Festiwalu Lubuskich Smaków

19 kwietnia 2016  Zespół Szkół Gastronomicznych im. Febronii Gajewskiej-Karamać zorganizował “Festiwal Lubuskich Smaków“ i odbywającą się w jego ramach IV edycję Konkursu Gastronomicznego.

W tym roku tematem przewodnim było wykonanie dowolnej potrawy z wykorzystaniem surowców: polędwiczki z indyka, chrzanu i warzywa sezonowego wybranego przez uczestnika oraz potrawy obowiązkowej “Amuse bouche” w formule Black Box.

Patronat nad “Festiwalem Lubuskich Smaków” objął:

Wojewoda Lubuski , Marszałek Województwa Lubuskiego ,

Lubuski Kurator Oświaty oraz Prezydent Miasta Gorzowa Wlkp.

 

Do zmagań konkursowych przystąpiło osiem szkół z 5 województw:

województwa lubuskiego, wielkopolskiego, dolnośląskiego, pomorskiego i zachodniopomorskiego.

 

Potrawy konkursowe oceniało jury degustacyjne i techniczne w składzie:

– Joanna Ochniak – przewodnicząca jury degustacyjnego

– Iwona Niemczewska

– Krzysztof Marciniak

– Łukasz Konik

– Małgorzata Świątek – członek jury wyłoniony drogą losowania

– Dawid Szkudlarek – przewodniczący jury technicznego

– Bartłomiej Pawlikowski

 

Po  kilkugodzinnych zmaganiach jury degustacyjne i techniczne wyłoniło zwycięzców:

Zwycięzcy:

  • I miejsce – Tomasz Haczkowski, uczeń Zespołu Szkół Ekonomiczno-Hotelarskich
    w Kołobrzegu, opiekun Agnieszka Raducha,
  • II miejsce – Kacper Serafińczuk, uczeń Zespołu Szkół Gastronomiczno-Hotelarskich

w Gdańsku, opiekun Renata Król-Klusek,

  • III miejsce – Dariusz Serkis, uczeń Zespołu Szkół Gastronomicznych

w Gorzowie Wlkp., opiekun Michał Rejniak.

 

Wyróżnienia:

– Bartłomiej Brzozowski  Zespół Szkół Rolniczych Centrum  Kształcenia Ustawicznego

w  Kościelcu, opiekun Katarzyna Hryciuk,

–  Karolina Michalak, Zespół Szkół i Placówek Kształcenia Zawodowego

w Zielonej Górze, opiekun Mateusz Halkowicz,

–  Marta Rodak, Zespół Szkół Centrum Kształcenia Rolniczego

w Kamieniu Małym, opiekun Kinga Gniady,

–  Klaudia Stachowiak, Zespół Szkół Ekonomicznych im.Jana Pawła II

w Głogowie, opiekun Małgorzata Świątek,

– Patryk Bezrąk, Zespół Szkół Zawodowych w Szprotawie, opiekun Mirosława Bobrowicz,

 

 Nagrody w konkursie :

I miejsce

Uczeń: Staż w Akademii kulinarnej Farutex

Czek 1000,- ufundowany przez Hotel FADO w Gorzowie

Nagroda pieniężna w wysokości 100 zł oraz warsztaty kulinarne z wykorzystaniem produktów regionalnych – ufundowane przez Grażynę Dereń

Opiekun: Voucher na pobyt w Uzdrowisku Konstancin Zdrój ufundowany

przez Łukasza Konika

Statuetka+ nagrody rzeczowe

 

II miejsce

Uczeń: Staż w Restauracji „Po drugiej stronie lustra” w Szczecinie

u Iwony Niemczewskiej

Statuetka+ nagrody rzeczowe

 

III miejsce

Uczeń: nagrody rzeczowe ufundowane przez Piekarnię Szwajcarską

Statuetka+ nagrody rzeczowe.

 

Podczas festiwalu szkoła była miejscem wielu interesujących wydarzeń. Uczniowie byli świadkami pokazu kuchni molekularnej Łukasza Konika. Krzysztof Marciniak zaprezentował  technikę sous vide i jej zastosowanie w nowoczesnej gastronomii. Wysłuchali  historii Iwony Niemczewskiej, która zakochała się w kuchni francuskiej, porzuciła zawód prawnika i otworzyła w Szczecinie restaurację „Po drugiej stronie lustra”. Uczestniczyli również w ciekawych wywiadach  z Joanną Ochniak  i Klaudiuszem Balcerzakiem – ludźmi sukcesu w branży  gastronomia i produkcja spożywcza. Producenci produktów regionalnych prezentowali swoje wyroby – można było zdegustować i nawiązać współpracę.

