{"id":996,"date":"2023-08-05T06:50:02","date_gmt":"2023-08-05T03:50:02","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=996"},"modified":"2023-08-05T06:50:04","modified_gmt":"2023-08-05T03:50:04","slug":"alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/","title":{"rendered":"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d"},"content":{"rendered":"\n

<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

\u00cen urm\u0103 cu mai mult de zece ani, pe c\u00e2nd la televizor vedeai doar o m\u00e2n\u0103 de chefi mi-am dat seam\u0103 c\u0103 \u00een \u021bar\u0103 sunt mii \u0219i c\u0103, unii dintre ei sunt foarte buni dar nu au parte de promovare. I-am c\u0103utat \u0219i am scris despre ei. Cu mul\u021bi am r\u0103mas prieten, cu unii chiar la cataram\u0103. Acum, prin aceast\u0103 ini\u021biativ\u0103 sus\u021binut\u0103 de Domeniul Bogdan<\/a> \u0219i Federa\u021bia Na\u021bional\u0103 a Degust\u0103torilor Autoriza\u021bi<\/a>,<\/mark> m\u0103 \u00eentorc cumva la \u00eenceputuri \u0219i \u00eencerc s\u0103 promovezi o nou\u0103 genera\u021bie de chefi cu poten\u021bial sau care deja performeaz\u0103. Sunt chefi ast\u0103zi, dar mul\u021bi dintre ei or s\u0103 fie marii chefi de m\u00e2ine.<\/strong> Ast\u0103zi Alexandru Sima, 33 de ani, recomandat de Nico Lontras.<\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

\u00cenceputurile:<\/strong><\/em><\/p>\n\n\n\n

Eram \u00een al doilea an de master \u0219i \u00eencepeam s\u0103 \u00eemi dau seama c\u0103 managementul nu era domeniul \u00een care m\u0103 sim\u021beam cel mai bine. Aveam un sentiment de nesiguran\u021b\u0103 \u0219i eram deschis spre o schimbare, o direc\u021bie care s\u0103 m\u0103 dezvolte \u00eentr-un mod mai productiv. Din experien\u021ba universitar\u0103, mi-am amintit de planurile de afaceri pe care le-am elaborat pentru ob\u021binerea de fonduri europene. Am c\u0103utat o afacere care s\u0103 nu necesite o investi\u021bie financiar\u0103 substan\u021bial\u0103, dar care s\u0103 st\u00e2rneasc\u0103 \u00een mine un anumit grad de pasiune. A\u0219a am ajuns s\u0103 m\u0103 g\u00e2ndesc la ideea unei „microferme de prepeli\u021be”.<\/p>\n\n\n\n

Amintirile verilor petrecute la bunici \u00een mediul rural, cu o via\u021b\u0103 \u00eembibat\u0103 de farmecul fermelor – de la animale la gr\u0103dinile de legume \u0219i livezile de fructe – m-au \u00eendrumat c\u0103tre acest domeniu. Am reu\u0219it s\u0103 implementez planul \u0219i, de la un num\u0103r ini\u021bial de 16 prepeli\u021be, am reu\u0219it s\u0103 extind ferma la peste 500 de p\u0103s\u0103ri.<\/p>\n\n\n\n

Cu toate acestea, am c\u0103utat constant s\u0103 g\u0103sesc metode c\u00e2t mai inovative de a comercializa produsele mele. \u00cen acest sens, am decis s\u0103 urmez o \u0219coal\u0103 de buc\u0103tari, crez\u00e2nd c\u0103 aceast\u0103 aptitudine \u00eemi va facilita promovarea. Experien\u021ba mea culinar\u0103, care s-a desf\u0103\u0219urat pe o perioad\u0103 de 5-6 luni la Osho, m-a f\u0103cut s\u0103 am privilegiul de a lucra al\u0103turi de Chef Iosiv \u0218tef\u0103nescu. A lucra cu el mi-a permis s\u0103 redescop\u0103r pasiunea pe care o aveam c\u00e2ndva pentru fotbal, dar acum \u00eentr-un alt context.<\/p>\n\n\n\n

\u00cenainte de a pleca \u00een Marea Britanie, am avut onoarea de a lucra timp de 8-9 luni al\u0103turi de Chef Constantin Turculet, un buc\u0103tar excep\u021bional. A fost constant al\u0103turi de mine, sprijinindu-m\u0103 \u0219i oferindu-mi sfaturi ca un frate mai mare.<\/p>\n\n\n\n

