CATALAN CUISINE: MASTERING A MEDITERRANEAN CULINARY HERITAGE
A 9-day immersive program in Catalan Cuisine
February 16-25, 2027
A Collaboration between The Catalan Table and CETT-Universitat de Barcelona
OFFICIAL CERTIFICATE FROM CETT-UNIVERSITAT DE BARCELONA
Recognized by Europe's Leading Hospitality Institution
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DATES
February 16-25, 2027
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DIFICULTY
Beginner to Advanced
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GROUP SIZE
25 students maximum
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LANGUAGE
English
“Unlike traditional culinary programs held primarily in classrooms, this immersion takes place in the environments where Catalan food is born. You will not simply observe Catalan cuisine. You will learn it at its source”.
TAUGHT BY A RENOWNED LINEUP
Jordi Vilà
Head Chef/Owner @Alkimia @Alkostat An Exceptional Catalan Cuisine Keeper
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Born in 1973, Chef Jordi Vilà has dedicated over 82,000 hours to cooking, beginning his culinary journey at just 15 years old. Today, he remains at the forefront of Catalan gastronomy, leading the kitchen at Alkimia in Barcelona, where he explores the past, present, and future of the region’s cuisine. His approach delves deep into traditional Catalan flavors while embracing contemporary techniques and bold, innovative ideas.
Vilà opened Alkimia in 2002 with a vision of reinterpreting Catalan cuisine while staying true to its essence. Just two years later, the restaurant earned a Michelin star, an accolade it has maintained ever since. Known for his ability to balance heritage with modernity, Vilà continuously pushes culinary boundaries while respecting the foundations of his craft.
In 2021, Alkimia received the highest distinction from the Repsol Guide—three Suns—recognizing its excellence. That same year, Vilà was honored with the National Gastronomy Award, solidifying his status as a key figure in Spain’s culinary landscape. His work continues to shape and redefine Catalan cuisine for future generations.
Oriol Balaguer
Head Pastry Chef/Owner @Balaguer/Author. Awarded Best Pastry Chef in Spain(2008)-Best Dessert in the World (2001)-Best Croissant in Spain(2014) One of the great innovators of Spanish patisserie.
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Oriol Balaguer is one of Spain's most acclaimed pastry chefs and chocolatiers, internationally recognized for combining traditional craftsmanship with avant-garde creativity. After studying at Barcelona's Pastry Guild School and working alongside Ferran Adrià at El Bulli, he developed a distinctive style that pushes the boundaries of flavor, texture, and presentation.
His signature creations include the renowned 8-Textured Chocolate Cake, artistic chocolate collections inspired by art and architecture, and innovative pastries featuring unexpected flavor combinations. Every creation reflects his commitment to precision, elegance, and innovation.
His excellence has earned him numerous prestigious awards, including:
Best Dessert in the World (2001)
Best Pastry Chef in Spain (2008)
Best Croissant in Spain (2014)
Multiple International Chocolate Awards for innovation and excellence in chocolate craftsmanship.
Through his brand, Oriol Balaguer, he continues to create luxury chocolates, pastries, and seasonal specialties while inspiring pastry professionals around the world with his artistic vision and relentless pursuit of perfection.
Pere Planagumà
Chef/Sommelier/Consultant.Co-Owner @Escatafood and @Gastro Cultura Mediterranea. Former Chef de Partie @elBulli.Former Head Chef @LesCols.Former Head Chef @Celler de Can Roca.
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Pere (Les Preses, Girona, 1975) studied Catering at the Escuela Josep Viader, in Girona and he is a Certified Sommelier by the Fundació Universitat Oberta de Girona. He has developed his career in some of the best restaurants of the world, such La Tour d’Argent and elBulli, until landing in the Celler de Can Roca, where, led by Joan Roca, he worked for 4 years, as Head Chef, Gastronomic Consultant and teacher of creative cooking. Afterwards, he worked as Head Chef at Les Cols restaurant (**), in Olot.
