Introduction by Robert Ramsey — Director of Advanced Culinary Center
Interview by Caitlin Gunther
In the international culinary scene, Spain is hot right now...white-hot. With a rich culinary history going back hundreds of years and local chefs who continually push the boundaries of modernist cuisine, Spanish cuisine offers a rarely seen depth and diversity — and the culinary community agrees. Three of the top 10 restaurants on the World’s 50 Best Restaurants list call the Iberian peninsula home. In celebration of Spanish cuisine, ICE has partnered with Eat Spain Up to bring two of the country’s best chefs, Mario Sandoval and Toño Perez, to the kitchen classrooms of ICE. This is the second series of courses in our Advanced Culinary Center program.
Chef Mario Sandoval, chef of Coque on the outskirts of Madrid, has led his restaurant in an avant garde direction, introducing progressive tasting menus where the guests move from the wine cellar to the kitchen to the dining room as the meal progresses through courses. His efforts were warmly received by critics, diners and the Michelin guide, which awarded Coque its first star in 2004, followed by a second star in 2015. Outside of the restaurant, Chef Mario’s accomplishments include penning five cookbooks and launching an event space, a bakery and a catering company.
In anticipation of welcoming this acclaimed chef to ICE to lead a workshop focused on suckling pig — a traditional Spanish dish — we asked Chef Mario a few questions about the contemporary culinary landscape and his upcoming course at ICE.
Keep reading to learn more about Chef Mario's upcoming workshop at ICE and register today!