2014

The International Culinary Center Announces Jose Andres as Newest Dean World-Renowned Spanish Chef and Culinary Innovator Named Dean of Spanish Studies

Introduction of Spanish Studies Marks Official Brand Evolution From The French Culinary Institute to The International Culinary Center

NEW YORK and CAMPBELL, Calif., May 2, 2012 /PRNewswire/ -- The International Culinary Center (www.internationalculinarycenter.com), the world's leading culinary center for education, today announced Jose Andres, the internationally recognized Spanish culinary innovator, chef and owner of ThinkFoodGroup, as Dean of Spanish Studies. Andres, 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 jose andres, and The Bazaar by Jose Andres at The SLS Hotel at Beverly Hills. A new branch of The Bazaar by Jose Andres will open at The SLS Hotel South Beach later this month. Andres 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 Andres 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. Andres 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.

Andres is the ninth and newest member of The International Culinary Center's industry-leading deans. The school's other deans are Jacques Pepin, Andre Soltner, Jacques Torres, Alain Sailhac, Cesare Casella, Emily Luchetti, David Kinch and Alan Richman.

"I am deeply honored to have been named Dean of The International Culinary Center and to stand next to such a prestigious group of culinary greats, people I have long admired," said Andres. "When I came to this country 20 years ago, I knew I wanted to share the story of Spain, but I couldn't have imagined how much America would embrace Spanish cuisine. Spain's contributions to America can of course be traced to the very founding of this country, and is still seen today across the nation. But the culture of modern Spain is something many people are still discovering. Over the years, I have cooked for and with many chefs hoping to educate future generations of chefs in order for traditional and modern Spanish cuisine to continue to thrive around the world. I couldn't be more thrilled about finally bringing that dream to life at The International Culinary Center. And for Spain, and America, the opportunity to provide training and education, to promote tourism and cultural exchange, in order to create jobs is something we strive to accomplish."

"We are very excited and proud to announce Jose Andres as our newest dean and our collaboration with him and Colman Andrews to develop our Spanish culinary program," said Dorothy Cann Hamilton, CEO and Founder of The International Culinary Center. "With the great demand for skilled professionals in today's market, we are constantly working to expand our international offerings to aspiring chefs around the world. To more accurately reflect our embrace of all the world's cuisines - and the way our alumni have embraced them too - there is no better time to officially mark our evolution from The French Culinary Institute into The International Culinary Center to truly represent our leadership in culinary education."

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. The transition from The French Culinary Institute to The International Culinary Center is an indication of its evolvement into the world's leading culinary incubator that is continually advancing culinary education and knowledge, producing world-class graduates and expanding its offerings with programs beyond classic culinary and pastry programs, including The Italian Culinary Experience, Cake Techniques and Design, International Bread Baking, Intensive Sommelier Training, Restaurant Management, and now Spanish cuisine. As it continues to define the culinary evolution that is happening worldwide, The International Culinary Center will offer more international programs, more symposiums, and more talent to prepare the food and wine professionals of tomorrow.

For more information on Spanish Studies at The International Culinary Center and to view a video of Jose Andres discussing the future of Spanish cuisine, please visit: http://www.internationalculinarycenter.com/courses/ab/study_in_spain.

About The International Culinary Center
The International Culinary Center, founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984, is the world's leading culinary center for education. With locations in New York City, the San Francisco Bay Area and Parma, Italy, The International Culinary Center is a culinary incubator with cutting edge curriculums producing world-class graduates that advance the industry. Its state-of-the-art multi-million dollar kitchens and classrooms provide the very best environments for aspiring chefs and culinary enthusiasts to learn and develop successful careers - from an unmatched six-month career program to serious amateur and recreational classes. The International Culinary Center boasts some of the most world-renowned chefs as its deans including Jacques Pepin, Jacques Torres, Andre Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Alan Richman, and Cesare Casella, with Jose Andres joining most recently. In addition to its premier culinary education, The International Culinary Center is the leading destination for culinary events, catered and produced exclusively by FCI Catering & Events. The International Culinary Center is home to the Michelin-recommended restaurant L'Ecole in New York City and the Monte Bello Dining Room in California and has published three cookbooks, most recently The Fundamental Techniques of Classic Bread Baking and the James Beard award-winning books, The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Classic Pastry Arts. For additional information, visit www.internationalculinarycenter.com.

About Jose Andres
Named Outstanding Chef by the James Beard Foundation in 2011, Jose Andres is an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality and chef/owner of ThinkFoodGroup. TFG is the team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles and soon Miami including minibar by jose andres, Jaleo at the Cosmopolitan of Las Vegas, and The Bazaar by Jose Andres at the SLS Hotel Beverly Hills. In late 2012, Andres will present a dining destination at the new Dorado Beach, Ritz Carlton Reserve in Puerto Rico. Often credited with introducing Americans to both avant-garde and traditional Spanish cooking, Andres has played a crucial role in promoting the culture of his native Spain and popularizing its cuisine and classic ingredients in the U.S. For his efforts, the Government of Spain awarded him the prestigious Order of Arts and Letters medallion making him the first chef to receive this recognition. Andres can be seen on PBS as host and executive producer of Made in Spain. His cookbooks include Tapas: A Taste of Spain in America. Andres also teaches "Science and Cooking" at Harvard. He is the founder of World Central Kitchen, a non-profit which aims to feed and empower vulnerable people in humanitarian crises around the world; and he is culinary ambassador to the Global Alliance for Clean Cookstoves. He is Chairman Emeritus for DC Central Kitchen, an organization that combats hunger and creates opportunities with culinary training. He was recently named to the 2012 "100 Most Influential" list by Time magazine. Andres lives in Washington, DC, with his wife and three daughters.

Related Links:
The International Culinary Center homepage
Spanish Studies at The International Culinary Center

SOURCE The International Culinary Center



RELATED LINKS
http://www.internationalculinarycenter.com

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