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8.16.06 The International Culinary Center Celebrates Its Opening With Spain’s 10: The Summit
Spain’s Avant-Garde Chefs Inaugurate the New Home of The French Culinary Institute — New York’s Newest Destination in Culinary Education
New York, August 16, 2006 — This fall, New York will have an extraordinary new destination for culinary education: The International Culinary Center, located at 462 Broadway in SoHo. As the new home of The French Culinary Institute (The FCI) and The Italian Culinary Academy, The International Culinary Center will be the destination for culinary education taught with the exemplary standards for which The FCI is renowned.
To celebrate its grand opening and exciting new curricula, The International Culinary Center will host an inaugural Summit to herald the ultimate food destination in the world: Spain. On October 13 and 14, 2006, The International Culinary Center will partner with ICEX (Spanish Foreign Trade Institute, Foods and Wines from Spain) to unite Spain’s most influential, innovative culinary talents, including Ferran Adrià of the famed El Bulli, and exciting products with America’s top chefs, food media and culinary enthusiasts in New York City.
Spain’s 10: Cocina de Vanguardia, The Summit will be the ultimate culinary event of 2006, bringing ten of the most prominent Spanish chefs together in the United States for the very first time at The International Culinary Center’s take on the world-famous Madrid Fusión.
The great chefs of Spain have been chosen to herald the opening of The International Culinary Center because of their pioneering techniques that achieve gastronomic feats and create flavors that leave the culinary world in awe. From the mountains of the Basque country and the beaches of the coast, to the cities of Madrid and Barcelona and small out-of-the-way towns, Spanish chefs have shown an unflagging dedication to pushing the boundaries of convention, with astonishing results.
“With their renegade approach to cooking and extraordinary use of product, the chefs of Spain are leading the culinary revolution around the world, inspiring the great chefs of today as well as those yet to come,” said Dorothy Cann Hamilton, Founder and CEO of The International Culinary Center. “We’re very excited to launch The International Culinary Center with this Summit.”
The Grand Opening of The International Culinary Center will take place on Friday, October 13 with a celebratory ribbon-cutting ceremony and a ground-breaking international forum on the innovative culinary landscape of Spain. On Saturday, October 14, the public will have the opportunity to attend a once-in-a-lifetime experience: a day of culinary demonstrations from Spain’s masters, including Ferran Adrià of El Bulli in Roses, Juan Mari Arzak of Arzak in San Sebastián, and Martín Berasategui of Berasategui in Lasarte, as well as Spanish culinary luminaries Alberto Chicote, Paco Roncero, Quique Dacosta, Dani García, Enrique Martínez, Joan Roca, and Paco Torreblanca. In addition, Spanish wine seminars will be led by noted wine educators Steve Olsen and Doug Frost and a marketplace celebrating Spain’s finest foods and wines will be open.# # #
For more information or to purchase tickets for Spain’s 10, The Summit, please visit www.spains-10.com or call 1-877-SPAIN10.
About The International Culinary Center
The International Culinary Center, located at 462 Broadway in SoHo, is the new home of the renowned French Culinary Institute (The FCI), The Italian Culinary Academy, and continuing education classes. The International Culinary Center offers an exciting, wide range of study to prepare students to work in all of the fields available in the culinary arena. The expanded 72,000 square foot space features four new complete kitchens, including a one-of-a-kind kitchen for the new Italian Studies program.
About The French Culinary Institute
Founded in 1984, The French Culinary Institute (The FCI) in New York City teaches the culinary protocol, language and techniques upon which all Western cuisine is based. The FCI offers a rigorous six-month program by day or a nine-month program by night for aspiring or working culinary professionals and serious amateurs. The FCI’s faculty is headed by an all-star line-up of distinguished Deans — all of whom have received top honors in the culinary world — including Alain Sailhac, Vice President, Dean Emeritus; Senior Dean of Studies (title TBD); Jacques Pépin, Master Chef, Dean of Special Programs; Jacques Torres, Master Chef, Dean of Pastry Arts; André Soltner, Master Chef, Dean of Classic Studies; Cesare Casella, Dean of Italian Studies; Alan Richman, Dean of Food Journalism; and Andrea Robinson, Dean of Wine Studies. In 2006, The FCI received “The Award of Excellence for Vocational Cooking School” by the International Association of Culinary Professionals (IACP).
About ICEX
The Spanish Foreign Trade Institute, known as ICEX, is an agency of the Ministry of Commerce and Tourism, the government agency responsible for promoting agricultural fishery and forestry exports.
Foods from Spain, part of the Trade Commission of Spain in NY, works with American and Spanish companies to promote and provide information on Spain's Foods. The staff based in New York City organizes tastings, seminars, educational and promotional programs throughout the entire United States. Wines from Spain, aims to create greater awareness and increased sales of Spanish wine in the United States through promotional and educational activities focused on both trade and consumers. It is the primary information source on Spanish wines for wine professionals, media and consumers.
Contact
Kimberly Yorio kim@ycmedia.com
Kendra Borowski kendra@ycmedia.com
YC Media, 212-609-5009
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