THE IBERIAN SENSE AWAKENS AMONG FUTURE PROFESSIONALS IN THE HOSPITALITY SECTOR

The Iberian sector has a strong commitment to the training of future generations in the hospitality sector, and for this reason, it has launched a series of training courses in prestigious European Hospitality Schools, with the aim of positioning the Iberian Ham culture in international markets and generate prestige prescribers, such as future professionals.

As part of these trainings, on January 17 and 18, 2023, a workshop took place at the Hofmann Hospitality School in Barcelona, in addition to those already carried out at the Brillat-Savarin-Schule in Berlin and at the ‘ school Hôtelière de Paris Jean Drouant ‘, at the beginning of the month of January.

Through it, the students were able to discover the differential qualities of this unique gourmet product , in Europe and the world, at the hands of professionals in the sector, as well as discover the secrets to carry out the Art of Cutting as a professional cutter, thanks to the masterclass given by the master cutter Roberto González Santalla, who highlighted the importance of this profession within the sector: “more and more people are dedicated exclusively to the world of Iberian Ham, and that is precisely what we are looking for with events such as this, to continue disseminating the work of the Iberian ham cutter so that, through their profession, they echo this art and, not only that, but also the European and Spanish gastronomic culture”.

In addition, four students from this training were selected to participate in the International Final of Iberian Ham Cutting that took place in March in Paris, and which chose the best Iberian Ham cutter.