The second edition of the Sirius Cookery Course (Cooking and Gastronomy for Superyachts) will be held next October . This exclusive and internationally pioneering course aims to complement the haute cuisine knowledge of superyacht chefs. The course, taught entirely in English, is academically endorsed by the University of Barcelona (UB) through its Food Campus, where it will take place from October 9th to 20th.
The course features a top-level roster of instructors. It will be taught by some of the best chefs and specialists in international gastronomy, such as Gaggan Anand (Gaggan, Best Restaurant in Asia 2015, 2016, and 2017), Jordi Guillem (Lo Mam), Carles Tejedor (Oilmotion), Marc Álvarez (elBarri Adrià), and the team at Lasarte in Barcelona (directed by Martin Berasategui, 3 Michelin stars), among many others. The course is coordinated by Pere Castells Esqué, from Gastrocultura Mediterránea, a collaborator on the Science and Cooking course (Harvard University), author of The Kitchen of the Future, and a pioneer in joint gastronomic and scientific research. Castells has also worked on projects with Ferran Adrià and Joan Roca, among other chefs.
The main objective of the course is to “increase and complete the training of culinary professionals with a practical course on cooking and gastronomy adapted to the needs of the superyacht world .” The course, taught by renowned chefs, pastry chefs, and other leading specialists, will provide new knowledge about the world of cuisine, haute cuisine, the preparation and composition of dishes, and the art of tasting and appreciating food (gastronomy). Participating in this course means immersing yourself in the highest standards of quality and rigor that can be demanded in a superyacht kitchen.
The course, developed by the Food Campus, was the result of an initiative by Varador 2000, a nautical company that has always been committed to quality training. It recognized that gastronomy and chefs are vital elements of superyachts, and therefore needed to complement their training to add value to their professional resumes. The course also features the collaboration of the Catalan Institute of Cuisine and Gastronomic Culture (FICCG) and the Parmigiano Reggiano Consortium.
The second edition of the course is limited to 30 places . The course will be held in double-day sessions (theory and practice). Upon completion, students will receive a certificate certifying that they have successfully completed the course and that they know how to properly apply the most advanced cooking techniques on superyachts. All information related to the course and the registration form are available at this link: www.siriuscookery4superyachts.com
