Posts Tagged ‘IE Gastronomy club#8217;

27
Jul

Jorge Rausch visits IE Business School’s Area 31

Written on July 27, 2017 by Campus Life in Professional, Social

Having a top chef on a business school campus does not sound like the kind pf activity business students would regularly opt for. But when that top chef is a kitchen rockstar from South America, published author, media figure and innovator, the tables turn. Jorge Rausch is a Colombian chef who, after studying humanities, decided to follow his passion and become a cook. With an initial capital given to him by his grandmother and with the help of his brother (and eventual business partner) he launched Criterión, his first venture in Bogotá. The Rausch brother currently own and operate Bistronomy by Rausch, Rausch Energía Gastronómica, Marea by Rausch, El Gobernador by Rausch, Kitchen by Rausch e Ivory Bistro by Rausch. Criterión has been declared the best restaurants in Colombia in 2013, 2014 and 2015 according to Latin America’s “50 Best Restaurants”. He was also a judge in MasterChef Colombia. Jorge has been applauded by his initiative to catch and cook Lion Fish, who are a threat to other species in the ocean because they are merciless predators.
Ernesto Méndez Chiari
IE Gastronomy Club

19
May

IE’s Gastronomy Club wants to provide the IE community with exceptional culinary experiences that are both educational and delicious. With the help of Campus Life and the Spanish Royal Academy of Gastronomy we invited Florencio Sanchidrián to campus. Mr. Sanchidrián is the world’s most renowned jamón cutter and was named global ambassador for jamón ibérico. He has pleased the palates of some of the world’s most powerful leaders and famous celebrities. Mr. Sanchidrián introduced the history of jamón ibérico de bellota, including how are pigs kept, fed with acorns and groomed, and how is one jamón different from the other.

An intrinsic element to Spanish gastronomy and life, ham or jamón is always present. No dinner, celebration or cocktail is complete without it. After his poetic and passionate speech about jamón, he proceeded to cut the leg, or paleta. It took him an hour and a half to do so. In just one of these massive legs you can find seven different flavors. They correspond to areas with the amount fat, a product of how the leg is hung down for years, the muscle and such. The ham is cut in thin slices, folded to preserve the smell and taste and may be given directly to the guest or served in plates.

The evening was an ode to jamón. After all, jamón’s purpose is to please our palates and help us celebrate life.

Ernesto Méndez Chiari
IE Gastronomy Club

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