{"id":87422,"date":"2024-10-18T20:53:32","date_gmt":"2024-10-18T18:53:32","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=87422"},"modified":"2024-10-18T20:53:33","modified_gmt":"2024-10-18T18:53:33","slug":"pasion-en-cada-plato","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2024\/10\/18\/pasion-en-cada-plato\/","title":{"rendered":"Pasi\u00f3n en cada plato: Chefs de Marriott"},"content":{"rendered":"<!--themify_builder_content-->\n<div id=\"themify_builder_content-87422\" data-postid=\"87422\" class=\"themify_builder_content themify_builder_content-87422 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n\n\n<p>Amix, en el marco del D\u00eda del Chef, Marriott Bonvoy no pod\u00eda quedarse atr\u00e1s y se une a la celebraci\u00f3n para rendir homenaje a lxs cracks detr\u00e1s de sus cocinas. Desde hace a\u00f1os, Marriott trabaja con m\u00e1s de 7000 chefs alrededor del mundo, redefiniendo lo que es la excelencia culinaria. Pasi\u00f3n en cada plato es lo que estos genios nos entregan con cada creaci\u00f3n, transformando ingredientes en historias que se saborean en cada bocado.<\/p>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5499304793904745\"\n     data-ad-slot=\"5994863093\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">El toque rebelde de Sergio Ceballos<\/h2>\n\n\n\n<p>Para empezar, tenemos al Chef Sergio Ceballos, quien lidera el restaurante Samos en The Ritz-Carlton Mexico City. Su platillo estrella es el Ceviche de Pescado, donde mezcla tradici\u00f3n y experimentaci\u00f3n. Inspirado por su abuela, quien le ense\u00f1\u00f3 que la cocina es un espacio para ser rebelde y creativo, Sergio ha plasmado su amor por la gastronom\u00eda peruana en su men\u00fa. Su ceviche es una bomba de sabor: pescado fresco con lim\u00f3n, cebolla morada, chile serrano y cilantro, todo complementado con leche de tigre y acompa\u00f1ado por ma\u00edz y pl\u00e1tano macho. Pasi\u00f3n en cada plato sin duda.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1080\" height=\"1350\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1940.jpeg?resize=1080%2C1350&#038;ssl=1\" alt=\"Sergio Ceballos, Pasi\u00f3n en cada plato\" class=\"wp-image-87443\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1940.jpeg?w=1080&amp;ssl=1 1080w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1940.jpeg?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1940.jpeg?resize=819%2C1024&amp;ssl=1 819w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1940.jpeg?resize=768%2C960&amp;ssl=1 768w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5499304793904745\"\n     data-ad-slot=\"5994863093\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Julio G\u00f3mez y su risotto innovador<\/h2>\n\n\n\n<p>Por otro lado, tenemos al Chef Julio G\u00f3mez del Amici Ristorante en el Sheraton Mar\u00eda Isabel Mexico City. Julio se hizo famoso por su Risotto de Aguacate, un platillo cremoso que refleja su enfoque innovador. Desde ni\u00f1o, su madre y abuela le inculcaron que la cocina es pura dedicaci\u00f3n y cari\u00f1o. Su risotto, que ya es un favorito entre los comensales, es la definici\u00f3n perfecta de c\u00f3mo un platillo puede contar una historia con cada bocado.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"801\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1939-1024x801.jpeg?resize=1024%2C801&#038;ssl=1\" alt=\"\" class=\"wp-image-87444\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1939.jpeg?resize=1024%2C801&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1939.jpeg?resize=300%2C235&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1939.jpeg?resize=768%2C601&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1939.jpeg?w=1316&amp;ssl=1 1316w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">H\u00e9ctor Mart\u00ednez: creatividad y salud<\/h2>\n\n\n\n<p>Luego, desde The Westin Resort &amp; Spa Puerto Vallarta, el Chef H\u00e9ctor Mart\u00ednez nos sorprende con su Steak de Coliflor Rostizada, un platillo vers\u00e1til que hasta puede ser vegano. H\u00e9ctor es de esos chefs que disfrutan romper esquemas, y su visi\u00f3n de la comida como un espacio de creatividad se refleja en cada platillo. Pasi\u00f3n en cada plato es su filosof\u00eda, transformando lo simple en algo extraordinario.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1034\" height=\"1293\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1938.jpeg?resize=1034%2C1293&#038;ssl=1\" alt=\"\" class=\"wp-image-87445\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1938.jpeg?w=1034&amp;ssl=1 1034w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1938.jpeg?