- 20110720 - Great Taste - IHCC Students Spanish Trip and Vegan/Raw Challenge Continues

Gastronomic Creation12 Indian Hills Culinary students along with the director of the program, Chef Gordon Rader, returned this week from two weeks in Spain.  They spent the mornings learning Spanish, cooked all afternoon and enjoyed excursions to wineries, restaurants, and farms while basking in an atmosphere overflowing with the red carpet treatment.  They are all going to crowd into the studio and give us the chance for some vicarious thrills while relating some of the trip's significant happenings on this week's GREAT TASTE.

The program they participated in is part of a larger cultural and educational exchange created by Rader and his Spanish counterpart, Fernando Perez of Escuela do la Cocina International in conjunction with the Univ. of Valladolid, University of Salamanca and the Royal Academy of Gastronomy of Spain.  One objective of the program is to have year-round classes for high school and college students, farmers, producers, and anyone involved in the world of food.   These classes would be held in both Spain and the states.

According to Chef Rader, "An entire new world opened up to our students during these two weeks.  They will never be the same again.  I know they really experienced how amazingly diverse and enriching it can be to immerse yourself in another culture and actually become part of it even for a short time." 

At the school the IHCC students learned traditional cooking techniques and modern riffs including some aspects of molecular gastronomy popularized by Ferran Adrià.  The eco-friendly surroundings included power generated by solar panels and wind turbines, rain water collection for gardens, and aroma therapy used in the parking garages.
Raw torte and raw kale salad
Also, we're continuing our Vegan/Raw challenge and Kathy Matara will share some tips and delicious raw goodies.