The participants on the ICEX training program for F&B Managers, Executive Chefs and Sous Chefs, who have come from prestigious hotel chains from all over the world, have completed the most recent leg of the program: their hands-on training at the Basque Culinary Center.
Their experience there came to an end with a Tapas Cooking Challenge, for which they were divided into different teams. The winning team comprised Derrick Brown, the Executive Sous Chef at Palladium Jamaica; Witold Iwanski, Executive Chef at Raffles Warsaw; and James Wei, the Sous Chef at the Pudong Shangri-La. The winning tapas were white asparagus two different ways with anchovies, Cabrales cheese, alioli, and breadcrumbs, and Pickled sweet onion, presa Ibérica and pimentón dressing.
Today they set off on the next portion of the trip, during which they will be traveling around Spain and visiting leading agri-food sector companies to learn all about their specific products. They will learn about the following products: micro seaweed, at Plancton Marino, wines and other alcoholic drinks at González Byass, suckling pig and other pork products at Tabladillo, extra virgin olive oil at Castillo de Canena, meat products at Tello, ham at Jamones Segovia, and organic traditional marmalades at LoRusso.