Spanish Culinary Arts: New York
Spanish Culinary Arts—a program exclusively designed with José Andrés, the titan of Spanish cuisine—offers an unmatched education in one of the most-talked-about cuisines. After two intense months in New York and a week in Spain with VIP access to Jose’s favorite resources and restaurants, you'll have the hands-on experience and connections to transform your career.
In just 11 weeks, you will grasp the fundamentals of both traditional and avant-garde Spanish cuisine with an intensity that will prepare you for a career in a cuisine that is increasingly recognized as one of the most dynamic around the globe for rising star chefs.
Learn Spanish Cooking the José Way!
Rarely has a chef represented a nation’s cuisine with such skill and gusto as José Andrés. In 2011, this landed him the James Beard Foundation’s Outstanding Chef award; in 2012, he was named one of TIME magazine’s “Most Influential People.”
Learn in New York. Be Inspired in Spain.
In two intensive months in New York, you’ll cover everything from knife skills to learning the art of the asador, the subtleties of paella, the authentic Spanish ways to prepare meat and fish and to bake bread, and the cultural and regional influences that infuse every dish. Course elements were developed in collaboration with Colman Andrews, author of Catalan Cuisine, a culinary bible for Spanish cooking.
Then students are off to Madrid for a week’s immersion to absorb the ingredients, passion and rhythm of life that go into soulful Spanish cooking firsthand.
Our goal is not merely to have you kitchen-ready; it is to have you ready to add your own imagination to a cuisine as historic and robust as the land from which it comes…in other words, to become the NEXT great pioneer of Spanish culinary arts.
WHAT YOU'LL LEARN
After two months of intensive work in New York and a week in Spain, you will be equipped to take on the challenge of a world-class Spanish kitchen, or well-versed in skills to propel you in whatever direction you choose for your career. ICC is excited to offer a program—the likes of which has never been seen—in partnership with our newest dean, Chef José Andrés.
Books and supplies
Airfare to Spain is not included
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INTRODUCTION TO SPAIN FOR COOKS
You can’t understand modern Spanish cuisine without grasping its history. The ingredients in Spanish cuisine have been defined over the course of 2,000 years. Roman, Greek, Italian, African, South American and North European influences have all impacted the way Spanish food is created. An authentic 21st-century Spanish chef has to be immersed in how and why all those influences came together. You’ll be introduced to three sociocultural memes that play fundamental roles Spanish culinary culture:
- La Cuaresma (Lent) in the creation of egg and vegetable dishes and preserved fish such as bacalao
- The annual pig slaughter known as La Matanza
- Tapas; how these “little plates” both reflect and define the lives of Spaniards
FUNDAMENTALS OF SPANISH COOKING
Here the standards will be set. You'll begin to learn the culinary techniques and the discipline the ICC is renowned for teaching that will serve as the foundation, not just for your time in class, but for your entire culinary career. You’ll start with the essential techniques that are fundamental to working in any professional kitchen. You’ll quickly move on to methods that are uniquely Spanish—such as the best way to use equipment such as cazuelas and paella pans, and the knowledge to cook over hot coals or open fires.
Learn to Cook
- Salsa brava
- Salt curing
- Air drying
RICE AND PASTA
The Spanish approach to rice is unique among European cuisines. Many have believed they understood it, and many have tried to imitate it. But the authentic methods require native techniques. You will explore the history and culture of paella in its home region of Valencia: Paella Valencia is a dish that is recognized worldwide.
You’ll create authentic pasta and rice dishes such as:
- Fideuà al estilo de Gandia (“paella" of short noodles)
- Arroz caldoso de bogavante (soupy rice with lobster)
- Cazuela de fideos a la Malaguena con almejas (Andalusian short noodles with clams)
EGGS AND VEGETABLES Everyone knows tortilla Española...or at least they think they do. But nothing is ever quite so simple in Spain. Spanish omelettes might have zucchini, white beans or chorizo. Each requires its own understanding. And eggs are prepared regionally in different and imaginative ways. Vegetable dishes are connected to Lent in Spanish tradition. But again, that’s just a starting point; Spanish imagination and history has taken vegetables into all sorts of creative detours.
