He was the pioneer in introducing the kitchen and catering cycle in northern Tenerife, a method that has provided him with numerous accolades and recognition at the IES San Marcos in Icod de los Vinos.
The journey commenced in 1991, featuring the initial degree specialisations in kitchen and bar services. That same year marked one of the department’s renovations, leading to the creation of the centre’s auditorium and pedagogical restaurant.
During those early years, only these two courses were offered, and there was a total of three instructors. Now, 34 years later, various cycles representing two distinct yet related professional sectors are available, namely hospitality and tourism, and food industries. The current offerings include basic level formative cycles in cooking and catering, gastronomy and kitchen, alongside restaurant services, while also providing semi-face-to-face teachings at both intermediate and advanced levels. These latter include kitchen management, along with bakery, pastry, and confectionery within the food industries sector. Additionally, the faculty has expanded to 14 instructors.
It is clear that over the years, the interest in gastronomy and its opportunities has surged, resulting in a growing demand for this type of education in Tenerife. This was evident at the latest edition of Madrid Fusion, where the island showcased one of the most extensive stands that attracted considerable attention due to its culinary diversity. IES San Marcos also participated in this event, represented by two teachers and five students thanks to the support from Tourism of Tenerife.
The centre has welcomed many figures from local, regional, and national gastronomy, including Michelin-starred chef Andrea Bernardi, as well as the brothers Juan Carlos and Jonathan Padrón. Esteemed ambassadors such as consulting chef Juan Carlos Clemente, Antonio Aguiar, Scottish chef Richard Etherington, Klaus Friend, Seve Díaz, and the well-known chef Sergio Fernández have all visited the IES San Marcos multiple times and maintain an ongoing connection.
Moreover, these chefs have hosted students during their work placements and conducted master classes during gastronomic days, a formative initiative that celebrates its 23rd edition this year and serves as a model for other institutes offering similar training.
The gastronomic days aim to showcase students’ professional growth while fostering connections within the regional business landscape. Spanning a week, the event features tastings, competitions, talks, educational activities, and culminates in the preparation of a menu in collaboration with a prestigious chef, including familiar names mentioned earlier, along with invitations extended to former students.
Some of the dishes prepared by students.
Some of the dishes prepared by students.
Some of the dishes prepared by students.
The honourees alongside members of the Directorate and those responsible for the professional family at IES San Marcos.
50th Anniversary of the Centre
As part of the 50th Anniversary celebrations of IES San Marcos, acknowledgment was given recently to all professionals involved in the gastronomic days spanning the last 22 years. A new edition of these events is set to take place next April, and the theme is still being finalised. However, it will likely focus on marine resources, products, and sustainability, as noted by the director, Santiago Evangelista.
In prior years, themes have included countries, autonomous regions, and women, but the subject matter changes based on the students’ awareness, as ultimately it is the students who make the final decision.
Apart from crafting a menu specifically for these esteemed guests, efforts were made for them to step away from the kitchen for a few hours and relish the dishes on offer. “The feedback received was extremely positive. There was also considerable discussion about the dining area, a section that is often overlooked, where both waitstaff and the Maitre are not given their due recognition. There is a need to restore the respect and etiquette reminiscent of the past,” remarked Santiago Evangelista.
“We are implementing various initiatives and innovation projects to restore the dining area to its rightful place,” the director added, referring to the training cycle focused on restaurant services.
The students enrolled in the Professional Food Industries course at this Michelin Star Institute have received numerous accolades and awards. Last year, Haridian Dianay González Pérez, then a first-year student specialising in bakery and confectionery, secured second place and a silver medal at the Canary Islandskill2024, the regional professional training competition.
In 2023, two awards were achieved. One of these was won by Gadim Gueye, who attained the highest score in the III edition of the Gastronomic Contest for the best sandwich in the world. He also emerged as champion of the young chefs in the archipelago during the gastrocanarias event, where Naim Thöni prepared the perfect cane.
Among the 620 students enrolled at the educational institution, 160 are participating in various hospitality and food industries programmes. It is therefore noteworthy to mention “the thriving condition of the professional family,” emphasised Evangelista.
Furthermore, the employment rate for students is impressively high, nearing 93%, across hotels and various business modalities within the sector,” he added.
