A step away from excellence


Just a few days away from the grand finale for the International Tapa Award—to be held on the 19th of March in Madrid—students at the Cinco Jotas Workshops put the final touches on their tapas, as they combine talent, efforts and everything they have learned during the various sessions. The creations by contestants from the Culinary Schools in the United States, such as The International Culinary Center and Le Cordon Bleu or the Russians from Ragout School and Swissam Hospitality Business School all strive towards excellence.

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Exceptional Daily Notions


Students from the best international culinary schools are attending the final Cinco Jotas International Tapa Award workshops. This time, the kitchens of Spain’s Escuela de Hostelería Hofmann in Barcelona and Escuela de Hostelería y Turismo in Madrid as well as China’s Beijing Jinsong Vocational High School and Shanghai Institute of Tourism set the stage for the haute cuisine in a small format creations.

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Learning From Masters


Madrid will host the grand finale of the first edition of the Cinco Jotas International Tapa Award on 19th March.  Students from the most prestigious culinary schools in the world have been perfecting their techniques at Cinco Jotas Workshops where they learn the secrets of 100% Iberian Bellota Ham, the undeniable star of the event. This time, we went to the kitchens at the Institut Paul Bocuse and the École Hotelière de Bonneveine in Marseille, France, and England’s WestminsterKingswayCollege and University of West London. Students prepared their creations there as part of their attempts to become the best chefs of the future.

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