{"id":3198,"date":"2019-03-19T10:04:37","date_gmt":"2019-03-19T10:04:37","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=3198"},"modified":"2019-03-19T10:20:08","modified_gmt":"2019-03-19T10:20:08","slug":"florencia-abella-ny-koksmastare-pa-restaurang-ekstedt","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/florencia-abella-ny-koksmastare-pa-restaurang-ekstedt\/","title":{"rendered":"Florencia Abella \u00e4r ny k\u00f6ksm\u00e4stare p\u00e5 Restaurang Ekstedt"},"content":{"rendered":"<p><a href=\"https:\/\/old.foodfriends.com\/blog\/wp-content\/uploads\/2019\/03\/H82A1096-1.png\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-3205 alignright\" src=\"https:\/\/old.foodfriends.com\/blog\/wp-content\/uploads\/2019\/03\/H82A1096-1-200x300.png\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/old.foodfriends.com\/blog\/wp-content\/uploads\/2019\/03\/H82A1096-1-200x300.png 200w, https:\/\/old.foodfriends.com\/blog\/wp-content\/uploads\/2019\/03\/H82A1096-1-768x1152.png 768w, https:\/\/old.foodfriends.com\/blog\/wp-content\/uploads\/2019\/03\/H82A1096-1-683x1024.png 683w, https:\/\/old.foodfriends.com\/blog\/wp-content\/uploads\/2019\/03\/H82A1096-1-370x555.png 370w, https:\/\/old.foodfriends.com\/blog\/wp-content\/uploads\/2019\/03\/H82A1096-1-270x405.png 270w, https:\/\/old.foodfriends.com\/blog\/wp-content\/uploads\/2019\/03\/H82A1096-1-740x1110.png 740w, https:\/\/old.foodfriends.com\/blog\/wp-content\/uploads\/2019\/03\/H82A1096-1.png 770w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>Florencia Abella fr\u00e5n Esperanto \u00e4r ny k\u00f6ksm\u00e4stare p\u00e5 Restaurang Ekstedt i Stockholm. Hon har ansvarat f\u00f6r Ekstedts testk\u00f6k sedan augusti (n\u00e4r Esperanto st\u00e4ngde) och tar nu \u00f6ver k\u00f6ksm\u00e4startj\u00e4nsten. Florencia \u00e4r f\u00f6dd och uppvuxen i Buenos Aires, Argentina och har jobbat p\u00e5 bland annat\u00a0El Raco de Can Fabes*** (Spanien), La ciua del Tornavento* (Italien) och nu senast Esperanto* (Stockholm).<\/p>\n<blockquote><p><em>\u201cPositionen som ko\u0308ksma\u0308stare pa\u030a en sa\u030a pass ansedd restaurang som Ekstedt a\u0308r en fantastisk utmaning. Att dessutom all mat lagas o\u0308ver o\u0308ppen eld a\u0308r sja\u0308lvklart extra spa\u0308nnande &#8211; jag kommer ju trots allt fra\u030an Argentina och har matlagning o\u0308ver eld i blodet.\u201d<\/em><\/p><\/blockquote>\n<p>Sedan \u00f6ppning 2011 har Restaurang Ekstedt lagat mat \u00f6ver \u00f6ppen eld, helt utan elektricitet och gas och det kommer man forts\u00e4tta med s\u00e4ger Niklas.<\/p>\n<blockquote><p><em>&#8220;Vi a\u0308ndrar inte restaurangens koncept, Ekstedt handlar fortfarande om o\u0308ppen eld och om att framha\u0308va nordisk mat. Florencia kommer dock sja\u0308lvklart sa\u0308tta sin egen pra\u0308gel pa\u030a maten och jag ser otroligt mycket fram emot att se hur hennes unika bakgrund och stil kommer att forma menyn i framtiden.&#8221;\u00a0<\/em><\/p><\/blockquote>\n<p>Florencia ers\u00e4tter Rod P\u00e9rez som l\u00e4mnar Ekstedt efter fyra framg\u00e5ngsrika \u00e5r f\u00f6r att f\u00f6lja med Sayan Isaksson och hans nya krogsatsning med Stureplansgruppen. Claes Gr\u00e4nnsj\u00f6 fr\u00e5n Restaurang NOOK tar \u00f6ver ansvaret f\u00f6r forskning och utveckling efter Florencia i testk\u00f6ket.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Florencia Abella fr\u00e5n Esperanto \u00e4r ny k\u00f6ksm\u00e4stare p\u00e5 Restaurang Ekstedt i Stockholm. Hon har ansvarat f\u00f6r Ekstedts testk\u00f6k sedan augusti (n\u00e4r Esperanto st\u00e4ngde) och tar nu \u00f6ver k\u00f6ksm\u00e4startj\u00e4nsten. Florencia \u00e4r f\u00f6dd och uppvuxen i Buenos Aires, Argentina och har jobbat p\u00e5 bland annat\u00a0El Raco de Can Fabes*** (Spanien), La ciua del Tornavento* (Italien) och nu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3209,"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":[15],"tags":[],"class_list":["post-3198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sverige"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3198","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=3198"}],"version-history":[{"count":16,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3198\/revisions"}],"predecessor-version":[{"id":3230,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3198\/revisions\/3230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/3209"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=3198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=3198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=3198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}