News from the kitchen

In this section you’ll find all kinds of information about the course, the teachers and the organizers (Sirius Cookery and Food and Nutrition Campus). It will also contain periòdic news updates that we hope you’ll find interesting.
Sirius Cookery Course 2018: Gastronomic Experience at elBarri Adrià and much more

Sirius Cookery Course 2018: Gastronomic Experience at elBarri Adrià and much more

It will be held in Barcelona from October 15 to 20

The 2018 edition of the Sirius Cookery Course, which will take place in Barcelona from October 15 to 20, is a unique opportunity to be plunged into the universe of one of the most important and creative chefs in the world: Albert Adrià.

If you decide to do the Sirius Cookery Course (Cooking and Gastronomy for Superyachts) this year you will enjoy an exclusive and highly personalized experience at elBarri Adrià, the set of restaurants set up by Albert and Ferran Adrià –along with the Iglesias brothers– in Barcelona: Pakta, Tickets, Bodega 1900, Enigma, Niño Viejo and Hoja Santa.

The aim of this unique experience is to be totally immersed in one of the most interesting global gastronomic proposals today: a didactic, entertaining and highly motivating tour through all of Adrià’s restaurants. These are undoubtedly one of the most important gastronomic attractions in Europe, a result of constant innovation, unlimited creativity and the know-how of one of the most important chefs currently on the international scene.

The tour through elBarri Adrià includes all 6 restaurants (which are all near each other), an explanation of the philosophy and rationale behind each of them from their head chefs, reproducing their best known recipes and a cocktail workshop with their team of bartenders. The tour also includes lunch at the restaurant Niño Viejo, which will be closed especially for students on the Sirius Cookery Course.

Much more...

As well as the tour through the Barri Adrià, the Sirius Cookery Course 2018 will also be held in the Boqueria room of the Boqueria Market, at the Food and Nutrition Campus of the University of Barcelona, the School of the Confectionery Guild of Barcelona and the haute cuisine brasserie Josper, among others.

All course sessions will be taught by highly prestigious and internally renowned professionals such as Ferran Centelles, sommelier of El Bulli for twelve years; Pere Plangumà, chef of the ROM Restaurant &Taverna and former chef of El Bulli and El Celler de Can Roca; Olivier Fernández and the team of School of the Confectionery Guild of Barcelona; Angel Salvador, specialist chef in molecular cuisine and high gastronomy, and Martín Lippo (Team 10%100 Chef), Agustí Torelló (AT Roca) and Team Josper.

The course has been designed by the marine company Varador 2000, a company that has consistently supported quality training and is aware that cooking and chefs are a top priority on superyachts. The Sirius Cookery Course has the academic backing of the University of Barcelona through its Food and Nutrition Campus, and partnership with Gastrocultura Mediterránea.

FIRST CLASS CONTEMPORARY MOLECULAR GASTRONOMY at the Sirius Cookery Course

By Gaggan Anand,  one of the leading chefs in the world. Anand, who trained under Ferran Adrià,  is head of the restaurant ‘Gaggan’ in Bangkok, which has been considered the best restaurant in Asia for the last three years  (The World’s 50 Best Restaurants). Gaggan Anand will be taking part for the second year running at the Sirius Cookery Course for superyacht chefs. Gaggan and his team (and Pere Castells, Course coordinator) will be giving a double practical and theory session on molecular gastronomy.  This will take place on 13 October in morning and afternoon sessions at the Food and Nutrition Campus of the University of Barcelona.
Only a few places left!  Don’t miss out!!  You can register for the course through the following link:https://www.siriuscookery4superyachts.com/registration/

GASTRONOMIC EXPERIENCE BY A MICHELIN 3 STAR at the Sirius Cookery Course

The team from the Lasarte restaurant headed by Chef Martín Berasategui in Barcelona will be performing two special sessions at the Sirius Cookery Course devoted to high level creative gastronomy and how it can be applied on superyachts. The classes (theory and practical) by the Lasarte team will be held in morning and afternoon sessions on 19 October.  Modern cuisine of the highest level at the Sirius Cookery Course, the only international course especially for superyacht chefs organized jointly by the marine company Varador 2000 and the Food and Nutrition Campus of the University of Barcelona.
Only a few places left!  Don’t miss out!!  You can register for the course through the following link: https://www.siriuscookery4superyachts.com/registration/