 

 

 

KOLEJNY SUKCES  UCZNIÓW  GORZOWSKIEGO GASTRONOMIKA !!!

W dniu 22 kwietnia 2016 odbyły się eliminacje okręgowe XL edycji Olimpiady Wiedzy i Umiejętności  Rolniczych. Gospodarzem eliminacji był Zespół Szkół nr 2 Rolniczego Centrum Kształcenia Ustawicznego w Pyrzycach.
Olimpiada Wiedzy i Umiejętności Rolniczych to jeden z najstarszych i najbardziej prestiżowych konkursów wiedzy i umiejętności praktycznych organizowany w naszym kraju. Rywalizacja odbywa się w dziewięciu miejscach na terenie całej Polski w jedenastu blokach tematycznych. Schemat przeprowadzania eliminacji wszędzie jest identyczny – najpierw uczestnicy rozwiązują test, który sprawdza wiedzę teoretyczną, a później przystępują do części praktycznej.

 

Uczniowie naszej szkoły przystąpili do rywalizacji w dwóch blokach:

Gastronomia:

  • Anna Łohunko – IV klasa technik żywienia i usług gastronomicznych
  • Maciej Pisarek – III klasa technik żywienia i usług gastronomicznych
  • Kamila Woźniak – III klasa technik żywienia i usług gastronomicznych

Technologia żywności:

  • Paulina Lis – II klasa technik żywienia i usług gastronomicznych
  • Bartosz Patycki – III klasa technik żywienia i usług gastronomicznych
  • Michał Żurawicz – III klasa technik żywienia i usług gastronomicznych

 

Miło nam poinformować, że nasi reprezentanci znaleźli się wśród grona laureatów :-)

W bloku Gastronomia Anna Łohunko zajęła I, a Kamila Woźniak III miejsce. Natomiast w bloku Technologia żywności Bartosz Patycki zajął  I miejsce, a Michał Żurawicz z jednym punktem mniej znalazł się na II pozycji.

Wszystkim naszym uczniom, którzy w piątkowej olimpiadzie reprezentowali naszą szkołę serdecznie dziękujemy. Dziękujemy za Waszą walkę o najlepsze miejsca i za determinację podczas rozwiązywania testu i wykonywania zadań praktycznych.

Laureatom życzymy natomiast dalszych sukcesów na eliminacjach centralnych !!!
 

„Let’s cook together”

W ramach współpracy międzynarodowej rozpoczęła się w naszej szkole realizacja projektu „Let’s cook together”

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etwiProjekt prowadzony jest w języku angielskim ze szkołą Centro de Enseñanza Concertado Gregorio Fernández z Hiszpanii oraz szkołą z Niemiec, Lebenshilfe NRW Berufskolleg. Tematem przewodnim projektu jest poznanie kuchni i zwyczajów innych krajów europejskich.

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Głównym celem projektu jest:
– promowanie kuchni polskiej,
– pobudzanie młodych ludzi do twórczej aktywności i kreatywności,
– rozwijanie umiejętności posługiwania się technologią informacyjno-komunikacyjną,
– doskonalenie umiejętności posługiwania się językiem obcym,
– poszerzanie znajomości własnej kultury, kultury swojego regionu, ale również kultury krajów  europejskich.

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Chętni mogą się jeszcze zgłaszać do p. M.Jodko

„Gastronomik” po raz kolejny promuje regionalne produkty

19 marca 2016r w Zespole Szkół Ogrodniczych odbyła się prezentacja technik pielęgnacyjnych drzew owocowych. Nasi uczniowie przygotowali dla uczestników wypieki, w skład których wchodziła Reneta Landsberska.

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W programie:
• Sadownictwo i pochodzenie Renety Landsberskiej w ujęciu historycznym – regionalista Robert Piotrowski
• Prezentacja technik pielęgnacyjnych jabłoni – inż. Leszek Zawodni – Główny specjalista ds. produkcji sadowniczej w Rolniczo – Sadowniczym Gospodarstwie Doświadczalnym Przybroda
• Przejście do sadu Renety Landsberskiej oraz praktyczny pokaz zabiegów pielęgnacyjnych drzew owocowych
• Degustacja wypieków regionalnych na bazie owoców Renety Landsberskiej – Zespół Szkół Gastronomicznych

Organizatorzy:
• Zespół Szkól Ogrodniczych
• Zespół Szkół Gastronomicznych
• Gorzowski Rynek Hurtowy S.A

WARSZTATY KULINARNE „GOTUJ LOKALNIE”

dera1

dera

Nasz szkoła zakwalifikowała się do projektu WARSZTATY KULINARNE „GOTUJ LOKALNIE”

Organizatorem projektu jest Fundacja Europejski Fundusz Rozwoju Wsi Polskiej z siedzibą w Warszawie, ul. Miedziana 3a, 00-814 Warszawa, zwana dalej organizatorem. Partnerem projektu jest Akademia Kulinarna Marcina Budynka. Projekt jest wspierany merytorycznie przez Fundację Klub Szefów Kuchni.

