This is just the beginning
Graduating from the CIB is just the start of the most exciting adventure of your life.
Graduating from the CIB is just the start of the most exciting adventure of your life.
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.
Be inspired by the journeys of some CIBers, who are undoubtedly revolutionizing the culinary industry to make it worthy of the 21st century.
Newton Rique
A new fire empire is rising in Rio
"I never liked school. The CIB blew my mind on day one"
Read moreNatnicha Boonlerd
A disruptive horizon for Thai cuisine
"I want to show my roots with my cuisine"
Read moreAya Ajami
Creating something legit in the food world
"Wild Nut is the start of a culinary movement in Syria"
Read moreEstela Cuellar
From chocolate lover to entrepreneur
"Each product has its own story to tell"
Read moreMarlon Sanchez
Two AA Rosette stars in only three months
"The smile of each diner with the first bite is priceless"
Read moreDulce González
A journey through Mexican pastry
"Casadulce is about recovering the flavors of my childhood"
Read moreGabriela Chamorro
Revolutionizing Nicaraguan cuisine
"Healthy cooking is more than a lifestyle"
Read moreGian Carlos Pérez
Triple olympic medal for Chile at IKA Culinary Olympics
"Perseverance is rewarded"
Read moreDavid Pareja
The largest specialty coffee chain in Ecuador
"Turning a passion into a thriving business was the key to success"
Read moreLucila Canero
Traditional desserts suitable for everyone
"There is everything to be done in the plant-based world"
Read moreAgustina Conte
Mediterranean cuisine in Uruguay
"Today, going classic is almost being original"
Read moreRemember: being a CIBer is not just about studying at one of the best culinary schools in the world.
Being a CIBer means being part of an international community of creative, entrepreneurial, and passionate individuals in the culinary arts.
At CIB, we teach you to do, more than to know.
We teach you not to accept the established norms and not to fear mistakes.
Only if you are willing to make mistakes will you be able to create truly innovative things.
Welcome to the CIB!