The training program lasts for eight months and consists of three stages:
- Stage One: participants receive an intensive course in the Spanish language lasting four weeks and a three-week training period of immersion in Spanish culture, gastronomic history and products.
- Stage Two: in 2012, this involved a stay at internationally renowned restaurants with a prestigious reputation for a period of six months. More than 30 restaurants participated in the previous program, such as El Bulli, Arzak, El Celler de Can Roca, Martín Berasategui, Akelarre, Mugaritz, Quique Dacosta Restaurante, Adolfo, Calima, Echaurren, Oriol Balaguer, La Terraza del Casino, Café de París, Las Rejas, Casa Gerardo or Guggenheim.
- Stage Three: the training program finishes with a competition in which the young chefs demonstrate the knowledge they have acquired in Spanish cooking and ingredients.
Who is the program aimed at?
Young professionals from Germany, Austria, France, Norway, Sweden, Finland, Denmark, Iceland, Switzerland, United Kingdom, Russia, USA, Canada, Brazil, Mexico, Australia, New Zealand, China-Hong-Kong, India, Singapore and Japan.
Maximum number of participants: 15
To have completed at least two years at a culinary college of recognized status, or equivalent education level, or to have experience in well-known restaurants in the candidate's country of origin.
- Preference will be given to candidates under 30 years of age.
- Priority will be given to candidates that have knowledge of English and Spanish and to those who have not participated previously in similar programs, in terms of content and objectives, in Spain.
Following previous editions, applications should open sometime between June and July 2012 for the Janurary - June 2013 Scholarship period. Stay tuned here or Like us on Facebook / Follow us on Twitter for timely updates.