{"id":140753,"date":"2024-11-16T13:43:38","date_gmt":"2024-11-16T12:43:38","guid":{"rendered":"https:\/\/podcast.rs\/?p=140753"},"modified":"2024-11-16T15:31:58","modified_gmt":"2024-11-16T13:31:58","slug":"sefa-talks-018-nenad-atanaskovic-chef-i-suvlasnik-thyme-streetfood-restorana","status":"publish","type":"post","link":"https:\/\/podcast.rs\/en\/sefa-talks-018-nenad-atanaskovic-chef-i-suvlasnik-thyme-streetfood-restorana\/","title":{"rendered":"SEFA Talks #018| Nenad Atanaskovi\u0107 &#8211; chef i suvlasnik Thyme streetfood restorana"},"content":{"rendered":"<p>Gost na\u0161e 18. epizode je Nenad Atanaskovi\u0107 &#8211; profesionalni kuvar i suvlasnik Thyme lanca restorana.\u00a0<br \/>Ljubav prema kuvanju javila se jo\u0161 pre srednje \u0161kole. Nakon srednje Turisti\u010dke \u0161kole u Beogradu, \u0161kolovanje nastavlja na presti\u017enoj Le Cordon Blue akademiji u Londonu, koju je zavr\u0161io me\u0111u najboljima u klasi.<br \/>Kroz 10 godina radio je u brojnim restoranima me\u0111u kojima su Square Nine, hoteli Hyatt Regency u Beogradu i Abu Dabiju, JaM, Escalera\u2026\u00a0<br \/>Privukao je pa\u017enju javnosti u\u010de\u0161\u0107em u serijalu Master Chef Srbija, gde je postao jedan od publici najdra\u017eih \u010dlanova \u017eirija.\u00a0<br \/>Nenad je u na\u0161em podkastu otkrio vi\u0161e detalja o razvijanju njegove ljubavi prema hrani, \u0161kolovanju u Londonu, razlici izme\u0111u rada u hotelima i spostvenom restoranu ali i u \u010demu to sada pronalazi inspiraciju.<br \/>U\u017eivajte u slu\u0161anju! \ud83c\udfa7<\/p>","protected":false},"excerpt":{"rendered":"<p>Gost na\u0161e 18. epizode je Nenad Atanaskovi\u0107 &#8211; profesionalni kuvar i suvlasnik Thyme lanca restorana.\u00a0Ljubav prema kuvanju javila se jo\u0161 pre srednje \u0161kole. Nakon srednje Turisti\u010dke \u0161kole u Beogradu, \u0161kolovanje nastavlja na presti\u017enoj Le Cordon Blue akademiji u Londonu, koju je zavr\u0161io me\u0111u najboljima u klasi.Kroz 10 godina radio je u brojnim restoranima me\u0111u kojima&#8230;<\/p>","protected":false},"author":3,"featured_media":51613,"comment_status":"close","ping_status":"closed","sticky":false,"template":"","format":"audio","meta":{"footnotes":""},"categories":[402],"tags":[],"class_list":["post-140753","post","type-post","status-publish","format-audio","has-post-thumbnail","hentry","category-sefa-talks","post_format-post-format-audio"],"_links":{"self":[{"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/posts\/140753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/comments?post=140753"}],"version-history":[{"count":1,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/posts\/140753\/revisions"}],"predecessor-version":[{"id":140754,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/posts\/140753\/revisions\/140754"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/media\/51613"}],"wp:attachment":[{"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/media?parent=140753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/categories?post=140753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/podcast.rs\/en\/wp-json\/wp\/v2\/tags?post=140753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}