{"id":4048,"date":"2018-02-22T10:37:00","date_gmt":"2018-02-22T08:37:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=4048"},"modified":"2026-09-20T12:27:58","modified_gmt":"2026-09-20T10:27:58","slug":"y-nos-dieron-las-trece-con-con-juan-antonio-medina","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=4048","title":{"rendered":"Y nos dieron las trece con con Juan Antonio Medina"},"content":{"rendered":"

<\/p>\n

\n<\/span><\/a><\/div>\n
\n
<\/span><\/b><\/span><\/div>\n
\n
<\/span><\/b><\/span><\/div>\n
\n1.- \u00bfC\u00f3mo define su
\ntipo de cocina?<\/b><\/span> <\/b><\/span><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/b><\/span><\/div>\n
\nUna cocina basada en una excelente materia <\/span>prima. <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/div>\n
\n2.- \u00bfSus tres
\nrestaurantes favoritos?<\/b><\/span> <\/b><\/span><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/b><\/span><\/div>\n
\nATRI<\/span>O (C\u00e1ceres) LA TERRAZA DEL CASINO (MADRID)
\nLIBRIJE (HOLANDA) <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n3.- \u00bfQu\u00e9 cocineros o
\nchefs han influido en su cocina?<\/b><\/span> <\/b><\/span><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/div>\n
\nBENJAM\u00cd<\/span>N URDIA\u00cdN \/ NADIA SANTINI \/ SANTI SANTAMARIA <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n4<\/b><\/span>.- Dedic\u00e1ndose a este sabroso mundo, \u00bfhay
\nalg\u00fan ingrediente o plato que no le guste? <\/span><\/b><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/span><\/b><\/div>\n
\nMe quedo con platos de cuchara<\/span> <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n5<\/b><\/span>.- \u00bfQu\u00e9 es lo m\u00e1s ex\u00f3tico que ha comido
\nnunca? <\/span><\/b><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/span><\/b><\/div>\n
\nEste verano pasado insectos<\/span> <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n6<\/b><\/span>.- En una isla desierta (en la cual
\nexistiera la infraestructura necesaria para poder cocinar), \u00bfqu\u00e9 tres o cuatro ingredientes considera<\/span> imprescindibles para cocinar?<\/span> <\/span><\/b><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/span><\/b><\/div>\n
\nACEITE DE OLIVA <\/span>VIRGE<\/span>N, JAM\u00d3N IBERICO, HUEVOS Y PATATAS<\/span> <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n7<\/b><\/span>.- \u00bfQu\u00e9 cualidades aprecia en un
\nrestaurante cuando come fuera? <\/span><\/b><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/span><\/b><\/div>\n
\nMe gusta que me sorprendan<\/span> <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n8.- \u00bfQu\u00e9 pa\u00eds le ha
\nsorprendido m\u00e1s por su gastronom\u00eda<\/b>?<\/span> <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\nHOLANDA<\/span> <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n9<\/b><\/span>.- \u00bfCu\u00e1l es el grito de guerra de un
\ncocinero? <\/span><\/b><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/span><\/b><\/div>\n
\n#TRADICI\u00d3NDIVERTIDA<\/span> <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n10<\/b><\/span>.- \u00bfSu opini\u00f3n sobre los programas de
\ngastronom\u00eda en la TV? <\/span><\/b><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/span><\/b><\/div>\n
\nSon muy buenos cuando muestran la realidad de nuestra <\/span>profesi\u00f3n. <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n11.- \u00bfCree que
\nexiste una \u201cburbuja gastron\u00f3mica\u201d actualmente?<\/b><\/span> <\/b><\/span><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/b><\/span><\/div>\n
\nE<\/span>xiste, no <\/span>s\u00e9 hasta
\nqu\u00e9<\/span> punto ser\u00e1 buena o mala para la <\/span>gastronom\u00eda<\/span> en un futuro
\nno muy lejano.<\/span> <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n12<\/b><\/span>.- Un consejo para los j\u00f3venes que quieran
\ndedicarse a esta profesi\u00f3n <\/span><\/b><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/div>\n
\nNo es oro todo lo que reluce.<\/span>  <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n13<\/b><\/span>.- \u00bfC\u00f3mo imagina su futuro profesional m\u00e1s
\npr\u00f3ximo?<\/b><\/span><\/div>\n
\n<\/div>\n
\nSeguir con proyectos como \u00c1’BARRA y \u00c1LBORA<\/span> <\/span><\/span><\/span><\/div>\n
\n<\/div>\n

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

1.- \u00bfC\u00f3mo define su tipo de cocina?  Una cocina basada en una excelente materia prima.  2.- \u00bfSus tres restaurantes favoritos?  ATRIO (C\u00e1ceres) LA TERRAZA DEL CASINO (MADRID) LIBRIJE (HOLANDA)  3.- \u00bfQu\u00e9 cocineros o chefs han influido en su cocina?  BENJAM\u00cdN URDIA\u00cdN \/ NADIA SANTINI \/ SANTI SANTAMARIA  4.- Dedic\u00e1ndose a este sabroso mundo, \u00bfhay alg\u00fan […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-4048","post","type-post","status-publish","format-standard","hentry","category-entrevistas"],"yoast_head":"\nY nos dieron las trece con con Juan Antonio Medina - 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=4048\" \/>\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 con Juan Antonio Medina - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"1.- \u00bfC\u00f3mo define su tipo de cocina?  Una cocina basada en una excelente materia prima.  2.- \u00bfSus tres restaurantes favoritos?  ATRIO (C\u00e1ceres) LA TERRAZA DEL CASINO (MADRID) LIBRIJE (HOLANDA)  3.- \u00bfQu\u00e9 cocineros o chefs han influido en su cocina?  BENJAM\u00cdN URDIA\u00cdN \/ NADIA SANTINI \/ SANTI SANTAMARIA  4.- Dedic\u00e1ndose a este sabroso mundo, \u00bfhay alg\u00fan […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=4048\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-22T08:37:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T10:27:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxAryzQQavhuRUGgrwyU5AlUFDUjqLEfQEF94NuVOyGML4bfgZh8jLwTTeMFwleFsFQvxH49pLryXctZssEIx81roGPMIIo4xnNn_LpwXSGtI2ZDNuIKK5O-FPsqlgB17RaT_czzqTUcg\/s640\/Juan+Antonio+Medina_A+BARRA-1037+copia.jpg\" \/>\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=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4048#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4048\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Y nos dieron las trece con con Juan Antonio Medina\",\"datePublished\":\"2018-02-22T08:37:00+00:00\",\"dateModified\":\"2026-09-20T10:27:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4048\"},\"wordCount\":292,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4048#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogger.googleusercontent.com\\\/img\\\/b\\\/R29vZ2xl\\\/AVvXsEjxAryzQQavhuRUGgrwyU5AlUFDUjqLEfQEF94NuVOyGML4bfgZh8jLwTTeMFwleFsFQvxH49pLryXctZssEIx81roGPMIIo4xnNn_LpwXSGtI2ZDNuIKK5O-FPsqlgB17RaT_czzqTUcg\\\/s640\\\/Juan+Antonio+Medina_A+BARRA-1037+copia.jpg\",\"articleSection\":[\"entrevistas\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=4048#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4048\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=4048\",\"name\":\"Y nos dieron las trece con con Juan Antonio Medina - 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