·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.
