{"id":349,"date":"2018-05-28T08:40:03","date_gmt":"2018-05-28T06:40:03","guid":{"rendered":"https:\/\/www.cephsandchefs.com\/?p=349"},"modified":"2018-08-29T09:04:40","modified_gmt":"2018-08-29T07:04:40","slug":"espanol-comienza-la-preparacion-para-la-grabacion-de-los-videos-de-cephs-chefs","status":"publish","type":"post","link":"https:\/\/www.cephsandchefs.com\/es\/2018\/05\/28\/comienza-la-preparacion-para-la-grabacion-de-los-videos-de-cephs-chefs\/","title":{"rendered":"Comienza la preparaci\u00f3n para la grabaci\u00f3n de los v\u00eddeos de Cephs & Chefs"},"content":{"rendered":"\"\"<\/p>\n

En el presente mes de mayo comenz\u00f3 la preparaci\u00f3n de la grabaci\u00f3n de los v\u00eddeos del proyecto CEPHS & CHEFS enmarcados en el paquete de trabajo 6 sobre Oportunidades de Mercado, en el cual se desarrolla una tarea sobre Chef\u2019s marketing dirigida a los cocineros del norte de Europa.<\/p>\n

Esta tarea pretende desarrollar una serie de material formativo en preparaci\u00f3n y cocinado de cefal\u00f3podos para chefs principiantes en la utilizaci\u00f3n de las especies objetivo del proyecto: pulpos, calamares y chocos.<\/p>\n

Se ha decidido realizar v\u00eddeos sobre la preparaci\u00f3n (limpieza y corte) de cada tipo de producto, y otros de cocinado tradicional en Espa\u00f1a\/Portugal para cada una de las especies. A posteriori se grabar\u00e1n v\u00eddeos de nuevas recetas o recetas innovadoras.<\/p>\n

Los v\u00eddeos de preparaci\u00f3n se grabar\u00e1n en la plaza de Bueu, con gran cantidad y calidad de cefal\u00f3podos. Para ello se ha visitado la plaza, el entorno y se ha contactado con el pescadero que formar\u00e1 parte del equipo de grabaci\u00f3n.<\/p>\n

\"\"<\/p>\n

Tras la definici\u00f3n de los lugares de grabaci\u00f3n, los planos de ejecui\u00f3n y la elaboraci\u00f3n de los primeros guiones, en junio se tomar\u00e1n las im\u00e1genes para los primeros v\u00eddeos sobre limpieza y corte de pulpo, calamar y choco.<\/p>\n

El proyecto CEPHS & CHEFS est\u00e1 financiado por la convocatoria de ayudas europea \u201cEspacio Atl\u00e1ntico (2017-2020)\u201d, y tiene como objetivo transferir conocimiento relativo a la pesca y consumo de cefal\u00f3podos<\/strong> desde pa\u00edses del sur del \u00e1rea atl\u00e1ntica con gran tradici\u00f3n gastron\u00f3mica<\/strong> de cefal\u00f3podos como son Espa\u00f1a y Portugal<\/strong>, a los pa\u00edses del norte del \u00e1rea, donde apenas se consumen estas especies<\/strong> pero s\u00ed las capturan, como son Francia, Reino Unido e Irlanda<\/strong>.<\/em><\/p>\n

\"\"","protected":false},"excerpt":{"rendered":"

En el presente mes de mayo comenz\u00f3 la preparaci\u00f3n de la grabaci\u00f3n de los v\u00eddeos del proyecto CEPHS & CHEFS enmarcados en el paquete de trabajo 6 sobre Oportunidades de Mercado, en el cual se desarrolla una tarea sobre Chef\u2019s marketing dirigida a los cocineros del norte de Europa. 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