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 happened to Gabriela Chamorro, an Integrative Healthy Cooking Postgraduate student, passionate about cooking, who raised the bar for her country's gastronomy by opening a restaurant in Dubai.
1. What did you do before studying at the CIB?
2. What convinced you to study the Integrative Healthy Postgraduate Program 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?
6. Would you recommend the CIB?
Food has always been an influential part of my life. From growing up in Nicaragua where I would watch my grandmother cook and being inspired to follow in her footsteps, to cooking healthy food for others. Cooking is love, passion and the ultimate expression of my authentic self.
I have dedicated the last seven years in Dubai to developing and creating healthier meals from traditional Nicaraguan recipes, my goal has been to elevate our gastronomy to the level of haute cuisine.
I also provided an outdoor catering service for up to 40 people, where I guided them through a 7-course culinary experience. Additionally, I managed the dietary requirements and created a macro meal plan for semi-professional athletes.
In my spare time, I travel with my husband. I have been lucky enough to spend time in over 80 countries, which has allowed me to learn culinary secrets from local chefs in places such as Vietnam, Thailand, Brazil, Austria, the Philippines, Cambodia, South Africa and Morocco.
I believe healthy cooking is more than a lifestyle, it is part of my philosophy, and it is undoubtedly where gastronomy is gradually heading.
During my search for cooking schools, I found that the CIB offered a specialization in healthy cooking. After studying the curriculum, I saw it was a very complete and with many quality teachers. I thought it was the most organic and streamlined process for my career development.
I came to the CIB as a blank canvas, ready to expand my knowledge and open the world of my possibilities. The CIB did not let me down.
I would highlight three fundamental aspects:
I have resumed private dinners and pop-up events where I collaborate with local chefs. Twice a week I work at a restaurant where I am in charge of the sushi and ceviche station.
I also develop healthy recipes for a company that distributes meal plans, and together with a nutritionist I create diets for her patients.
The next step in my career will be opening of a boutique concept of culinary experiences, where I want to promote more Nicaraguan and conscious gastronomy. This project is already underway.
The CIB gave me the tools I needed to succeed and guided me on this new career path. It made us see that we can all have a positive influence on society, and do our bit to help. Finally, I learned that transcendence is about being able to create experiences that people did not think possible and to be able to show who I am.
I would definitely recommend the CIB to all Spanish-speaking people who wish to enhance their knowledge and explore their creativity. The CIB is more than a cooking school, it is a life experience that allows you to grow and explore the world thanks to its facilities and excellent teachers.