Madrid is gearing up to host what promises to be the most innovative and transformative academic experience in the field of cuisine: the launch of the Master's in Gastronomic Restoration, led by Madrid Culinary Campus (MACC) in collaboration with the team at the elBullifoundation. This postgraduate program, set to start in January 2025, will offer 16 exclusive spots aimed at industry professionals and will implement the revolutionary Sapiens methodology, conceived by Ferran Adrià, to address restaurant management and creation from a global perspective.
The initiative represents a step forward in the professionalization of gastronomy as an academic discipline. “It's not just about understanding cooking, but everything that surrounds the restaurant,” explained Adrià, who will lead this educational project. According to the chef from El Bulli - five times voted the best restaurant in the world - the master's degree seeks “an innovative and creative approach” that will allow professionals to “enjoy studying” as it was done in the best years of Cala Monjoi.
Learning with the El Bulli stamp
The program, which will last for eight months, will delve into key areas such as restaurant management, culinary innovation, and the interconnection between gastronomy and other disciplines such as art, design, and science. All of this under the Sapiens methodology, an approach that, in Adrià's words, “systematizes knowledge and allows for the creation of contexts to better understand creative and business processes.”
El Bulli 1846 in an image at dusk
One of the most outstanding experiences of the master's program will be a three-day stay at the elBulli1846 museum, located in Cala Montjoi (Girona), where students will work alongside Ferran Adrià and his team. This space captures the legacy and history of the restaurant that set a milestone in the world of haute cuisine.
The teaching staff will be composed of prominent figures linked to the universe of El Bulli. Among them, Ferran Centelles, former sommelier of the restaurant and responsible for Sapiens del Vino; Ernest Laporte, director of strategy of the foundation; and Lluís García, general director of elBulli1846, or Gabriel Bartra, director of the master's program, who emphasizes that the ultimate goal is for “the cook or restaurateur to no longer be a stranger in their own business” through training that covers everything from technical knowledge to business management.
Innovation, tradition, and a look towards the future
The master's program will not only review the latest gastronomic trends, but will also take a journey through the history of haute cuisine and the styles that have influenced the evolution of the industry. Students will explore how to create a sustainable and appealing gastronomic offering, while understanding the importance of management tools and developing a business plan.
Madrid Culinary Campus (MACC), in the Chamartín neighborhood
This comprehensive approach, which connects gastronomy with cross-disciplines, aims to train professionals capable of leading the sector in a constantly changing context. With only 16 spots available, the admission process is now open on the MACC website.