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At the Culinary Institute of Barcelona, we could not be prouder of the achievements of our students and alumni. In some cases, the idea of entrepreneurship comes very early and matures at the CIB. And this is exactly what happened in the case of Estela Cuellar, a student of the Advanced Pastry and Chocolate Postgraduate, in love with chocolate, who started a family business.
1. What did you do before studying at CIB?
2. What made you study the Pastry and Chocolate Postgraduate Degree at the CIB?
3. What was your time at the CIB like? What would you highlight?
4. What are you currently doing and what projects are you working on?
5. Has the CIB helped you in your transformation?
What did you do before studying at the CIB?
In 2018, I founded TIZCUE along with my brothers, an artisan chocolate shop focused on products such as chocolate bars, sweets and individual chocolates.
It is a family business that seeks to offer a special kind of chocolate that provides an unforgettable experience.
What made you study the Postgraduate Degree in Pastry and chocolate at the CIB?
My passion for the world of chocolate led me to look for a specialist postgraduate program and to continue learning about the world of chocolate.
While I was looking, I attended a masterclass led buy Jordi Farrés here in Mexico and when I learned about the CIB’s program. I found it offered the perfect relationship between chocolate and pastry under one roof, and I knew it was where I wanted to go.
A place to learn from the best professionals in the field, to help you push yourself and solve challenges. I wanted to learn about different techniques, skills, cultures, and perspectives in the world of chocolate, as well as delving into the world of pastry.
What was your time at the CIB like? What would you highlight?
Even at the admission interview, I felt very confident and knew that I wanted to go.
On the first day, I was fascinated to see so many people passionate about the gastronomic and sweet world. I met my classmates who ended up becoming part of my life, with whom I shared so many moments and experiences.
I learned a lot from each teacher. Everyone is always trying to push you to grow and teach you in a very open-minded way. They all welcome you and make you feel at home.
I enjoyed every class, every product we made (whether it turned out well or not). I learned from my mistakes and weaknesses, and I found I had a lot of potential. I rewrote myself and grew both personally and professionally. They helped me to believe in myself and to see that the world of chocolate has no limits.
What are you currently doing and what projects are you working on?
I am focused on and dedicated to growing and diversifying TIZCUE. We are currently researching and developing new products, working on product photography, customer service, packaging design and everything else that is involved in growing the business.
We are also venturing into selling our products in supermarkets and restaurants.
What excites me most are the projects that develop organically, such as the workshops in universities, as well as pairings and personalized sensory experiences where the flavors of beverages and food come together with unique creations based around chocolate.
We help our customers every day to capture their ideas, feelings, and flavors in the form of chocolate for their special events, and produce special creations for them. Each product has its own story to tell.
Has the CIB helped you in your transformation? And if so, how?
Of course!, the CIB taught me new techniques and skills, it encouraged me to believe in myself and not to limit how far we can go in the world of sweet dishes and chocolate.
Thanks to everything I learned there, I have been able to take risks in combining flavors and textures; telling a story through each product.
I am gradually entering the world of pâtisserie, integrating new products to my catalog that breathe some fresh air into the company. Of course, always putting the integrity of the ingredients, flavors, and the quality of our products first.
Would you recommend the CIB?
Yes, I would recommend the CIB to anyone who is open to learning and pushing the limits of their creativity.
