IED – Istituto Europeo di Design Barcelona

Summer Course in Creative Cuisine

Who is it for?

• Cooking enthusiasts who want to take their hobby to the next level by learning professional techniques and exploring their creative talent.
• Cooking graduates (recent or not) who want to specialize in culinary experience management.
• Gastronomic advisors who want to complete their training and offer more coherent and consistent projects.
• Professional chefs and cooks who want to develop their skills, explore new techniques and convey a deeper message with their dishes.
• People who want to open or promote their own gastronomic business, innovate their menus, improve customer experience or stand out from the crowd by proposing unique culinary solutions.
• Cooking and gastronomy lecturers and educators who want to enrich the teaching they offer with design processes, developing concepts for their gastronomic proposals.
• Professionals from other areas related to gastronomy, food critics, product photographers or culinary stylist who want a deeper understanding of what goes into the creative cuisine process to improve their own work.
• Prior cooking knowledge and experience (tools, techniques, ingredients, preparation, cooking, etc.) is essential to get the most out of the course.

Methodology and Structure

This is a project-based summer course to get first-hand experience applying what you learn in a real context.

Combining theory with practice, you’ll learn as you progress, using the experience gained to host a gastronomic event. You’ll also participate in cooking shows held at the design school.

Context

• Trends in gastronomy
• Design thinking
• Avant-garde cuisine
• Tasting and guided degustation

Pre-Project

• Research on a concept
• Selection and elaboration of key issues
• Narrative and storytelling
• Development of a conceptual product

Project – Concept Food Event

• Topic assignment
• Research and in-depth investigation
• Screening and definition of the final concept
• Experience and menu design
• Production and logistics
• Development and execution

Take a creative approach to designing gastronomic experiences with a focus on the conceptual design process.

The objectives of the course are innovation and gastronomic creativity, giving you the foundations you need to develop your own culinary projects.

It’s a practice-based course in which you’ll learn the latest techniques, processes, ingredients and skills needed to design menus and experiences with a difference.

You’ll put what you’ve learned into practice designing a gastronomic event: research, concept selection, experience design, production, logistics and execution.

It’s a very dynamic experience with students from all over the world, in a creative environment like IED Kunsthal Bilbao. And you’ll be studying in the Basque Country, where people are constantly breaking new ground in avant-garde cuisine.

This introductory course can open the doors to a wide range of professional opportunities:

· Start your own gastronomic business in the food sector: catering and services for events, food trucks, restaurants...

· Creative cuisine chef developing innovative new dishes.

· Gastronomic consultant advising restaurants on menu innovation.

· New food product creator, applying creative cuisine know-how.

· Expert teaching cooking classes in schools or face-to-face and online workshops.