I have lectured on Spanish cuisine at the Instituto Cervantes (Chicago & Dublin) on a number of topics focused on Spanish food history (olive oil, canned fish products, cheeses, charcuterie and Spanish food in the XXIst century.). The presentations included a lecture, cooking demo and recipes. The olive oil lecture in Chicago featured Chicago chef Ryan Poli and OMED olive oil producer Juan de Dios Garcia Casas as our guests. Here is the link. In Chicago, the presentations were sponsored by Culinary Collective and JDY Gourmet.
Since 2017 I have presented a series of lectures about Spanish food in the XXIst century in collaboration with the Instituto Cervantes and the Spanish Commercial Office of Dublin. In 2019 I was a lecturer in the Hispanic Gastronomy series with the Embassy of Peru, the Embassy of Mexico and Food and Wines from Spain.
In January and February 2021 I will be hosting a series of lectures on Spanish Gastronomy in Art, Movies and TV, Popular Sayings and TV ads. Here is the link.