1.0Basque Culinary World Prizehttps://www.basqueculinaryworldprize.com/eu/adminhttps://www.basqueculinaryworldprize.com/eu/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="ogRbj8FCTd"><a href="https://www.basqueculinaryworldprize.com/eu/finalists/greg-baxtrom/">Greg Baxtrom</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.basqueculinaryworldprize.com/eu/finalists/greg-baxtrom/embed/#?secret=ogRbj8FCTd" width="600" height="338" title="“Greg Baxtrom” — Basque Culinary World Prize" data-secret="ogRbj8FCTd" 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/2020/07/Greg-baxtrom-1024x682.jpg1024682Greg Baxtromek ondo ulertu zuen COVID-19ak eragindako krisiak arlo sanitarioa gaindituko zuela; hori dela eta, hainbat frontetan inplikatu zen. Gainera, aurreratu zuenez, sukaldaritzaren sektorea kaltetuenetako bat izango zen, eta jatetxeak berriro irekitzea, pertsianak altxatzea baino, kolpe ekonomiko izugarri bati aurre egitea izango zen. Kontzientzia aldaketaren eredu bat izanik, Brooklyn-en duen lokaletik, Baxtromek “New York Hospitality... Read more »