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.
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...
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...
At the Culinary Institute of Barcelona, we couldn't be prouder of the achievements of our students and CIBers. In some cases, the idea of pursuing a career in cooking arises early on, while in others, it matures at CIB. This is precisely what happened in the c...
Environmental, social and technological changes together with digitalization and the change in consumer experiences are generating a new paradigm in product design. New generations of consumers are increasingly demanding products that contribute to sustainabl...
The Culinary Institute of Barcelona cooking school believes innovation and creativity are the building blocks for training future chefs.1. The current education system.2. What do the greats all have in common?.3. Creativity is an attitude.4. A personal transf...
For years, the Roca brothers have been carrying out an initiative to promote talent within the stagiers of Celler Can Roca, which this year, has been unveiled for the first time in Madrid Fusión. 1.The Celler Can Roca contest2.The winning dish: Tom's LandThe C...
On 2 March we held our CIBTalks to discuss the following topics FoodTech by leading experts in this field. The conference was moderated by Patricia Jurado, consultant specialising in food and science, with a degree in Science&Cooking from Harvard Universit...
Whether you are arriving soon at CIB or thinking about it, this roadmap will help you figure out how your life is going to transform when you settle in Barcelona and give you an idea of how your experience at CIB will unfold.Index:1. Culinary Institute of Barc...
José is a former student of the Postgraduate course in Fire Cooking and Low Temperature, with a vital and professional career that goes beyond professional stoves. He started a career in International Relations, but with one semester to graduate, he felt that ...
Por más que los planes de estudios de los centros educativos insisten en adquirir conocimientos, desde la formación primaria hasta los posgrados y másteres posuniversitarios, lo cierto es que, en el mundo real, en el mundo profesional, las personas que más éxi...
Gerard Martí is a former student of the Master in Restaurant Management at the Culinary Institute of Barcelona. He began studying a higher degree in Kitchen and Restaurant Management, which he later expanded with experiences in different restaurants and cateri...
David Pareja is an ex-student of the Postgraduate Program in Strategic Restaurant Management, entrepreneur of a chain of coffee shops with a concept that revolutionized the Ecuadorian market more than a year ago. Today, and after finishing his studies at the C...
