Master elBarri & Gasma

In 2019, Gasma and elBarri came together to present a formative programme full of creativity and avant-garde, a master’s degree unique in the world. A different direction for professionals who want to go one step further in their profession, with a 360º approach for the global chef of the future. High-level training from the best professionals in the sector.
Due to the disappearance of elBarri, this Masters is no longer taught.

One of the objectives of the elBarri team, the undisputed protagonists of gastronomic innovation in this unique programme, was to get the students excited about research and to keep their thirst for knowledge alive.

On the one hand, those responsible for all areas of the elBarri restaurants passed through the kitchens and classrooms of Gasma. On the other hand, chefs and pastry chefs who, after passing through the kitchens of elBulli or elBarri, have distinguished themselves with their own gastronomic projects. And finally, reference professionals in various fields of restoration, who are also an example of a re-evolutionary proposal.

Chefs and professionals from the sector who took part in the Master:

Alberto Ferrús, Aitor Arregi, Sergi Palacín, Jordi Ferrer, Santiago Lastra, Artur Martínez, Rob Lechuga, Angel de Sousa, Aurelio Morales, José Carlos Fuentes, Federico Zanasi, David García, Arnau Muñio, Robert Ruiz, Rafa Zafra, Ricardo Acquista, Paco Méndez, Fran Agudo, Jaume Marambio, Andrés Pereda, Vicent Guimerà, Ximena Pastor, Jon Urrutikoetxea, Ruben González, Ever Cubillas, David Gil, Andrés Medici, Marc Álvarez, Rob Roy Cameron, Ivan Surinder, Enric Valenti, Michelangelo Mammoliti, Rafa Morales, Vicente Patiño, Joel Baeza, Toni Romero, Tomeu Arbona.

Methodology

In this master’s degree, a dynamic and innovative methodology was used that allowed the participant to develop their professional profile to the maximum. For this reason, 80% of the hours of the master’s degree were devoted to practical training.

Students were trained in practical-participatory sessions and work together with national and international chefs. In the contents related to culinary management, they face real situations and learn first-hand about the main success stories in the sector.

Within the Master’s training, Master Classes were also taught with internationally renowned chefs and professionals showing their philosophy, principles and research methods on which they are based to develop a personal and differentiating style.

The training culminates with practices and face-to-face classes in the restaurants of elBarri & Grupo Iglesias where they value what they have learned in the Gasma classrooms. The duration of the practices was 700 hours.