{"id":2434,"date":"2020-06-05T00:57:49","date_gmt":"2020-06-05T00:57:49","guid":{"rendered":"http:\/\/test.tastesetters.ph\/?p=2434"},"modified":"2020-07-30T07:55:38","modified_gmt":"2020-07-30T07:55:38","slug":"culinary-work-shops","status":"publish","type":"post","link":"https:\/\/tastesetters.ph\/?p=2434","title":{"rendered":"Culinary Work Shops"},"content":{"rendered":"

“I’m not much of a chef material, but whenever I cook, I super make sure it tastes and looks good even if it’s just for me and at home. This summer, I had the chance to attend two culinary workshops through
\nTaste Setters
\nby SySu International Inc., the name behind some of the country’s well known food brands like San Remo Pasta, Clara Ole, Lee Kum Kee, McCormick, etc. After attending cooking and baking classes, the more I wished to own the first Korean merienda shop (a Pojangmacha!) here in Manila! \u2764<\/p>\n

So our classroom in Treston was filled with home cooks, commissary owners, and food entrepreneurs, a nice mix of experienced chefs and business owners. Also learned loads on emerging food trends.<\/p>\n

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source:
\nhttp:\/\/www.anagonzales.com\/2017\/05\/where-to-find-me-this-month.html”<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m not much of a chef material, but whenever I cook, I super make sure it tastes and looks good even if it’s just for me and at home.<\/p>\n","protected":false},"author":1,"featured_media":2441,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[539],"tags":[],"_links":{"self":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/2434"}],"collection":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2434"}],"version-history":[{"count":1,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/2434\/revisions"}],"predecessor-version":[{"id":2442,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/2434\/revisions\/2442"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/media\/2441"}],"wp:attachment":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}