Instructors course 2017
A long list of Grand chef
Chef at Restaurant Lo Mam
A chef at the restaurant “Lo Mam” in Segur de Calafell, Jordi has developed his professional career in various national and international prestigious establishments: Hotel Melià White House (London), Restaurante Sa Punta (Pals), Restaurante Ca l’Anna (Sant Marti Sarroca), to name a few.
Jordi has in-depth knowledge of the local territory and everything this can offer to gastronomy professionals, which is why he is a keen collaborator for “Terra i Taula” (union of producers and chefs in the Baix Penedès region), as well as other entities such as the Alicia Foundation, BulliPedia and the Food and Nutrition Campus of the University of Barcelona.
Agustí Torelló Sibill
An agricultural engineer, technical manager, winemaker and founder of Agustí Torelló Mata up to 2012 when he started his own personal project: AT Roca, in Sant Sadurní d’Anoia.
Technical consultant in wine cellars all around the Spanish peninsula. Coordinator of the sommelier course at CETT (Barcelona), ESHOB (Barcelona) and the Escuela Argentina de Sommeliers.
His philosophy embraces the creation of authentic wines through ecological viticulture, respecting the environment by using indigenous varieties and a precise viticulture in which man is present only as far as is strictly necessary, thus appreciating the diversity of soils and the area’s identity.
Bartender and Cocktail Trainer of renowned prestige, whose vision of gastronomy is that of an ensemble in which, cooking, enology and cocktails are part of the same ritual. Eduard specializes in the different culinary techniques that have emerged in recent years, and their applications in cocktails, always taking into account the consumers experience and the sensorial differences that this entails.
He is currently based at Negroni Cocktail Bar and as a Trainer at the CETT-UB.
ESCUELA DEL GREMIO DE PASTELERÍA DE BARCELONA + Museu de la Xocolata.
In 1975, the centenary Provincial Guild of Pastry of Barcelona decided to create a school of pastry that aims at delivering the best education to the bakers of the future.
It has a workroom of more than 400 square meters, equipped with latest technology machinery and tools, laboratory, library and an R & D classroom to investigate with different techniques. This was the training lab of the winning Spanish team of the Coupe du Monde de la Pâtisserie 2011.
The methodology is based in theoretical-practical classes and more than 400 students enrol on its programmes every year. In addition, specific courses are regularly run that contribute to improve the presentation and enhancement of bakery recipes. The faculty is formed by prestigious professionals, regular collaborators of Dulcypas, led by Olivier Fernandez.
The Chocolate Museum of Barcelona is a dynamic platform at the service of education and offers a playful and didactic area. It takes us on a tour through the origins of chocolate, its arrival in Europe and its diffusion as an element between myth and reality.
One of the main objectives of the museum is the development of a cultural project aimed at the outreach and sensitization of the culture of chocolate, in order to increase its cultural and gastronomic appreciation, as well as the country’s chocolate and pastry tradition.
Chef at the Gaggan restaurant in Bangkok
Asia’s best restaurant 2015, 2016 and 2017 according to The World’s 50 Best Restaurants. A disciple of Ferran Adrià and trained at El Bulli, his dishes combine Hindu cooking and flavours from Thailand with the most avant-garde contemporary cooking techniques from his master Adrià.
Gaggan is an Indian restaurant, but not as you know it. Here chef Gaggan Anand takes classic Indian dishes and reinterprets them with modernity and flair in a bid to bridge the gap between eastern and western cuisine.
Anand was the first Indian chef to undertake an internship with Ferran Adrià’s research team at elBulli, delving into the famed Spanish restaurant’s wizardry, and it shows in the style of cooking at his eponymous restaurant. Anand revels in playing with contemporary techniques and is no stranger to liquid nitrogen or the smoking gun, evidenced in dishes such as lamb chops with smoked whisky and spherified yoghurt with mango chutney.
The food is as playful as it sounds, with dishes such as Beauty and the Beast – young potatoes stuffed with sun-dried figs – and Green with Envy – green peppercorn chicken kebabs combined with coriander foam – which are big on impact, but never at the expense of flavour. The colonial-style dining room, complete with cane furniture, ceiling fans and simple whitewashed walls, allows the kitchen to do the talking. Rounded off with super-friendly but highly polished service, Gaggan’s charms propelled its rapid rise to global prominence.
Bartender at the 41º
A gastronomic-cocktail experience by Ferran Adrià and his brother Albert and Group Bar Manager of elBarri Adrià (Tickets, Hoja Santa, Pakta, Niño Viejo, Bodega 1900). He performs activities related to the art of cocktails around the world. He is an international reference point.
