{"id":12429,"date":"2023-01-10T00:07:40","date_gmt":"2023-01-09T23:07:40","guid":{"rendered":"https:\/\/anafric.es\/interovic-trains-50-kitchen-professionals-in-the-new-cuts-of-lamb\/"},"modified":"2023-01-10T00:07:40","modified_gmt":"2023-01-09T23:07:40","slug":"interovic-trains-50-kitchen-professionals-in-the-new-cuts-of-lamb","status":"publish","type":"post","link":"https:\/\/anafric.es\/en\/interovic-trains-50-kitchen-professionals-in-the-new-cuts-of-lamb\/","title":{"rendered":"Interovic trains 50 kitchen professionals in the new cuts of lamb"},"content":{"rendered":"

About 50 professionals, from the country’s main hospitality associations, have attended the three training days that INTEROVIC organized until last December in Alicante, Castell\u00f3n and Madrid to convey the qualities and possibilities of lamb and goat meat in the culinary field<\/p>\n

Miguel \u00c1ngel de la Cruz, alma mater of the restaurant La Botica de Matapozuelos in Valladolid, awarded a Michelin star and the Michelin Green Star for its sustainable proposal, prepared for the attendees four contemporary and zero-kilometer recipes with the new cuts available for the consumer<\/p>\n

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Working with hotel associations<\/p>\n

The three days took place on October 24 in Alicante, November 21 in Castell\u00f3n and December 12 in Madrid and gathered around half a hundred professionals from the three hospitality associations to which the meetings were directed: APEHA ( Provincial Association of Hospitality Entrepreneurs of Alicante), ASHOTUR (Provincial Association of Hospitality and Tourism Entrepreneurs of Castell\u00f3n) and ACYRE (Association of Cooks and Bakers of the Community of Madrid).<\/p>\n

The objective of these meetings has been to introduce the new cuts that are offered to the consumer, convey their qualities and teach the attendees to prepare creative dishes with these products using the new techniques of contemporary cooking, respecting the environment and using uncommon ingredients from the natural environment to accompany and enhance the mutton.<\/p>\n","protected":false},"excerpt":{"rendered":"

About 50 professionals, from the country’s main hospitality associations, have attended the three training days that INTEROVIC organized until last […]<\/p>\n","protected":false},"author":3,"featured_media":12424,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1097,1096],"tags":[1100,1259,1504,1117,1141,1099],"class_list":["post-12429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anafric-en","category-sector-en","tag-anafric-en","tag-carne-roja-en","tag-cordero-en","tag-empresas-carnicas-en","tag-interovic-en","tag-meat-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/12429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/comments?post=12429"}],"version-history":[{"count":0,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/12429\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media\/12424"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media?parent=12429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/categories?post=12429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/tags?post=12429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}