By top international chefs such as Gaggan Anand and the team from the Lasarte.
The second edition of the Sirius Cookery Course (Cooking and Gastronomy for Superyachts) will be held in October this year. This is an exclusive and pioneering international course aimed at enhancing superyacht chefs’ expertise in haute cuisine. The course, held in English, has the academic backing of the University of Barcelona (UB) through its Food and Nutrition Campus, where it will be held from 9 to 20 October.
The course instructors are all top level; some of the best international chefs and gastronomy specialists such as Gaggan Anand (Gaggan, best restaurant in Asia 2015, 2016 and 2017), Jordi Guillem (Lo Mam), Carles Tejedor (Oilmotion), Marc Álvarez (elBarri Adrià), and the team from the Lasarte in Barcelona (headed by Martin Berasategui, 3 Michelin stars), to name a few. The course is coordinated by Pere Castells Esqué from Gastrocultura Mediterránea, who forms part of the course Science and Cooking (Harvard University), is author of La Cocina del futuro, and a pioneer in joint research into gastronomy and science. Castells has also worked on projects with Ferran Adrià and Joan Roca, among other chefs.
The course’s main objective is “to enhance and complement chefs’ expertise with a practical course in cooking and gastronomy adapted to the requirements of the superyacht”. The course, taught by renowned chefs, pastry chefs and other great specialists will provide fresh expertise within the world of high level cuisine, catering, creation and composition of dishes and the art of tasting and appreciating meals (gastronomy). Students taking part in this course are immersed is the highest standards of quality and requirements that may be needed on board a superyacht.
The course, which is developed by the Food and Nutrition Campus, comes from an initiative by Varador 2000, a marine company with a solid commitment to quality training, after realising that gastronomy and chefs are vital components on superyachts, and complementary training adds value to their professional CVs. Also collaborating with the course is the Catalan Culinary Institute (FICCG) and the Parmigiano Reggiano Consortium.
The second edition of the course is limited to 30 places. It will be performed in double daily sessions (theory and practical). On completion, students will receive a certificate accrediting that they have successfully completed the course and are able to apply appropriately the most advanced cooking techniques on superyachts. Full information about the course and the registration form can be found at: www.siriuscookery4superyachts.com
Only 30 places available