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José Andrés Now the Dean of Spanish Studies at ICC

Photo: ICC

That's Dean José Andrés to you: the Washington, DC-based chef has been named the Dean of the new Spanish Studies program at the International Culinary Center in New York. Andrés and Colman Andrews, author of the cookbook Catalan Cuisine and biographer of Spanish chef Ferran Adrià, will consult on the curriculum.

Andrés is of course no stranger to the classroom, having not only lectured at Harvard's Science & Cooking Series two years in a row, but also translated when Ferran Adrià lectured. Below, Andrés explains his new gig and also there's a press release.

Video: José Andrés at the ICC

The International Culinary Center Announces José Andrés as Newest Dean
World-Renowned Spanish Chef and Culinary Innovator Named Dean of Spanish Studies

Introduction of Spanish Studies Marks Official Brand Evolution From The French Culinary Institute to The International Culinary Center

New York, NY and Campbell, CA (May 2, 2012) – The International Culinary Center (, the world’s leading culinary center for education, today announced José Andrés, the internationally recognized Spanish culinary innovator, chef and owner of ThinkFoodGroup, as Dean of Spanish Studies. Andrés, a multiple James Beard award-winning chef and one of the most celebrated Spanish chefs in the world, is the force behind dining concepts in a number of restaurants across America, among them Jaleo, Zaytinya, Oyamel, China Poblano, minibar by josé andrés, and The Bazaar by José Andrés at The SLS Hotel at Beverly Hills. A new branch of The Bazaar by José Andrés will open at The SLS Hotel South Beach later this month. Andrés was just named one of the “100 Most Influential People in the World” by TIME magazine.

Spanish cuisine has become one of the most popular in the world. Yet no one has attempted to create an education program that brings the true soul of Spanish cooking to America. Until now. The International Culinary Center, together with Andrés and Colman Andrews, one of the world’s leading experts on Spanish cuisine, author of the seminal Catalan Cuisine, co-founder of Saveur and Editorial Director of, will develop a curriculum that can begin to foster new apostles in the art, history, and future of Spanish cuisine. Andrés and Andrews believe that with this education, a new generation of chefs will emerge and bring innovation to a cuisine that has increased dramatically in popularity.

Andrés is the ninth and newest member of The International Culinary Center’s industry leading deans. The school’s other deans are Jacques Pépin, André Soltner, Jacques Torres, Alain Sailhac, Cesare Casella, Emily Luchetti, David Kinch and Alan Richman.

“I am deeply honored to have been named Dean of The International Culinary Center and to stand next to such a prestigious group of culinary greats, people I have long admired,” said Andrés. “When I came to this country 20 years ago, I knew I wanted to share the story of Spain, but I couldn’t have imagined how much America would embrace Spanish cuisine. Spain’s contributions to America can of course be traced to the very founding of this country, and is still seen today across the nation. But the culture of modern Spain is something many people are still discovering. Over the years, I have cooked for and with many chefs hoping to educate future generations of chefs in order for traditional and modern Spanish cuisine to continue to thrive around the world. I couldn’t be more thrilled about finally bringing that dream to life at The International Culinary Center. And for Spain, and America, the opportunity to provide training and education, to promote tourism and cultural exchange, in order to create jobs is something we strive to accomplish.”

“We are very excited and proud to announce José Andrés as our newest dean and our collaboration with him and Colman Andrews to develop our Spanish culinary program,” said Dorothy Cann Hamilton, CEO and Founder of The International Culinary Center. “With the great demand for skilled professionals in today’s market, we are constantly working to expand our international offerings to aspiring chefs around the world. To more accurately reflect our embrace of all the world’s cuisines – and the way our alumni have embraced them too – there is no better time to officially mark our evolution from The French Culinary Institute into The International Culinary Center to truly represent our leadership in culinary education.”

The Spanish curriculum will cover the country’s history, geography, regional differences and culture as well as a comprehensive understanding of traditional and modern Spanish cuisine, including, but not limited to cooking tools, techniques, tapas, seafood, desserts and wine.

The International Culinary Center’s hands-on education has graduated more than 22,000 alumni worldwide including award-winning Chefs Bobby Flay, David Chang, Dan Barber, Josh Skenes and Christina Tosi. The transition from The French Culinary Institute to The International Culinary Center is an indication of its evolvement into the world’s leading culinary incubator that is continually advancing culinary education and knowledge, producing world-class graduates and expanding its offerings with programs beyond classic culinary and pastry programs, including The Italian Culinary Experience, Cake Techniques and Design, International Bread Baking, Intensive Sommelier Training, Restaurant Management, and now Spanish cuisine. As it continues to define the culinary evolution that is happening worldwide, The International Culinary Center will offer more international programs, more symposiums, and more talent to prepare the food and wine professionals of tomorrow.

For more information on Spanish Studies at The International Culinary Center and to view a video of José Andrés discussing the future of Spanish cuisine, please visit:

· All José Andrés Coverage on Eater [-E-]
· All Culinary School Coverage on Eater [-E-]