From Dubai to Mexico and Turkey to California, ICE alumni span the culinary globe. I was fortunate to enjoy a recent visit with ICE alumnus Frederico Guerreiro (Culinary ‘09/Management ’09) who is now the chef of Peixample, a high-end fish-focused restaurant in Barcelona, Spain. I walked into Peixample and was greeted by a mix of both an avant garde style and a classically comfortable feel, with a menu stocked with the freshest seafood around. Twice daily deliveries from local fishermen gives Peixample the luxury of crafting a straight from the sea menu that features Morro de Bacalao (cod with Escabeche), Gamba Roja (red shrimp) and for the more carnivorous types, Tartar de Wagyu.
Situated on the corner of the bustling Avenida Diagonal and Passeig de Gràcia, Peixample seats 36 and serves both lunch and dinner. If you find yourself in Barcelona, make it a point to stop for a meal at Peixample and tell Frederico that ICE sent you!
– Louis Backe
Associate Director of Admissions, The Institute of Culinary Education