Prima mea experien\u021b\u0103 profesional\u0103 \u00een afara Rom\u00e2niei a avut loc \u00een Marea Britanie, unde am avut oportunitatea de a lucra \u00een „Brasserie Blanc”, una dintre cele mai apreciate braserii din Anglia. A fost o surpriz\u0103 pl\u0103cut\u0103 s\u0103 descop\u0103r c\u0103 unul dintre proprietarii acestui lan\u021b de restaurante era nimeni altul dec\u00e2t renumitul chef francez Raymond Blanc. Am avut ocazia \u0219i norocul s\u0103 lucrez al\u0103turi de Chef Lokesh \u00een acest loc de munc\u0103. Chef Lokesh era un buc\u0103tar extrem de talentat \u0219i experimentat, iar colaborarea cu el a fost o adev\u0103rat\u0103 binecuv\u00e2ntare, \u00cen plus, aveam parte uneori \u0219i de vizita Chefului zonal, Manoj, care a adus un plus de expertiz\u0103 \u0219i inspira\u021bie \u00een buc\u0103t\u0103rie.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Dup\u0103 cinci ani de experien\u021b\u0103 ca buc\u0103tar \u00een diverse restaurante, am avut \u00eencrederea s\u0103 preiau conducerea unui restaurant. Aici, am avut oportunitatea de a implementa tot ceea ce \u00eenv\u0103\u021basem anterior \u0219i am reu\u0219it s\u0103 coordonez o echip\u0103 multicultural\u0103, format\u0103 din rom\u00e2ni, nepalezi \u0219i indonezieni si sunt foarte m\u00e2ndru de modul \u00een care am evoluat \u00eempreun\u0103. Am fost head chef la B4Market, un restaurant cochet din Doroban\u021bi, foarte bine gestionat de managera Mihaela Buga, c\u0103reia \u00eei sunt recunosc\u0103tor pentru sus\u021binerea \u0219i suportul constant pe care mi le-a oferit.<\/p>\n\n\n\n

Dup\u0103 o experien\u021b\u0103 productiv\u0103 \u00een Rom\u00e2nia, am avut privilegiul de a lucra la restaurant „Le Manoir” de\u021binut de insusi Raymond Blanc, distins cu dou\u0103 stele Michelin timp de 39 de ani. Aceast\u0103 oportunitate excep\u021bional\u0103 mi-a permis s\u0103 \u00een\u021beleg \u00een profunzime tehnicile culinare \u0219i puterea de transformare a ingredientelor prin g\u0103tirea atent\u0103.<\/p>\n\n\n\n

Chef Nico Lontras, cel mai bun buc\u0103tar rom\u00e2n<\/mark><\/h2>\n\n\n\n

La intoarcerea acas\u0103, am avut privilegiul de a face parte din echipa lui Chef Nico Lontras, cunoscut drept unul dintre cei mai influen\u021bi buc\u0103tari rom\u00e2ni. Chef Nico Lontras e renumit pentru abordarea sa creativ\u0103 \u0219i \u00eendr\u0103znea\u021b\u0103 \u00een buc\u0103t\u0103rie. Lucr\u00e2nd al\u0103turi de el, am avut oportunitatea de a explora combina\u021bii de arome \u0219i de a-mi \u00eembun\u0103t\u0103\u021bi abilit\u0103\u021bile culinare. Experien\u021ba de a lucra al\u0103turi de Chef Nico Lontras a fost cu adev\u0103rat valoroas\u0103; sincer il consider cel mai bun buc\u0103tar rom\u00e2n.<\/p>\n\n\n\n

\u00cen cariera mea, am avut privilegiul de a lucra cu buc\u0103tari renumi\u021bi la nivel global. Cu toate acestea, mentori mei, Manoj \u0219i Lokesh, au jucat un rol esen\u021bial \u00een dezvoltarea mea profesional\u0103, furniz\u00e2ndu-mi cuno\u0219tin\u021bele \u0219i abilit\u0103\u021bile necesare pentru a evolua. Le datorez fundamentul tuturor realiz\u0103rilor mele \u0219i le sunt recunosc\u0103tor pentru sus\u021binerea \u0219i \u00eendrumarea constant\u0103. Ei au fost mereu prezen\u021bi \u00een momentele critice, oferindu-mi suportul moral necesar. Le mul\u021bumesc pentru influen\u021ba profund\u0103 pe care au avut-o asupra vie\u021bii \u0219i carierei mele.<\/p>\n\n\n\n

<\/p>\n\n\n\n

La ce nivel e\u0219ti acum? \u00cen ce te-ai specializat?<\/strong><\/em><\/p>\n\n\n\n

