The eight professionals that are taking part in this, the first edition of the program, have now completed the online portion in their home countries – following a three-part curriculum consisting of a general introduction to Spanish gastronomy, the Spanish pantry and recipe book, and an introduction to Spanish wines.
This May 7, they will converge on the stunning Basque city of San Sebastián for the second part of this pioneering program. Here they will attend practical workshops until May 18 at the Basque Culinary Center, focused on a variety of topics, including olive oil, cured meats, cheeses, culinary techniques, trends in the food, hotel and catering industries, success stories and more. During this time period they will also enjoy guided visits to places like a Txakoli winery, the Medieval market in Ordizia, pintxo bars, premium food shops, restaurants and more.
Once this on-site training period at concludes, the group will embark on a culinary journey through the north of Spain. This tour will take the participants through the variety of geographical, cultural and agri-food landscapes of Cantabria, Galicia and Castile-León, where they will experience tastings, lunches and dinners centered around local products, as well as examples of both classic and avant-garde Spanish cuisine.
Additionally, they will visit hotels, agri-food producers and companies specializing in seafood preserves, artisanal cheeses, wines, cured sausages, seaweed, shellfish, and more; many of which have the added attraction of currently exporting their products to the participants’ home countries.