The Institute continues its annual program of masterclasses, welcoming chef Juan Carlos García (Vandelvira*) in collaboration with the IGP Aceite de Jaén.
Juan Carlos García, from Vandelvira restaurant, which was awarded 1 Michelin star and 1 Sol Repsol just a year after its opening in 2022, led a class where he taught attendees how to prepare three of his signature recipes, all featuring olive oil from Jaén, a region renowned for its aromas with hints of vegetables and greens.
During the session, attendees had the opportunity to experience the cooking style of this exceptional chef who, after graduating in Culinary Arts and Gastronomic Sciences in the Basque Culinary Center and working in kitchens such as Azurmendi, Narisawa in Japan, and alongside the Adrià brothers, returned to Baeza to launch his project Vandelvira along his family.
The class was accompanied by IGP Aceite de Oliva, often referred to as the "world capital of olive oil," which hosted an exclusive tasting featuring Jaén´s olive oil, known for its vegetable, fruity, and herbal notes.
An interesting masterclass, held within the framework of OffTheMenu, the cycle of complementary training activities for the Institute´s community.Forma
On May 27th, the student and alumni community of Le Cordon Bleu Madrid attended a unique and different masterclass.
On May 7th, students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass of the Off the Menu program led by Naoyuki Haginoya from Grupo Nomo.
María Bazar, a student at CIFP Paseo das Pontes in A Coruña, was the winner of the 13rd edition of the Premio Promesas de la alta cocina held on April 8th at ...
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