"WINESSOCIAL" and elBulliFoundation
Ferran Centelles began studying hospitality as he wanted to be a chef. His good results as a student, his eagerness and thirst for knowledge and hunger to improve gained him a place at in the service team of the restaurant elBulli, where he worked as a sommelier for 12 years.
In parallel he combined the hard work of his job in the restaurant with studying Winemaking and Viticulture at the Mercè Rossell i Domènech School in Espiells (Barcelona) and at the Lycée Viticole de Orange (Châteauneuf-du-Pape – France). These studies enabled him to consolidate solid pillars on which he was able to build his expertise within the world of wine.
He has devoted himself equally successfully to teaching and disseminating wine culture. Recently he has become an international prescriber, a delegate for Catalonia and Spain for the British expert Jancis Robinson, a world reference in critique and wine journalism and Master of Wine.
Recipient of the Ruinart award for Best Sommelier in Spain in 2006, and cofounder of Outlook Wine and Wineissocial.
Angel Salvador, chef specialized in molecular cuisine and high gastronomy, is in charge of this company located in Barcelona and with a clear international mindset. It is a firm dedicated to innovation in kitchen tools, helping professionals to raise their dishes and cocktails to their maximum level.
Its products are without exception in all renowned kitchens: dehydrators, vacuum cooking machines (sous-vide), smoking guns, all kinds of utensils to handle and make the most of nitrogen.. as well as an endless list of original and breakthrough tools that distinguishes the creations of every innovating professional that takes pride in his job. Angel never says no to the request and ideas of the chefs.
Chef at the Rom restaurant in Roses
Pere (Les Preses, Girona, 1975) begun his training in Hospitality & Catering at the Josep Viader School, in Girona. He is also a Certified Sommelier by the Fundació Universitat Oberta of Girona.
Over the years, he has developed his career in the best restaurants of the world, such as ElBulli and El Celler de Can Roca. Here, he has worked for four years as Gastronomic Consultant and Teacher of creative cuisine, led by Joan Roca.
He has taken part in the most prestigious congresses and fairs of the sector like MadridFusión, Slow Food Torino, San Sebastian Gastronomika.
He is a great connoisseur of Brazil and natural Brazilian ingredients and has actively participated in Raizes Sao Paulo and Ver-o-Peso Belem do Pará (Paulo Martins Institute).
He is an expert in different cooking techniques, from the most traditional to the most innovative. Its cuisine is characterized by its sobriety and elegance, and by the wise choice of the most suitable ingredients, always paying special attention to sustainability, an aspect that he very much defends and promotes.
Gastronomic Director of El National and LomoAlto (Barcelona).
Master “Science&Cooking” in Harvard University and also with MIT University. He is the owner of Oilmotion (Company that advises food business both in Spain, Asia and the rest of the world.), of Oilab (where he researches the properties of olive), and of web Oilab.info (that collects all information from all the world’s oil). Former chef of via Veneto (1 Michelin star).
Lasarte Restaurant Team
3 Michelin stars
Lasarte restaurant opened its doors in Barcelona in 2006, and it has been recently awarded with 3 Michelin stars.
Lasarte is much more than chef Martín Berasategui’s gastronomic vision for Barcelona. It is a spiritual project with the very best team of professionals at its forefront that strives to delight its diners with every aroma and flavour.
Their recipe for success is quite simple: work, strive, feel, listen, talk, taste, observe, thrill, improve, excite, think, imagine, inspire, decorate, pamper, reflect, research and work – work contentedly, eagerly, intelligently and intuitively to convey the flavours of the very best gastronomic experience to eager palates comme il faut.
At the age of 14, Berasategui began to work in his parents’ restaurant, Bodegón Alejandro. When Berasategui began his culinary career, there were no Michelin star restaurants in the Basque Country.He was sent to France to train as a pastry chef when he was 17. At the age of 20 he took over his parents’ restaurant, and earned his first Michelin star there by the age of 25.
Martín Berasategui holds eight stars in total, more than any other Spanish chef.
Head Pastry Chef ROM Restaurant
Albert has been Pastry Chef at the restaurant Les Cols (**) for several years, making a perfect tandem with Pere, and creating perfectly balanced vegetable desserts in harmony with the territory and the philosophy of the place.
Currently, Albert is the pastry chef of the innovative ROM restaurant of Roses
Pere Castells Esqué
From Gastrocultura Mediterránea. Pere Castell is a Chemist and Researcher, and one of the top international experts in science and cooking. He has collaborated with elBullitaller’s research team, building the elBulli Scientific Department and has been Responsible of the Scientific and Gastronomic Research Department of Alicia Foundation. He has also been Curator for the exhibition “Matèria Condensada. Cuinar ciència “(Barcelona, 2010), and Coordinator of Unitat UB-Bullipedia and of “Science & Cooking” (Harvard University).