{"id":123635,"date":"2021-02-05T13:09:56","date_gmt":"2021-02-05T12:09:56","guid":{"rendered":"https:\/\/up.lublin.pl\/blog\/22169\/"},"modified":"2021-04-17T20:17:32","modified_gmt":"2021-04-17T18:17:32","slug":"22169","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/foodscience\/22169\/","title":{"rendered":"Zaj\u0119cia w Pracowni Gastronomicznej z TOP Chef Polska"},"content":{"rendered":"<p style=\"text-align: justify\"><strong style=\"line-height: 21.6px;text-align: justify\">22 stycznia 2021 roku<\/strong><span style=\"text-align: justify\">&nbsp;w Pracowni Gastronomicznej Wydzia\u0142u Nauk o \u017bywno\u015bci i Biotechnologii odby\u0142y si\u0119 zaj\u0119cia ze zwyci\u0119\u017cczyni\u0105 si\u00f3dmej edycji TOP Chef Polska &#8211;&nbsp;<\/span><strong style=\"line-height: 21.6px;text-align: justify\">Pani\u0105 Sylwi\u0105 Stachyr\u0105<\/strong><span style=\"text-align: justify\">.<\/span><\/p>\n<p style=\"text-align: justify\">&nbsp;<\/p>\n<p style=\"text-align: center\"><span style=\"text-align: justify\"><img loading=\"lazy\" src=\"\/files\/images\/sadowska\/2021\/2021-02-03\/1.jpg\" alt=\"\" width=\"670\" height=\"446\"><\/span><\/p>\n<p style=\"text-align: center\">&nbsp;<\/p>\n<p style=\"text-align: justify\"><span style=\"text-align: justify\">Uczestnikami zaj\u0119\u0107 byli studenci pierwszego roku studi\u00f3w pierwszego stopnia kierunku \u201e<\/span><strong><span style=\"text-align: justify\">G<\/span>astronomia i sztuka kulinarna<\/strong><span style=\"text-align: justify\">\u201d. Pod czujnym okiem i przy wsparciu Pani Sylwii studenci przygotowali potrawy kuchni azjatyckiej. Sklep internetowy <strong>Azjanatalerzu.pl<\/strong> &#8211; Smak Orientu w Twoim domu, udzieli\u0142 wsparcia w postaci orientalny produkt\u00f3w, kt\u00f3re zosta\u0142y wykorzystane podczas zaj\u0119\u0107.&nbsp;<\/span><\/p>\n<p style=\"text-align: justify\">&nbsp;<\/p>\n<p style=\"text-align: center\"><span style=\"text-align: justify\"><img loading=\"lazy\" src=\"\/files\/images\/sadowska\/2021\/2021-02-03\/3.jpg\" alt=\"\" width=\"670\" height=\"446\"><\/span><\/p>\n<p style=\"text-align: center\">&nbsp;<\/p>\n<p style=\"text-align: center\"><span style=\"text-align: justify\"><img loading=\"lazy\" src=\"\/files\/images\/sadowska\/2021\/2021-02-03\/9.jpg\" alt=\"\" width=\"670\" height=\"446\"><\/span><\/p>\n<p style=\"text-align: center\">&nbsp;<\/p>\n<p style=\"text-align: center\"><span style=\"text-align: justify\"><img loading=\"lazy\" src=\"\/files\/images\/sadowska\/2021\/2021-02-03\/11.jpg\" alt=\"\" width=\"670\" height=\"446\"><\/span><\/p>\n<p style=\"text-align: center\">&nbsp;<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/gastronomia.up.lublin.pl\/6910\/\"><strong>[GALERIA ZDJ\u0118\u0106]<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>22 stycznia 2021 roku&nbsp;w Pracowni Gastronomicznej Wydzia\u0142u Nauk o \u017bywno\u015bci i Biotechnologii odby\u0142y si\u0119 zaj\u0119cia ze zwyci\u0119\u017cczyni\u0105 si\u00f3dmej edycji TOP Chef Polska &#8211;&nbsp;Pani\u0105 Sylwi\u0105 Stachyr\u0105. &nbsp; &nbsp; Uczestnikami zaj\u0119\u0107 byli studenci pierwszego roku studi\u00f3w pierwszego stopnia kierunku \u201eGastronomia i sztuka kulinarna\u201d. Pod czujnym okiem i przy wsparciu Pani Sylwii studenci przygotowali potrawy kuchni azjatyckiej. Sklep [&hellip;]<\/p>\n","protected":false},"author":209,"featured_media":129867,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[10],"tags":[],"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/123635"}],"collection":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/users\/209"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/comments?post=123635"}],"version-history":[{"count":1,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/123635\/revisions"}],"predecessor-version":[{"id":135575,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/123635\/revisions\/135575"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/media\/129867"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/media?parent=123635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/categories?post=123635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/tags?post=123635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}