{"id":6982,"date":"2016-05-27T07:12:00","date_gmt":"2016-05-27T05:12:00","guid":{"rendered":"http:\/\/www.kuchniokracja.hanami.pl\/?p=6982"},"modified":"2016-05-25T00:18:27","modified_gmt":"2016-05-24T22:18:27","slug":"w-zeszlym-tygodniu","status":"publish","type":"post","link":"https:\/\/kuchniokracja.hanami.pl\/index.php\/w-zeszlym-tygodniu\/","title":{"rendered":"W zesz\u0142ym tygodniu&#8230;"},"content":{"rendered":"<p style=\"text-align: justify;\">Zesz\u0142y tydzie\u0144 by\u0142 przepe\u0142niony wydarzeniami. 17 maja (wtorek) mia\u0142am okazj\u0119 wzi\u0105\u0107 udzia\u0142, a nawet poprowadzi\u0107 jeden z paneli podczas\u00a0<strong>Poland Restaurant Forum by Nespresso<\/strong>. By\u0142a okazja do wymiany pogl\u0105d\u00f3w, poznania nowych ludzi, spr\u00f3bowania dobrej kawy, win oraz ciekawego jedzenia.\u00a019 (czwartek) i 20 maja (pi\u0105tek) odby\u0142a si\u0119 w Polsce pierwsza, mi\u0119dzynarodowa konferencja\u00a0<strong>Food in Central Europe: Culture and Business<\/strong>. Poza dyskusjami prelegenci z ro\u017cnych zak\u0105tk\u00f3w \u015bwiata mieli okazj\u0119 spr\u00f3bowa\u0107 tak\u017ce kuchni polskiej w wykonaniu <strong>Aleksandra Barona<\/strong> (Solec 44). P\u00f3\u017aniej jeszcze dwa dni <strong>War<\/strong><strong>szawskich Targ\u00f3w Ksi\u0105\u017cki<\/strong> i niedzielna wizyta w radiowej <strong>CZ<\/strong><strong>W\u00d3RCE<\/strong>. Dzia\u0142o si\u0119 du\u017co!<\/p>\n<div id=\"attachment_6984\" style=\"width: 380px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6984\" class=\"size-full wp-image-6984\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/nespresso1-e1464125783254.jpg\" alt=\"sandacz \/ w\u0119dzony w\u0119gorz \/ czosnek nied\u017awiedzi \/ szparag - szef kuchni Przemys\u0142aw Wolny\" width=\"370\" height=\"658\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/nespresso1-e1464125783254.jpg 370w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/nespresso1-e1464125783254-1x1.jpg 1w\" sizes=\"auto, (max-width: 370px) 100vw, 370px\" \/><p id=\"caption-attachment-6984\" class=\"wp-caption-text\">sandacz \/ w\u0119dzony w\u0119gorz \/ czosnek nied\u017awiedzi \/ szparag &#8211; szef kuchni Przemys\u0142aw Wolny<\/p><\/div>\n<div id=\"attachment_6985\" style=\"width: 380px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6985\" class=\"size-full wp-image-6985\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/nespresso2-e1464125831210.jpg\" alt=\"rostbef \/ szczaw \/ marchew \/ any\u017c \/ burak \/ czerwone wino \/ go\u017adzik \/ botwina - szef kuchni Przemys\u0142aw Bogucki\" width=\"370\" height=\"658\" \/><p id=\"caption-attachment-6985\" class=\"wp-caption-text\">rostbef \/ szczaw \/ marchew \/ any\u017c \/ burak \/ czerwone wino \/ go\u017adzik \/ botwina &#8211; szef kuchni Przemys\u0142aw Bogucki<\/p><\/div>\n<div id=\"attachment_6988\" style=\"width: 380px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6988\" class=\"size-full wp-image-6988\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/nespresso3-e1464126174295.jpg\" alt=\"tro\u0107 \/ szyjki rakowe \/ szparagi \/ winogrono \/ chilli \/ arbuz \/ mi\u0119ta \/ czarny sezam - szef Grzegorz Pomiet\u0142o\" width=\"370\" height=\"658\" \/><p id=\"caption-attachment-6988\" class=\"wp-caption-text\">tro\u0107 \/ szyjki rakowe \/ szparagi \/ winogrono \/ chilli \/ arbuz \/ mi\u0119ta \/ czarny sezam &#8211; szef Grzegorz Pomiet\u0142o<\/p><\/div>\n<div id=\"attachment_6989\" style=\"width: 380px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-6989\" class=\"size-full wp-image-6989\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/nespresso4-e1464126427910.jpg\" alt=\"ciel\u0119cina \/ topinambur \/ zielony groszek \/ m\u0142oda marchew \/ palone siano \/ glace - szef kuchni Karol Sankowski\" width=\"370\" height=\"658\" \/><p id=\"caption-attachment-6989\" class=\"wp-caption-text\">ciel\u0119cina \/ topinambur \/ zielony groszek \/ m\u0142oda marchew \/ palone siano \/ glace &#8211; szef kuchni Karol Sankowski<\/p><\/div>\n<div