{"id":2445,"date":"2018-11-26T15:06:27","date_gmt":"2018-11-26T15:06:27","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=2445"},"modified":"2018-11-26T15:06:27","modified_gmt":"2018-11-26T15:06:27","slug":"sverige-fortfarande-inga-kockar","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/sverige-fortfarande-inga-kockar\/","title":{"rendered":"SVERIGE &#8211; Fortfarande inga kockar"},"content":{"rendered":"<p>Allt oftare l\u00e4ser vi att personalbristen i restaurangbranschen \u00f6kar. Flera stora akt\u00f6rer startar nu egna arbetsutbildningar med jobbgaranti. Men v\u00e4rst verkar personalbristen \u00e4nd\u00e5 vara inom kockyrket.<br \/>\nNu startar Arbetsf\u00f6rmedlingen och utbildningsf\u00f6retaget Astar en kockutbildning i Norrt\u00e4lje f\u00f6r att f\u00e5 bukt med problemet.<br \/>\nProgrammet kommer i tre delar, d\u00e4r man b\u00f6rjar med en grundutbildning, f\u00f6ljt av en kockutbildning och sedan avslutas med praktik. F\u00f6rhoppningsvis finns det drygt 20 nyutbildade kockar redo om ett \u00e5r, ber\u00e4ttar en av de ansvariga f\u00f6r utbildningen.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.besoksliv.se\/nyheter\/kockbristen-okar-af-och-astar-startar-kockutbildning-i-norrtalje\/\"><strong>Kockbristen \u00f6kar &#8211; AF och Astar startar kockutbildning i Norrt\u00e4lje<\/strong><\/a><br \/>\n<strong>Bes\u00f6ksliv.se<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Allt oftare l\u00e4ser vi att personalbristen i restaurangbranschen \u00f6kar. Flera stora akt\u00f6rer startar nu egna arbetsutbildningar med jobbgaranti. Men v\u00e4rst verkar personalbristen \u00e4nd\u00e5 vara inom kockyrket. Nu startar Arbetsf\u00f6rmedlingen och utbildningsf\u00f6retaget Astar en kockutbildning i Norrt\u00e4lje f\u00f6r att f\u00e5 bukt med problemet. Programmet kommer i tre delar, d\u00e4r man b\u00f6rjar med en grundutbildning, f\u00f6ljt av [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2446,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=2445"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2445\/revisions"}],"predecessor-version":[{"id":2447,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2445\/revisions\/2447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/2446"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=2445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=2445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=2445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}