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 ·...
When avant-garde gastronomy appeared, it seemed that a frontier was being established between two types of chefs: those who continued to bet on traditional cuisine and those who bet on creativity and technological innovation in the kitchen.Over time it has bee...
The art of cooking is a competitive environment, so being really good at what you do is critical. Cutting-edge culinary techniques offer chefs the chance to stand out from the competition. By mastering the different techniques in trend, they are able to create...
Instead of following traditional culinary techniques, chefs that specialise in molecular gastronomy experiment with chemicals and techniques to alter the properties of food and create and innovative surprising new dishes. This form of cooking often involves ma...
To become a molecular gastronomy chef, you must first obtain a formal culinary education and gain experience in a professional kitchen. Some cooking schools offer molecular gastronomy as a specific area of study or as an optional subject.You can also look for ...
Molecular gastronomy involves combining multiple ingredients, chemical and physical processes to achieve a novel and delicious end result, without forgetting scientific rigor. In this post, we are going to see some of the most popular molecular cuisine techniq...
In creative cuisine, the chefs are the stars and become the creators or authors of their unique dishes and creations. With signature dishes, the aim is for each chef to put their stamp and personal touch on their food, encouraging creativity and originality an...
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...
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 ...