Av\u00e2nd o experien\u021b\u0103 extins\u0103 \u00een buc\u0103t\u0103riile cu specific fran\u021buzesc, am fost profund fascinat de tot ce implic\u0103 aceast\u0103 gastronomie. De\u0219i nu a\u0219 spune c\u0103 m\u0103 simt mai confortabil, g\u0103sesc pl\u0103cere \u00een a lucra \u00een restaurantele fran\u021buze\u0219ti, deoarece, la o analiz\u0103 atent\u0103, gastronomia fran\u021buzeasc\u0103 \u0219i cea rom\u00e2neasc\u0103 prezint\u0103 multe similarit\u0103\u021bi. Un exemplu \u00een acest sens este modul \u00een care bunica mea g\u0103tea toc\u0103ni\u021ba de vit\u0103 timp de 4-5 ore la foc domol, care seam\u0103n\u0103 foarte mult cu beef bourguignon din Fran\u021ba.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Cum se avanseaz\u0103 \u00een buc\u0103t\u0103rie, cam c\u00e2t timp \u00ee\u021bi ia ca s\u0103 treci de la un nivel la altul?<\/strong><\/em><\/p>\n\n\n\n

Aceasta este o \u00eentrebare pentru care nu cred c\u0103 exist\u0103 un r\u0103spuns absolut, niciun r\u0103spuns universal sau o formul\u0103 matematic\u0103. Totul depinde \u00een mod exclusiv de tine. Indiferent de locul \u00een care lucrezi, dac\u0103 ai dorin\u021ba de a evolua, vei reu\u0219i. Spre exemplu, \u00een toate buc\u0103t\u0103riile unde am avut oportunitatea s\u0103 lucrez, am avansat rapid datorit\u0103 faptului c\u0103 am avut \u00eentotdeauna o viziune clar\u0103 asupra obiectivelor mele profesionale.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

C\u00e2t\u0103 \u0219coal\u0103\/ c\u00e2t\u0103 practic\u0103. Ce nu o s\u0103 \u00eenve\u021bi niciodat\u0103 la \u0219coal\u0103\/cursuri. La ce te ajut\u0103 \u0219coala?<\/strong><\/em><\/p>\n\n\n\n

Sunt o persoan\u0103 care a petrecut p\u00e2n\u0103 la v\u00e2rsta de 24 de ani \u00een sistemul educa\u021bional, de\u0219i nu regret, uneori simt c\u0103 a\u0219 fi avut nevoie de mai mult\u0103 practic\u0103. Sus\u021bin cu convingere c\u0103 educa\u021bia este esen\u021bial\u0103, dar dac\u0103 reu\u0219e\u0219ti s\u0103 g\u0103se\u0219ti un mentor sau pe cineva care s\u0103 \u00ee\u021bi recomande \u0219coli relevante \u00een domeniul t\u0103u po\u021bi asimila rapid o mul\u021bime de informa\u021bii. Cred c\u0103 pentru mine, echilibrul este de 40% teorie  \u0219i 60% practic\u0103. Practica este extrem de util\u0103, dar f\u0103r\u0103 informa\u021bii actualizate, ne-am dezvolta \u00eentr-o bul\u0103, ignor\u00e2nd noile tehnici sau combina\u021bii de ingrediente pe care le-am putea descoperi. Educa\u021bia ne \u00eencurajeaz\u0103 s\u0103 ne dezvolt\u0103m \u0219i ne d\u0103 curajul s\u0103 explor\u0103m diverse alternative pentru a ne identifica poten\u021bialul.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Unde lucrezi sau ce faci \u00een prezent \u0219i ce planuri de viitor ai?<\/strong><\/em><\/p>\n\n\n\n

\u00cen prezent, am revenit s\u0103 lucrez al\u0103turi de Eric Steven. Acesta a venit cu ideea de a crea un meniu centrat pe produse locale \u0219i de sezon, o noua provocare care m\u0103 stimuleaz\u0103 s\u0103-mi dezvolt \u0219i mai mult creativitatea. Totu\u0219i, \u00een continuare, \u00eemi doresc s\u0103 \u00eemi deschid propriul restaurant – un vis pentru care simt, cu toat\u0103 convingerea, c\u0103 va fi \u00eencununat de succes.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Cum vezi tu starea HoReCa \u00een Rom\u00e2nia \u00een 2023. Ce ar trebui s\u0103 schimb\u0103m?<\/strong><\/em><\/p>\n\n\n\n

Compar\u00e2nd prima mea revenire \u00een \u021bar\u0103 cu cea de-a doua, simt c\u0103 s-a produs o evolu\u021bie semnificativ\u0103, ceea ce m\u0103 bucur\u0103. V\u0103d o mi\u0219care \u00eentr-o direc\u021bie pozitiv\u0103, pe un trend ascendent, cu apari\u021bia din ce \u00een ce mai multor buc\u0103tari pasiona\u021bi \u0219i inovativi. Sincer, aceast\u0103 dinamic\u0103 ne stimuleaz\u0103 pe to\u021bi s\u0103 evolu\u0103m. O schimbare care mi-ar pl\u0103cea s\u0103 o v\u0103d mai mult \u00een industrie este \u00eencurajarea produc\u0103torilor locali. Cred cu t\u0103rie c\u0103 produsele noastre, \u00een special fructele \u0219i legumele, sunt net superioare celor importate.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Mi se pare de ne\u00een\u021beles c\u0103 o \u021bar\u0103 cu at\u00e2t de multe de oferit ca a noastr\u0103, nu este suficient de promovat\u0103<\/mark><\/h2>\n\n\n\n

