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ICEX Spanish Gastronomy Training Program for F&B Managers, Executive and Sous Chefs

 

Executive profiles

The participants chosen for this program boast profiles that include long professional careers and senior positions in their respective departments. By focusing on this new participant profile, the Food, Gastronomy and Wines Division of ICEX seeks to introduce Spanish gastronomy to professionals that are both leaders and decision-makers at their respective hotels.

It thereby serves as the first step towards sparking interest in Spanish gastronomy, and its ultimate goal is the introduction of Spanish products into the culinary offering and use of the selected hotels. This long-term project aims to establish a solid and fruitful relationship with the companies or hotel groups that have been invited to participate – all of which are located in strategic markets for the Spansg food and gastronomy sector, including Asia and America.

This Program responds to the exceptional level of international projection of the Spanish restaurant industry, considered a global reference for its creativity, capacity for innovation in culinary techniques, and synthesis with its roots. It was created to provide specialized training in Spanish gastronomy – both theoretical and practical – to foreign professionals, while simultaneously offering an integral look at the culture, language, history and new reality of 21st-century Spain.

2019 edition

In the latest edition (2019) of this Food & Beverage Managers, Executive Chefs and Sous Chefs from prestigious international hotel chains, there were 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 São 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).

 

Training objectives

• To generate passion for culture, gastronomy and Spanish products.
• To design and create quality gastronomy, based on the products presented during the course and the discovery trip.
• To identify and evaluate the principal characteristics of Spanish gastronomy, from its different regions, as well as the Mediterranean zone.
• To enable effective communication with both clients and other professionals about the value of the Spanish products and gastronomic culture in Spain.
• To evaluate, identify and design innovative processes for both service and customer service in the hotel industry.

 

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