Understand the value of proximity and sustainability in the selection process of raw materials.
Visit a strawberry producer and some high quality organic wine cellars to understand the importance of choosing a good product for culinary elaborations.
Discover an excellent raw material and then be able to apply it in the elaborations differentiating its value and contributing it to storytelling.
Identify the quality and seasonality of the strawberry, recognizing the characteristics of flavor, appearance and texture that make them unique in the market.
Understand how wines are made in a sustainable and ecological way, knowing how to differentiate the flavors and nuances of the different typologies.
Taste the products and create symbiosis between them by experimenting with different culinary techniques in the kitchens of the CIB.
Jordi Farrés. Director of the Postgraduate Course in Pastry and Chocolate.
This experience lets you realize that around a large city there may be companies dedicated to the production of high quality products