At CIB, we don’t just cook — we live, debate, create, and dream big. This category opens the door to our daily life, to the events that bring us together, the conversations that move us, and the culture that defines us. Here, being part of CIB means joining a restless, diverse community hungry to rewrite the rules of the game. Every service, every gathering, every challenge is a chance to learn, connect, and transform the way we understand gastronomy.
Beirut, a vibrant and multicultural city, has recently become home to a singular gastronomic project: Cena by Sary. After years of experience in kitchens across Canada and training at the Culinary Institute of Barcelona (CIB), chef Sary Ladki found in the Lebanese capital the perfect stage to unite two culinary worlds: Spanish tradition and Mediterranean […]
Courageous decisions are only within reach for those who ambitiously chase their dreams. Three years ago, Lola wrote this on her CIB admissions form to study the PCAC · Haute Cuisine Chef Diploma: 'I want to open my own restaurant, focusing on fusion Chinese c...
Eight months ago, Camilo Brugal achieved a dream he had been planning for years: opening his first restaurant—and doing so in his homeland, the Dominican Republic. After completing two years of training at the CIB with the Gran Chef Diploma program, and naviga...
On Tuesday, October 29, 2024, we held the final CIBTalks Futuro of the year at the CIB · Culinary Institute of Barcelona. In this session, we explored transhumanism and the role of artificial intelligence in redefining the boundaries of the human body. We also...
‘The “democratisation of pastry” would be like a very strong headline, but that's kind of the idea, isn't it?’, Lucila Canero wondered with a laugh during the interview.Lucila was part of one of the first generation of CIBers, graduated in 2020 in the ECD · Ex...
Agustina Conte is part of one of the first promotions of CIBers from the PCAC · Chef of Haute Cuisine program and has started an exciting restaurant project in Uruguay with her partner and husband. Her restaurant, "Barcelona," not only reflects her passion for...
On June 18, 2024, we held a new edition of CIBTalks Futuro at the CIB · Culinary Institute of Barcelona to explore the future of gastronomy through the lens of artificial intelligence.To prepare for the session, future CIBers had to conduct brief research on c...
Natnicha Boonlerd didn't choose to be a chef. “I've always believed that it was the kitchen that chose me. For me, cooking is synonymous of happiness”. Despite trying many artistic disciplines throughout her life, she felt a special connection with cooking. Af...
Gian Carlos Pérez, a CIBer and chef of the Culinary Team Chile, is a clear example that practice can indeed lead us to success. The chef and his team have excelled greatly in the most important culinary Olympics worldwide: IKA Culinary Olympics.From the CIB ·...
On February 27, 2024, the first CIBTalks Future session of the year was held. The main theme of the session was the exploration and proposal of new organizational forms towards a more diverse, inclusive, and sustainable gastronomy.CIBTalks focus on achieving c...
Introduction Determination can be considered one of the qualities that best defines Marlon Sánchez, CIBer and Head Chef of 1711 Restaurant. Just 3 months after its opening, the restaurant has already been awarded two AA Rosette stars, a recognition that rewar...
Dulce González had always wanted to study cooking, but at the time the Mexican education system did not offer her a satisfactory and affordable education. She studied journalism and devoted herself for a while to investigative journalism until she decided to m...
At theCIB · Culinary Institute of Barcelona, we love sharing our current and future CIBers' success stories. For some, the seed of entrepreneurship germinates early and comes into full bloom at the CIB. Others arrive with consolidated projects and seek to acqu...
The future of gastronomy has two clear fronts that need to be addressed through education in cooking schools. On the one hand, how technology and artificial intelligence will affect current jobs, and how chefs can adapt to this change. And, on the other hand,...
At the Culinary Institute of Barcelona, we could not be prouder of our students' and alumni's achievements. In some cases, students come to the CIB filled with entrepreneurial ideas, which mature as they move through their studies. And this is exactly what hap...
When we reflect on the future of food, it is essential we use methodologies that allow us to explore and imagine alternatives, assess the risks and benefits and identify opportunities in order to make decisions in the present. Future thinking helps us stimulat...