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1938.jpeg?resize=819%2C1024&amp;ssl=1 819w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1938.jpeg?resize=768%2C960&amp;ssl=1 768w\" sizes=\"(max-width: 1034px) 100vw, 1034px\" \/><\/figure>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5499304793904745\"\n     data-ad-slot=\"5994863093\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Kelvin Valenzuela y su obra de arte<\/h2>\n\n\n\n<p>Finalmente, no podemos dejar fuera al Chef Kelvin Rances Valenzuela, quien en Las Casitas, Marriott Puerto Vallarta Resort &amp; Spa, brilla con su Robalo Adobado con Arroz Cremoso y Salsa de Chipotle. Kelvin considera cada plato como una obra de arte, y su r\u00f3balo, con chiles secos y una salsa agridulce de chipotle, es el equilibrio perfecto entre sabores intensos.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"331\" height=\"434\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1937.jpeg?resize=331%2C434&#038;ssl=1\" alt=\"\" class=\"wp-image-87448\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1937.jpeg?w=331&amp;ssl=1 331w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1937.jpeg?resize=229%2C300&amp;ssl=1 229w\" sizes=\"(max-width: 331px) 100vw, 331px\" \/><\/figure>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5499304793904745\"\n     data-ad-slot=\"5994863093\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Celebrando el arte culinario y la pasi\u00f3n en cada plato<\/h2>\n\n\n\n<p>En resumen, Marriott Bonvoy celebra este D\u00eda del Chef destacando la pasi\u00f3n en cada plato que nos ofrecen estos grandes talentos. Sus creaciones no solo son deliciosas, sino que nos cuentan historias llenas de tradici\u00f3n, creatividad y dedicaci\u00f3n. Para m\u00e1s info sobre lo que Marriott tiene para ofrecer, visita su <a href=\"http:\/\/marriott.com\/default.mi\">sitio oficial<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>Amix, en el marco del D\u00eda del Chef, Marriott Bonvoy no pod\u00eda quedarse atr\u00e1s y se une a la celebraci\u00f3n para rendir homenaje a lxs cracks detr\u00e1s de sus cocinas. Desde hace a\u00f1os, Marriott trabaja con m\u00e1s de 7000 chefs alrededor del mundo, redefiniendo lo que es la excelencia culinaria. Pasi\u00f3n en cada plato es [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":87444,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6870],"tags":[10984],"class_list":["post-87422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-dia-del-chef","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasi\u00f3n en cada plato: Chefs de Marriott - Zero Magazine<\/title>\n<meta name=\"description\" content=\"Marriott Bonvoy celebra a sus chefs en el D\u00eda del Chef, destacando la pasi\u00f3n en cada plato que presentan en sus creaciones culinarias.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zeromagazine.mx\/index.php\/2024\/10\/18\/pasion-en-cada-plato\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasi\u00f3n en cada plato: Chefs de Marriott - Zero Magazine\" \/>\n<meta property=\"og:description\" content=\"Marriott Bonvoy celebra a sus chefs en el D\u00eda del Chef, destacando la pasi\u00f3n en cada plato que presentan en sus creaciones culinarias.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/zeromagazine.mx\/index.php\/2024\/10\/18\/pasion-en-cada-plato\/\" \/>\n<meta property=\"og:site_name\" content=\"Zero Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2024-10-18T18:53:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-18T18:53:33+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_1939.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1316\" \/>\n\t<meta property=\"og:image:height\" content=\"1030\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"David Morales\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"David Morales\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/10\\\/18\\\/pasion-en-cada-plato\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/10\\\/18\\\/pasion-en-cada-plato\\\/\"},\"author\":{\"name\":\"David Morales\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/person\\\/9f7f1a17c60ba8e9980e3e6677aabe5a\"},\"headline\":\"Pasi\u00f3n en cada plato: Chefs de Marriott\",\"datePublished\":\"2024-10-18T18:53:32+00:00\",\"dateModified\":\"2024-10-18T18:53:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/10\\\/18\\\/pasion-en-cada-plato\\\/\"},\"wordCount\":507,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/10\\\/18\\\/pasion-en-cada-plato\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/IMG_1939.jpeg?fit=1316%2C1030&ssl=1\",\"keywords\":[\"Dia del chef\"],\"articleSection\":[\"Foodie\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/10\\\/18\\\/pasion-en-cada-plato\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/10\\\/18\\\/pasion-en-cada-plato\\\/\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/10\\\/18\\\/pasion-en-cada-plato\\\/\",\"name\":\"Pasi\u00f3n en cada plato: Chefs de Marriott - 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