{"id":7161,"date":"2022-02-09T15:42:30","date_gmt":"2022-02-09T15:42:30","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?post_type=at_biz_dir&#038;p=7161"},"modified":"2022-05-03T13:06:20","modified_gmt":"2022-05-03T13:06:20","slug":"restaurangakademien","status":"publish","type":"at_biz_dir","link":"https:\/\/old.foodfriends.com\/blog\/directory\/restaurangakademien\/","title":{"rendered":"Restaurangakademien"},"content":{"rendered":"<p>Restaurangakademien grundades \u00e5r 1985 av kockarna Bj\u00f6rn Halling, \u00d6rjan Klein, Frank Hollingworth och \u00c5ke H\u00e5kansson. Tillsammans ville de skapa en gastronomisk m\u00f6tesplats f\u00f6r restaurangbranschen \u2013 och de lyckades. Idag st\u00e5r Restaurangakademien f\u00f6r b\u00e5de kunskap om, och k\u00e4rlek till mat och dryck.<\/p>\n<p>V\u00e5rt uppdrag och fokus \u00e4r att genom de b\u00e4sta utbildningar f\u00f6rse branschen med h\u00f6g kompetens. Likas\u00e5 vill vi f\u00f6rvalta det \u00f6kade mat- och dryckesintresset genom att erbjuda undervisning av h\u00f6gsta klass till privatpersoner samt skr\u00e4ddarsydda events till f\u00f6retag. P\u00e5 s\u00e5 s\u00e4tt utvecklar vi p\u00e5 Restaurangakademien svensk gastronomi dagligen \u2013 med m\u00e5ltiden i centrum!<\/p>\n","protected":false},"author":8,"comment_status":"closed","ping_status":"closed","template":"","at_biz_dir-location":[98],"at_biz_dir-category":[101],"at_biz_dir-tags":[111,112,113,114,115,116],"atbdp_listing_types":[80],"class_list":["post-7161","at_biz_dir","type-at_biz_dir","status-publish","has-post-thumbnail","hentry","at_biz_dir-location-stockholm","at_biz_dir-category-bemanning-och-utbildning","at_biz_dir-tags-utbildning","at_biz_dir-tags-sommelier","at_biz_dir-tags-serveringstillstand","at_biz_dir-tags-servering","at_biz_dir-tags-ekonomi","at_biz_dir-tags-kokschef","atbdp_listing_types-general"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/7161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/at_biz_dir"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=7161"}],"version-history":[{"count":6,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/7161\/revisions"}],"predecessor-version":[{"id":10647,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/7161\/revisions\/10647"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/7162"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=7161"}],"wp:term":[{"taxonomy":"at_biz_dir-location","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-location?post=7161"},{"taxonomy":"at_biz_dir-category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-category?post=7161"},{"taxonomy":"at_biz_dir-tags","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-tags?post=7161"},{"taxonomy":"atbdp_listing_types","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/atbdp_listing_types?post=7161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}