{"id":566013,"date":"2023-01-09T18:39:28","date_gmt":"2023-01-09T18:39:28","guid":{"rendered":"https:\/\/teknomers.com\/es\/otros-2-anos-cenando-en-el-restaurante-estrella-noma-y-luego-se-acabo-los-chefs-flamencos-estrella-responden-trabajar-demasiado-es-a-expensas-de-la-calidad\/"},"modified":"2023-01-09T18:39:30","modified_gmt":"2023-01-09T18:39:30","slug":"otros-2-anos-cenando-en-el-restaurante-estrella-noma-y-luego-se-acabo-los-chefs-flamencos-estrella-responden-trabajar-demasiado-es-a-expensas-de-la-calidad","status":"publish","type":"post","link":"https:\/\/teknomers.com\/es\/otros-2-anos-cenando-en-el-restaurante-estrella-noma-y-luego-se-acabo-los-chefs-flamencos-estrella-responden-trabajar-demasiado-es-a-expensas-de-la-calidad\/","title":{"rendered":"Otros 2 a\u00f1os cenando en el restaurante estrella Noma y luego se acab\u00f3.  Los chefs flamencos estrella responden: \u201cTrabajar demasiado es a expensas de la calidad\u201d"},"content":{"rendered":"\n<p>Coraz\u00f3n de reno a la parrilla sobre una cama de madera de pino fresca y helado de azafr\u00e1n en un bol de cera de abejas: hasta finales de 2024 podr\u00e1 sorprenderse culinariamente en el restaurante de tres estrellas Noma en Copenhague.  Despu\u00e9s se acab\u00f3 todo, porque el chef Ren\u00e9 Redzepi encuentra un negocio estrella agotador y apenas rentable.  Los chefs flamencos estrella, que ya han cenado en Noma, lo entienden.  \u201cSi cobramos los mismos m\u00e1rgenes por la langosta que por un croque monsieur, nadie volver\u00e1 a comer langosta\u201d.<br \/>\n<br \/><br \/>\n<br \/><a href=\"https:\/\/www.hln.be\/binnenland\/nog-2-jaar-tafelen-bij-sterrenzaak-noma-en-dan-is-het-over-en-uit-vlaamse-sterrenchefs-reageren-te-hard-werken-gaat-ten-koste-van-de-kwaliteit~acbeb229\/\" rel=\"nofollow noopener\" target=\"_blank\">ttn-es-34<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Coraz\u00f3n de reno a la parrilla sobre una cama de madera de pino fresca y helado de azafr\u00e1n<\/p>\n","protected":false},"author":1,"featured_media":566014,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[4157,205,2422,54016,22215,1924,486,16216,14526,36,5041,138687,21,5886,495,3959],"class_list":["post-566013","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-acabo","tag-anos","tag-calidad","tag-cenando","tag-chefs","tag-demasiado","tag-estrella","tag-expensas","tag-flamencos","tag-los","tag-luego","tag-noma","tag-otros","tag-responden","tag-restaurante","tag-trabajar"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts\/566013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/comments?post=566013"}],"version-history":[{"count":0,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/posts\/566013\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/media\/566014"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/media?parent=566013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/categories?post=566013"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/es\/wp-json\/wp\/v2\/tags?post=566013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}