The Culinary Institute of America is the most important Gastronomic University in the United States and is an esteemed model worldwide. It has 4 University campus’ (New York, California, Texas and Singapore), more the 45,000 ex-alumni hold direct positions and can make decisions in the American and International food-service sector.
Since 2008, the Culinary Institute of America had Gastronomic+34 as their agency in Spain. During those 5 years, we facilitated the signing of the agreement with very important educational sectors in Spain (Alicia Foundation and the Basque Culinary Center), managed the participation of the cooks, the DO, independent agencies, institutions etc. In CIA conferences, we promoted interest in Spanish Gastronomy for the most prestigious gastronomic universities in the world.
In this time, sponsors have participated, through Gastronomic +34, in the CIA’s events: ICEX, Generalitat de Catalunya (Prodeca), Junta de Castilla La Mancha (IPEX), Comunitat Valenciana (IVEX) Gobierno País Vasco, Basque Culinary Center, DORias Baixas, DO Rioja, DO Rueda, Institut del Cava, etc. A lot of Spanish chefs have participated as well: Josep Roca (El Celler de Can Roca, Girona), Paco Roncero y Javi Alonso (La Terraza del Casino, Madrid), Jose Andrés (Jaleo, Washington), Hideki Matsuhisa (Koy Shunka, Barcelona), Dani García (Calima, Málaga), Ángel León (Aponiente, El Puerto de Sta María), Albert Assin (Bar Pinotxo, Barcelona), Jordi Vilá (Alkimia, Barcelona), Seamus Mullen (Boquería, Nueva York), Dani Olivella (B44, San Francisco), María José San Román (Monastrell, Alicante), and others.
Worlds of Flavor: Napa Valley, November Since 2008 to the present
Organized by The Culinary Institute of America, this annual congress is one of most influential gastronomical congresses worldwide and included more than 700 influential professionals of the Food Service of the United States of America.
Since 2008 Gastronomic+34 coordinated the participation of the Spanish chefs and the Spanish Sponsors on the Congress. More than 30 chefs, 15 sponsors and 60 Spanish companies have participated in the conference helping promote Spanish Gastronomy in the United States.
Sponsors and Collaborators: ICEX, IPEX, IVEX, Prodeca, Rias Baixas, DO Rioja, DO Rueda, Institut del Cava, Basque Country, The Culinary Institute of America.
Agreement: The Basque Culinary Center and The Culinary Institute of America, New York. Since 2011 to the present
There was a signing in order to solidify the collaboration between The Basque Culinary Center (BCC) and The Culinary Institute of America CIA). The agreement was signed on October 17th 2011 by Joxe Mari Aizega (BBC Manager) and Tim Ryan (CIA President) and the conference was attended by the Lehendakari Patxi López and the chefs Juan Mari Arzak, Martín Berasategui and Andoni Luis Adúriz.
Gastronomic+34, as the CIA Agency in Spain, set up, negotiated and provided for the execution of the agreement.
Client and collaborators: The Culinary Institute of America, The Basque Culinary Center
Flavor Summit: Napa Valley, April 2011 and 2012
This congress was organized by The Culinary Institute of America and Food Arts Magazine, and gathered more than 70 high executives (hotels, casinos, cruises, resorts, chain restaurants…) to make decisions in the gastronomic sector in the United States. Gastronomic+34 coordinated the participation of the Spanish sponsors in the congress.
D.O. Rueda Tastings in the campus of The Culinary Institute of America
Gastronomic+34 coordinated two tastings of D.O. Rueda wines on the campus’ of Greystone (Napa Valley) and Hyde Park (New York) of the Culinary Institute of America. Both tastings had a reception with the CIA faculty, their alumni, and future professionals of the food service sector in the United States. The purpose was to present and introduce the D.O. Rueda wines.
Sponsors and collaborator: D.O. Rueda and The Culinary Institute of America.
Agreement: Fundació Alicia- The Culinary Institute of America. U.S.A.- Spain, 2009-10
Gastronomic+34, conceptualized, organized and facilitated the agreement between the Fundación Alicia (FA) and The Culinary Institute of America (CIA), which was supposed to be the start of the relations between both centers. The project, financed by Prodeca, lasted over the course of 10 days, and had 6 professors of the CIA, the FA, and Catalan firms of the food and agriculture sector in attendance. Similarly, 3 delegations of Catalan speakers taught classes on the campus of the CIA in Greystones and Hyde Park. The speakers included, among others, the chefs Carlos Tejedor (Via Veneto), Rafa Pena (Gresca), Dani Olivella (B44), the Doctor Ramón Estruch (Hospital Clinic) and the professionals of the wine sector, Oriol Guevara (Incavi) and Marimar Torres (Marimar Torres State).
The program finished with 3 scholarships in the FA for newly graduated students of the CIA. Ferrán Adriá (President Fundación Alicia), Tim Ryan (President CIA) and Joaquim Llena (Secretary of Agriculture, Fishery and Rural Action of Catalonia) signed the agreement.
Sponsors and Collaborators: The Culinary Institute of America, Fundación Alicia, Prodeca.
Web page Worlds of Flavor Spain, 2009
Gastronomic +34 had conceptualized, designed, executed, created together with The Culinary Institute of America, a webpage to promote Spanish gastronomy in the US. The page is in English, and contains information on Spain through seminars, videos, workshops, recipes, ingredients, articles and interviews. It receives more than 25,000 visits a month.
Sponsors and Collaborators: DO Rioja, Prodeca, ICEX, Consorcio del Jamón Serrano Español, IPEX, D.O. Rueda, The Culinary Institute of America