At CIB, training as a chef means understanding every corner of gastronomy — from haute cuisine to management and the most disruptive innovation. In this category, we answer all your questions about every culinary profession: what they do, what to study, the challenges they face, and how they’re evolving. Here you’ll find career paths, techniques, and perspectives that challenge the status quo and prepare you for a future where being a chef means far more than just cooking.
Achieving a more sustainable future and reducing the environmental impact of production and consumption is one of the challenges posed by the circular economy. That's why generating spaces for reflection on initiatives, such as the circular menu or the impact ...
As the years go by, sweet cuisine needs chefs that are more prepared and who stand out for their experience, uniqueness, and ability to add value. Discover in this post what are the necessary skills of the 21st century to succeed in the world of pastry.Content...
Instead of following traditional culinary techniques, chefs that specialise in molecular gastronomy experiment with chemicals and techniques to alter the properties of food and create and innovative surprising new dishes. This form of cooking often involves ma...
To become a molecular gastronomy chef, you must first obtain a formal culinary education and gain experience in a professional kitchen. Some cooking schools offer molecular gastronomy as a specific area of study or as an optional subject.You can also look for ...
Molecular gastronomy involves combining multiple ingredients, chemical and physical processes to achieve a novel and delicious end result, without forgetting scientific rigor. In this post, we are going to see some of the most popular molecular cuisine techniq...
In creative cuisine, the chefs are the stars and become the creators or authors of their unique dishes and creations. With signature dishes, the aim is for each chef to put their stamp and personal touch on their food, encouraging creativity and originality an...
When I am asked this question, which happens often, I always refer to the Kano Model Analysis for products. Because, and I don't mean to offend anyone by this, but being a chef also means being a product, just like anyone else in the job market.1. Being a chef...
Working as a pastry chef is one of the most sought-after jobs in the gastronomic sector. If you are wondering how to become a pastry chef, we can tell you that there are several keys that you will have to take into account. There are countless courses on the m...
Catering has changed a lot in recent years, the figure of the chef has gained interest and society is more aware of chefs than ever. It is increasingly common for a chef who has just started or is already in the job market, to have doubts about what is expecte...
In recent years, the kitchen has been a welcoming place for a wide variety of people. There are many reasons why someone decides at a given moment to dedicate himself to gastronomy, but also many profiles from which people access to work or start a business in...
The culinary training program's offer is wide and its duration depends on many factors. There are courses of weeks, a few months, or even 3 or 4 years. Traditionally, a full chef training used to last several years, but often this classical training ended up b...
Nowadays, any chef who has responsibilities in a kitchen tends to be called an executive chef. The role, the functions, and especially the skills that should characterize an executive chef are very precise and demanding. The term has become discredited over ti...
Choosing a profession is one of the decisions that generates more doubts among young people, precisely because they must choose a direction towards which to focus very soon and they are afraid of being wrong. Young people often do not know if what motivates th...
There are many cooking schools in the world and many of them are capable of training you to properly handle a kitchen as a chef or restaurant cook.But not all of them are going to teach you in the same way or you are going to acquire the same knowledge, you ar...
Artur Martínez, chef at Aürt Barcelona. He is much more than a cook. He thinks, reflects, defends and disseminates his own and authentic discourse. In this article, we will learn about his career first-hand, understanding the present and the future of Artur Ma...
If you have reached this page, it is because you probably still have a couple of excuses to finish making the decision about whether you want to study to become a professional chef.Questions such as: What does it really mean to be a professional chef? What doe...
