{"id":2796,"date":"2021-06-06T08:58:11","date_gmt":"2021-06-06T08:58:11","guid":{"rendered":"https:\/\/gastronomia.adrirodrigof4.es\/?p=2796"},"modified":"2021-06-06T20:20:24","modified_gmt":"2021-06-06T20:20:24","slug":"fernando-barcena","status":"publish","type":"post","link":"https:\/\/gastronomia.adrirodrigof4.es\/en\/2021\/06\/06\/fernando-barcena\/","title":{"rendered":"Fernando Barcena"},"content":{"rendered":"<p><span style=\"font-family: arial, sans-serif;\"><span style=\"color: #000000;\">Entrevista a Fernando B\u00e1rcena para el grupo noticias. El que fuera jefe de cocina del restaurante Arzak durante 14 a\u00f1os y en conseguir la tercera estrella <\/span><\/span><span style=\"color: #000000; font-family: arial, sans-serif;\">Michelin, ejerce ahora de profesor en el Culinary.\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\">Fernando Barcenari, \u00a0elkarrizketa noticias taldearekin. Arzak jatetxeko sukalde-burua izan zen 14 urtez eta hirugarren Michelin izarra lortzen, eta orain irakasle lanetan ari da Culinaryn<\/span>.<\/p>\n<p style=\"text-align: left;\"><span style=\"color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.noticiasdegipuzkoa.eus\/vivir-on\/gastronomia\/2021\/03\/25\/fernando-barcena-nervios-echar-cuatro\/1099382.html\"><strong>Leer noticia<\/strong><\/a><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2797 aligncenter\" src=\"https:\/\/gastronomia.adrirodrigof4.es\/wp-content\/uploads\/2021\/06\/IMG_1880-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>Entrevista a Fernando B\u00e1rcena para el grupo noticias. El que fuera jefe de cocina del restaurante Arzak durante 14 a\u00f1os y en conseguir la tercera estrella Michelin, ejerce ahora de profesor en el Culinary.\u00a0 Fernando Barcenari, \u00a0elkarrizketa noticias taldearekin. Arzak jatetxeko sukalde-burua izan zen 14 urtez eta hirugarren Michelin izarra lortzen, eta orain irakasle lanetan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"_links":{"self":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts\/2796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/comments?post=2796"}],"version-history":[{"count":4,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts\/2796\/revisions"}],"predecessor-version":[{"id":2846,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts\/2796\/revisions\/2846"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/media\/2797"}],"wp:attachment":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/media?parent=2796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/categories?post=2796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/tags?post=2796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}