{"id":8661,"date":"2006-05-16T00:00:00","date_gmt":"2006-05-15T22:00:00","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/teaching-highlights-alain-ducasse\/"},"modified":"2012-08-29T12:04:48","modified_gmt":"2012-08-29T10:04:48","slug":"teaching-highlights-alain-ducasse","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/teaching-highlights-alain-ducasse\/","title":{"rendered":"Teaching Highlights: Alain Ducasse"},"content":{"rendered":"<p align=\"center\"><strong>TEACHING HIGHLIGHTS: MAY<br \/>\n<\/strong><strong>ALAIN DUCASSE<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><strong><br \/>\n<\/strong><\/strong><\/p>\n<table border=\"0\" align=\"left\">\n<tbody>\n<tr valign=\"top\">\n<td><strong>Who:<\/strong><\/td>\n<td>\n<p align=\"justify\"><strong><a href=\"http:\/\/www.alain-ducasse.com\/\" target=\"_blank\">Alain Ducasse<\/a>, <\/strong>Chef<\/p>\n<\/td>\n<\/tr>\n<tr align=\"left\" valign=\"top\">\n<td align=\"left\">\n<p align=\"justify\"><strong>Topic:<\/strong><\/p>\n<\/td>\n<td>\n<p align=\"justify\">Conversation with Slow Food President Carlo Petrini on the theme:<strong> Raw materials and regions: their relationship to great cuisine<br \/>\n<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr valign=\"top\">\n<td>\n<p align=\"justify\"><strong>Biography:<\/strong><\/p>\n<p align=\"justify\">\n<p align=\"justify\">\n<p align=\"justify\">\n<p align=\"justify\">\n<\/td>\n<td>\n<p align=\"justify\">Alain Ducasse is considered to be one of the<br \/>\ngreatest chefs at an international level, known primarily for three<br \/>\nrestaurants, the <strong>Plaza Ath\u00c3\u02c6n\u00c3\u02c6e Restaurant in Paris<\/strong>, <strong>Alain Ducasse Restaurant at the Essex House in New York<\/strong> and <strong>Louis XV Restaurant in Monaco<\/strong>,<br \/>\namong many other projects<br \/>\nDucasse's philosophy is that the secret of great cooking is 60 percent<br \/>\nin the quality of the raw ingredients and the remaining 40 percent in<br \/>\nthe technique, meaning that the search for genuine and seasonal<br \/>\nproducts is absolutely crucial. This is married with skills developed<br \/>\nthrough the years and a strong awareness of the culture of the<br \/>\npast.<\/p>\n<\/td>\n<\/tr>\n<tr align=\"left\" valign=\"top\">\n<td align=\"left\"><\/td>\n<td>\n<p align=\"justify\"><strong><br \/>\n<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr valign=\"top\">\n<td>\n<p align=\"justify\"><strong>Where:<\/strong><\/p>\n<\/td>\n<td>\n<p align=\"justify\">University of Gastronomic Sciences, <strong>Pollenzo <\/strong>campus<strong><\/strong><\/p>\n<\/td>\n<\/tr>\n<tr valign=\"bottom\">\n<td>\n<p align=\"left\"><strong>Open to the public:<\/strong><\/p>\n<\/td>\n<td>\n<p align=\"justify\">No<\/p>\n<\/td>\n<\/tr>\n<tr valign=\"bottom\">\n<td><strong>For more information:<\/strong><\/td>\n<td><a href=\"mailto:info@unisg.it\" target=\"_self\">info@unisg.it<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p align=\"center\">\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>TEACHING HIGHLIGHTS: MAY ALAIN DUCASSE &nbsp; Who: Alain Ducasse, Chef Topic: Conversation with Slow Food President Carlo Petrini on the theme: Raw materials and regions: their relationship to great cuisine Biography: Alain Ducasse is considered to be one of the greatest chefs at an international level, known primarily for three restaurants, the Plaza Ath\u00c3\u02c6n\u00c3\u02c6e Restaurant [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"0","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"show_related_posts":true,"mobile_featured_image":[],"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[662],"tags":[],"class_list":["post-8661","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=8661"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8661\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=8661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=8661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=8661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}