The Instituto Español de Gastronomía has been created to provide a central reference point in Spain dedicated to gastronomy, oenology and nutrition in a campus style structure, based in the XVIIth century Seminario Mayor in Sigüenza, situated in the region of Castilla-La Mancha, one hour North East of Madrid. This is a unique concept in Europe combining professional level teaching and study with the sector’s cultural, commercial and service aspects all in one centre.
The IEG will offer residential courses providing continuing education opportunities and career development programmes in food, wine and nutrition. The courses will include food industry studies, such as custom programmes and flavour and menu development. Educational catalogue courses will range from foundation and more advanced studies to the longer Spanish and Mediterranean culinary immersion courses, training in the culinary arts, baking and pastry arts, nutrition and sanitation – healthy food, foodservice management and professional wine studies. The management team is collaborating with The Culinary Institute of America
, the global gold standard in the culinary and gastronomic arts sector, to develop the teaching programmes for the IEG and to optimise the installation and management processes based on their successful West Coast campus model.
Serious amateurs and enthusiasts, who will be welcome to come to the IEG in resident groups, will have courses created for their skill levels in a separate area of the IEG.
Special attention will be paid to children and seniors and organised groups will have programmes focused on nutrition and health especially but also the enjoyment of good food and will work in a custom designed space.
Along with new, state of the art facilities, a highly trained faculty and a large selection of innovative year-round programmes, the IEG will host public cooking demonstrations, special events and seminars.
The IEG will also act as a central reference point for the Mediterranean diet and will maintain a data and research centre for Denominations of Origin and other products that make up the Mediterranean cuisine. The focus at the IEG will be on healthy, enjoyable and nutritious eating and the course work offered will be varied and comprehensive.
Visitors to the IEG in Sigüenza will be able to eat either at the Fine Dining Restaurant or its more casual sister restaurant and shop for cookware, cooking wear, books, culinary tools and specialty food products and walk through the beautiful buildings.
The Instituto Español de Gastronomía is currently renovating the Seminario Mayor and the campus is scheduled to open on a rolling basis through 2009.