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Basque Chef Andoni Luis Aduriz speaking in the Danny Kaye Theatre at The Culinary Institute of America in Hyde Park, New York during one of the first lectures that are part of the agreement between the Basque Culinary Center in San Sebastián and the CIA-Hyde Park.
Photo by Gerry Dawes copyright 2011 / gerrydawes@aol.com.
Basque Chef Andoni Luis Aduriz speaking in the Danny Kaye Theatre at The Culinary Institute of America in Hyde Park, New York during one of the first lectures that are part of the agreement between the Basque Culinary Center in San Sebastián and the CIA-Hyde Park.
Photo by Gerry Dawes copyright 2011 / gerrydawes@aol.com.
The Basque Culinary Center will reveal the secrets of the Basque cuisine in the United States. As a partner, it will count on the world’s most important gastronomic university center, The Culinary Institute of America.
Both institutions signed a cooperation agreement last Monday in New York, aiming to promote the education and the cultural and teacher exchange between both students and professors, as well as to deepen their sharing research on Basque and Spanish gastronomy, wine and culinary heritage. Both agreed to promote values and benefits of the Mediterranean diet in the United States.
Joxe Mari Aizega, director of the Basque Culinary Center, and L. Tim Ryan, president of the Culinary Institute of America (CIA), closed a deal in the presence of Basque lehendakari (prime minister/president), Patxi López.
Both institutions signed a cooperation agreement last Monday in New York, aiming to promote the education and the cultural and teacher exchange between both students and professors, as well as to deepen their sharing research on Basque and Spanish gastronomy, wine and culinary heritage. Both agreed to promote values and benefits of the Mediterranean diet in the United States.
Joxe Mari Aizega, director of the Basque Culinary Center, and L. Tim Ryan, president of the Culinary Institute of America (CIA), closed a deal in the presence of Basque lehendakari (prime minister/president), Patxi López.
Chef Andoni Aduriz of Mugaritz (2cd from right) and his crew with
Joxe Mari Aizega, Director of the Basque Culinary Center (far right),
at the Conrad Hilton Library at The Culinary Institute of America at Hyde Park, NY.
Photo by Gerry Dawes copyright 2011 / gerrydawes@aol.com.
Basque chefs Juan Mari Arzak, Martin Berasategui and Andoni Luis Aduriz, members of the Board of the Basque Culinary Center, were also present at the ceremony. Later, Basque chef Andoni Luis Aduriz offered a master class to the students at the CIA.
Basque Chef Andoni Luis Aduriz at the Danny Kaye Theatre at The Culinary Institute of America in Hyde Park, New York during one of the first lectures that are part of the agreement between the Basque Culinary Center in San Sebastián and the CIA-Hyde Park.
Photo by Gerry Dawes copyright 2011 / gerrydawes@aol.com.
The Culinary Institute of America is a world renowned gastronomic learning center. Its main campus is located in Hyde Park (New York), but it has also centers in St. Helena (California), San Antonio (Texas) and Singapore. It has about 3,000 students and 43,000 former students.
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About Gerry Dawes
Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.
In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.
". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.
Trailer for a reality television series on wine, gastronomy, culture and travel in Spain.
Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain
Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@gmail.com
Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@gmail.com
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