New York, NY (PRWEB) December 18, 2012
The International Culinary Center (http://www.internationalculinarycenter.com), the world’s leading culinary center for education founded as The French Culinary Institute, today announced three scholarships for its inaugural Spanish Culinary Arts program, which will start on February 5, 2013. The scholarships will be awarded to three recipients based on merit and financial need. The first scholarship, in the full tuition amount of $26,500, has been underwritten by Campofrio Food Group (http://www.campofriofoodgroup.com), one of the world’s leading cured meats company, based in Madrid. The second scholarship, in the amount of $20,000, has been donated by Sam Nazarian, his hospitality and entertainment company sbe (http://www.sbe.com), and the Y&S Nazarian Family Foundation. The third scholarship, also a full scholarship in the amount of $26,500, is being donated by The International Culinary Center’s Dean of Spanish Studies Chef José Andrés and his ThinkFoodGroup (http://www.thinkfoodgroup.com), in the name of their Spanish tapas restaurants Jaleo (http://www.jaleo.com).
“I’m very excited to announce these scholarships, with my friends and partners at Campofrio and sbe,” said Andrés. “The scholarships will be awarded to three students who are passionate about cooking and more importantly, passionate about learning about Spanish cuisine and culture. Together with The International Culinary Center, we are launching what is undoubtedly the most authentic Spanish culinary program in the country, if not the world. We believe the program will change the way Americans look at Spanish cuisine. These scholarships, in launching the careers of three deserving students, will translate into millions of dollars spent over a lifetime on food products from Spain as well as millions indirectly generated by creating jobs here in America and abroad.”
"Campofrio Food Group is one of the most important ambassadors of European food culture and it is an honor for our company to endorse The International Culinary Center’s Spanish Culinary Arts program,” said Robert Sharpe II, CEO of Campofrio Food Group. “Quality, safeguarding traditional formulas, and innovation in our meat products are the three underlying pillars on which we have built our business and I believe these three principles are reflected in The International Culinary Center’s Spanish culinary program. The students from this program ultimately will be the representatives of one of the greatest culinary cultures in the world, and we are thrilled to support them.”
The first-of-its-kind Spanish program, developed by The International Culinary Center in collaboration with Andrés, is the most authentic and comprehensive Spanish culinary program in the country. In addition to receiving a world-class culinary training in traditional and modern Spanish cuisine using The International Culinary Center’s proven Total ImmersionSM teaching method, students will learn Spanish culture, history, geography and culinary terminology.
After 10 intensive weeks in The International Culinary Center kitchens in New York City, the class will embark on a weeklong trip to Spain, where students will be introduced to the very best local products, artisans, chefs, butchers, winemakers, cheesemakers, seafood producers, vineyards, food markets, tapas bars and more. This class is a once-in-a-lifetime opportunity for future chefs and culinary professionals to get a gastronomic tour of a country and cuisine that is taking the culinary industry by storm. To kick off the program, Andrés is personally accompanying the students on the first trip to Spain—truly a unique opportunity to travel to Spain with a legend in Spanish cuisine and one of Time magazine’s “100 Most Influential People in the World” of 2012.
“We feel that the trip to Spain is especially essential for our students to produce authentic Spanish cuisine,” said Dorothy Cann Hamilton, CEO and founder of The International Culinary Center. “We want them to have an understanding of Spanish products, such as ones made by Campofrio and those served at sbe properties and José’s own Jaleo restaurants, and by putting food in a hands-on cultural context, we are creating true lifelong advocates of Spanish culture, cuisine and products around the world.”
Students who are interested in enrolling in the Spanish Arts program at The International Culinary Center and would like to be considered for the scholarships are required to submit a 500-word essay describing their passion for the culinary arts and a letter of recommendation in the field to The International Culinary Center by Friday, January 11, 2013. Scholarship sponsors encourage culinary professionals and enthusiasts, whether they are interested in the restaurant industry or in food media, to apply.
The Friends of the FCI, a scholarship program that provides financial assistance to students enrolling in select career culinary and pastry programs at The International Culinary Center, in consultation with Andrés and representatives from Campofrio Food Group and sbe, will determine the recipient by Friday, January 18, 2013. To learn more about the scholarships, please visit: http://www.internationalculinarycenter.com/apply/fa/info/scholarships/new_york.
