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Contemporary Spanish Culinary Revolution
On October 12, 2006, Spain’s top chefs gathered at Guastavino’s in NYC for a culinary gala—Spain’s 10: Cocina de Vanguardia—to celebrate la cocina contempor�nea.
Contemporary Spanish cuisine has been undergoing a major culinary revolution over the last 20 years. From San Sebasti�n to Marbella to Madrid, Spanish chefs have been working to bring a culinary freshness and vitality, well beyond the familiar paella and chorizo, to Spanish cuisine.
Culinary Kudos to the Chefs
A celebration of contemporary Spanish cuisine, this benefit for the Beard Foundation came with a hefty price tag, topping out at $50,000 per table of eight, to rub elbows with Ferran Adri�, of the Costa Brava’s famous restaurant, El Bulli. Adri� has been acclaimed as one of the world’s most innovative chefs. The other nine Spanish culinary notables were:
- Juan Mari Arzak - San Sebasti�n chef who “reinvigorated and modernized” Basque cuisine
- Alberto Chicote - Madrid chef who combines Mediterranean seafood with Japanese techniques
- Martin Berasategui - San Sebasti�n chef whose Basque cuisine has a “masterful harmony of ingredients and preparation that are combined in sublime, unexpected ways”
- Paco Roncero - Madrid chef, selected to cook at the Spanish Crown Prince’s wedding with Adri� and Arzak
- Quique Dacosta - noted chef in Spain’s Costa Blanca region
- Daniel Garcia - Marbella chef who wants to “reinterpret the culinary tradition of his Andalusian homeland”
- Enrique Mart��nez - Navarre chef who creates modern Spanish dishes based on available local produce
- Joan Roca - Catalonian chef who “focuses on the meeting point between aroma and flavor”
- Paco Torreblanca - one of the foremost confectionary artisans in the world with studios in Elda and Madrid
Characteristics for Culinary Acclaim
Two primary characteristics that define all of these chefs are the insatiable quest for unique culinary knowledge about aroma, taste, texture, ingredients, and techniques and the courage to apply that knowledge in innovative ways. For them, experimenting and thinking outside the culinary box have become the norm, which has paid off in the resurgent interest in Spanish cuisine. Get a culinary degree and liberate your own culinary revolutionary. Who knows where the path of culinary enlightenment might lead?
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About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
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