{"id":14963,"date":"2024-07-29T21:28:52","date_gmt":"2024-07-29T21:28:52","guid":{"rendered":"https:\/\/uttijuana.edu.mx\/?page_id=14963"},"modified":"2024-07-29T21:33:35","modified_gmt":"2024-07-29T21:33:35","slug":"destacan-estudiantes-de-gastronomia-de-utt-en-cocina-la-baja","status":"publish","type":"page","link":"https:\/\/uttijuana.edu.mx\/index.php\/destacan-estudiantes-de-gastronomia-de-utt-en-cocina-la-baja\/","title":{"rendered":"DESTACAN ESTUDIANTES DE GASTRONOM\u00cdA DE UTT EN COCINA LA BAJA"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"14963\" class=\"elementor elementor-14963\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3894c10b elementor-section-boxed elementor-section-height-default elementor-section-height-default wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no\" data-id=\"3894c10b\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-32873d70\" data-id=\"32873d70\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1d198b39 elementor-widget elementor-widget-heading\" data-id=\"1d198b39\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">DESTACAN ESTUDIANTES DE GASTRONOM\u00cdA DE UTT EN COCINA LA BAJA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-11f5022 elementor-widget elementor-widget-image\" data-id=\"11f5022\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"576\" src=\"https:\/\/uttijuana.edu.mx\/wp-content\/uploads\/2024\/07\/WhatsApp-Image-2024-07-20-at-2.16.20-PM-768x576.jpeg\" class=\"attachment-medium_large size-medium_large wp-image-14959\" alt=\"\" srcset=\"https:\/\/uttijuana.edu.mx\/wp-content\/uploads\/2024\/07\/WhatsApp-Image-2024-07-20-at-2.16.20-PM-768x576.jpeg 768w, https:\/\/uttijuana.edu.mx\/wp-content\/uploads\/2024\/07\/WhatsApp-Image-2024-07-20-at-2.16.20-PM-300x225.jpeg 300w, https:\/\/uttijuana.edu.mx\/wp-content\/uploads\/2024\/07\/WhatsApp-Image-2024-07-20-at-2.16.20-PM.jpeg 960w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-54d38dc elementor-widget elementor-widget-heading\" data-id=\"54d38dc\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h5 class=\"elementor-heading-title elementor-size-default\">S\u00e1bado, 20 de julio 2024<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-61b554f1 elementor-widget elementor-widget-heading\" data-id=\"61b554f1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h5 class=\"elementor-heading-title elementor-size-medium\"><blockquote>\u2022\tParticipan en el reto culinario, en el que prepararon un platillo con productos de la Baja<p><\/p>\n\nENSENADA.- El equipo integrado por estudiantes de la Licenciatura en Gastronom\u00eda de la Universidad Tecnol\u00f3gica de Tijuana (UTT), Unidad Acad\u00e9mica Ensenada, tuvo una destacada participaci\u00f3n en el reto culinario Cocina La Baja 2024, en donde contendieron cinco escuelas de Gastronom\u00eda de la regi\u00f3n.<p><\/p>\n\nPor segunda ocasi\u00f3n, la instituci\u00f3n fue invitada a participar para concursar y presentar un platillo elaborado con productos de Baja California, con el apoyo de la Secretar\u00eda de Pesca y Acuacultura del Gobierno del Estado.<p><\/p>\n\nEl Chef Edgar Ch\u00e1vez del Hotel Rosewood Mayakaba y el Chef docente de UTT, Gerardo Ram\u00edrez, fueron los encargados de guiarlos en el proceso de elaboraci\u00f3n y presentaci\u00f3n de un platillo innovador a base de callo de hacha japon\u00e9s, sardina y algas, complementado con ingredientes locales.<p><\/p>\n\nLas y los alumnos de noveno y tercer cuatrimestre demostraron las habilidades y t\u00e9cnicas culinarias adquiridas durante su formaci\u00f3n profesional, adem\u00e1s de que presentaron el platillo en el tiempo marcado por los cinco jueces de gran prestigio a nivel nacional e internacional, quienes destacaron el sabor, textura, originalidad y presentaci\u00f3n final, pero sobre todo el dominio t\u00e9cnico mostrado para lograr armonizar tantos sabores en un solo platillo.<p><\/p>\n\nPara las y los futuros chefs, participar en un evento de tal magnitud represent\u00f3 una gran experiencia y satisfacci\u00f3n, al haber obtenido un reconocimiento de parte de la organizaci\u00f3n del reto culinario Cocina La Baja.