Abbe Lewis / October 2012
New York City—The International Culinary Center is gearing up to add Spanish cuisine to its global repertoire and has named the renowned Spanish-born chef José Andrés to be dean of Spanish studies. An Italian program was added five years ago at the school, which was formerly known as The French Culinary Institute. Details of the new program, which was created at the suggestion of Andrés, were unveiled at a four course luncheon on September 12.
“The students will learn six rice dishes!” exclaimed Andrés, who, with the celebrated paella master chef, Rafael Vidal, carried out a giant steel pan filled with lobster paella. Guests also feasted on pickled watermelon salad with goat’s milk cheese and pistachios, and braised pork cheeks with garlic potato puree.
In addition to learning about rices and other fundamental recipes of Spain, students will also study the country’s history and how other nations have impacted Spanish cuisine, and will even learn techniques done by iconic chef Ferran Adrià (liquefied olives, anyone?). An in-depth look at Spanish specialty products, such as jamón Ibérico, will also play an integral role in the program.
Author/editor Colman Andrews, who has written extensively on Spanish cuisine, will help develop the 10-week curriculum, which will include 120 authentic Spanish recipes. The first nine weeks will be taught at the ICC’s Manhattan campus. For the final week of the program, Andrés will travel with the students to Spain, where they will work in Spanish kitchens. Class begins February 5, 2013.