The third edition of the Sirius Cookery Course is set to run from 15-20th October 2018 in Barcelona. The main aim of the course is to enhance and complete the training of professional chefs, with a practical course on cooking and gastronomy, adapted to the needs of the superyacht world. The course will be taught in English and will add value to any professional’s résumé and will complement his/her expertise with new tools and skills, in order to offer enhanced quality in the gastronomic service provided on superyachts. The course will be limited to 30 places with the sessions split into two groups of 15 alternating morning and afternoon.
Following on from the success of the previous two editions this time will be a unique opportunity to be plunged into the universe of one of the most important and creative chefs in the world: Albert Adrià. Students this year will have an exclusive and highly personalised experience at elbarri Adrià, the group of restaurants set up by Albert and Ferran Adrià (mastermind of El Bulli) – along with the Iglesias brothers – in Barcelona: Pakta, Tickets, Bodega 1900, Enigma, Niño Viejo and Hoja Santa.
The aim of the 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 Adria’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, 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 exclusively for students on the Sirius Cookery Course – one of the most sought after gastronomic experiences in the world.
As well as the tour through elbarri Adrià, the Sirius Cookery Course 2018 will be held in the Boqueria room at the Boqueria market, at the Food and Nutrition Campus at the University of Barcelona, the School of the Confectionery Guild of Barcelona and the haute cuisine brasserie, Josper, among others. All of the course sessions will be taught by highly prestigious and internationally renowned professionals such as Ferran Centelles, Pere Planagumà, Albert Lorenzo, Oliver Fernández, Martín Lippo and Angel Salvador (Team 100%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 the partnership with Gastrocultura Mediterránea. All students will receive an official diploma at the end of the course and will be able to come away with all of the recipes that have been taught during the week.
This is an incredible experience for anyone looking to improve their repertoire and desirability as the course will cover the areas of kosher, vegan, celiac, halal and vegetarian cooking amongst others, in order for chefs to be able to board any boat anywhere in the world with a practical knowledge of that culture’s cuisine. There will not be a focus on molecular cuisine but instead more practical cookery.
The course runs from the 15 to 20 October 2018. It will be 42 hours in total with morning sessions running 10am to 2pm and afternoon sessions running 3pm to 6pm. The course is limited to 30 places, so it is advisable to book in early to avoid disappointment. The cost is €3,000 excluding flights and accommodation.