ONE OF THE BEST SOMMELIERS IN THE WORLD at the Sirius Cookery Course

Ferran Centelles, sommelier at El Bulli for twelve years, will be leading one of the practical sessions of the Sirius Cookery Course for superyacht chefs. Centelles, a world expert in wine culture, will be teaching at the course on 12 October. Don’t miss the chance to hear his words of wisdom and expert advice.  Remember: 12 October as part of the Sirius Cookery Course (Cooking and Gastronomy for Superyachts) organized by the marine company Varador 2000 and the Food and Nutrition Campus of the University of Barcelona.
Only a few places left!  Don’t miss out!!  You can register for the course through the following link: https://www.siriuscookery4superyachts.com/registration/

SPECIAL HALAL, KOSHER, INTOLERANCES AND ALLERGY CREATIONS at the Sirius Cookery Course

The chef Jordi Guillem and the team from the restaurant Lo Mam will be leading a special theory and practical session that will include halal and kosher haute cuisine recipes applied to superyacht requirements and also special gastronomic creations for people who suffer from intolerances or allergies (celiac, etc.)  All you need to know about these special types of cooking can be learned from Jordi Guillem, an accomplished specialist in this field who has been working for many years at the Food and Nutrition Campus of the University of Barcelona.  The chef and his team will be with us on 18 October.

We still have some places available! Don’t miss this unique opportunity!! You can sign up for the course at the following link:

https://www.siriuscookery4superyachts.com/registration/

HAUTE CUISINE CREATIONS WITH OILS at the Sirius Cookery Course

Carles Tejedor and the team from Oilmotion will be performing a special double session (theory and practical) on 11 October devoted to haute cuisine concepts with oils: techniques and applications. Tejedor, who is the gastronomy director of the restaurants El Nacional and LomoAlto in Barcelona, is one of the best international specialists in the world of oils.  He is a Master of “Science&Cooking” at Harvard University, the owner of Oilmotion (a company that advises the food industry in Spain, Asia and other parts of the world) and of Oilab (that investigates the properties of olives), and also the website Oilab.info (that gathers information from all over the world about oils). At last year’s Sirius Cookery Course he amazed students with his oil-based haute cuisine creations.  Not to be missed.

We still have some places available! Don’t miss this unique opportunity!! You can sign up for the course at the following link:

https://www.siriuscookery4superyachts.com/registration/

HAUTE CUISINE CREATIONS WITH VEGETABLES, SALADS AND DESSERTS at the Sirius Cookery Course

Pere Planagumà, Albert Lorenzo and the team from the ROM restaurant in Roses will be performing a double session (theory and practical) devoted to spectacular creations with vegetables, salads and desserts, and how to conceive them on superyachts.   Planagumà is an internationally renowned chef: for three years he was head chef at the Roca brothers’ restaurant  El Celler de Can Roca, and more recently he has been head of the kitchens of Les Cols (2 Michelin stars) as well as an instructor at the University of Harvard (Science & Cooking Course). Planagumà will be taking part for the second year running at the Sirius Cookery Course for superyacht chefs.  The course starts on 9 October with morning and afternoon sessions at the Food and Nutrition Campus of the University of Barcelona.

We still have some places available! Don’t miss this unique opportunity!! You can sign up for the course at the following link:

https://www.siriuscookery4superyachts.com/registration/ 

EXTRAORDINARY COCKTAILS AT THE SIRIUS COOKERY COURSE at the Sirius Cookery Course

The second edition of the course will be devoting a special double session to the world of cocktails and how they are applied on superyachts.  Classic and contemporary cocktails by two great specialists: Marc Álvarez (elBarriAdrià) and Eduard Campos (Negroni Cocktail Bar).  Amazing and sophisticated cocktails. Ideas for creating cocktails on board superyachts. Taking place on 17 October as part of the Sirius Cookery Course. Don’t miss it. Only 30 places available. Book yours at: https://www.siriuscookery4superyachts.com/registration/

Barcelona, 15 to 20 October 2018

Limited places 30 students

Registration

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