Photo: Chef Jose Andres (Charles Osmanney)
Chef Jose Andres intends to revolutionize the way in which Spanish gastronomy is known in the United States and the rest of the world with his Spanish Culinary Art course.
Andres on Wednesday presented the course, which will begin in February at New York’s International Culinary Center, and hopes to enroll thousands of students over the next 10 years.
Spanish gastronomy has “enormous possibilities,” but - to make it better known and be able to export more associated products from Spain - a “critical mass” of restaurants and chefs around the world is needed, Andres told Efe.
“I hope that this becomes a home, here in New York, where everything Spanish can be shared with the students, and that this will be the start of many Spanish cooking schools all over the world,” the Spaniard said.
Andres aspires not only to train chefs but also food writers, people who contribute to promoting demand for Spanish foods and the equipment, utensils and other items associated with catering from that country.
The idea is for the program to become a type of “culinary Cervantes Institute” that “helps create employment in Spain thanks to the quantity of products” that are going to be exported, via “that army that’s going to help sell Spain restaurant to restaurant, as well as promote quality tourism,” he said.
Andres, who came to the United States 23 years ago, is the head chef and owner of 14 restaurants in Washington, Las Vegas, Los Angeles and Miami.
In addition, he has published several books on Spanish cooking, was the host and producer of the PBS program “Made in Spain” and in 2012 Time magazine included him on its list of the world’s 100 most influential people.