p>\n<div style=\"background-color: white; font-weight: bold; text-align: center;\">\n<\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><span class=\"x_gmail-s1\"><b><\/b><\/span><br \/><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0S-qZvULKFk8ZoRwkyQvfrN3XbBlQxWKmUUAeSSG0UfMHJr5bKmVOXFWhO1vwinv6BO-6UgrgOI7QYFPDawPc_6jzLOuHpa24U4SdLGaClkLgXE34FRBRv4cWfWM1r0IpP6M5vse9bYA\/s1600\/IMG-20170823-WA0136.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img fetchpriority=\"high\" decoding=\"async\" border=\"0\" data-original-height=\"853\" data-original-width=\"1280\" height=\"266\" src=\"https:\/\/entrepalabrasmxdigital.com\/wp-content\/uploads\/2017\/09\/IMG-20170823-WA0136.jpg\" class=\"wp-image-10620\" width=\"400\" \/><\/a><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Juan Manuel Galv\u00e1n L\u00f3pez del Restaurante \u00abNextia\u00bb de San Miguel de Allende es el gandor de la 3ra. Edici\u00f3n del Concurso \u00abCocinero de Guanajuato\u00bb que se llev\u00f3 a cabo en ICON University el 22 y 23 de agosto, donde participaron 12 Chefs.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Fernando Olivera Rocha, secretario de Turismo del Estado de Guanajuato quien asisiti\u00f3 a la premiaci\u00f3n como Invitado de Honor, fue el encargado de entregar los reconocimientos a los tres primeros lugares as\u00ed como los platos distintivos del Programa \u00abGuanajuato \u00a1S\u00ed Sabe!\u00bb.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">En su mensaje se\u00f1al\u00f3 que la Secretar\u00eda de Turismo del Estado de Guanajuato a trav\u00e9s del Programa \u00abGuanajuato \u00a1S\u00ed Sabe!\u00bb fortalece, impulsa y difunde la gastronom\u00eda guanajuatense poniendo en valor los ingredientes end\u00e9micos de la regi\u00f3n.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">En la premiaci\u00f3n tambi\u00e9n estuvieron, Liz Vargas Mat\u00edn del Campo, rectora de ICON University y Eva Cuervo, directora de Espacio Gourmet as\u00ed como los chefs del jurado calificador, quienes plasmaron sus manos en una placa, como acto simb\u00f3lico de su participaci\u00f3n.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">El Concurso fue abierto para los profesionales en activo de establecimientos de restaurantes, hoteles, cocineras tradicionales, servicio de banquetes e instructores de Universidades o Escuelas de Gastronom\u00eda del Estado de Guanajuato.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><span style=\"font-weight: normal;\">Se recibieron m\u00e1s de 100 preinscripciones que pasaron a un Comit\u00e9 T\u00e9cnico encargado de elegir a las 12 mejores puntuaciones.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><span style=\"font-weight: normal;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">El men\u00fa de Juan Manuel Galv\u00e1n que deleit\u00f3 al Jurado, estuvo integrado en un primer tiempo por aguachile de hongos recolectados en la sierra de Guanajuato con un aguachile de tamarindo; el plato fuerte fue una terrina de cordero con d\u00e1tiles pistaches, un recaudo negro como salsa, un mil hojas de higos y un pur\u00e9 de toronja, y el postre fue una bomba de fresa con fuara y tierra de chicolate.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">\u00abEs una experiencia \u00fanica, me incitaron mucho a participar; logramos el primer lugar con mucho esfuerzo y dedicaci\u00f3n. Los platillos excepto el recaudo, son de creaci\u00f3n propia, precis\u00f3 Galv\u00e1n L\u00f3pez.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Agreg\u00f3 que este men\u00fa ser\u00e1 propuesto en la nueva carta del Restaurante \u00abNextia\u00bb en San Miguel de Allende para el deleite de los comensales.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">En tanto, Federico Mu\u00f1oz Guerrero de Cocina&amp;Bar Pol\u00edn en Le\u00f3n obtuvo el 2do. lugar con un men\u00fa que ofreci\u00f3 en el primer tiempo una sopa de chichar\u00f3n y conejo; el segundo tiempo estuvo integrado por un vagre en salsa de natas y albahacar acompa\u00f1ado de una medula de xoconostle y camote amarillo frito, y en un tercer tiempo el postre deleit\u00f3 con tumbagones, espuma de fresa y una nieve de guashmillas y garambullos.