Training Program

Spanish Gastronomy Training Program for F&B Managers, Executive and Sous Chefs of Prestigious International Hotel Chains

The Spanish Gastronomy Training Program aimed at Food & Beverage Managers, Executive Chefs and Sous Chefs from prestigious international hotels has been developed by ICEX-Foods and Wines from Spain. This program train professionals from some of the most prestigious hotel chains in the world for the very first time.

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Recipe of the week
Time

10 minutes

  • 1 bread roll
    25 gr PGI Sobrasada de Mallorca (Majorca spicy pork sausage)
    2 slices of Ibérico cheese
    half tomato
    Spanish extra virgin olive oil
  • 1 bread roll
    0.875 oz PGI Sobrasada de Mallorca (Majorca spicy pork sausage)
    2 slices of Ibérico cheese
    half tomato
    Spanish extra virgin olive oil
  • 1 bread roll
    0.125 cup PGI Sobrasada de Mallorca (Majorca spicy pork sausage)
    2 slices of Ibérico cheese
    half tomato
    Spanish extra virgin olive oil
Cooking techniques

Emulsions

Learn how to cook Spanish emulsions such as mayonnaise or pilpil sauce. Who could imagine that olive oil stirred, drop by drop, into egg yolks would thicken and expand in volume, creating a luscious, creamy sauce?

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