The Spanish Culinary Arts program will debut on February 5, 2013. Two classes will be offered in 2013 and four will be offered in 2014. By 2015, Hamilton and Andrés hope to grow it into a more in-depth program where students will spend two months in New York City followed by an extended stay in Spain where they will study, travel and work in Spanish restaurants.
For more information on the program at The International Culinary Center and to view a video of José Andrés discussing the future of Spanish cuisine, please visit:http://www.internationalculinarycenter.com/content/spanish_culinary_arts.
On Thursday, January 3, The International Culinary Center will host an open house for prospective students interested in learning more about the Spanish Culinary Arts program. The open house will take place at 462 Broadway in New York City from 6:30 – 8:00 p.m. ET. For those interested in attending, please RSVP: http://www.internationalculinarycenter.com/apply/admission/visit/open_house_new_york.
Follow the conversation about Spanish Culinary Arts on Twitter: #ICCSpanish.
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 campuses in New York City, the San Francisco Bay Area and Parma, Italy, The International Culinary Center is a culinary incubator with cutting-edge curriculums, from serious amateur and recreational classes to unmatched six-month career programs, including the new farm-to-table curriculums, which produce world-class graduates that advance the industry. Its state-of-the-art multimillion-dollar kitchens and classrooms provide the very best environment for aspiring chefs and culinary enthusiasts to develop successful careers. The International Culinary Center boasts some of the most world-renowned chefs and industry figures as its deans including: Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Alan Richman, and Cesare Casella, José Andrés and Master Sommeliers Larry Stone and Scott Carney. For more information, please visit http://www.internationalculinarycenter.com.
About Campofrio Food Group
The Campofrio Food Group SA, headquartered in Madrid, Spain, is the industry leader in European meat products. Comprised of eight independent operating companies, the group's focus is on market-leading cooked and cured meat companies with an emphasis on heritage and quality. Companies in the Group include Campofrio, Spain's No. 1 brand for specialty meats, and Fiorucci, Italy's leader in both traditional and modern cured and processed meats. Campofrio was founded in Spain in 1952, and is now one of the country's leading brands, and the largest producer of Jamon Serrano in the world. In the United States, Campofrio products can be found in premium retailers including Wegmans, Giant Eagle, Big Y and Weis Markets. Every Campfrio product is made with carefully selected raw materials, which combined with the traditional recipes, guarantees the excellent flavor and texture that consumers enjoy worldwide. For more information, visit http://www.campofriofoodgroup.com.
For press inquiries, please contact:
For Campofrio Food Group:
Colangelo & Partners Public Relations
(646) 624-2885 x 228
sbe is a creative hospitality company that develops, manages and operates award-winning hotels, restaurants and nightlife. Through exclusive partnerships with cultural visionaries, sbe is dedicated to delivering the best in design, culinary and entertainment. Already a proven leader in the hospitality and real estate industries, sbe has over 70 properties currently operating or in development, and has expanded several of its flagship brands including SLS Hotels, Katsuya by Starck, The Bazaar by José Andrés and Hyde Lounge nationally and internationally. Founded in 2002 by Chairman and CEO Sam Nazarian, sbe is a privately held company. More information about sbe can be obtained at http://www.sbe.com, or by downloading the sbe App here. For more information on the Y&S Nazarian Family Foundation, please visit: http://yandsnazarianfamilyfoundation.org/.
For press inquiries, please contact:
sbe Director of Communications
About José Andrés’ ThinkFoodGroup
ThinkFoodGroup, founded by award-winning chef José Andrés and his partner Rob Wilder, is the creative team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, Miami and Puerto Rico, including minibar by josé andrés, Jaleo at the Cosmopolitan of Las Vegas, and The Bazaar by José Andrés at the SLS Hotel Beverly Hills and South Beach, and Mi Casa at the new Dorado Beach, Ritz Carlton Reserve. ThinkFoodGroup oversees all of the creative and educational efforts for José Andrés, an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, and television personality. For more information, visit http://www.thinkfoodgroup.com and http://www.jaleo.com.
For press inquiries, please contact:
(202) 638-1910 x224