1.0Basque Culinary World Prizehttps://www.basqueculinaryworldprize.com/eu/adminhttps://www.basqueculinaryworldprize.com/eu/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="tPfbMupASI"><a href="https://www.basqueculinaryworldprize.com/eu/finalists/alberto-crisci-erresuma-batua/">Alberto Crisci</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.basqueculinaryworldprize.com/eu/finalists/alberto-crisci-erresuma-batua/embed/#?secret=tPfbMupASI" width="600" height="338" title="“Alberto Crisci” — Basque Culinary World Prize" data-secret="tPfbMupASI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!/[^a-zA-Z0-9]/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=0;o<n.length;o++)n[o].style.display="none";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute("style"),"height"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if("link"===t.message)if(a=d.createElement("a"),i=d.createElement("a"),a.href=r.getAttribute("src"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf("MSIE 10"),i=!!navigator.userAgent.match(/Trident.*rv:11\./),s=d.querySelectorAll("iframe.wp-embedded-content"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute("data-secret")))r=Math.random().toString(36).substr(2,10),t.src+="#?secret="+r,t.setAttribute("data-secret",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute("security"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:"ready",secret:r},"*")}}}}(window,document); </script> https://www.basqueculinaryworldprize.com/wp-content/uploads/2016/05/Alberto-Crisci-at-High-Down-2011-76-2.jpg9999332009an, Alberto Criscik ireki zuen lehen The Clink jatetxea, The Clink Charity programa barnean, Erresuma Batuko presoen birgaitze-programa alegia, gaur egun 4 espetxerekin lan egiten duena: HMP Brixton, HMP Cardiff, HMP High Down eta HMP Styal. Bertan, sukaldea eta zerbitzua presoen ardurapean daude, presoei espetxetik ateratzean lana aurkitzea errazteko tresnak ematea xede duen entrenamendu integral... Read more »