Spanish flavors are invading the Northwest Culinary Institute, in Vancouver, Washington, today April 16, with an event from Foods From Spain and Wines From Spain. There will be four Spanish tasting seminars for all students, alumni and instructors, and participants will be able to taste a variety of top-flight products.
The event is organized into four seminars, entitled “Don’t Be Fooled: Learn to Taste and Identify a Good Extra Virgin Olive Oil,” “The Art of Carving an Ibérico Ham,” with Master Carver Manuel Antonio Recio, a tapas seminar led by chef José Chesa, from Portland restaurant Ataula, and a wine tasting seminar.
These activities aim to expose up-and-coming chefs about the wealth of excellent and unique products and flavors from Spain and how to use them in their cooking. Offering these kinds of activities at culinary schools is a key part of the strategy of teaching future, and current, chefs and their quality and versatility.