De ce te-ai \u00eentors \u00een Rom\u00e2nia?<\/strong><\/em><\/p>\n\n\n\n

Am ales de dou\u0103 ori s\u0103 m\u0103 \u00eentorc acas\u0103, \u00een primul r\u00e2nd pentru c\u0103 \u00eemi este greu s\u0103 stau departe de \u021bara mea. Rom\u00e2nia este o \u021bar\u0103 cu un poten\u021bial imens, at\u00e2t \u00een zona maritim\u0103 c\u00e2t \u0219i pe terenuri fertile, \u0219i sunt convins c\u0103 produsele noastre locale sunt \u00eentr-o continu\u0103 evolu\u021bie \u0219i perfec\u021bionare. \u00cemi aduce o bucurie imens\u0103, s\u0103 gust o ro\u0219ie proasp\u0103t\u0103 din gr\u0103din\u0103, a c\u0103rei arom\u0103 \u00eemi st\u00e2rne\u0219te sim\u021burile, dup\u0103 care textura sa moale \u0219i suculent\u0103, \u0219i gustul unic, inconfundabil, m\u0103 transport\u0103 imediat \u00een zilele mele de copil\u0103rie.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Ce \u0219tiau colegii t\u0103i din str\u0103in\u0103tate despre Rom\u00e2nia. Ce \u0219tiau despre rom\u00e2ni? Ce \u0219tiau despre gastronomia rom\u00e2neasc\u0103?<\/strong><\/em><\/p>\n\n\n\n

C\u00e2nd cineva men\u021bioneaz\u0103 Rom\u00e2nia, majoritatea g\u00e2ndurilor se \u00eendreapt\u0103 spre Transilvania, \u0219i sincer, mi se pare de ne\u00een\u021beles c\u0103 o \u021bar\u0103 cu at\u00e2t de multe de oferit ca a noastr\u0103, nu este suficient de promovat\u0103. \u00cen ceea ce prive\u0219te oamenii, experien\u021bele mele cu rom\u00e2nii au fost numai pozitive: indivizi muncitori \u0219i plini de bun\u0103tate. Mi-ar fi pl\u0103cut \u00eens\u0103 s\u0103-i v\u0103d prosper\u00e2nd \u00een Rom\u00e2nia, nu nevoi\u021bi s\u0103 caute oportunit\u0103\u021bi \u00een str\u0103in\u0103tate. M-a surprins \u00een mod pl\u0103cut faptul c\u0103 mul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103, reu\u0219ind s\u0103 enumere o serie de preparate tradi\u021bionale.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Ai g\u0103tit m\u00e2ncare rom\u00e2neasc\u0103 \u00een afara \u021b\u0103rii? \u00cen ce context \u0219i ce feedback ai avut<\/em>?<\/strong><\/p>\n\n\n\n

\u00cen mod frecvent, m\u00e2ncarea destinat\u0103 personalului era preparat\u0103 de rom\u00e2ni, iar rezultatul avea gustul autentic al bucatelor de acas\u0103. Acesta este motivul pentru care str\u0103inilor, le-a pl\u0103cut at\u00e2t de mult gastronomia rom\u00e2neasc\u0103.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Cum crezi c\u0103 ar trebui s\u0103 arate identitatea gastronomic\u0103 rom\u00e2neasc\u0103?<\/strong><\/em><\/p>\n\n\n\n

\u00cen primul r\u00e2nd, promovarea produselor locale \u0219i de sezon, valorific\u00e2nd resursele naturale ale \u021b\u0103rii \u0219i diversitatea regional\u0103. De la munte p\u00e2n\u0103 la mare, de la c\u00e2mpie p\u00e2n\u0103 la delt\u0103, Rom\u00e2nia ofer\u0103 o varietate incredibil\u0103 de ingrediente unice.<\/p>\n\n\n\n

\u00cen al doilea r\u00e2nd, identitatea gastronomic\u0103 rom\u00e2neasc\u0103 ar trebui s\u0103 includ\u0103 \u0219i promovarea tehnicilor tradi\u021bionale de g\u0103tit \u0219i a re\u021betelor autentice, transmise din genera\u021bie \u00een genera\u021bie. Fiecare regiune a \u021b\u0103rii are propriile sale specialit\u0103\u021bi culinare, care aduc \u00een prim plan tradi\u021biile \u0219i obiceiurile locale.<\/p>\n\n\n\n

