I have lectured on Spanish cuisine at the Instituto Cervantes (Chicago) on a number of topics focused on Spanish food history (olive oil, canned fish products, Cheeses and Spanish Charcuterie). The presentations included a lecture, cooking demo and recipes. The olive oil lecture featured Chicago chef Ryan Poli and OMED olive oil producer Juan de Dios Garcia Casas as our guests. Here is the link. The presentations were sponsored by Culinary Collective and JDY Gourmet.
May 2017 I will be presenting a four-part series about Spanish food in the XXIst century in collaboration with the Instituto Cervantes and the Spanish Commercial Office of Dublin. Here is the link.