Celem projektu jest wspomaganie krajowych szkół gastronomicznych w przekazywaniu wiedzy na temat regionalnych, tradycyjnych produktów i możliwości ich wykorzystania w kreowaniu nowoczesnej kuchni, przy zachowaniu zasad krótkich łańcuchów dostaw.

Projekt ma zasięg ogólnopolski i skierowany jest do wszystkich szkół ponadgimnazjalnych, kształcących w kierunku gastronomicznym.

Projekt trwa w okresie od 1 marca 2016 roku do 30 października 2016 roku.

Projekt składa się z trzech części:

  • warsztatów i konkursu kulinarnego dla nauczycieli-opiekunów,
  • warsztatów kulinarnych w szkołach prowadzonych przez nauczycieli-opiekunów,
  • konkursu kulinarnego dla uczniów (październik 2016).

W dniach 5-6.04.2016 odbyły się w Warszawie warsztaty i konkurs kulinarny dla nauczycieli-opiekunów. Naszą szkołę reprezentowali: p. Ewa Dera –nauczyciel przedmiotów zawodowych i p. Piotr Kisson –instruktor praktycznej nauki zawodu (szef kuchni w restauracji „Marinero”). Tematem przewodnim warsztatów i konkursu był antrykot wołowy w połączeniu z produktami regionalnymi. Nasz  zespół  przygotował antrykot wołowy z sosem z czerwonego wina i wędzonej śliwki podany z duszoną szalotką, puree z selera i jabłka oraz sałatką z pędów groszku, musztardowca, rzodkiewki i świeżej pieczarki. W konkursie wzięło udział 12 zespołów z całej Polski. Pani Ewa Dera i pan Piotr Kisson zajęli drugie miejsce. Gratulujemy!

Projekt będzie kontynuowany w kwietniu.  W naszej szkole odbędą się warsztaty kulinarne, na które zapraszamy zainteresowanych uczniów. Zgłoszenia przyjmuje p. Ewa Dera.

 

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Zdjęcia są własnością fundacji: Europejski Fundusz Rozwoju Wsi Polskiej i udostępniono za jej zgodą.

Finał I Olimpiady Kawy® dla Szkół Gastronomicznych.

8 kwietnia podczas Targów Eurogastro w Warszawie odbył się finał I Olimpiady Kawy.
6 finalistów pierwszej ogólnopolskiej Olimpiady Kawy, skierowanej do szkół gastronomicznych, zostało wyłonionych podczas kwalifikacji,  które odbyły się 4 grudnia 2015 w Centrum Szkoleniowym Dora Metal w Warszawie.
Do finału zakwalifikowała się uczennica naszej szkoły Magdalena Wojtal z klasy 3B.
Konkurencje finałowe, z którymi zmierzyła się Magda to:
przygotowanie 4 idealnych espresso,
4 idealnych cappuccino oraz
„Cup tasting”- czyli rozpoznawanie smaków kawy (to właśnie w tej konkurencji Magda była bezkonkurencyjna).

Po zaciętej rywalizacji i pokonaniu wszystkich konkurentów,  Magdalena bezapelacyjnie wygrała
I Olimpiadę Kawy. Brawo!!!!!!!!

 

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Olimpijski sukces naszych uczniów !!!

W dniach 17-19 marca 2016 r. w Poznaniu odbyły się eliminacje centralne  jubileuszowej

XX Ogólnopolskiej Olimpiady Wiedzy o Żywieniu i Żywności.

Zawody organizowane były przez Uniwersytet Przyrodniczy w Poznaniu we współpracy z Technikum Gastronomicznym  im. Karola Libelta. Do olimpijskiej rywalizacji stanęło 64 uczniów z całej Polski – byli to licealiści i uczniowie techników gastronomicznych.

Naszą szkołę reprezentowało dwóch uczniów z  klasy III technik żywienia i usług gastronomicznych: Bartosz Patycki i Michał Żurawicz. I tym razem nas nie zawiedli: Michał Żurawicz uzyskał tytuł finalisty, a Bartosz Patycki zajął 9 miejsce w kraju i uzyskał tytuł laureata :)

Laureaci i finaliści tej olimpiady są zwolnieni z części pisemnej egzaminu zawodowego, co jest równoznaczne z uzyskaniem z części pisemnej najwyższego wyniku czyli 100%. Otrzymują również indeksy wyższych uczelni.

 

Serdecznie gratulujemy wyniku!

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