\u00cen acela\u0219i timp, ar trebui s\u0103 fie loc \u0219i pentru inova\u021bie \u0219i reinterpretare, aduc\u00e2nd \u00een prim plan elemente moderne, f\u0103r\u0103 a compromite esen\u021ba \u0219i autenticitatea gastronomiei rom\u00e2ne\u0219ti.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Ce ai repro\u0219a buc\u0103tarilor mai \u00een v\u00e2rst\u0103 cu care ai lucrat?<\/mark><\/h2>\n\n\n\n

Primul ar fi rezisten\u021ba la schimbare \u0219i inova\u021bie. \u00centr-o industrie \u00een continu\u0103 evolu\u021bie precum gastronomia, este esen\u021bial s\u0103 ne actualiz\u0103m cuno\u0219tin\u021bele \u0219i s\u0103 fim deschi\u0219i la noi tehnici sau tendin\u021be. Uneori, buc\u0103tarii mai experimenta\u021bi pot fi reticen\u021bi \u00een a \u00eencerca noi abord\u0103ri sau tehnici de g\u0103tit.<\/p>\n\n\n\n

\u00cen al doilea r\u00e2nd, la nivelul comunic\u0103rii, am \u00eent\u00e2lnit \u00een unele cazuri o atitudine autoritar\u0103. Este crucial s\u0103 fim capabili s\u0103 ne exprim\u0103m ideile \u0219i feedback-ul \u00eentr-un mod constructiv \u0219i respectuos, indiferent de vechimea sau pozi\u021bia noastr\u0103 \u00een buc\u0103t\u0103rie.<\/p>\n\n\n\n

\u00cen final, \u00eemi doresc s\u0103 v\u0103d o mai mare implicare a buc\u0103tarilor mai experimenta\u021bi \u00een formarea tinerilor care \u00ee\u0219i \u00eencep cariera \u00een acest domeniu. Mentoratul este esen\u021bial \u00een orice profesie, iar buc\u0103tarii mai \u00een v\u00e2rst\u0103 au o mul\u021bime de cuno\u0219tin\u021be \u0219i experien\u021b\u0103 de oferit genera\u021biei urm\u0103toare.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\u021ai-ai dep\u0103\u0219it profesorii?<\/strong><\/em><\/p>\n\n\n\n

Inten\u021bia mea este autodezvoltarea \u0219i autoperfec\u021bionarea. Sunt \u00eentr-o competi\u021bie constant\u0103 cu mine \u00eensu\u0219i, c\u0103ut\u00e2nd s\u0103 \u00eemi \u00eembun\u0103t\u0103\u021besc aptitudinile \u0219i cuno\u0219tin\u021bele. Nu m-am orientat vreodat\u0103 c\u0103tre competi\u021bia cu al\u021bii, deoarece scopul meu principal este s\u0103 evoluez \u0219i s\u0103 absorb ce este mai valoros de la cei care m\u0103 \u00eenconjor.<\/p>\n\n\n\n

Apreciez diversitatea \u0219i unicitatea gastronomiei rom\u00e2ne\u0219ti<\/mark><\/h2>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

Ce preferi: buc\u0103t\u0103rie rom\u00e2neasc\u0103 veche\/ca la bunica sau modernizat\u0103?<\/strong><\/em><\/p>\n\n\n\n

De ceva timp, m-am dedicat explor\u0103rii buc\u0103t\u0103riei tradi\u021bionale rom\u00e2ne\u0219ti, convingerea mea fiind c\u0103 abordarea corect\u0103 este o combina\u021bie \u00eentre tradi\u021bie \u0219i inova\u021bie. Pe m\u0103sur\u0103 ce \u00eemi aprofundez cuno\u0219tin\u021bele \u00een acest domeniu, apreciez \u0219i mai mult diversitatea \u0219i unicitatea gastronomiei rom\u00e2ne\u0219ti. Pentru a aduce contribu\u021bia mea la dezvoltarea acesteia, m\u0103 str\u0103duiesc s\u0103 \u00eembun\u0103t\u0103\u021besc prezentarea preparatelor, pun\u00e2ndu-le \u00een valoare prin intermediul esteticii.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Cum ar ar\u0103ta restaurantul t\u0103u?<\/strong><\/em><\/p>\n\n\n\n

De mult timp m\u0103 g\u00e2ndesc la acest proiect \u0219i cu fiecare an care trece, m\u0103 str\u0103duiesc s\u0103 \u00eemi perfec\u021bionez viziunea \u0219i s\u0103 g\u0103sesc modalit\u0103\u021bi noi de a scoate \u00een eviden\u021b\u0103 caracterul unic al restaurantului. Mi-ar pl\u0103cea s\u0103 creez un loc unde specificul rom\u00e2nesc \u0219i rafinamentul francez se \u00eent\u00e2lnesc \u00eentr-o fuziune culinar\u0103 inedit\u0103. Mi-a\u0219 propune s\u0103 m\u0103 axez pe utilizarea celor mai bune ingrediente de sezon, provenite din Rom\u00e2nia<\/p>\n\n\n\n

