The International Culinary Center, the world’s leading culinary center for education, announced José Andrés, the internationally recognized Spanish culinary innovator, chef and owner of ThinkFoodGroup, as Dean of Spanish Studies. Andrés, a multiple James Beard award-winning chef and one of the most celebrated Spanish chefs in the world, is the force behind dining concepts in a number of restaurants across America, among them Jaleo, Zaytinya, Oyamel, China Poblano, minibar by josé andrés, and The Bazaar by José Andrés at The SLS Hotel at Beverly Hills.
A new branch of The Bazaar by José Andrés will open at The SLS Hotel South Beach later this month. Andrés was just named one of the “100 Most Influential People in the World” by TIME magazine.
Spanish cuisine has become one of the most popular in the world. Yet no one has attempted to create an education program that brings the true soul of Spanish cooking to America. Until now. The International Culinary Center, together with Andrés and Colman Andrews, one of the world’s leading experts on Spanish cuisine, author of the seminal Catalan Cuisine, co-founder of Saveur and Editorial Director of TheDailyMeal.com, will develop a curriculum that can begin to foster new apostles in the art, history, and future of Spanish cuisine. Andrés and Andrews believe that with this education, a new generation of chefs will emerge and bring innovation to a cuisine that has increased dramatically in popularity.
Andrés is the ninth and newest member of The International Culinary Center’s industry leading deans. The school’s other deans are Jacques Pépin, André Soltner, Jacques Torres, Alain Sailhac, Cesare Casella, Emily Luchetti, David Kinch and Alan Richman.
The Spanish curriculum will cover the country’s history, geography, regional differences and culture as well as a comprehensive understanding of traditional and modern Spanish cuisine, including, but not limited to cooking tools, techniques, tapas, seafood, desserts and wine.
The International Culinary Center’s hands-on education has graduated more than 22,000 alumni worldwide including award-winning Chefs Bobby Flay, David Chang, Dan Barber, Josh Skenes and Christina Tosi.