{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/test-oldwebsite.igcat.org\/fr\/","author_name":"Fabrizia","author_url":"https:\/\/test-oldwebsite.igcat.org\/fr\/author\/f-toccoliigcat-org\/","title":"Andreas Bjerring - IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"bvO0As5C2r\"><a href=\"https:\/\/test-oldwebsite.igcat.org\/fr\/team\/andreas-bjerring\/\">Andreas Bjerring<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/test-oldwebsite.igcat.org\/fr\/team\/andreas-bjerring\/embed\/#?secret=bvO0As5C2r\" width=\"600\" height=\"338\" title=\"&#8220;Andreas Bjerring&#8221; &#8212; IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"bvO0As5C2r\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/test-oldwebsite.igcat.org\/wp-content\/uploads\/2019\/05\/Andreas.jpg","thumbnail_width":264,"thumbnail_height":264,"description":"R\u00e9gion d\u2019Aarhus-Danemark central, Danemark Andreas Bjerring a 22 ans et \u00e9tudie la gastronomie au Silkeborg College360, dans la r\u00e9gion du Danemark central. C\u2019est un jeune \u00e9tudiant en chef qui adore apprendre de nouvelles techniques. Il aime aussi innover sur des recettes traditionnelles \u00e0 base de produits locaux. Il travaille actuellement au restaurant Molskroen, pr\u00e8s d\u2019Ebeltoft, [&hellip;]"}