<\/p>\n\n\n\n

Ce trenduri mondiale actuale urm\u0103re\u0219ti\/care sunt pe placul t\u0103u?<\/strong><\/em><\/p>\n\n\n\n

Trendul „Zero Waste” sau „Zero Pierderi” este o mi\u0219care \u00een cre\u0219tere \u00een lumea gastronomiei \u0219i nu numai. Aceast\u0103 filosofie se bazeaz\u0103 pe principiul reducerii la minimum a de\u0219eurilor \u0219i a risipei prin utilizarea integral\u0103 a tuturor resurselor. \u00cen buc\u0103t\u0103rie, acest lucru \u00eenseamn\u0103 utilizarea fiec\u0103rei p\u0103r\u021bi a unui ingredient \u00een procesul de g\u0103tit, elimin\u00e2nd astfel de\u0219eurile alimentare. Se promoveaz\u0103 o g\u0103tire mai responsabil\u0103 \u0219i sustenabil\u0103, dar stimuleaz\u0103 \u0219i creativitatea \u00een buc\u0103t\u0103rie, descoperind noi modalit\u0103\u021bi de a valorifica ingredientele la maximum.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Ce conturi urm\u0103re\u0219ti de social media; ce c\u0103r\u021bi recomanzi; ce hastaguri folose\u0219ti?<\/strong><\/em><\/p>\n\n\n\n

Este o provocare s\u0103 enum\u0103r toate personalit\u0103\u021bile culinare pe care le admir \u0219i le urm\u0103resc, av\u00e2nd \u00een vedere c\u0103 interesul meu cuprinde domenii variate, precum gastronomia japonez\u0103, francez\u0103 \u0219i rom\u00e2neasc\u0103. Cu toate acestea, pot sublinia patru buc\u0103tari cu care simt o conexiune profund\u0103, pe care \u00eei apreciez \u0219i urm\u0103resc cu interes.<\/p>\n\n\n\n

Raymond Blanc \u0219i Nico Lontras sunt dou\u0103 nume de excep\u021bie cu care am avut privilegiul de a lucra direct, pe Lennox Hastie \u00eel admir pentru maestria cu care \u00eembr\u0103\u021bi\u0219eaz\u0103 focul \u00een prepararea m\u00e2nc\u0103rurilor sale. Fascina\u021bia mea pentru g\u0103titul cu foc \u00eel plaseaz\u0103 pe Lenox \u00een lista buc\u0103tarilor ce reprezint\u0103 o surs\u0103 de inspira\u021bie constant\u0103 pentru mine.<\/p>\n\n\n\n

\u00cen final, nu a\u0219 putea s\u0103-l omit pe Escoffier, o personalitate emblematic\u0103 \u00een lumea gastronomiei, care continu\u0103 s\u0103 inspire genera\u021bii de buc\u0103tari chiar \u0219i dup\u0103 mai bine de un secol de la trecerea sa \u00een nefiin\u021b\u0103. To\u021bi ace\u0219ti buc\u0103tari au contribuit \u00eentr-un fel sau altul la formarea mea ca buc\u0103tar \u0219i continu\u0103 s\u0103 fie o surs\u0103 constant\u0103 de inspira\u021bie pentru mine.<\/p>\n\n\n\n

C\u0103r\u021bi:<\/strong> Food And Cookies – Harold McGcgee \/ Le guide culinare- escoffier \/ Finding fire – lennox hastie \/ Sare Gr\u0103simi Acid Caldura – Samir Nosrat \/ 3 secole de gastronomie rom\u00e2nesca \u2013 Doina Popescu, Daniela Ulieriu<\/p>\n\n\n\n

