Tapas a book coming out real soon about design for food Juli Capella….

Tapas: Spanish design for food exhibition

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Spain’s culinary prowess is no secret. Both El Bulli & El Celler De Can Roca have claimed the prestigious number one spot in the World’s 50 best restaurants, with Mugaritz hot on their heels. Their ability to seamlessly combine flavour, spectacle & design without losing sight of their geographical roots, has helped raise awareness of Spain as a culinary melting pot. One that is simultaneously forward thinking and avant-garde whilst remaining wholesome and familiar.

Yet Spain’s food & cultural landscape goes much further than the fame of these big hitters. As a celebration of Spain’s contribution to contemporary food design, the Acción Cultural Española (AC/E) have commissioned a roving exhibition showcasing over 200 objects that explore the relationship between food, design and science and how they’ve influenced eating habits and the cultural landscape of Spain.

Tapas: Spanish design for food, has been divided into four sections- Kitchen, Table, Food & Wine- exploring the evolution of traditional objects such as the Paella pan and wine pitchers, like the porrón, alongside a string of tools designed for the likes of Ferran Adrià creations, whilst also looking at the architectural designs of wineries and restaurants across Spain.

porron

The exhibition also includes collaborations with leading chefs and food designers such as Marti Guixe, who through his project ‘Embedded Drinks’, infuses edible snacks with alcohol, harking back to an old Catalonian tradition that soaked bread in wine & sugar.

marti

Whilst the exhibit is currently touring America, having already made a pit stop in Tokyo, clams crossed it might cross into British Soil. For now, download theipad app to get a glimpse of the designs.

Tapas: Spanish design for food exhibition

See.This.Here

hamdisplay

Spain’s culinary prowess is no secret. Both El Bulli & El Celler De Can Roca have claimed the prestigious number one spot in the World’s 50 best restaurants, with Mugaritz hot on their heels. Their ability to seamlessly combine flavour, spectacle & design without losing sight of their geographical roots, has helped raise awareness of Spain as a culinary melting pot. One that is simultaneously forward thinking and avant-garde whilst remaining wholesome and familiar.

Yet Spain’s food & cultural landscape goes much further than the fame of these big hitters. As a celebration of Spain’s contribution to contemporary food design, the Acción Cultural Española (AC/E) have commissioned a roving exhibition showcasing over 200 objects that explore the relationship between food, design and science and how they’ve influenced eating habits and the cultural landscape of Spain.

Tapas: Spanish design for food, has been divided into four sections- Kitchen, Table, Food &…

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STAGING FACT FILE – how to apply for a Stage Noma, Mugaritz……..

Key facts for staging at the world’s top restaurants

 

Noma

 

What is the application process?  Contact via email then complete an application form

 

What is the Waiting time? 6-7 months (4 months of which are for the Danish Labour Agency to review the application)

 

Is accommodation provided? No

 

Minimum / maximum period? Minimum 13 weeks

 

Contact for stage requests intern@noma.dk

 

What is the minimum required training / experience? At least two years formal education in cookery

 

Any other important information? Interns must be at least 18 years of age

 

 

 

Mugaritz

 

What is the application process?  Send a CV or fill in the online form. There will be a short telephone interview.

 

What is the Waiting time? There isn´t a waiting list as such. Mugaritz opens a selection process each year to choose the best candidates.

 

Is accommodation provided? Yes – bed and board

 

Minimum / maximum period? Minimum nine months

 

Contact for stage requests – Mugaritz website

 

What is the minimum required training / experience? Minimum one year experience

 

Any other important information?

 

 

 

The Fat Duck

 

What is the application process?  Email or post a CV

 

What is the Waiting time? There is no waiting list. Successful applicants are offered a range of start dates and these are booked on a first come, first served basis.

 

Is accommodation provided? No

 

Minimum / maximum period? One month for The Fat Duck kitchen; three months for the Experimental Kitchen

 

Contact for stage requests – email:  careers@thefatduck.co.uk  or post: Val Clarke, HR Manager, The Fat Duck, High Street, Bray, Berkshire, SL6  2AQ. 

 

What is the minimum required training / experience? Formal culinary training is not necessarily required but a candidate without this would need to have a lot of kitchen experience at a high level.

 

Any other important information?

 

Successful applicants must submit a copy of their passport and a medical questionnaire must be completed. 

 

 

 

Le Manoir aux Quat’ Saisons

 

What is the application process?  Fill in the online application form

 

What is the Waiting time? After September this year

 

Is accommodation provided? No but help is given with finding accommodation. Recommended local B&Bs sometimes give discounts to Le Manoir interns.

 

Minimum / maximum period? Minimum length one week / maximum length three months

 

Contact for stage requests – lemanoircareers.com

 

What is the minimum required training / experience? There is no minimum training or experience; everyone is welcome.

 

Any other important information? Le Manoir will create an individual training plan to help you meet your objectives. No matter what your level of experience you will get a chance to experience all aspects of the kitchen, even working on the pass.

 

 

 

El Celler de Can Roca

 

What is the application process?  Email CV to Maria Capell – maria@cellercanroca.com

 

What is the Waiting time? The Recruiting process starts this September for next year’s stages

 

Is accommodation provided? Yes

 

Minimum / maximum period? Minimum four months

 

Contact for stage requests  – maria@cellercanroca.com

 

What is the minimum required training / experience? You must be doing or have completed a professional cookery course or have equivalent professional experience

 

Any other important information?