At CIB, we don’t train chefs to fit into a system that’s already broken. We believe in dismantling it and building a new one. Our philosophy challenges outdated hierarchies, unquestioned recipes, and the idea that “this is how it’s always been done.” Here we talk about creativity without permission, leadership with ethics, sustainability as a starting point, and a way of learning that’s not afraid to fail in order to evolve.
Transforming culinary education isn’t an option—it’s an urgent necessity.
At the Culinary Institute of Barcelona, we believe in the power of rituals, not as whimsy or hollow tradition, but as meaningful acts that shape identity. Rituals ground us in where we come from and project us toward where we’re going. They are the foundation ...
Every course begins with a heartbeat — a heartbeat that cannot be heard, only felt. This is Hola Day at the CIB: a welcoming ritual that not only inaugurates a new stage but leaves a lasting mark.A welcome that you feel with your whole bodyYesterday was Hola D...
In the atrium of the Culinary Institute of Barcelona (CIB), there is a unique map of the world—unlike any other. This map is blind: it bears no borders, no country names. At CIB, we believe in an egalitarian world, one not defined by cultural constructs or sti...
Creativity is one of humanity’s most fascinating qualities—an inherent ability that resides in all of us from the moment we are born. Far from being a gift reserved for the few, it is a universal trait. However, throughout our lives, this natural way of approa...
At the Culinary Institute of Barcelona (CIB), every morning starts with an event that is far more than just a routine gathering. We call it the Roll-Call, and it stands as one of our most treasured rituals—a ceremony infused with energy, connection, and purpos...
Culinary education faces a unique challenge: preparing future chefs for a profession that blends creativity and passion with a work environment historically characterized by high pressures, long hours, and conditions that often impact both the physical and men...
The world of professional kitchens has been romanticized to exhaustion. Series, movies, and TV shows have created an idealized image of chefs with superhuman talent, overcoming every adversity through passion, discipline, and creativity. However, behind this g...
The first 2000 days of life are crucial as they form our character and personality foundations. If you ask your mother how you were at five or six years old, she will likely tell you that you already showed your most defining traits, your essence, of personal ...
If the present of gastronomy is changing and exciting (and it is clear that it is), what will the future be like?Society has evolved a lot and very quickly in recent years and technological advances have marked a before and after in how we understand the worl...
At the threshold of the twenty-first century, we find ourselves at a technological crossroads where Artificial Intelligence (AI) is not just a futuristic concept but a tangible reality that permeates various aspects of our daily lives. Now, this unprecedented ...
The development of Artificial Intelligence (AI) has been a fascinating journey, from its beginnings in mythology and science fiction to becoming a key element in modern life. The New Era Leadership Bootcamp was designed to address this advancement and prepare ...
In recent months, we have had very tangible and palpable evidence of what many critics and analysts have been pointing out for some time (such as Sir Ken Robinson did back in 2006 with his presentation "Schools kill creativity"), about the need to adapt and up...
Artificial Intelligence (AI) has become one of today's most disruptive technologies, and its impact extends to many areas of society, including gastronomy. In recent years, restaurants around the world, from fine dining establishments to fast food chains, have...
The increasing global awareness of how the way we eat influences directly on climate change, combined with encouraging conditions for investing and the establishment of a new normal, where businesses are closed through Zoom calls, have driven record amounts of...
The idea of stress in professional kitchens is not a new concept; it has been the path of many culinary geniuses and their teams in search of the satisfaction of their customers and success.There have been several chefs who condemned this issue on different oc...
After more than a decade studying the Millennial generation, the Pew Research Center observed in 2018 that the oldest of this generation were going to turn 38 years old and decided to establish another generational cut to continue investigating the characteris...
