Xiqui Mas Borrell Chairman and President varador2ooo shipyard & mataro marina barcelona

Transcription

1

2 The mission of the Food and Nutrition Campus sponsored by the University of Barcelona is to provide society with knowledge in key business sectors within the field of food and gastronomy through specialist University courses. The course Cooking and Gastronomy for Superyachts, sponsored by varador2ooo shipyard & mataro marina barcelona, which is being presented now, aims to contribute this crosscutting expertise to the craft of culinary art and gastronomy performed habitually on yachts. Through its crossdisciplinary vision and international outreach this course offers training to the professio-nals in charge of providing food and drink on yachts. Using theory and especially practical instruction, the course presents extensive training in products with suppliers from diverse areas, preparation processes, preservation and regeneration of food products, nutritional aspects with knowledge of intolerance and allergy issues, food safety as a fundamental element within the cooking structure to be organised on these boats, while also including the preparation and knowledge of drink. Another important chapter is gastronomic variety with an in-depth look at contrasting cultures around the world. The course covers an unmet training need that the Food and Nutrition Campus of the University of Barcelona seeks to fill with a view to improving professional competences. Josep Boatella Director of the Food and Nutrition Campus University of Barcelona We are pleased to present an exclusive and pioneering course within the world of super-yachts that will add value to your training and expertise in haute cuisine. varador2ooo shipyard & mataro marina barcelona is a marine company with a consistent commitment to high quality training and that recognises gastronomy and chefs as vital and exceptional elements on board superyachts. Thank you for the trust and confidence you have placed in us. Xiqui Mas Borrell Chairman and President varador2ooo shipyard & mataro marina barcelona

3 Dear chef, the international course Cooking and Gastronomy for Superyachts is an exclusive and pioneering programme that will instantly add extra value to the repertoire of any chef who is currently working on and those who wish to work on superyachts that sail around the world. It is a unique course, taught entirely in English, which aims to complement chefs haute cuisine expertise with new tools and skills in scientific, technological, social, cultural and management areas. The course will enable teams of superyacht professionals to then showcase their talents on private and chartered yachts. The course has the academic backing of the University of Barcelona through its Food and Nutrition Campus and will be taught by some of the best chefs and specialists in gastronomy, such as Gaggan Anand from 'Gaggan', the best restaurant in Asia in Partici-pating in the course will immerse you in the highest quality standards and excel-lence required on board a superyacht. We hope you thoroughly enjoy and take full advantage of every minute you devote to this innovative training.

4 General objectives General objectives To enhance and complement the training of professional chefs through a practical and theory course (50% practical) on cooking and gastronomy adapted to requirements within the world of To enhance and complement the training of professional chefs through a practical and teheory course superyachts. The course, taught by prominent chefs, and other leading specialists, will provide (50% further practical) expertise on cooking within culinary and gastronomy art, haute adapted cuisine, to the requirements creation and within composition the world of of dishes superyachts. and The the course, art of tasting taught and by prominent appreciating chefs, meals. and other leading specialists, will provide further expertise within culinary art, haute cuisine, the creation and composition of dishes and the art of tasting and appreciating A guarantee meals. of distinction in the gastronomic delights offered on superyachts A guarantee of distinction in the gastronomic delights offered on superyachts

5 Course contents Products Creation of special and gourmet products. Exclusive gastronomic products for creations on superyachts: caviar, truffles, Parmigiano Reggiano, foie gras, Iberian ham. Pastry creations for superyachts. Cutting-edge techniques, tools and utensils to amaze in the kitchen. Haute cuisine creations for superyachts Special sessions with prestigious chefs. Oils and fried foods, cooking at low temperatures, etc. Aperitifs and special processes. Special creations for intolerances and allergies. Vegetable creations: savoury and sweet Mini patisserie: small, sweet works of art Gastronomic culture European and Mediterranean culture. Specifications for some cruise liner locations. American, Russian, Asian, Arabic and Jewish culture. Halal and kosher regimes. Classic and modern cocktails Wines: getting to know them and how to choose them Service and protocol in gastronomy. On the last day, after a theory-practical exam, students will receive a Certificate accrediting that they have successfully completed the course and have acquired the appropriate expertise in the highest level of culinary techniques for superyachts.

