The country’s giants of cuisine are celebrated across the world – and are all men. Now women want recognition of their culinary skills and achievements
The Guardian.com–From Ferran Adrià, creator of the world-renowned El Bulli, to giants of cuisine such as José Andrés, who was awarded the Spanish Order of Arts and Letters in 2010, the modern generation of Spanish chefs has acquired a formidable reputation for innovation, creativity and flair. There are around 170 Michelin-starred restaurants in Spain. In culinary terms, the country has never had it so good.
However, in one crucial respect Spanish gastronomy stands accused of culpable conservatism. Where are the celebrity female chefs? “We’re not being given a voice,” Estíbaliz Redondo, the journalist behind online gastronomy magazine Al-Salmorejo said. Frustrated by the marginal role of women in high-flying gastronomic circles, she and Córdoba chef Celia Jiménez last week held Spain’s first-ever conference on women in the industry.
The world famous chef visits Las Vegas to support Estrella Damm beer, unfolds global culinary education agenda
Vegas Seven.com–Listening to Ferran Adrià speak to a packed house at Bazaar Meat in SLS Las Vegas on September 11, I felt as though I should be taking notes. The legendary Spanish chef was delivering a lecture entitled Creativity in the Art of Food at his first public Las Vegas appearance, presented by Spanish beer company Estrella Damm. But Adrià, who recently signed on as a spokesman for the brand, clearly wasn’t in Las Vegas to shill beer.
Speaking through an interpreter for close to two hours, he seemed intent on re-defining the way in which we as a society think of food, tackling such diverse topics as the vocabulary we use to describe food to the way major developments in human history have affected what we eat.
DCbydesignblog.com, January 28,2014–Perhaps we shouldn’t be surprised that Spaniards are some of the world’s leading innovators when it comes to mixing high design with haute cuisine. Ferran Adria’s elBulli, after all, was a mecca for foodies everywhere. And our very own Jose Andres, who introduced DC to molecular gastronomy with minibar, has raised food (in the forms of shape, scent, smoke, foam—you name it) to a high art. More…