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...
‘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...
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 ·...
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...
Dulce González had always wanted to study cooking, but at the time the Mexican education system did not offer her a satisfactory and affordable education. She studied journalism and devoted herself for a while to investigative journalism until she decided to m...
At theCIB · Culinary Institute of Barcelona, we love sharing our current and future CIBers' success stories. For some, the seed of entrepreneurship germinates early and comes into full bloom at the CIB. Others arrive with consolidated projects and seek to acqu...
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 hap...
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...
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 ...
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...