6 Instructors Gaggan Anand. Chef at the 'Gaggan' restaurant in Bangkok. Asia s best restaurant 2015, 2016 and 2017 according to The World's 50 Best Restaurants. A disciple of Ferran Adrià and trained at El Bulli, his dishes combine Hindu cooking and flavours from Thailand with the most avant-garde contemporary cooking techniques from his master Adrià. Anand revels in playing with contemporary techniques and is no stranger to liquid nitrogen or the smoking gun. Pere Planagumà. Chef at the 'Rom Restaurant & Taverna' in Roses (Girona). Chef at the 'Les Cols' restaurant (2 Michelin stars) during the last 15 years. Head chef at the El Celler de Can Roca restaurant for three years. Lecturer in cooking at Harvard University (Science & Cooking Course). He is an expert in different cooking techniques, from the most traditional to the most innovative. His cuisine is characterized by its sobriety and elegance, and by the wise choice of the most suitable ingredients, always paying special attention to sustainability, an aspect that he very much defends and promotes. Jordi Guillem. Chef at the restaurant 'Lo Mam' in Segur de Calafell. Jordi has developed his professional career in various national and international prestigious establishments: Hotel Melià White House (London), Restaurant Sa Punta (Pals), Restaurant Ca l Anna (Sant Marti Sarroca), to name a few. Jordi has in-depth knowledge of the local territory and everything this can offer to gastronomy professionals, which is why he is a keen collaborator for Terra i Taula (union of producers and chefs in the Baix Penedès region), as well as other entities such as the Alicia Foundation, BulliPedia and the Food and Nutrition Campus of the University of Barcelona. Carles Tejedor. 'Oilmotion'. Gastronomic Director of 'El Nacional' and 'LomoAlto' (Barcelona). Master Science&Cooking in Harvard University and also with MIT University. He is the owner of Oilmotion (Company that advises food business both in Spain, Asia and the rest of the world.), of Oilab (where he researches the properties of olives), and of web Oilab.info (that collects information about oil from all over the world). Former chef of via Veneto (1 Michelin star). Agustí Torelló. 'AT Roca'. An agricultural engineer, technical manager, winemaker and founder of Agustí Torelló Mata up to 2012 when he started his own personal project: AT Roca, in Sant Sadurní d Anoia. Technical consultant in wine cellars all around the Spanish peninsula. Coordinator of the sommelier course at CETT (Barcelona), ESHOB (Barcelona) and the Escuela Argentina de Sommeliers. His philosophy embraces the creation of authentic wines through ecological viticulture, respecting the environment by using indigenous varieties and a precise viticulture in which man is present only as far as is strictly necessary, thus appreciating the diversity of soils and the area s identity. Ferran Centelles. "WINESSOCIAL" and elbullifoundation. Sommelier of El Bulli for 12 years. In parallel he combined the hard work of his job in the restaurant with studying Winemaking and Viticulture at the Mercè Rossell i Domènech School in Espiells (Barcelona) and at the Lycée Viticole de Orange (Châteauneuf-du-Pape France). These studies enabled him to consolidate solid pillars on which he was able to build his expertise within the world of wine. He has devoted himself equally successfully to teaching and disseminating wine culture. Recently he has become an international prescriber, a delegate for Catalonia and Spain for the British expert Jancis Robinson, a world reference in critique and wine journalism and Master of Wine. Recipient of the Ruinart award for Best Sommelier in Spain in 2006, and cofounder of Outlook Wine and Wineissocial. Marc Álvarez. Bartender at the '41º' (elbarri Adrià). A gastronomic-cocktail experience by Ferran Adrià and his brother Albert and Group Bar Manager of elbarri Adrià (Tickets, Hoja Santa, Pakta, Niño Viejo, Bodega 1900). He performs activities related to the art of cocktails around the world. He is an international reference point. Pere Castells Esqué. Course coordinator. From Gastrocultura Mediterránea. Chemist and Researcher, and one of the top international experts in science and cooking. He has collaborated with elbullitaller's research team, building the elbulli Scientific Department and has been responsible for the Scientific and Gastronomic Research Department of Alicia Foundation. He has also been Curator for the exhibition "Matèria Condensada. Cuinar ciència "(Barcelona, 2010), and Coordinator of Unitat UB-Bullipedia and of "Science & Cooking" (Harvard University). And other great chefs, specialists and experts of recognised prestige from contemporary cuisine: Team Lasarte Restaurant (3 Michelin stars - Chef Martin Berasategui); Angel Salvador, Martin Lippo and Team "100%100 Chef"; Eduard Campos (Negroni Cocktail Bar); Olivier Fernández and team (Escuela del Gremio de Pastelería de Barcelona + Museu de la Xocolata). *If an instructor is unable to attend for reasons beyond the control of the course organisers, he/she will be replaced by another instructor of the same academic level.

7 Gaggan Anand Jordi Guillem Pere Planagumà Carles Tejedor Ferran Centelles Agustí Torelló Marc Álvarez

8

9 FOOD ANO NUTRITION CAMPUS UNIVERSITY OF BARCELONA

10 Varador2000 shipyard Mataro Marina Barcelona Food and Nutrition Campus

11 Dates From 9 to 20 October 2017 Times (70 hours in total) Mornings: from 10am to 2pm Afternoons: from 3pm to 6 pm Venue Food and Nutrition Campus (University of Barcelona) Recinto Torribera. Edificio La Masia Av. Prat de la Riba, Santa Coloma de Gramenet Barcelona Spain Limited places 30 students (two groups of 15 students) Registration form, cost and payment method available on our website Please note If the course cannot be held due to reasons beyond the control of the Organisation the amount paid will be returned in full. Contact Annabel Jose (Varador 2000) sirius.cookery@varador2000.com

12 Organized by In collaboration with Sponsors In collaboration with Graphic design: