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Sustainable gastronomy isn't just about the ingredients we choose—it's also about how we prepare them. Healthy cooking methods, or low-impact culinary techniques, are a cornerstone of responsible and forward-thinking cuisine. Alongside local and seasonal ingre...

The pastry chef profession continues to be a dynamic and rewarding career path. The demand for skilled pastry chefs is growing across hotels, fine dining restaurants, boutique bakeries, and catering services worldwide. From crafting delicate éclairs to leading...

A culinary degree can take you far beyond the kitchen. In today’s competitive food industry, talent alone isn’t enough—being trained in the right techniques and kitchen leadership is what sets professionals apart.Whether your goal is to become a head chef, lau...

We’d love to give you a simple, definitive answer – but it’s a bit more complex than that. In the culinary world, skill is everything. But how you build that skill can shape your entire career. While talent and passion may come naturally, formal training helps...

In the world of gastronomy, the head chef is an indispensable figure in any restaurant, responsible for the overall management of the kitchen and ensuring that everything runs smoothly. As the central point of reference in the kitchen, this is a role that many...

Becoming a head chef is often a challenging journey, but the rewards can be deeply fulfilling. In a world where gastronomy has reached unprecedented levels of prestige, the role of the fine dining chef—also known as a head chef or international chef—has evolve...

Working in the confectionery industry offers many different job opportunities. It is very different to work in the dessert department of a restaurant than in a bakery. The profile of a pastry chef required for each position depends a lot on training and previo...

Being an executive chef is the natural professional outcome for many chefs who seek to go beyond the kitchens and take on new challenges, managing multiple teams and designing diverse gastronomic proposals. The fact that it is a position of high responsibility...

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 ...

Courageous decisions are only within reach for those who ambitiously chase their dreams. Three years ago, Lola wrote this on her CIB admissions form to study the PCAC · Haute Cuisine Chef Diploma: 'I want to open my own restaurant, focusing on fusion Chinese c...

Eight months ago, Camilo Brugal achieved a dream he had been planning for years: opening his first restaurant—and doing so in his homeland, the Dominican Republic. After completing two years of training at the CIB with the Gran Chef Diploma program, and naviga...

On Tuesday, October 29, 2024, we held the final CIBTalks Futuro of the year at the CIB · Culinary Institute of Barcelona. In this session, we explored transhumanism and the role of artificial intelligence in redefining the boundaries of the human body. We also...

‘The “democratisation of pastry” would be like a very strong headline, but that's kind of the idea, isn't it?’, Lucila Canero wondered with a laugh during the interview.Lucila was part of one of the first generation of CIBers, graduated in 2020 in the ECD · Ex...

Agustina Conte is part of one of the first promotions of CIBers from the PCAC · Chef of Haute Cuisine program and has started an exciting restaurant project in Uruguay with her partner and husband. Her restaurant, "Barcelona," not only reflects her passion for...

On June 18, 2024, we held a new edition of CIBTalks Futuro at the CIB · Culinary Institute of Barcelona to explore the future of gastronomy through the lens of artificial intelligence.To prepare for the session, future CIBers had to conduct brief research on c...

Natnicha Boonlerd didn't choose to be a chef. “I've always believed that it was the kitchen that chose me. For me, cooking is synonymous of happiness”. Despite trying many artistic disciplines throughout her life, she felt a special connection with cooking. Af...

 Gian Carlos Pérez, a CIBer and chef of the Culinary Team Chile, is a clear example that practice can indeed lead us to success. The chef and his team have excelled greatly in the most important culinary Olympics worldwide: IKA Culinary Olympics.From the CIB ·...

On February 27, 2024, the first CIBTalks Future session of the year was held. The main theme of the session was the exploration and proposal of new organizational forms towards a more diverse, inclusive, and sustainable gastronomy.CIBTalks focus on achieving c...

Introduction  Determination can be considered one of the qualities that best defines Marlon Sánchez, CIBer and Head Chef of 1711 Restaurant. Just 3 months after its opening, the restaurant has already been awarded two AA Rosette stars, a recognition that rewar...