He is an expert in different cooking techniques, from the most traditional to the most innovative. His cooking style is delicate and elegant and defined by the wise choice of the appropriate ingredients, paying always a special attention to sustainability, an area towards where Pere Planagumà is particularly committed. He has taken part in the most prestigious industry congresses and fairs of the world, like Madrid Fusión, Slow Food Torino and San Sebastian Gastronomika. He has a deep knowledge of Brazilian natural ingredients and has participated in Raizes Sao Paulo and Ver-o-Peso Belem do Pará (Paulo Martins Institute), in Brazil.He currently work as a gastronomic consultant, developing sustainability and food-waste reduction projects, as well as working with Gastroculturamediterranea, of which he is a founding partner.
Iolanda Bustos
Chef/Owner/Author/Olive Oil Sommelier @Iolanda Bustos. Popularly known as Chef of the Flowers, and expert in edible plants
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Iolanda Bustos, born in Baix Empordà, has developed her personal and professional career around nature, the countryside and cooking. Popularly known as #LaChefdelasFlores, she is an expert in edible wild plants.
Her work reflects her passion for nature, local products and the territory, inviting everyone, young and old, to savour the landscape and thus cultivate a greater love for the land and its natural treasures.
She is the author of the books “Cuina fresca i Natural” and “La millor cuina amb flors, plantes i fruits silvestres”. Her latest book is entitled “Cooking with Flowers” .
She has created the botanical tasting mural for wines and EVOOs, incorporating new organoleptic descriptors to the world of wine and oils. As well as being a chef, trainer and writer, she is a lecturer who collaborates regularly in various media, where she divulges the uses of flowers, herbs, roots and fruits that can be found in forests, fields and beaches. Her recipes radiate life and sensitivity, being an ode to nature and an honest and sincere commitment to the culture and traditions of the territory and the Mediterranean diet.
Committed to social projects of sustainability, towards equality and the environment. She promotes the visibility and dissemination of female rural talent in the countryside and in professional cooking.
She is an advisor and consultant for the creation of botanical agri-food products. She works as a sommelier for EVOO.
Co-Owner /Sommelier@La Gastronomica/Nutritionist. Gastronomic communicator. Author of 6 books/Lecturer. Wine tastings with a unique and thoughtful perspective
Clara Antúnez Ferrer
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Clara Antúnez is co-founder of La Gastronòmica, where she organizes eno-gastronomic events and training, and consults for the food and tourism sectors. A nutritionist, sommelier, and gastronomic communicator, she has over fifteen years of experience in the world of wine and Catalan gastronomy. She is the author of six books on wine and gastronomy, including The Catalan Table, Clara is also a familiar voice on Catalunya Ràdio and Catalunya Informació. Known for her engaging communication and passion for teaching, she combines deep knowledge of local products with a talent for making gastronomy accessible to everyone.
Albert Franch Sunyer
Head Chef/Co-Owner @Nolla pioneering restaurant in zero-waste gastronomy. Former Pastry Chef @Abac @Angle Former Chef @Chez Dominique and @Olo
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Born in a small mining town in Catalonia, Spain, as a young student Franch Sunyer left his biology studies behind, to explore his passion for cooking at the Michelin-starred Angle and Abac in Barcelona. As a pastry and dessert chef, he worked in Thailand where he developed valuable knowledge of team management, and then moved to work at Helsinki’s Chez Dominique and Olo. He and his two colleagues then openedRestaurant Nolla , a pioneering restaurant in sustainable gastronomy, and the first zero-waste restaurant in the Nordics. Today, Nolla has a Michelin Bib-gourmand recognition.
Jordi Noguera Pey
Chef/Food Writer/Lecturer Former Chef @ Family Restaurant. Former Head Chef @FOC. Singapore JOSPER Ambassador. Foie Gras Expert
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Originally from Prats de Lluçanès, near Barcelona, Chef Jordi comes from a family with more than 60 years of culinary tradition. From an early age, he inherited the traditional techniques and rich culinary heritage passed down through generations.