id=\"attachment_7001\" style=\"width: 380px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7001\" class=\"size-full wp-image-7001\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f1.jpg\" alt=\"Maciej Nowak otwiera Food in Central Europe: Culture and Business\" width=\"370\" height=\"658\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f1.jpg 370w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f1-1x1.jpg 1w\" sizes=\"auto, (max-width: 370px) 100vw, 370px\" \/><p id=\"caption-attachment-7001\" class=\"wp-caption-text\">Maciej Nowak otwiera Food in Central Europe: Culture and Business<\/p><\/div>\n<div id=\"attachment_7002\" style=\"width: 380px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7002\" class=\"size-full wp-image-7002\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f2.jpg\" alt=\"Uroczysta kolacja, Solec 44\" width=\"370\" height=\"658\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f2.jpg 370w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f2-1x1.jpg 1w\" sizes=\"auto, (max-width: 370px) 100vw, 370px\" \/><p id=\"caption-attachment-7002\" class=\"wp-caption-text\">Uroczysta kolacja, Solec 44<\/p><\/div>\n<div id=\"attachment_7003\" style=\"width: 380px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7003\" class=\"size-full wp-image-7003\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f3.jpg\" alt=\"Aleksander Baron, ja i kiszonki\" width=\"370\" height=\"658\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f3.jpg 370w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f3-1x1.jpg 1w\" sizes=\"auto, (max-width: 370px) 100vw, 370px\" \/><p id=\"caption-attachment-7003\" class=\"wp-caption-text\">Aleksander Baron, ja i kiszonki<\/p><\/div>\n<div id=\"attachment_7006\" style=\"width: 380px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7006\" class=\"size-full wp-image-7006\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f4.jpg\" alt=\"Radiowa Czw\u00f3rka\" width=\"370\" height=\"658\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f4.jpg 370w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2016\/05\/f4-1x1.jpg 1w\" sizes=\"auto, (max-width: 370px) 100vw, 370px\" \/><p id=\"caption-attachment-7006\" class=\"wp-caption-text\">Radiowa Czw\u00f3rka<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zesz\u0142y tydzie\u0144 by\u0142 przepe\u0142niony wydarzeniami. 17 maja (wtorek) mia\u0142am okazj\u0119 wzi\u0105\u0107 udzia\u0142, a nawet poprowadzi\u0107 jeden z paneli podczas\u00a0Poland Restaurant Forum by Nespresso. By\u0142a okazja do wymiany pogl\u0105d\u00f3w, poznania nowych ludzi, spr\u00f3bowania dobrej kawy, win oraz ciekawego jedzenia.\u00a019 (czwartek) i 20 maja (pi\u0105tek) odby\u0142a si\u0119 w Polsce pierwsza, mi\u0119dzynarodowa konferencja\u00a0Food in Central Europe: Culture and&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,406,3],"tags":[1162,1873,1869,1178,966,8,1871,1872,1404,1870,1874],"class_list":["post-6982","post","type-post","status-publish","format-standard","hentry","category-ksiazki","category-kuchnia-polska","category-kultura-zywieniowa","tag-aleksander-baron","tag-czworka","tag-food-in-central-europe-culture-and-business","tag-konferencja","tag-ksiazki-2","tag-kultura-zywieniowa-2","tag-maciej-nowak","tag-poland-restaurant-forum-by-nespresso","tag-radio","tag-solec-44","tag-warszawskie-targi-ksiazki"],"_links":{"self":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/6982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/comments?post=6982"}],"version-history":[{"count":16,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/6982\/revisions"}],"predecessor-version":[{"id":7009,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/6982\/revisions\/7009"}],"wp:attachment":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/media?parent=6982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/categories?post=6982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/tags?post=6982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}