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"Spain's 10" and "Spain and the World Table"


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6 replies to this topic

#1 docsconz

docsconz
  • eGullet Society staff emeritus
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  • Location:Upstate NY

Posted 16 October 2006 - 03:16 AM

Welcome to the eG Spotlight Conversation, Jose! We look forward to having you with us this week.

Let me kick off the week by noting that the Spanish kitchen has grown into a pre-eminent role in the world of the culinary arts. You have been a fantastic ambassador for the Spanish culinary world in the U.S., and it is clear that the influence of Spanish cuisine in the U.S. is growing. What do the recently completed 'Spain's 10" events in NYC and the upcoming CIA-Worlds of Flavor Conference on "Spain and the World Table" mean for Spanish cuisine? What effects do you foresee them having on American cuisine and what will these effects mean for you?
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

#2 Jose Andres

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Posted 18 October 2006 - 11:05 AM

Welcome to the eG Spotlight Conversation, Jose! We look forward to having you with us this week.

Let me kick off the week by noting that the Spanish kitchen has grown into a pre-eminent role in the world of the culinary arts. You have been a fantastic ambassador for the Spanish culinary world in the U.S., and it is clear that the influence of Spanish cuisine in the U.S. is growing. What do  the recently completed 'Spain's 10" events in NYC and the upcoming CIA-Worlds of Flavor Conference on "Spain and the World Table" mean for Spanish cuisine? What effects do you foresee them having on American cuisine and what will these effects mean for you?

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We are on a roll. But we keep with the feet on the floor......For Spanish cooking in America is a good thing and for Spain in general. USA is always ready for more. I can tell you that in 50 years americans will be cooking paella in their Webbers, and that Iberico will be part of their vocabulary..........Get well!

#3 docsconz

docsconz
  • eGullet Society staff emeritus
  • 9,806 posts
  • Location:Upstate NY

Posted 19 October 2006 - 11:39 AM

Can you identify any young Spanish cocineros who may be currently unknown to most of the world, but who we should expect to get to know?
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

#4 Jose Andres

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Posted 19 October 2006 - 02:48 PM

Can you identify any young Spanish cocineros who may be currently unknown to most of the world, but who we should expect to get to know?

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Marcos Moran from Casa Gerardo in Asturias
Dani Garcia from Calima in Marbella

#5 docsconz

docsconz
  • eGullet Society staff emeritus
  • 9,806 posts
  • Location:Upstate NY

Posted 19 October 2006 - 03:16 PM

Can you identify any young Spanish cocineros who may be currently unknown to most of the world, but who we should expect to get to know?

View Post

Marcos Moran from Casa Gerardo in Asturias
Dani Garcia from Calima in Marbella

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Dani's reputation is already strong. I am lookoing forward to seeing him at the WOF Conference. Is Marcos the son of Pedro Moran or are they the same person? What is he becoming known for in particular?
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

#6 Jose Andres

Jose Andres
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  • 60 posts

Posted 20 October 2006 - 01:14 PM

Can you identify any young Spanish cocineros who may be currently unknown to most of the world, but who we should expect to get to know?

View Post

Marcos Moran from Casa Gerardo in Asturias
Dani Garcia from Calima in Marbella

View Post


Dani's reputation is already strong. I am lookoing forward to seeing him at the WOF Conference. Is Marcos the son of Pedro Moran or are they the same person? What is he becoming known for in particular?

View Post


Marcos! That is him! Pedro Moran makes the most amazing fabada at Casa Gerardo. They are all cooks. His family has had the business for many generations. Marcos is the same. An amazing young cook

#7 docsconz

docsconz
  • eGullet Society staff emeritus
  • 9,806 posts
  • Location:Upstate NY

Posted 20 October 2006 - 01:20 PM

Can you identify any young Spanish cocineros who may be currently unknown to most of the world, but who we should expect to get to know?

View Post

Marcos Moran from Casa Gerardo in Asturias
Dani Garcia from Calima in Marbella

View Post


Dani's reputation is already strong. I am lookoing forward to seeing him at the WOF Conference. Is Marcos the son of Pedro Moran or are they the same person? What is he becoming known for in particular?

View Post


Marcos! That is him! Pedro Moran makes the most amazing fabada at Casa Gerardo. They are all cooks. His family has had the business for many generations. Marcos is the same. An amazing young cook

View Post


Marcos will be at the WOF Conference - Spain and the World table too. How does one choose between the different demos and seminars there? They all look amazing!
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz