Summer Culinary Program 2017


Spain is known nowadays as the hottest country in culinary arts. A program to capture the traditional and modern recipes has been developed for you to enjoy.

During this course you will be able to submerge yourself with acclaimed chefs, learning from the most historic traditional dishes and flavors to the newest trends and cooking techniques of the Spanish cuisine. This will also include enjoying their creations at their restaurants.

No matter which level of Spanish knowledge you have interactive language classes will be offered every day according to your needs.

This unique experience will involve visits to food related sites; you will be thrilled visiting farms, learning from cheese makers, learning about the famous Iberico Ham, as well as cultural sites and the diverse wine areas from the heart of Spain. You will feel the products, smell the aromas and live the culture first hand like never before, from the land of the Spanish knights to the coastal areas where the fishermen started to take codfish to the Americas.

This course will give you the opportunity to think, taste, evaluate and enjoy life as Spaniards do. After the completion of this course you will receive a diploma accredited by the International School of Culinary Arts and the Royal Academy of Gastronomy.



Using fresh seasonal ingredients you will discover the diversity in our traditional Spanish cuisine and how they interact with the modern trends that are emerging internationally. Our Hands-on personalized classes will grasp different aspects and concepts of the modern day twist on traditional Spanish Mediterranean cuisine.



Our talented Chef Instructors come from a wide variety of culinary backgrounds, beyond their impressive credentials and the best knowledge of our history, culture and gastronomy. They all master a deep commitment to share with our students.

Here you have an example of the Chefs that have been sharing their knowledge in the former editions:

FOTO 4Chef Miguel Ángel de la Cruz
Winner of the best chef of Castilla y León award in 2008. Miguel Ángel de la Cruz has proven to be one of the great Spanish masters working with pine cones and kernels: baked green pine cones, toasted and fried pine kernels, bean sprouts, pine kernels, pine kernel praline, fresh pine cone juice… Both up and coming cuisine and research cuisine which reclaims and extols one of the most abundant and underestimated culinary products of the Iberian landscape. He offered an outstanding demo lecture in Madrid Fusión 2012 with some of the most prestigious chefs in the world.


Chef Victor Martín

Victor was born in León, Spain in 1972. He is a passionate of the traditional gastronomy of his region. Received his education in the hospitality schools of Madrid and Santiago de Compostela. About his experience is very important to point his job with the renamed chef Santi Santamaría, working together at the restaurants Racó de Can Fabes, Barcelona (3 * Michelín), and Sant Celoni, Madrid (2 * Michelín). The success of the dishes prepared by Victor have a lot to do with his experiences in Santander or Galicia and learning in restaurants Ábac (2 * Michelin), Arugula or Fonda Sala (all in Catalonia), where he had great teachers.

FOTO 7Chef Julian Arranz

Julian Arranz is the third generation of the pastry family Arranz. Son and Grandson of pastry chefs, he started his education at the CETECE in Palencia to continue later at the Pastry School of Barcelona. He has developed his experience in some of the best pastry chefs of Barcelona, like Oriol Balaguer or Takhasi Ochiai. He has taught several master classes around the world for different pastry and culinary schools like The Culinary Institute of America.


- Extracurricular activities will be offered. This will involve having the opportunity to visit different wineries and food producers to taste and understand their philosophy on how the final product arrives at your table.

- A weekend tailor-made fieldtrip will be optional as part of your personalized summer experience. You can choose from a wide-range of cities to visit in the cultural wonders that Spain has to offer.

- Join Musician Paco Díez, an ambassador of Iberian Traditional Music, who will prepare a local meal and will finish of the evening by serenading us, becoming a memorable experience in a 17th century underground cave.

- Visits cities such as Segovia and Salamanca, which have been declared human heritage by UNESCO, where the bi-millennial aqueduct and impressive Alcazar stands. Taste the exquisite suckling pig at Cándido´s while you visit the kitchen with the main chef of one of the most classic restaurants in the country.



“After an amazing summer program I did an internship with Chef Miguel Ángel de la Cruz at la Botica restaurant, Matapozuelos. I felt like Chef Miguel and I had become great friends and that I was part of the family. I don’t know how to express how thankful I feel for the possibilities the International School of Culinary Arts opened for me”.

Tomas Torres – Alumni


Valladolid_plaza_Mayor_panoramica_louValladolid is located in the western part of Spain and less than 60 minutes by train from Madrid. It is the capital city of the autonomous region of Castilla and Leon, it shines by the architectural diversity, class, sophistication and its people.

Valladolid played a prominent role in the history of Spain, it was here that king Fernando and Queen Isabel married in 1469 and it served as venue of the Spanish Court in several occasions during the Middle and Modern Ages. It was also a meeting point for explorers, such as Fernando de Magallanes who came here to discuss his navigation plans, it was the city of residence for Miguel de Cervantes, writer of Don Quixote and the place where Christopher Columbus died. A city of Kings, Queens and prominent figures which left in Valladolid an imprint and heirloom of the Spanish history.

A safe, cozy and comfortable city that always makes you feel at home!!!



The students that come to the summer school, need to have a minimum of food industry experience or to be currently enrolled in a culinary program and be able to communicate in English or Spanish.

Dates: 2nd to the 15th of July

Schedule: 1,5 hours a day of Spanish language classes, 4 hours of culinary hands on classes, half day field trips and much more!

A week Schedule Example:

Sin títuloa


What is included in the tuition fee?

  • Shuttle service from and to Madrid airport.
  • A total of 75 hours of culinary classes.
  • 2 half day field trips or activities per week.
  • 1 personalized weekend trip (optional)
  • Health and accident insurance during the program.
  • 24 hrs. emergency contact.
  • Extracurricular activities.
  • Official culinary Jacket of the international School of culinary arts with your name, two hats and 2 aprons.


For more information about our price please contact at

Accomodation fees:

Single Occupancy

Double Occupancy

Half Board

Full Board

Half Board

Full Board


660 €

860 €

560 €

700 €


1.080 €

1.380 €

680 €


Full Furnished Apartment

1.190 €

1.490 €

790 €

990 €

Half board refers to Breakfast and Lunch included.

Full Board refers to Breakfast, Lunch and Dinner Included.


DIPLOMA: Sealed by the Royal Academy of Gastronomy and the International School of Culinary Arts.

*In addition to the classes a restaurant internship is available after the course:

*Upon request and subject to availability, if interested on this offer please email to: