This is just the beginning

Graduating from the CIB is just the start of the most exciting adventure of your life.

What is afterCIB?

AfterCIB is how we showcase the achievements and successes of our CIBers to the world. At CIB, we deeply cultivate creativity and innovation, encouraging students to test, create, fail, and learn until they bring their ideas to life. This is how they embark on the journey of launching their own businesses, with a unique identity.

Through afterCIB, we give a voice and visibility to those who once chose us—and would choose us again. We reconnect, learning from their path to success, and showing future CIBers that with perseverance and the right education, anything is possible.

Discover their stories

Be inspired by the journeys of some CIBers, who are undoubtedly revolutionizing the culinary industry to make it worthy of the 21st century.

Sary Ladki

Spanish haute cuisine in Lebanon

"The concept of a private chef also represents a change for the diner"

Camilo Brugal

A unique concept in the Dominican Republic

"To live the Chen Chén experience is to discover new flavors with local products"

Natnicha Boonlerd

A disruptive horizon for Thai cuisine

"I want to show my roots with my cuisine"

Aya Ajami

Creating something legit in the food world

"Wild Nut is the start of a culinary movement in Syria"

Lucila Canero

Traditional desserts suitable for everyone

"There is everything to be done in the plant-based world"

Estela Cuellar

From chocolate lover to entrepreneur

"Each product has its own story to tell"

Marlon Sanchez

Two AA Rosette stars in only three months

"The smile of each diner with the first bite is priceless"

Dulce González

A journey through Mexican pastry

"Casadulce is about recovering the flavors of my childhood"

Newton Rique

A new fire empire is rising in Rio

"I never liked school. The CIB blew my mind on day one"

Lola · 吴海珠

A taste of authentic Chinese cuisine

"MikaBar is focused on Chinese fusion cuisine, combining diverse culinary techniques with local ingredients."

Gabriela Chamorro

Revolutionizing Nicaraguan cuisine

"Healthy cooking is more than a lifestyle"

Gian Carlos Pérez

Triple olympic medal for Chile at IKA Culinary Olympics

"Perseverance is rewarded"

Agustina Conte

Mediterranean cuisine in Uruguay

"Today, going classic is almost being original"

David Pareja

The largest specialty coffee chain in Ecuador

"Turning a passion into a thriving business was the key to success"

Don’t take our word for it, hear it from them

Explore these external news stories that celebrate their success and highlight how they are transforming the culinary landscape globally.

Newton Rique

Clan BBQ - Rio de Janeiro - un Restaurante de la Guía MICHELIN

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Gian Carlos Perez

Gastronomía: Chile campeón del mundo en IKA Olimpics 2024 | Turismo Integral Noticias

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Marlon Sanchez

1711 restaurant opens at the Judge’s Lodging in Lendal | York Press

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Gabriela Chamorro

How Gabriela Chamorro brings the sensations of Central America to the Middle East - Caterer Middle East

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Estela Cuellar

Emprendedores: tizcue, chocolate artesanal de arturo, héctor y estela cuéllar | Saltillo360

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Newton Rique

Premiado pela carne, Clan BBQ faz 2 anos e mostra que tem muito mais sabores para oferecer

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Gabriela Chamorro

Supper clubs in Dubai: Gabriela Chamorro of Girl and the Goose puts Nicaraguan food on the map - FACT Magazine

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The future of gastronomy starts here. Ready to join us?

Being a CIBer is not just about studying at one of the best culinary schools in the world. It's about being part of an international community that questions, creates, and builds.

At the CIB, we teach you to do more that to know. We teach you not to accept the status quo and to understand mistakes as part of the process.

If you feel this is your path, we are waiting for you.

Welcome to the CIB!