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A Journey Into the Real World of Italian Cured Meats It’s almost midnight, and I’m flying down the highway from Torino to Fossano in a rental car. The thing feels more like a spaceship than an automobile. My Ryanair flight had been delayed for over two hours, so now I’m trying to make up for lost time. The car is one of those hyper-modern hybrids: silent, smooth, and dangerously deceptive. You think you’re doing 120 until you check the dashboard and see you’re closer to 190. (Km/h, not mph. I’m irresponsible, not crazy.) The highway is nearly empty. The road is just darkness, broken by emergency lights and the occasional truck. Hunger hits hard. I spot an AutoGrill sign, pull

Immersive Culinary Journeys Through Europe After spending a few months refining our vision and growth strategy, we have decided to expand our options for 2025 and beyond. We are excited to introduce a new chapter in our mission to educate and inspire food lovers: our Artisan Taste Trails. While we continue working hard on our school’s headquarters in Altea, these immersive experiences bring our passion for food and wine to life while on the road. Starting in Spain and Italy, with plans to expand to Portugal, France, and Greece, we are excited to offer you journeys through the heart of Europe’s culinary landscapes. What Are Artisan Taste Trails? Artisan Taste Trails are one-week-long, intensive culinary and cultural experiences designed for

This guide covers nearly everything you need to know to develop a food product, whether it’s from a cherished family recipe or a new idea you’ve created. It offers a comprehensive overview of the steps involved in transforming your recipe into a marketable product, including development, packaging, and sales, no matter where you are in the world. Back Story At the Artisan Culinary School, we pride ourselves on creating immersive culinary experiences for our students. Each course we offer includes a designed daily menu that aligns with the course’s theme, complete with carefully selected wines to ensure our students’ experience is as holistic as possible. We even vary the menus to reflect the seasons and the freshest products available in

100% scratch sandwich from sourdough to lunchmeats to condiments at the Modern Stone Age Kitchen We have set the bar for restaurants in this country far too low for far too long. The modern industrial food system has convinced us that we should focus on things that their misaligned infrastructure can easily provide and, unfortunately, we have been listening. In place of substantive qualities, the average customer expects cheap food, large portions, and menus that never change from the places that they frequent. The general assumptions that our food should be exactly the same no matter the day of the year or where in the world the franchise is located are only possible to meet through a global network that

Spain is renowned for its rich culinary scene, and if there’s one thing that screams Spanish cuisine, it’s rice. From the hearty and rustic arroz al horno to the layered complexity of arroz caldoso, rice dishes are as varied as they are delicious. But not all rice dishes are created equal, especially when it comes to paella, the undisputed king of Spanish rice dishes. True paella blends a variety of flavors, textures, and colors into a dish that is both fulfilling and visually appealing. The iconic Paella Valenciana, hailing from Valencia, is perhaps the most renowned, featuring a rustic mix of chicken, rabbit, and green beans, beautifully tinted with saffron. Similarly, Arroz Negro captivates with its dramatic black hue from

November, December, and January at the Artisan Culinary School were filled with exploration, skill-building, and new collaborations. From attending Spain’s largest food and beverage fair to awarding our first Artisan Meats Specialist diploma, these three months showcased our commitment to excellence and continuous improvement. Notably, these were our first three all-inclusive courses. Gastrónoma Experience and Meat Courses Kick-Off In November, the Artisan Culinary School embarked on a culinary adventure with students. Before starting three meat courses – French, Spanish, and Italian transformed meats – we decided to travel to Valencia and participate in Gastrónoma, Spain’s largest food and beverage fair. This experience allowed us to taste products from various regions of Spain, explore wines from prestigious wine-producing areas, witness demonstrations,

Greetings from Altea! October has been a busy month for us at the Artisan Culinary School, and as our first course dates approach, the excitement is palpable. Here’s a quick rundown of what we’ve been up to: Uniforms, Manuals, and More Our courses are about to kick off, and we’re working hard to ensure everything is in place. The team is buzzing with energy, and the anticipation is building. Our students will be donning stylish yet functional uniforms – we wanted the best for them. Every student who steps into our school will be equipped with a uniform tailored to their specific course, all provided by us. For artisan-focused disciplines such as meat transformation and charcuterie, cheese and dairy, and

Greetings from beautiful Altea! We’re thrilled to give you an exciting update on the journey of establishing our culinary school from the ground up. It’s been an incredible adventure, filled with innovation, challenges, and inspiring moments. As we get closer to opening day, we’d like to share some insights into the process, our guiding principles, new business opportunities, and the remarkable support we’ve received along the way. Navigating Bureaucracy with Ease Here in Altea, where our culinary school is taking shape, we’ve been pleasantly surprised by the efficiency and responsiveness of the bureaucratic process. From the initial stages of obtaining permits and licenses to navigating regulatory requirements, the town’s authorities have been incredibly supportive. Their assistance and guidance have played

Artisan food crafts have been around for centuries. Imagine, for a moment, the first artisans who developed the products we eat today – the bakers who first mixed flour and water to create bread and ended up creating a baguette, the cheesemakers who discovered the magic of curdling milk in a certain way that produced a cheese like Parmigiano Reggiano, the charcuteros who patiently cured hams to perfection and gave us something as magnificent as a Jamón Ibérico de bellota. They were pioneers, geniuses of their time, working with trial and error, experimenting with new techniques, and learning from their mistakes. They poured their hearts and souls into their craft, often working long hours in difficult conditions, with little recognition

The realities of the post-Covid19 hospitality industry scene The hospitality industry, especially the restaurant segment, has long been notorious for its high-pressure, high-stress environment. Functioning long hours, demanding customers, and physically demanding work, even the most passionate workers can be affected. Unfortunately, the industry has been further impacted by the global pandemic, which has disrupted every aspect of trade. In addition to the increasing challenges of changing customer habits and restrictions, the pandemic has left many workers questioning their willingness to return to employment that has long been known for its harsh realities. In 2020, most hospitality workers were largely left to fend for themselves, and this abandonment has dramatically changed our attitudes toward our careers and life choices. Many