{"id":15888,"date":"2021-10-19T13:40:58","date_gmt":"2021-10-19T11:40:58","guid":{"rendered":"https:\/\/lyceemolieresaragosse.org\/?p=15888"},"modified":"2021-10-19T13:40:58","modified_gmt":"2021-10-19T11:40:58","slug":"jaime-porta-antiguo-alumno-moliere","status":"publish","type":"post","link":"https:\/\/lyceemolieresaragosse.org\/en\/jaime-porta-antiguo-alumno-moliere\/","title":{"rendered":"Moli\u00e8res por el mundo: Jaime Porta"},"content":{"rendered":"<h2>Antiguo alumno del Lyc\u00e9e fran\u00e7ais Moli\u00e8re<\/h2>\n<p>Os presentamos a Jaime Porta, antiguo alumno del Lyc\u00e9e fran\u00e7ais Moli\u00e8re, y estudiante ahora en una de las mejores escuelas de cocina del mundo: el Institut Paul Bocuse, en Lyon. Desde all\u00ed nos cuenta c\u00f3mo le va y qu\u00e9 legado le dej\u00f3 el Moli\u00e8re.\n<\/p>\n<p>\u00c9l fue uno de los 300 j\u00f3venes que cada a\u00f1o tienen las aptitudes para acceder al Institut Paul Bocuse. Para entrar hay que pasar un proceso de selecci\u00f3n en el que se valoran por igual las aptitudes, la experiencia y la ilusi\u00f3n por convertirse en un cocinero de primera. Su sue\u00f1o de estudiar aqu\u00ed se cumpli\u00f3. Pero antes, Jaime pas\u00f3 15 a\u00f1os en el Moli\u00e8re, algo que sin duda le marc\u00f3 y le ayud\u00f3 a llegar a donde est\u00e1. Nos lo cuenta en este v\u00eddeo.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ti3ehy6Ma14\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p><a href=\"https:\/\/lyceemolieresaragosse.org\/en\/comedor-escolar-moliere-recupera-funcionamiento\/\"><\/p>\n<h2>EL COMEDOR DEL MOLI\u00c8RE RECUPERA SU FUNCIONAMIENTO >><\/h2>\n<p><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Os presentamos a Jaime Porta, antiguo alumno del Lyc\u00e9e fran\u00e7ais Moli\u00e8re, y estudiante ahora en una de las mejores escuelas de cocina del mundo: el Institut Paul Bocuse, en Lyon. Desde all\u00ed nos cuenta c\u00f3mo le va y qu\u00e9 legado le dej\u00f3 el Moli\u00e8re.<\/p>","protected":false},"author":4,"featured_media":15890,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[411],"class_list":["post-15888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria-es","tag-antiguo-alumno"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"Os presentamos a Jaime Porta, antiguo alumno del Lyc\u00e9e fran\u00e7ais Moli\u00e8re, y estudiante ahora en una de las mejores escuelas de cocina del mundo: el Institut Paul Bocuse, en Lyon. 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