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Luis Alberto Garc\u00eda de Baquetes Ambros\u00eda ganador del Concurso Nacional de \u00abPinchos y Tapas, Guanajuato \u00a1S\u00ed Sabe! 2016\u00bb obtuvo el 3er. Lugar en el Concurso Cocinero Guanajuato con un men\u00fa integrado en un primero tiempo por un mole verde con calabacitas y cecina de Le\u00f3n; el segundo tiempo ofrec\u00f3 un chulet\u00f3n de ternera con un pur\u00e9 de frijoles bayos con una ensalada mixta de frijoles y zanahorias encuertidas y el tercer tiempo oferci\u00f3 un fondant de cabra con un helado artesanal con queso de cabra.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Los 12 finalistas fueron: Santiago Hern\u00e1ndez Ortiz Gapanet del municipio de Le\u00f3n, Raymundo Guti\u00e9rrez Hurtado de la Universidad Tecnol\u00f3gica de San Miguel de Allende (UTSMA) Campus Dolores Hidalgo, Federico Mu\u00f1oz Guerrero Cocina&amp;Bar Pol\u00edn en Le\u00f3n y Luis Alberto Garc\u00eda Arias de Banquetes Ambrosia en Le\u00f3n.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Abraham Lara Santib\u00e1\u00f1ez, Chef particular del municipio de Silao; Francisco Gonz\u00e1lez G\u00f3mez del Restaurante Trazo 1810 en San Miguel de Allende, Alejandro Contreras Barajas de Polif\u00f3rum Le\u00f3n y Manuel Galv\u00e1n L\u00f3pez del Restaurante Nextia en San Miguel de Allende.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">As\u00ed como Alberto Mazzocco Mart\u00ednez Osteria de Don Alberto en Valle de Santiago, Darwin Rosales Rodr\u00edguez de Restaurante Aperi en San Miguel de Allende, David Jahnke de la Universidad de Celaya y Luis Sainz Hern\u00e1ndez de Banquetera J. Luis Sainz Le\u00f3n.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Los participantes elaboraron sus mejores recetas en un men\u00fa de 3 tiempos que fueron calificados por el Jurado integrado por: Felipe G\u00f3mez, Chef del corporativo Hoteles Hotssson; Jacobo Duarte, director de Alimentos y Bebidas de Grupo Hoteles BJX; Cecilia N\u00fa\u00f1ez, editora de la Revista Food and Travel CDMX; Dante Ferrero \u201cEl Chef de la Vaca\u201d.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">As\u00ed como Irving Quiroz, chef repostero independiente y participante de la 1\u00aa Temporada Top Chef M\u00e9xico; Juan Emilio Villase\u00f1or, chef propietario \u201cLa Cocinoteca\u201d; Juantxo S\u00e1nchez, chef asesor y jurado de Top Chef M\u00e9xico y Sergio Camacho, director de Alimentos y Bebidas Grupo Ambrosia CDMX.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Los asistentes disfrutaron de las extraordinarias Clases Magistrales y Conferencias de forma gratuita, de la mano de grandes y prestigiados chefs, que llegaron a Guanajuato para mostrar lo mejor de su cocina y su trayectoria profesional.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Entre ellas: Equilibrio entre sabores e ingredientes M\u00e9xico-Jap\u00f3n, El Arroz y su versatilidad en la Cocina, Diarios de Cocina: Platicar con los chefs m\u00e1s all\u00e1 de la gastronom\u00eda, El Humo como ingredientes en la Cocina, La Cocinoteca, Chilmoles y Clemoles, La importancia de la educaci\u00f3n repostera, La Belleza en la Cocina Imparte: Sergio Camacho, Entre el Fuego y la Carne, El Maestro de la Carne.<\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; font-weight: bold; text-align: justify;\">\n<span class=\"x_gmail-s1\" style=\"font-weight: normal;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">La Secretar\u00eda de Turismo del Estado de Guanajuato a trav\u00e9s del Programa Gastron\u00f3mico \u201cGuanajuato \u00a1S\u00ed Sabe!\u201d impulsa la gastronom\u00eda en el Estado, apoyando este tipo de eventos que fortalecen la capacitaci\u00f3n del sector y la pesta en valor de los ingredientes end\u00e9micos de la regi\u00f3n.<\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>12 finalistas compitieron con la elaboraci\u00f3n de sus mejores recetas en un men\u00fa de 3 tiempos El Jurado estuvo integrado por los chefs: Felipe G\u00f3mez, Jacobo Duarte, Cecilia N\u00fa\u00f1ez, Dante Ferrero, Irving Quiroz, Juan Emilio Villase\u00f1or, Juantxo S\u00e1nchez y&nbsp;&nbsp;Sergio Camacho Los asistentes disfrutaron de las extraordinarias Clases Magistrales y Conferencias de forma gratuita, impartidas por [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10620,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Manuel Galv\u00e1n es el ganador del Concurso &quot;Cocinero de Guanajuato&quot; - EntrePalabras<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/entrepalabrasmxdigital.com\/?p=10619\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Manuel Galv\u00e1n es el ganador del Concurso 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