{"id":6549,"date":"2013-09-11T07:06:58","date_gmt":"2013-09-11T03:06:58","guid":{"rendered":"http:\/\/www.dominicana-online.org\/?p=6549"},"modified":"2013-09-11T07:06:58","modified_gmt":"2013-09-11T03:06:58","slug":"noti5064","status":"publish","type":"post","link":"https:\/\/www.dominicanaonline.org\/en\/noti5064\/","title":{"rendered":"Chef Florian Strahlheim Prepares for the 2013 Nestl\u00e9 Professional Culinary Cup"},"content":{"rendered":"



\n
\n
\n
\n
\"Chef<\/TD>
\n
<\/TD>
\n
\n

Chef Florian Strahlheim Prepares for the 2013 Nestl\u00e9 Professional Culinary Cup<\/STRONG>
Santo Domingo, Dominican Republic 09\/10\/2013<\/P>
\n

C<\/SPAN>hef Florian Strahlhein is coming back for the 2013Nestl\u00e9 Professional Culinary Cup after winning the 2012 Taste of Santo Domingo Gastronomical Festival.<\/P>
\n

… Strahlheim will participate in representing the dining establishment \u201cMiCoraz\u00f3n Catering\u201d (My Heart Catering<\/EM>), but this time he\u2019s doing it alone in accordance with the 2013 Taste of Santo Domingo rules.<\/P>
\n

During this edition, Strahlheim will participate in representing the dining establishment \u201cMiCoraz\u00f3n Catering\u201d (My Heart Catering<\/EM>), but this time he\u2019s doing it alone in accordance with the 2013 Taste of Santo Domingo rules. <\/P>
\n

In the last culinary contest,Strahlheim and the chef from Hotel Boutique \u201cSublime Saman\u00e1 Hotel & Residences,\u201dCristianB\u00e1ez, elaborated a four course meal from Las Terrenas<\/EM> which consisted of Tandori Banana Mousse<\/EM> with crispy vanilla jelly, S\u00e1nchez shrimp, avocado paste, milk based sepia balloon with pineapple and ginger relish.<\/P>
\n

In addition to Nicoise salad with creole tuna from Puerto Plata, bean and white tomato jelly, cooked egg yolk, caramelized tomato and black olive compote, potato foam with volcanic salt, chips and classical dressing.<\/P>
\n

On top of these delicacies they also prepared a free-range chicken covered in cassava and Matcha<\/EM> tea, poached carrot with a chanterelle center in Oporto<\/EM> cream, cannelloni with tarragon popcorn, and all this was complemented with a chocolate pastry with powdered goat cheese, sweet mango banilejo<\/EM> and wasabi chocolate.<\/P>
\n

Strahlheim is recognized in Switzerland for his experience and quality culinary skills. He worked as a Chef de Partie at the \u201cChesery\u201d Restaurant in Gstaad, Switzerland; Sous Chef at the \u201cLes QuatreSaisons\u201d Restaurant in Basilea; Sous Chef at the UBS Bank VIP Restaurant in Zurich and Head Chef at \u201cThe Dolder Grand\u201d Hotel in Zurich.<\/P>
\n

In the Dominican Republic he is the Head Chef at \u201cMI CORAZON Restaurante, Pasteler\u00eda y Catering\u201d (My Heart Restaurant, Bakery and Catering<\/EM>), which specializes in international food of the highest quality.<\/P>
\n

During his career Florian Strahlheim has had the pleasure of cooking for stars such as: Beyonc\u00e9, Shakira, PINK, Tina Turner and the band UB40; as well as tennis players Roger Federer and John McEnroe; Formula 1 driver Lewis Hamilton and FIFA president SeppBlatter, among other distinguished people.<\/P>
\n

\"Chef<\/P>
\n

\"Chef<\/P>
\n

\"Chef<\/P>
\n

\"Chef<\/P><\/TD><\/TR><\/TBODY><\/TABLE><\/p>","protected":false},"excerpt":{"rendered":"

Chef Florian Strahlheim Prepares for the 2013 Nestl\u00e9 Professional Culinary CupSanto Domingo, Dominican Republic 09\/10\/2013 Chef Florian Strahlhein is coming back for the 2013Nestl\u00e9 Professional Culinary Cup after winning the 2012 Taste of Santo Domingo Gastronomical Festival. … Strahlheim will participate in representing the dining establishment \u201cMiCoraz\u00f3n Catering\u201d (My Heart Catering), but this time he\u2019s doing … Continue reading “Chef Florian Strahlheim Prepares for the 2013 Nestl\u00e9 Professional Culinary Cup”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-6549","post","type-post","status-publish","format-standard","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts\/6549"}],"collection":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/comments?post=6549"}],"version-history":[{"count":0,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts\/6549\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/media?parent=6549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/categories?post=6549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/tags?post=6549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}