{"id":4462,"date":"2022-07-21T08:57:06","date_gmt":"2022-07-21T08:57:06","guid":{"rendered":"https:\/\/tastesetters.ph\/?p=4462"},"modified":"2022-10-10T02:37:41","modified_gmt":"2022-10-10T02:37:41","slug":"meet-your-readyfining-food-culture-instructors-chef-anton-amoncio","status":"publish","type":"post","link":"https:\/\/tastesetters.ph\/?p=4462","title":{"rendered":"Meet your READYfining Food Culture Instructors: Chef Anton Amoncio"},"content":{"rendered":"<p>Chef Anton earned a diploma in Culinary Arts at the Center for Culinary Arts and is currently training under a two-star Michelin chef at the Institut Culinaire Disciples Escoffier. He was the Food Hero winner of the Asian Food Channel in 2016. He has also worked as a chef and chef consultant at several restaurants in Batangas and Manila. He is the owner of Antojos Manila and Antojos Restaurante.<\/p>\n<p>&nbsp;<\/p>\n<p>Chef Anton prepared 4 dishes to elevate Healthy Meals Innovative Ideas at this year\u2019s event and i-Workshop: <a href=\"https:\/\/tastesetters.ph\/?osetin_recipe=salad-greens-in-blueberry-balsamic-vinaigrette-seared-cauliflower-florets-burnt-leeks-and-caesar-chipotle-dressing\">Salad Greens in Blueberry Balsamic Vinaigrette<\/a>, <a href=\"https:\/\/tastesetters.ph\/?osetin_recipe=avocado-cholate-mousse\">Avocado Chocolate Mousse<\/a>, <a href=\"https:\/\/tastesetters.ph\/?osetin_recipe=gindara-confit\">Gindara Confit<\/a>, and the <a href=\"https:\/\/tastesetters.ph\/?osetin_recipe=tex-mex-adlai-risotto\">Tex-Mex Adlai Risotto<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Anton earned a diploma in Culinary Arts at the Center for Culinary Arts and is currently training under a two-star Michelin chef at the Institut Culinaire Disciples Escoffier. He was the Food Hero winner of the Asian Food Channel in 2016. He has also worked as a chef and chef consultant at several restaurants&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/tastesetters.ph\/?p=4462\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":4516,"comment_status":"closed","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\/4462"}],"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=4462"}],"version-history":[{"count":1,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4462\/revisions"}],"predecessor-version":[{"id":4464,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/posts\/4462\/revisions\/4464"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=\/wp\/v2\/media\/4516"}],"wp:attachment":[{"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tastesetters.ph\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}