<\/p>\n\n\n\n

Pe Alexandru Sima \u00eel pute\u021bi urm\u0103ri aici<\/strong>:<\/p>\n\n\n\n

Blog: 4sezoane.com<\/a><\/p>\n\n\n\n

FB: https:\/\/www.facebook.com\/alexandru.sima.12<\/a><\/p>\n\n\n\n

Instagram: Alexandru.Sima<\/a>  <\/p>\n\n\n\n

Linkedin: Alexandru Sima <\/a> <\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/mark><\/h2>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00cen urm\u0103 cu mai mult de zece ani, pe c\u00e2nd la televizor vedeai doar o m\u00e2n\u0103 de chefi mi-am dat seam\u0103 c\u0103 \u00een \u021bar\u0103 sunt mii \u0219i c\u0103, unii dintre ei sunt foarte buni dar nu au parte de promovare. I-am c\u0103utat \u0219i am scris despre ei. Cu mul\u021bi am r\u0103mas prieten, cu unii chiar […]<\/p>\n","protected":false},"author":2,"featured_media":1011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68],"tags":[],"class_list":["post-996","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefi"],"yoast_head":"\nAlexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d - Cosmin Dragomir<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cosmindragomir.ro\/ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"\u00cen urm\u0103 cu mai mult de zece ani, pe c\u00e2nd la televizor vedeai doar o m\u00e2n\u0103 de chefi mi-am dat seam\u0103 c\u0103 \u00een \u021bar\u0103 sunt mii \u0219i c\u0103, unii dintre ei sunt foarte buni dar nu au parte de promovare. I-am c\u0103utat \u0219i am scris despre ei. Cu mul\u021bi am r\u0103mas prieten, cu unii chiar […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cosmindragomir.ro\/ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/\" \/>\n<meta property=\"og:site_name\" content=\"Cosmin Dragomir\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/cosmin.dragomir.12\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/cosmin.dragomir.12\" \/>\n<meta property=\"article:published_time\" content=\"2023-08-05T03:50:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-05T03:50:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1125\" \/>\n\t<meta property=\"og:image:height\" content=\"962\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cosmin Dragomir\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scris de\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cosmin Dragomir\" \/>\n\t<meta name=\"twitter:label2\" content=\"Timp estimat pentru citire\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/\"},\"author\":{\"name\":\"Cosmin Dragomir\",\"@id\":\"https:\/\/cosmindragomir.ro\/#\/schema\/person\/fa5dfbff9a3c217f077eaada3362ebe0\"},\"headline\":\"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d\",\"datePublished\":\"2023-08-05T03:50:02+00:00\",\"dateModified\":\"2023-08-05T03:50:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/\"},\"wordCount\":2787,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/cosmindragomir.ro\/#\/schema\/person\/fa5dfbff9a3c217f077eaada3362ebe0\"},\"image\":{\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg\",\"articleSection\":[\"Chefi azi, dar mai ales m\u00e2ine\"],\"inLanguage\":\"ro-RO\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/\",\"url\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/\",\"name\":\"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d - Cosmin Dragomir\",\"isPartOf\":{\"@id\":\"https:\/\/cosmindragomir.ro\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg\",\"datePublished\":\"2023-08-05T03:50:02+00:00\",\"dateModified\":\"2023-08-05T03:50:04+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#breadcrumb\"},\"inLanguage\":\"ro-RO\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"ro-RO\",\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#primaryimage\",\"url\":\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg\",\"contentUrl\":\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg\",\"width\":1125,\"height\":962},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/cosmindragomir.ro\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/cosmindragomir.ro\/#website\",\"url\":\"https:\/\/cosmindragomir.ro\/\",\"name\":\"Cosmin Dragomir\",\"description\":\"istorie pe p\u00e2ine\",\"publisher\":{\"@id\":\"https:\/\/cosmindragomir.ro\/#\/schema\/person\/fa5dfbff9a3c217f077eaada3362ebe0\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/cosmindragomir.ro\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"ro-RO\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\/\/cosmindragomir.ro\/#\/schema\/person\/fa5dfbff9a3c217f077eaada3362ebe0\",\"name\":\"Cosmin Dragomir\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"ro-RO\",\"@id\":\"https:\/\/cosmindragomir.ro\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2019\/06\/cropped-cropped-14610998_1103641976422462_2912219255401263028_n-1-1.jpg\",\"contentUrl\":\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2019\/06\/cropped-cropped-14610998_1103641976422462_2912219255401263028_n-1-1.jpg\",\"width\":200,\"height\":200,\"caption\":\"Cosmin Dragomir\"},\"logo\":{\"@id\":\"https:\/\/cosmindragomir.ro\/#\/schema\/person\/image\/\"},\"sameAs\":[\"https:\/\/cosmindragomir.ro\",\"https:\/\/www.facebook.com\/cosmin.dragomir.12\",\"https:\/\/www.instagram.com\/cosmindragomir_gastroart\/\"],\"url\":\"https:\/\/cosmindragomir.ro\/ro\/author\/cosmind\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d - Cosmin Dragomir","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/cosmindragomir.ro\/ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/","og_locale":"ro_RO","og_type":"article","og_title":"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d - Cosmin Dragomir","og_description":"\u00cen urm\u0103 cu mai mult de zece ani, pe c\u00e2nd la televizor vedeai doar o m\u00e2n\u0103 de chefi mi-am dat seam\u0103 c\u0103 \u00een \u021bar\u0103 sunt mii \u0219i c\u0103, unii dintre ei sunt foarte buni dar nu au parte de promovare. I-am c\u0103utat \u0219i am scris despre ei. Cu mul\u021bi am r\u0103mas prieten, cu unii chiar […]","og_url":"https:\/\/cosmindragomir.ro\/ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/","og_site_name":"Cosmin Dragomir","article_publisher":"https:\/\/www.facebook.com\/cosmin.dragomir.12","article_author":"https:\/\/www.facebook.com\/cosmin.dragomir.12","article_published_time":"2023-08-05T03:50:02+00:00","article_modified_time":"2023-08-05T03:50:04+00:00","og_image":[{"width":1125,"height":962,"url":"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg","type":"image\/jpeg"}],"author":"Cosmin Dragomir","twitter_card":"summary_large_image","twitter_misc":{"Scris de":"Cosmin Dragomir","Timp estimat pentru citire":"13 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#article","isPartOf":{"@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/"},"author":{"name":"Cosmin Dragomir","@id":"https:\/\/cosmindragomir.ro\/#\/schema\/person\/fa5dfbff9a3c217f077eaada3362ebe0"},"headline":"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d","datePublished":"2023-08-05T03:50:02+00:00","dateModified":"2023-08-05T03:50:04+00:00","mainEntityOfPage":{"@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/"},"wordCount":2787,"commentCount":0,"publisher":{"@id":"https:\/\/cosmindragomir.ro\/#\/schema\/person\/fa5dfbff9a3c217f077eaada3362ebe0"},"image":{"@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#primaryimage"},"thumbnailUrl":"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg","articleSection":["Chefi azi, dar mai ales m\u00e2ine"],"inLanguage":"ro-RO","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/","url":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/","name":"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d - Cosmin Dragomir","isPartOf":{"@id":"https:\/\/cosmindragomir.ro\/#website"},"primaryImageOfPage":{"@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#primaryimage"},"image":{"@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#primaryimage"},"thumbnailUrl":"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg","datePublished":"2023-08-05T03:50:02+00:00","dateModified":"2023-08-05T03:50:04+00:00","breadcrumb":{"@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#breadcrumb"},"inLanguage":"ro-RO","potentialAction":[{"@type":"ReadAction","target":["https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/"]}]},{"@type":"ImageObject","inLanguage":"ro-RO","@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#primaryimage","url":"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg","contentUrl":"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-42.jpg","width":1125,"height":962},{"@type":"BreadcrumbList","@id":"https:\/\/cosmindragomir.ro\/2023\/08\/05\/alexandru-sima-multi-dintre-strainii-cu-care-am-intrat-in-contact-au-cunostinte-despre-gastronomia-romaneasca\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/cosmindragomir.ro\/"},{"@type":"ListItem","position":2,"name":"Alexandru Sima: \u201cMul\u021bi dintre str\u0103inii cu care am intrat \u00een contact au cuno\u0219tin\u021be despre gastronomia rom\u00e2neasc\u0103\u201d"}]},{"@type":"WebSite","@id":"https:\/\/cosmindragomir.ro\/#website","url":"https:\/\/cosmindragomir.ro\/","name":"Cosmin Dragomir","description":"istorie pe p\u00e2ine","publisher":{"@id":"https:\/\/cosmindragomir.ro\/#\/schema\/person\/fa5dfbff9a3c217f077eaada3362ebe0"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/cosmindragomir.ro\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"ro-RO"},{"@type":["Person","Organization"],"@id":"https:\/\/cosmindragomir.ro\/#\/schema\/person\/fa5dfbff9a3c217f077eaada3362ebe0","name":"Cosmin Dragomir","image":{"@type":"ImageObject","inLanguage":"ro-RO","@id":"https:\/\/cosmindragomir.ro\/#\/schema\/person\/image\/","url":"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2019\/06\/cropped-cropped-14610998_1103641976422462_2912219255401263028_n-1-1.jpg","contentUrl":"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2019\/06\/cropped-cropped-14610998_1103641976422462_2912219255401263028_n-1-1.jpg","width":200,"height":200,"caption":"Cosmin Dragomir"},"logo":{"@id":"https:\/\/cosmindragomir.ro\/#\/schema\/person\/image\/"},"sameAs":["https:\/\/cosmindragomir.ro","https:\/\/www.facebook.com\/cosmin.dragomir.12","https:\/\/www.instagram.com\/cosmindragomir_gastroart\/"],"url":"https:\/\/cosmindragomir.ro\/ro\/author\/cosmind\/"}]}},"_links":{"self":[{"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/posts\/996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/comments?post=996"}],"version-history":[{"count":7,"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/posts\/996\/revisions"}],"predecessor-version":[{"id":1034,"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/posts\/996\/revisions\/1034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/media\/1011"}],"wp:attachment":[{"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/media?parent=996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/categories?post=996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cosmindragomir.ro\/ro\/wp-json\/wp\/v2\/tags?post=996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}