{"id":11677,"date":"2022-02-02T09:11:00","date_gmt":"2022-02-02T14:11:00","guid":{"rendered":"https:\/\/lacuevadedominguez.net.pe\/?p=11677"},"modified":"2022-02-01T20:29:36","modified_gmt":"2022-02-02T01:29:36","slug":"usil-invita-a-webinar-gratuito-comiendo-pescado-sin-miedo","status":"publish","type":"post","link":"https:\/\/lacuevadedominguez.net.pe\/index.php\/2022\/02\/02\/usil-invita-a-webinar-gratuito-comiendo-pescado-sin-miedo\/","title":{"rendered":"USIL invita a webinar gratuito: \u00abComiendo pescado sin miedo\u00bb"},"content":{"rendered":"\n<p>El reciente derrame de petr\u00f3leo que afect\u00f3 24 playas del Per\u00fa ha dejado dudas en la poblaci\u00f3n sobre la contaminaci\u00f3n de las especies marinas y su seguridad para el consumo humano.<\/p>\n\n\n\n<p>Para absolver cualquier interrogante sobre c\u00f3mo comprar y comer pescado con seguridad la <strong>Facultad de Administraci\u00f3n Hotelera, Turismo y Gastronom\u00eda de la Universidad San Ignacio de Loyol<\/strong>a realizar\u00e1 el Webinar\u00a0<strong>\u201cComiendo pescado sin miedo\u201d\u00a0<\/strong>este\u00a0<strong>jueves 3 de febrero a las 10 a.m.<\/strong><\/p>\n\n\n\n<p>El evento contar\u00e1 con la participaci\u00f3n de especialistas del sector acad\u00e9mico, estatal, de restaurantes y pescadores locales, quienes ense\u00f1ar\u00e1n de qu\u00e9 manera adquirir y consumir pescado fresco y sin contaminaci\u00f3n.<\/p>\n\n\n\n<p>Los ponentes ser\u00e1n el chef&nbsp;<strong>Javier Vargas<\/strong>, presidente de la Asociaci\u00f3n de Restauradores Marinos y Afines del Per\u00fa&nbsp;(ARMAP);&nbsp;<strong>Mar\u00eda Ayala<\/strong>, directora de Investigaci\u00f3n del Instituto Tecnol\u00f3gico Pesquero; Kumar Paredes, chef de Ku-Mar Restaurante;&nbsp;<strong>Mart\u00edn C\u00e1rdenas<\/strong>, director de la Carrera Arte Culinario de la USIL; y&nbsp;<strong>Alejandro Huaroto<\/strong>, pescador artesanal.<\/p>\n\n\n\n<p>Para participar del\u00a0<em>webinar<\/em>\u00a0y\u00a0<em>master class<\/em>\u00a0pueden inscribirse aqu\u00ed:\u00a0<a rel=\"noreferrer noopener\" href=\"https:\/\/bit.ly\/3L2BqKt\" target=\"_blank\">https:\/\/bit.ly\/3L2BqKt<\/a><\/p>\n\n\n\n<p><strong>Programa:<\/strong><strong><\/strong><\/p>\n\n\n\n<p><strong>10:00 a.m.<\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Palabras de bienvenida de autoridades USIL.<\/p>\n\n\n\n<p><strong>10:15 a.m.<\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Presentaci\u00f3n a cargo del Chef Javier Vargas, presidente de la ARMAP.<\/p>\n\n\n\n<p><strong>10:35 a.m.<\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ponencia \u201cComer pescado es seguro\u00bb a cargo de la Dra. Mar\u00eda Ayala, Directora de Investigaci\u00f3n del Instituto Tecnol\u00f3gico Pesquero.<\/p>\n\n\n\n<p><strong>10:55 a.m.<\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ponencia \u201cReconociendo pescados seguros\u00bb a cargo de Kumar Paredes, Chef y propietario de KU-MAR Restaurante.<\/p>\n\n\n\n<p><strong>11:20 a.m.<\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ponencia \u201cNuestro mar, nuestra vida\u00bb a cargo de Alejandro Huaroto, pescador de Ventanilla.<\/p>\n\n\n\n<p><strong>11:30 a.m.<\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Masterclass \u201cCau Cau de Pescado\u201d a cargo de Mart\u00edn C\u00e1rdenas, director de la carrera de Arte Culinario USIL.<\/p>\n\n\n\n<p><strong>11:50 a.m.<\/strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Conclusiones y despedida.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El reciente derrame de petr\u00f3leo que afect\u00f3 24 playas del Per\u00fa ha dejado dudas en la poblaci\u00f3n sobre la contaminaci\u00f3n<\/p>\n","protected":false},"author":1,"featured_media":11678,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[2],"tags":[2909,532,2897,464,177],"class_list":["post-11677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventos","tag-arte-culinario-usil","tag-periodista-cecilia-portella","tag-pescados-y-mariscos","tag-prensa-gastronomica","tag-usil"],"_links":{"self":[{"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/posts\/11677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/comments?post=11677"}],"version-history":[{"count":1,"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/posts\/11677\/revisions"}],"predecessor-version":[{"id":11679,"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/posts\/11677\/revisions\/11679"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/media\/11678"}],"wp:attachment":[{"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/media?parent=11677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/categories?post=11677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuevadedominguez.net.pe\/index.php\/wp-json\/wp\/v2\/tags?post=11677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}