<p><\/p><\/blockquote><\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3db5846 elementor-section-boxed elementor-section-height-default elementor-section-height-default wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no\" data-id=\"3db5846\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-e4afe7e\" data-id=\"e4afe7e\" 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elementor-element-d533b15 elementor-widget elementor-widget-image\" data-id=\"d533b15\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"960\" height=\"720\" data-src=\"https:\/\/uttijuana.edu.mx\/wp-content\/uploads\/2024\/07\/WhatsApp-Image-2024-07-20-at-2.16.35-PM.jpeg\" class=\"attachment-large size-large wp-image-14961 lazyload\" alt=\"\" data-srcset=\"https:\/\/uttijuana.edu.mx\/wp-content\/uploads\/2024\/07\/WhatsApp-Image-2024-07-20-at-2.16.35-PM.jpeg 960w, https:\/\/uttijuana.edu.mx\/wp-content\/uploads\/2024\/07\/WhatsApp-Image-2024-07-20-at-2.16.35-PM-300x225.jpeg 300w, https:\/\/uttijuana.edu.mx\/wp-content\/uploads\/2024\/07\/WhatsApp-Image-2024-07-20-at-2.16.35-PM-768x576.jpeg 768w\" data-sizes=\"(max-width: 960px) 100vw, 960px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 960px; --smush-placeholder-aspect-ratio: 960\/720;\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>DESTACAN ESTUDIANTES DE GASTRONOM\u00cdA DE UTT EN COCINA LA BAJA S\u00e1bado, 20 de julio 2024 \u2022 Participan en el reto culinario, en el que prepararon un platillo con productos de la Baja ENSENADA.- El equipo integrado por estudiantes de la Licenciatura en Gastronom\u00eda de la Universidad Tecnol\u00f3gica de Tijuana (UTT), Unidad Acad\u00e9mica Ensenada, tuvo una destacada participaci\u00f3n en el reto culinario Cocina La Baja 2024, en donde contendieron cinco escuelas de Gastronom\u00eda de la regi\u00f3n. Por segunda ocasi\u00f3n, la instituci\u00f3n fue invitada a participar para concursar y presentar un platillo elaborado con productos de Baja California, con el apoyo de la Secretar\u00eda de Pesca y Acuacultura del Gobierno del Estado. El Chef Edgar Ch\u00e1vez del Hotel Rosewood Mayakaba y el Chef docente de UTT, Gerardo Ram\u00edrez, fueron los encargados de guiarlos en el proceso de elaboraci\u00f3n y presentaci\u00f3n de un platillo innovador a base de callo de hacha japon\u00e9s, sardina y algas, complementado con ingredientes locales. Las y los alumnos de noveno y tercer cuatrimestre demostraron las habilidades y t\u00e9cnicas culinarias adquiridas durante su formaci\u00f3n profesional, adem\u00e1s de que presentaron el platillo en el tiempo marcado por los cinco jueces de gran prestigio a nivel nacional e internacional, quienes destacaron el sabor, textura, originalidad y presentaci\u00f3n final, pero sobre todo el dominio t\u00e9cnico mostrado para lograr armonizar tantos sabores en un solo platillo. Para las y los futuros chefs, participar en un evento de tal magnitud represent\u00f3 una gran experiencia y satisfacci\u00f3n, al haber obtenido un reconocimiento de parte de la organizaci\u00f3n del reto culinario Cocina La Baja.<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-14963","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/uttijuana.edu.mx\/index.php\/wp-json\/wp\/v2\/pages\/14963","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uttijuana.edu.mx\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/uttijuana.edu.mx\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/uttijuana.edu.mx\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/uttijuana.edu.mx\/index.php\/wp-json\/wp\/v2\/comments?post=14963"}],"version-history":[{"count":4,"href":"https:\/\/uttijuana.edu.mx\/index.php\/wp-json\/wp\/v2\/pages\/14963\/revisions"}],"predecessor-version":[{"id":14967,"href":"https:\/\/uttijuana.edu.mx\/index.php\/wp-json\/wp\/v2\/pages\/14963\/revisions\/14967"}],"wp:attachment":[{"href":"https:\/\/uttijuana.edu.mx\/index.php\/wp-json\/wp\/v2\/media?parent=14963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}