Postgraduate Chef Specialist in Molecular Cooking Culinary Institute of Barcelona

Postgraduate CHEF specialist in molecular cuisine

Professional kitchens, society, food consumption and new products have developed faster over the last 25 years than in the previous 250.

Cooking is a science, and for this reason, on this postgraduate program, you will learn alongside scientists (food technicians, chemists, biologists, nutritionists, etc.) and from the leading figures working in molecular gastronomy and avant-garde cooking today

This program will challenge you to break all the physical and chemical rules of food to create and innovate in a professional kitchen or in the food industry. You will use avant-garde culinary techniques and develop new products, gastronomic proposals and multisensory experiences for 21st century cooking.

You will break culinary rules, paradigms and dogmas by using the most scientific creativity, with a view to promoting health, sustainability, business and responsible ethics. You will reinterpret traditional cuisine to gain specific and methodological knowledge that will help you consolidate new ideas that form the basis of your own culinary identity.

This course goes beyond avant-garde cuisine. You will cross new frontiers that will lead you into the gastronomy of the future where you will acquire new skills by applying rigorous scientific-gastronomic criteria; improve textures and discover new flavors; alter the chemistry of food; use techniques such as freeze-drying or discover how gasses behave when they are carbonated.

All CIB culinary programs are focused on creativity and innovation, leaving behind the classic teaching based on recipes and seeking to anticipate the new scenarios that will open in the sector in the coming years. The CIB also trains its students in communication skills, teamwork and business management, so that its students are prepared for everything that is going to be asked of them in their professional future.

Download the program here

• One of the best schools to study gastronomy (Chef's Pencil)

Get ready for the scientific kitchen of the 21st century.

• Vision for the future of Gastronomy
  To perceive new perspectives in the global restaurant trade and acquire the skills chefs need for the 21st century.

• Obtain and understand a solid scientific basis
  To develop molecular cuisine and be able to apply it in any gastronomic context.

• To have the skills
  The use of new tools, utensils, machinery, and techniques arising from technological innovation.

• Acquire specialized language and culture
  To operate and work alongside chemists, physicists, doctors, nutritionists and scientists.

• Identify resources and possibilities
  Coming from biodiversity in order to build a global kitchen and its segmented application.

• Designing a culinary offering
  From haute cuisine with an emphasis on molecular cuisine.

• Discover the possibilities and textures
  From the new ingredients and their treatments in a global environment of gastronomy and food.

• New skills, knowledge, possibilities and attitudes
  To lead any kitchen oriented towards creativity and innovation.

Your competitive edge

• You will have reached a deep understanding of the product that you could not gain in other schools.

• You will have a gastronomic vision to give solutions to food and pathological problems.

• You will gain an in-depth 360º vision of molecular gastronomy, its environment, its products, technologies and all contexts.

• You will be able to create, innovate and complete the objectives before others.

• You will have an advantage in restaurants where molecular cuisine has an influence.

• You will be able to promote the influence of molecular gastronomy in any gastronomic restaurant.

• I want to specialize as a chef
  For chefs who understand that cuisine evolves and, that to stand out, you have to evolve.

• I want to take a professional leap
  For professionals with experience in professional kitchens who want to reach the next professional level with scientific and molecular cuisine.

• I want to stand out in the sector
  For experienced chefs who want to master the knowledge, skills and techniques of molecular cuisine to excel and create valuable gastronomic offerings.

• I want to be ready for the challenges of the 21st century
  For all those people who think that the culinary world is changing and that just getting ready for this is no longer enough to deal with it.

• I want to improve the gastronomy offer
  For professionals who want to create, innovate and update the gastronomy currently offered by any restaurant business.

• I want to work successfully in any kitchen in the world
  For people who want to have a complete and international overview of molecular and cutting-edge cuisine, allowing them to meet the challenges of any restaurant in the world.

• I want an international culinary training experience
  For people with a broad view of the world who want to have a complete, international training experience that meets their expectations.

• I want to offer gastronomic alternatives for food difficulties
  For culinary professionals who work in catering for hospitals, geriatric centers, and soup kitchens.

• Chef specializing in molecular cuisine
• Chef specializing in food behavior
• Head of kitchen
• Second head of kitchen
• Team leader
• Innovation Project Manager (R&D)
• Co-business owner in the culinary area
• Private chef
• Culinary director in the food and restaurant industry
• Director of new product development
• Gastronomic advisor