Spain: The Latest Culinary Hot Spot
by AJ Fanter
ajfanter@chefschoolreview.com
Chef School Review Columnist
Those who think Spain’s only culinary contributions are paella, tapas, and sherry are in for a big surprise. Over the past few years, Spain has become one of the hottest destinations for culinary arts devotees (aka foodies and/or chef school grads).
However, the popularity of Spanish cuisine isn’t limited to those willing to making a trans-Atlantic flight to polish their culinary educations. Spanish culinary exports are increasingly finding their way into American kitchens—both professional and private.
The Popularity of Spanish Cuisine
The culinary arts of Spain got a big boost in 2003. That’s when chef Ferran Adria, the creator of culinary foam, and his world-renown restaurant El Bulli, were featured in the New York Times. After the article ran, interest in Spanish cuisine skyrocketed, and Spain, owing in part to the many chefs who’ve achieved 3-star ratings in the prestigious Michelin Guide, has essentially become a Mecca for foodies.
The Culinary Delights of Spain
As interest in the culinary traditions of Spain have increased, professional, as well as home chefs, are finding it easier to find the right ingredients to re-construct popular Spanish dishes here in the States. While just a few short years ago having a paella pan was about as good as it got, these days many stores carry key culinary exports such as chorizo, Serrano ham, pimenton de La Vera and piqullo peppers. Having access to these authentic ingredients makes a tremendous difference when you are trying to faithfully recreate a traditional Spanish dish.
Learning a Culinary Tradition
While having access to the right tools and ingredients are essential, to excel in the Spanish culinary arts, you’ll also need to master the appropriate cooking techniques. Which is why, if you’re interested in learning to prepare authentic Spanish cuisine, or if you’re considering a longer term career in the culinary arts, enrolling in a cooking school makes sense. You’ll not only learn how to prepare traditional dishes like paella, but you’ll also learn about more modern techniques such as creating culinary foams.
Whether you want to master or simply make a great romescue or if you’re looking to learn more about cooking and the culinary arts of Spain, maybe it’s time to consider getting your culinary degree.
Sources:
The Best in the West, Intelligent Life 2006,The Economist
The Reign of Spain, San Francisco Chronicle
About the Author
AJ Fanter is a freelance writer based in Reno, NV.
Posted on February 5, 2007 at 4:07 PM
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