{"id":940,"date":"2013-10-11T09:14:23","date_gmt":"2013-10-11T09:14:23","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=940"},"modified":"2013-10-11T09:15:45","modified_gmt":"2013-10-11T09:15:45","slug":"takashi-ochiai-guanya-el-concurs-al-millor-croissant-de-mantega-del-estat-espanyol","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2013\/10\/takashi-ochiai-guanya-el-concurs-al-millor-croissant-de-mantega-del-estat-espanyol\/","title":{"rendered":"Takashi Ochiai guanya el concurs al millor croissant de mantega del estat espanyol"},"content":{"rendered":"

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Aquesta setmana s\u2019ha celebrat a Barcelona la sisena edici\u00f3 del concurs al millor croissant de mantega d\u2019Espanya<\/strong>, amb la participaci\u00f3 de cinquanta pastissers de tot l\u2019estat. En aquesta ocasi\u00f3 el guanyador ha estat Takashi Ochiai, que juntament amb el cap de obrador, Jordi Morell\u00f3, regenten la pastisseria Ochiai<\/a> situada al carrer Urgell de Barcelona, client de casa nostre.<\/p>\n

Pels guanyadors aquesta era la cinquena vegada que es presentaven al concurs i un cop finalitzat el mateix comentaven que durant les dues \u00faltimes setmanes van estar fent proves per tal de trobar el proc\u00e9s i la formula definitiva del croissant de mantega.<\/p>\n

Com en cada edici\u00f3 l\u2019encarregat d\u2019entregar el premi va ser el president l\u2019Escola de Pastisseria del Gremi de Barcelona, el senyor Joan Turull, el qual va comentar que el guanyador era una treballador nat i una persona molt innovadora.<\/p>\n

El concurs al millor crosissant t\u00e9 com a objectiu incentivar i premiar les habilitats dels pastissers estatals i en aquest ocasi\u00f3 entre els membres del jurat hi havia grans professionals del sector com Jos\u00e9 Carlos Capel, Albert Adri\u00e0, Jos\u00e9 Molina o Abraham Balaguer, el guanyador de la passada edici\u00f3.<\/p>\n","protected":false},"excerpt":{"rendered":"

Aquesta setmana s\u2019ha celebrat a Barcelona la sisena edici\u00f3 del concurs al millor croissant de mantega d\u2019Espanya, amb la participaci\u00f3 […]<\/p>\n","protected":false},"author":2,"featured_media":941,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[23,1],"tags":[299,298,297,300,301],"class_list":["post-940","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-del-sector","category-blog","tag-clients-ylla-1878","tag-croissant","tag-millor-croissant-espanyol-2013","tag-pastisseria-artesanal","tag-pastisseria-ochiai"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/940","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/comments?post=940"}],"version-history":[{"count":4,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/940\/revisions"}],"predecessor-version":[{"id":944,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/940\/revisions\/944"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/941"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}