Learn to Cook
- Tortilla Española
- Alubias negras de Tolosa (black Tolosa beans with cabbage)
- “Wrinkled” potatoes from the Canary Islands or(papas arrugadas with two Mojos)
- Huevos fritos con migas a la Extremena (fried eggs with fried breadcrumbs),
- Piperrada with shrimp, salt cod or mushrooms
- Huevos High Life “Angel Muro”
- Artichokes with ham
- Mushrooms with garlic and parsley
- Gazpacho tradicional
- Sopa de ajo Manchega (garlic soup)
- Calcotada salvitxada
When your country borders both the Atlantic and Mediterranean, seafood is inevitably at its gastronomic heart, whether you’re learning the simplest Spanish dishes or the most avant-garde.
You’ll survey the commonly used fish, shellfish and cephalopods from the Spanish waters, along with US substitutes for rarities such as gooseneck barnacles, cod "cheeks" and sea cucumber. Fish soups and stews—dishes that sound basic—come alive in Spanish cuisine. Bacalao, for example, is more than just an ingredient; it’s a building block you’ll use to deepen your understanding of tradition.
Learn to Cook
- Learn to Cook
- Gambas a la plancha
- Calamares a la Romana
- Gallecian-style octopus
- Cuttlefish in its own ink
- Catalan seafood medley
- Tarragona fish stew
There’s no better way to master the art of the asador than learning how to roast a suckling pig. After that, you’ll be ready to tackle chicken, rabbit and game in the Spanish style. You’ll learn how a marinade from the Canary Islands takes the taste of rabbit to a whole new level. You’ll be inspired to use practically every part of the animal. This exercise will help you appreciate what is possible and help you to become an indispensable asset in any kitchen. You’ll need new skills to deal with wild game, too. Your new wisdom of hare, quail, pigeon, wild boar and venison will help you create flavors you had never thought possible.
CONTEMPORARY AND AVANT-GARDE CUISINE
If you want to be a great Spanish chef with a prolific career, you need both avant-garde and fundamental techniques. In this program, you will understand how the two are linked and how avant-garde emerged from a deep appreciation of the traditional. You will gain a historical perspective of contemporary cuisine in Spain, with a special emphasis on the "new Basque" and "new Catalan" chefs. You’ll see how deconstruction and other innovative techniques pioneered by Ferran Adrià, Martín Berasategui, Andoni Aduriz and other great Spanish chefs push the limits of what food can be and how it can stir a diner’s imagination.
Learn these Techniques
- Foams and airs
- Liquid nitrogen
- Sous-vide cooking
- Freeze drying
BREADS, CHEESE AND DESSERTS
While not every Spanish meal includes bread, cheese and dessert, an accomplished Spanish chef needs to know these essentials. Each region approaches these foods in its own way, according to its principles passed down through generations. Many of Spain’s breads are well-known; what’s lesser known are the techniques that go into making them. You’ll learn how to bake everything from a typical loaf to a country-style bread to Catalan flatbread, become acquainted with a variety of empanadas and taste some familiar Spanish cheeses.
Learn to Cook
- Catalan flatbread
- Spanish cheeses
- Crème caramel
- Catalan burnt cream
- Rice pudding
WINE AND OTHER BEVERAGES
Spanish wine has emerged from a product for mostly local consumption to becoming one of the most vibrant frontiers in the wine world. You’ll participate in tastings that will help you become intimately familiar with each wine’s regional roots, enable you to create successful pairings and develop your own wine palate as a building block for your own culinary creativity. You’ll come to understand how and why so many of these varietals are now featured on the world’s wine lists, while learning pairings that evoke the intricacies of wine-and-food combinations.
Among the Items You’ll Taste
- Sidra Asturiana
- Fine Spanish brandies and liqueurs
A WEEK IN JOSE ANDRES' SPAIN No student of Spanish cuisine can truly progress without going to Spain to get a firsthand experience of ingredients, environment and dining culture. Chef José has deep, lifelong relationships with the best and most notable farmers, growers, chefs and winemakers in Spain, and his access gives students an unforgettable week-long immersion into the country. No amount of words and pictures can substitute for seeing, touching and tasting the ingredients, the tapas bars, the farms, the markets and the restaurants that together create the Spanish culinary mosaic. This is your unique opportunity to see and experience it for yourself, bringing it all home—to Spain, that is—as the final chapter of your course.