Spanish trumps French these days for many young chefs looking to expand their culinary knowledge. “No one goes to France to eat now,” says Andy Nusser, executive chef and partner at Casa Mono and adjoining Bar Jamon in New York. “Everyone goes to Spain. Spanish food is in the forefront.” “We’re at an important moment,” says Ferran Adrià, chef-owner of elBulli in Roses, Spain, and a leader of the global molecular gastronomy movement. “People know about traditional Spanish ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.