{"id":2391,"date":"2018-02-26T14:05:00","date_gmt":"2018-02-26T12:05:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=2391"},"modified":"2026-09-20T11:55:11","modified_gmt":"2026-09-20T09:55:11","slug":"y-nos-dieron-las-trece-con-carlos-posadas","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=2391","title":{"rendered":"Y NOS DIERON LAS TRECE CON CARLOS POSADAS"},"content":{"rendered":"

<\/p>\n

\n<\/a><\/div>\n
\n
<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\n1.- \u00bfC\u00f3mo define su tipo de cocina?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nCocina de producto de temporada
\ncon personalidad<\/span><\/div>\n
\n
<\/span><\/div>\n
\n2.- \u00bfSus tres restaurantes favoritos?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nZuberoa  <\/span>( Oiartzun ), Celler de Can Roca ( Girona )  <\/span>y Kaia ( Guetaria )<\/span><\/div>\n
\n
<\/span><\/div>\n
\n3.- \u00bfQu\u00e9 cocineros o chefs han influido en su cocina?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nI\u00f1aki Torrontegui, Jos\u00e9 Manuel
\nC\u00f3rdoba, Sabin Arana, Salvador Gallego, Michel Brass, Francis Garc\u00eda<\/span><\/div>\n
\n
<\/span><\/div>\n
\n4.- Dedic\u00e1ndose a este sabroso mundo, \u00bfhay alg\u00fan ingrediente o plato
\nque no le guste?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nNo <\/span><\/div>\n
\n
<\/span><\/div>\n
\n5.- \u00bfQu\u00e9 es lo m\u00e1s ex\u00f3tico que ha comido nunca?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nEscamoles y choconostle<\/span><\/div>\n
\n
<\/span><\/div>\n
\n6.- En una isla desierta (en la cual existiera la infraestructura
\nnecesaria para poder cocinar), \u00bfqu\u00e9 tres o cuatro ingredientes considera
\nimprescindibles para cocinar?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nAceite de oliva, agua, harina y
\nuna ca\u00f1a<\/span><\/div>\n
\n
<\/span><\/div>\n
\n7.- \u00bfQu\u00e9 cualidades aprecia en un restaurante cuando come fuera?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nProducto y amabilidad<\/span><\/div>\n
\n
<\/span><\/div>\n
\n8.- \u00bfQu\u00e9 pa\u00eds le ha sorprendido m\u00e1s por su gastronom\u00eda?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nM\u00e9jico y Australia<\/span><\/div>\n
\n
<\/span><\/div>\n
\n9.- \u00bfCu\u00e1l es el grito de guerra de un cocinero?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\n\u00a1\u00a1Marcha!!<\/span><\/div>\n
\n
<\/span><\/div>\n
\n10.- \u00bfSu opini\u00f3n sobre los programas de gastronom\u00eda en la TV?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nCreo que muchos est\u00e1n copiados de
\nformatos que se trata m\u00e1s de un \u201creality\u201d que de gastronom\u00eda<\/span><\/div>\n
\n
<\/span><\/div>\n
\n11.- \u00bfCree que existe una \u201cburbuja gastron\u00f3mica\u201d actualmente?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nYo no hablar\u00eda de burbuja, m\u00e1s
\nbien dir\u00eda que hay un exceso de oferta fortalecida por inversiones de grupos
\nextranjeros buscando m\u00e1s la rentabilidad que la excelencia.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n12.- Un consejo para los j\u00f3venes que quieran dedicarse a esta profesi\u00f3n<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nQue se preocupen de afianzar las
\nbases de la cocina tradicional antes de pensar en ser famosos o creativos.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n
<\/span><\/div>\n
\n13.- \u00bfC\u00f3mo imagina su futuro profesional m\u00e1s pr\u00f3ximo?<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nDespu\u00e9s de m\u00e1s de treinta a\u00f1os de
\noficio he aprendido a disfrutar del presente.<\/span><\/div>\n
\nLa imaginaci\u00f3n la dejo para los
\nplatos<\/span><\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

1.- \u00bfC\u00f3mo define su tipo de cocina? Cocina de producto de temporada con personalidad 2.- \u00bfSus tres restaurantes favoritos? Zuberoa  ( Oiartzun ), Celler de Can Roca ( Girona )  y Kaia ( Guetaria ) 3.- \u00bfQu\u00e9 cocineros o chefs han influido en su cocina? I\u00f1aki Torrontegui, Jos\u00e9 Manuel C\u00f3rdoba, Sabin Arana, Salvador Gallego, Michel […]<\/p>\n","protected":false},"author":1,"featured_media":2392,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-2391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrevistas"],"yoast_head":"\nY NOS DIERON LAS TRECE CON CARLOS POSADAS - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=2391\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Y NOS DIERON LAS TRECE CON CARLOS POSADAS - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"1.- \u00bfC\u00f3mo define su tipo de cocina? Cocina de producto de temporada con personalidad 2.- \u00bfSus tres restaurantes favoritos? Zuberoa  ( Oiartzun ), Celler de Can Roca ( Girona )  y Kaia ( Guetaria ) 3.- \u00bfQu\u00e9 cocineros o chefs han influido en su cocina? I\u00f1aki Torrontegui, Jos\u00e9 Manuel C\u00f3rdoba, Sabin Arana, Salvador Gallego, Michel […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=2391\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-26T12:05:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T09:55:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2018\/02\/30005657741_a853ea12d3_k.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1365\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Javier Mun\u00e1rriz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Javier Mun\u00e1rriz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Y NOS DIERON LAS TRECE CON CARLOS POSADAS\",\"datePublished\":\"2018-02-26T12:05:00+00:00\",\"dateModified\":\"2026-09-20T09:55:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391\"},\"wordCount\":316,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2018\\\/02\\\/30005657741_a853ea12d3_k.jpg\",\"articleSection\":[\"entrevistas\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391\",\"name\":\"Y NOS DIERON LAS TRECE CON CARLOS POSADAS - Gastro y Gourmet\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2018\\\/02\\\/30005657741_a853ea12d3_k.jpg\",\"datePublished\":\"2018-02-26T12:05:00+00:00\",\"dateModified\":\"2026-09-20T09:55:11+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391#primaryimage\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2018\\\/02\\\/30005657741_a853ea12d3_k.jpg\",\"contentUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2018\\\/02\\\/30005657741_a853ea12d3_k.jpg\",\"width\":2048,\"height\":1365},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=2391#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/gastroygourmet.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Y NOS DIERON LAS TRECE CON CARLOS POSADAS\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#website\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/\",\"name\":\"Gastro y Gourmet\",\"description\":\"Gastronom\u00eda Gourmet por Javier Mun\u00e1rriz\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/gastroygourmet.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\",\"name\":\"Javier Mun\u00e1rriz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g\",\"caption\":\"Javier Mun\u00e1rriz\"},\"sameAs\":[\"https:\\\/\\\/gastroygourmet.com\"],\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Y NOS DIERON LAS TRECE CON CARLOS POSADAS - Gastro y Gourmet","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gastroygourmet.com\/?p=2391","og_locale":"es_ES","og_type":"article","og_title":"Y NOS DIERON LAS TRECE CON CARLOS POSADAS - Gastro y Gourmet","og_description":"1.- \u00bfC\u00f3mo define su tipo de cocina? Cocina de producto de temporada con personalidad 2.- \u00bfSus tres restaurantes favoritos? Zuberoa  ( Oiartzun ), Celler de Can Roca ( Girona )  y Kaia ( Guetaria ) 3.- \u00bfQu\u00e9 cocineros o chefs han influido en su cocina? I\u00f1aki Torrontegui, Jos\u00e9 Manuel C\u00f3rdoba, Sabin Arana, Salvador Gallego, Michel […]","og_url":"https:\/\/gastroygourmet.com\/?p=2391","og_site_name":"Gastro y Gourmet","article_published_time":"2018-02-26T12:05:00+00:00","article_modified_time":"2026-09-20T09:55:11+00:00","og_image":[{"width":2048,"height":1365,"url":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2018\/02\/30005657741_a853ea12d3_k.jpg","type":"image\/jpeg"}],"author":"Javier Mun\u00e1rriz","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Javier Mun\u00e1rriz","Tiempo de lectura":"2 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gastroygourmet.com\/?p=2391#article","isPartOf":{"@id":"https:\/\/gastroygourmet.com\/?p=2391"},"author":{"name":"Javier Mun\u00e1rriz","@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f"},"headline":"Y NOS DIERON LAS TRECE CON CARLOS POSADAS","datePublished":"2018-02-26T12:05:00+00:00","dateModified":"2026-09-20T09:55:11+00:00","mainEntityOfPage":{"@id":"https:\/\/gastroygourmet.com\/?p=2391"},"wordCount":316,"commentCount":0,"image":{"@id":"https:\/\/gastroygourmet.com\/?p=2391#primaryimage"},"thumbnailUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2018\/02\/30005657741_a853ea12d3_k.jpg","articleSection":["entrevistas"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gastroygourmet.com\/?p=2391#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gastroygourmet.com\/?p=2391","url":"https:\/\/gastroygourmet.com\/?p=2391","name":"Y NOS DIERON LAS TRECE CON CARLOS POSADAS - Gastro y Gourmet","isPartOf":{"@id":"https:\/\/gastroygourmet.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gastroygourmet.com\/?p=2391#primaryimage"},"image":{"@id":"https:\/\/gastroygourmet.com\/?p=2391#primaryimage"},"thumbnailUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2018\/02\/30005657741_a853ea12d3_k.jpg","datePublished":"2018-02-26T12:05:00+00:00","dateModified":"2026-09-20T09:55:11+00:00","author":{"@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f"},"breadcrumb":{"@id":"https:\/\/gastroygourmet.com\/?p=2391#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gastroygourmet.com\/?p=2391"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/gastroygourmet.com\/?p=2391#primaryimage","url":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2018\/02\/30005657741_a853ea12d3_k.jpg","contentUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2018\/02\/30005657741_a853ea12d3_k.jpg","width":2048,"height":1365},{"@type":"BreadcrumbList","@id":"https:\/\/gastroygourmet.com\/?p=2391#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/gastroygourmet.com\/"},{"@type":"ListItem","position":2,"name":"Y NOS DIERON LAS TRECE CON CARLOS POSADAS"}]},{"@type":"WebSite","@id":"https:\/\/gastroygourmet.com\/#website","url":"https:\/\/gastroygourmet.com\/","name":"Gastro y Gourmet","description":"Gastronom\u00eda Gourmet por Javier Mun\u00e1rriz","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gastroygourmet.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Person","@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f","name":"Javier Mun\u00e1rriz","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/secure.gravatar.com\/avatar\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g","caption":"Javier Mun\u00e1rriz"},"sameAs":["https:\/\/gastroygourmet.com"],"url":"https:\/\/gastroygourmet.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/2391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2391"}],"version-history":[{"count":1,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/2391\/revisions"}],"predecessor-version":[{"id":2393,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/2391\/revisions\/2393"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/media\/2392"}],"wp:attachment":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}