The Spanish Gastronomy Training Program for F&B Managers, Executive Chefs and Sous Chefs, organized by ICEX and Foods and Wines from Spain, has officially kicked off.
Employees from some of the world’s most prestigious hotel chains will participate and they will be fully immersed in Spain’s food and beverage industry, studying the country’s gastronomy and innovation in person and via the CECO-ICEX platform.
This program has several objectives, among them to identify and evaluate the main characteristics of Spanish gastronomy; to create and design quality gastronomy based on the products presented during the course; to generate passion for Spain, its products, gastronomy and culture; to promote effective communication with other professionals about the value of Spanish products and gastronomy; and to design innovative processes for the hotel industry.
Participants are mainly people with lengthy track records and professional careers in the industry and senior positions in their departments. They are leaders and decision makers at their respective hotel chains.
In this edition of the course, there are 23 participants from the following chains and locations: Meliá in London (England), Playa del Carmen (Mexico), Dubai (UAE), Hanoi (Vietnam) and Jakarta (Indonesia); NH in Berlin (Germany) and Bogota (Colombia); Raffles in Warsaw (Poland); Emiliano and Hilton in Sao Paulo (Brazil); Casa Santo Domingo in La Antigua (Guatemala); Marriott in Miami (US) and Suzhou (China); Palladium Hotel Group in Jamaica; InterContinental in Wellington (New Zealand); The Taj Mahal Hotel in New Delhi and Coco Sambala Resorts in Goa (India); the Sheraton in Hong Kong; MGM in Hainan, Mandarin Oriental in Guangzhou, Shangri-La in Shanghai (China); Central Food Thailand in Bangkok (Thailand); and Anantara in Phuket (Thailand).