The International Culinary Center (ICC) is one of the world’s premier culinary schools, with campuses in New York City and California. Founded as the French Culinary Institute, it rebranded 2006 to reflect the launch of its Spanish and Italian courses. Spain’s 10 Cocina de Vanguardia was a one-off event to showcase the country’s cuisine and leading chefs.
We provided boutique-sourcing services to enable some of the country’s top chefs and multiple Michelin-star winners to prepare their signature dishes at the ICC. This was followed by a series of cookery demonstrations, organized under the Madrid Fusion brand, for influential press and professional audiences in New York City.
Source: April Cullom traveled to Spain before the two-day event to track down the list of special ingredients requested by the country’s leading chefs for their Spain’s 10 Cocina de Vanguardia dishes, personally delivering them to the chefs: Ferrán Adriá (El Bulli), Juan Mari Arzak (Arzak), Martín Berasategui (Restaurante Martin Berastegui), Alberto Chicote, Quique Dacosta (Quique Dacosta), Dani Garcia (Calima), Enrique Martinez (Restaurante Baluarte), Joan Roca (El Celler de Can Roca), Paco Roncero (Casino de Madrid), and Paco Torreblanca.