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Carolle comenzó con Open Blue como Gerente de Aseguramiento de Calidad en las instalaciones de procesamiento. Mediante el uso de excelentes prácticas que put into actionó allí, se unió a la Oficina de Sustentabilidad en 2016 y avanzó para capacitar y desarrollar equipos de auditoría interna en toda la compañía.

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Somos apasionados por el pescado. Aquí en Tona, mantenemos una actitud positiva y responsable hacia la sostenibilidad, tanto en el pescado y los ingredientes que utilizamos en nuestros platos. Por eso Open Blue Cobia fue un buen complemento para nuestro menú. A nuestros comensales les gusta este pescado, ya que muchos disfrutan el sabor limpio de los peces. Nos gusta la infinita posibilidad que ofrece este pescado de grado sashimi.

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Me siento tan inspirado no solo por el cuidado que muestra Open up Blue hacia el medio ambiente, sino también por la versatilidad del pez Cobia, puedo usar desde la cola hasta el cuello cortado con diferentes perfiles en sabor y textura, haciendo siempre adiciones exitosas a mi Guysú de tapas.

A various management staff and powerful advisory board guide and guidebook the company because it carries on to improve.

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I acquired very thinking about Cobia early on, also called ‘black salmon’ in this article in Europe. Along with Bernie Léger, Vice-President of Open up Blue, We've launched Cobia to many Michelin-star cooks, highlighting the top-quality farming attributes and pureness of the product that has no hormones, antibiotics and pesticides in its processes.

Constructing fantastic auditor associations is additionally a essential good click here results variable and Carolle has managed that job with diplomacy and talent.

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О правилах оказания услуги и обязанностях клиник можно узнать, сделав запрос в Яндексе: « добровольное медицинское обслуживание ».

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Amo particolarmente la cucina giapponese e quella tailandese, e il Cobia è l’ingrediente ideale per la realizzazione di piatti di questo genere. Consiglio vivamente di provarlo cotto alla griglia mantenendo la pelle.

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