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Students in ICEX’s F&B Managers’ Training Program Head to Spain

 

 

The 23 students taking part in the ICEX Spanish Gastronomy Training Program for F&B Managers, Executives and Sous Chefs are heading to Spain as they move on to

the next phase of the program, starting on May 6th.

The three-module program has attracted leading professionals from many of the world’s most prestigious hotel chains, such as Hilton, Intercontinental, W Hotels by Marriott, Raffles, Shangri La, MGM Hotels, Palladium Hotel Group, Meliá International Hotels, NH Hotels o La Anantara Resort. Students are wrapping up their first module, which consisted of a five week online course entitled “Spain’s Pantry & Gastronomy,” the goal of which was to familiarize participants with the main components of Spanish cuisine.

For this next phase, participants are heading to Spain. First they will spend two weeks at the Basque Culinary Center, in San Sebastian, undergoing intensive training to learn how to use the main products in Spanish gastronomy. They will learn how to carve Ibérico ham and master unique cooking techniques, and they will visit local wineries, producers and markets.

From May 17th to the 23rd, they will learn more about Spain’s gastronomic culture by visiting leading producers in Madrid, Burgos, Segovia, Almería, Jaén, Seville, Cádiz and Toledo, where they will participate in tastings and enjoy meals made with local products and prepared with traditional and modern methods. They will also visit unique hotels and learn more about how they operate.

Essentially, the goal of the trip is to learn firsthand about Spain’s leading products and how they’re used and connect producers and potential customers. Students will visit the following companies: LoRusso (organic traditional marmalades), Tabladillo (suckling pig and other pork products), Jamones Segovia, Castillo de Canena (extra virgin olive oil), Fitoplancton Marino (micro seaweed), Gonzalez Byass (wines and other alcoholic beverages), and Tello (meat products). They will also tour the Madrid regional government’s Center for Gastronomic Innovation.

This program was initially launched last year, and this year the number of participants tripled, driven by intense interest from hotel chains. Moreover, it has helped raise the profile of Spanish gastronomy, which now has a greater presence in the hotels that took part in the first edition.

Students in ICEX’s F&B Managers’ Training Program Head to Spain / @ICEX

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