Tagged with Spanish Cuisine Training Programme

Matt Lightner on New Food & Wine Menu

Matt Lightner on New Food & Wine Menu

Matthew Lightner (Atera, New York City), an alumnus of ICEX’s Foreign Chef Internship Program, will be one in the quartet of FOOD & WINE Best New Chefs to curate the new menu to be unveiled next December 15th at Chefs Club by FOOD & WINE at the The St. Regis Aspen Resort. The innovative restaurant … Continue reading

Award Winning Recipe Revealed

Award Winning Recipe Revealed

“Sea Envelope” The winner of this year’s ICEX “Flavors of Spain” Cooking Competition for Young International Chefs in Spanish Cuisine, Chee Kok Sen (also known by the name Terry Jiro) is on his way back to Spain from Singapore this week to claim his prize. In a seven-day tour packed with visits to several iconic … Continue reading

Flavors of Spain on Film!

For the past several weeks, this blog has been abuzz with the goings on at the recent “Flavors of Spain” ICEX Young Chef’s Cooking Competition. The photographs have been published, the winners announced and Canadian participant and runner-up Miles Pundsack-Poe has even written a wonderful piece on this blog about his experiences during the weeks … Continue reading

Finishing the Program

Finishing the Program

Miles hard at work preparing his dish for the competition. I am sad to be done with the (ICEX) program, but satisfied. The last two weeks leading up to the competition were a big learning experience for me. However it was a very busy time. On top of working at the restaurant, I was trying … Continue reading

The Results Are In!

The Results Are In!

Ana Luz Cruz Ramírez (second from left) of Mexico and Canadian Miles Pundsack-Poe (far left) tied for second place, while first prize went to Chee Kok Sen (far right) of Singapore. The three winners are pictured with María Coriseo González-Izquierdo, the Director of the ICEX. Congratulations from http://www.foodsfromspain.com!

The competition goes on…

The competition goes on…

Let’s have a look at two of the participants in the 2012 Contest. Chee Kok Sen, a young chef from Singapore, pay homage to Spanish sea flavors in this beautiful dish:     Joseph Nierstadt, from USA, has chosen the following ingredients to create his dish: Ibérico ham, monkfish, garlic, extra virgin olive oil and … Continue reading

Step by Step

Step by Step

11.00 am. Miles Pundsack-Poe hard at work preparing his dish of Sheep’s milk with Oloroso, fresh almonds and olive oil… Good luck! He has chosen great ingredients from Spain: Oloroso sherry wine, extra virgin olive oil, almonds…even sheep’s milk, traditionally used to make delicious cheese. Let’s wait for the dish to be ready, it should … Continue reading

It’s Getting Hot in Here

It’s Getting Hot in Here

It may be just past breakfast time, but here at the Madrid Hospitality School in the Casa de Campo, things have been heating up in the kitchen for a while now, and delicious and rich aromas are starting to waft down the hallways and stir thoughts of lunch, and even dinner. The day has finally … Continue reading

Asador Etxebarri

Asador Etxebarri

Spain has strongly influenced the global ‘fine’ food scene, and its restaurants continue to attract the attention of an international crowd. The secret to this success is the mastery and understanding of the idea that “less is more”. This phase has been repeating itself throughout demonstrations and conversations I have had with some of Spain’s … Continue reading

Young Chefs at the German Embassy

Young Chefs at the German Embassy

Recently, the German Embassy in Madrid held a private dinner that was prepared by the two young German chefs that are participating in the 2012 ICEX Young Chefs Culinary Scholarship program: Hannah Lindemann and Bernd Mantzsch. Here are a few photos from this successful event!   Hanna and Bernd prepared a tasting menu for twenty-five … Continue reading

From a Small Town to a Big City

From a Small Town to a Big City

Bilbao has been a key city in the development of Spain. From its origins as a shipping port, an early economy flourished. Expansion occurred with the mining and exportation of iron. However, this greater metropolis was threatened by an industrial and financial crisis in the 80s. With new investments in a service economy, starting with … Continue reading