His culinary philosophy is influenced by Spanish master chef’s such as the Michelin starred Juan Mari Arzak (3*), Carles Gaig (*), Nandu Jubany (*) , some short stages in Paris in traditional” brasseries” and the roots of his own family. He was an apprentice there for more than 6 years overall, and later he moved to his family restaurant, running it for more than 11 years, before moving on to become a culinary instructor in Barcelona.
He soon started writing for fun for a culinary website, sharing his culinary experiences with the readers. This is also where he met the acclaimed foie gras French expert Andre Bonnaure and learnt extensive knowledge about this exquisite ingredient.
Thanks to world famous brand of charcoal ovens Josper, Chef Jordi relocated to Singapore to take up Foodbar Dada as a head Chef in 2012. He used this knowledge to create unconventional and distinctive Spanish tapas. After Dada’s adventure, he started this new FOC adventure at Hongkong street to spread his passion for cooking to all of you.
Paula Navas
Lecturer and Researcher @CETT Barcelona School of Tourism, Hospitality and Gastronomy
David Sanglás
Chef/Lecturer/Consultant/Author Former Chef @Celler de Can Roca, former Chef/ Owner @Sambucus. Specializing in pork butchery and Catalan Charcuterie “Embotits”.
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David Sanglas is a chef and culinary educator specializing in gastronomy. He trained at the Aula d'Hostaleria del Ripollès, where he later returned as an instructor, beginning a career that has combined cooking, education, and food communication.
He started his professional career in several restaurants before joining the renowned kitchen of El Celler de Can Roca, an experience that profoundly shaped his culinary development. He later took on both culinary and management responsibilities at Restaurant Sambucus, where he further refined his own culinary philosophy.
Since 2015, David has developed a wide range of gastronomic projects, including consulting, culinary education, event production, content creation, and collaborations with leading professionals and organizations. He has contributed to initiatives such as Trufforum Vic and the Agramunt Nougat and Stone-Ground Chocolate Fair, among others, and is a member of the Food and Media team.
His specialization in pork butchery and charcuterie stems from close collaboration with producers and artisans, as well as a deep commitment to preserving and reinterpreting the culinary heritage of traditional pig slaughtering. In this field, he combines respect for time-honored craftsmanship with a contemporary, educational approach.
David is the author of Embotits (Rosa dels Vents), a landmark publication that explores the techniques, knowledge, and cultural heritage of Catalan charcuterie.
Bernat Plana
Chef / Lecturer & Culinary Innovation Professor at CETT-UB-Former Head of Research & Development at El Celler de Can Roca
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Bernat Plana López is an acclaimed Catalan chef celebrated for his time in the Research & Development (R&D) department at the Michelin-starred restaurant El Celler de Can Roca. He is known for blending experimental cooking with traditional Catalan ingredients and now works as a gastronomy professor and consultant.
Professional Background
El Celler de Can Roca: Spent four years cooking at the world-renowned El Celler de Can Roca in Spain, serving as both R&D Chef and Head Chef.
Global Experience: Worked as Head Chef at Restaurant Catalunya in Hong Kong and as Chef de Partie at Mugaritz.
Teaching & Consulting: Currently serves as a gastronomy professor and consultant for the CETT-University of Barcelona and Woosong University.
Chef Plana is recognized for pushing culinary boundaries and is willing to experiment with unconventional flavor combinations, such as asparagus ice cream. He frequently collaborates with international restaurants and organizations, hosting global pop-ups and educational masterclasses
Official Certificate
Earn a recognized certificate from CETT-Universitat de Barcelona, validating your mastery of Catalan culinary techniques and Mediterranean gastronomy.
Creative Inspiration
Immerse yourself in a culture where food is art. Return home with fresh perspectives, innovative techniques, and renewed passion for your craft.
Global Perspective
Understand how geography, history, and culture shape cuisine. Learn to apply these insights to create more meaningful, authentic dishes.
Product Knowledge
Deep dive into Mediterranean ingredients at their source—from fishing ports to vineyards, cheese caves to olive groves.
Professional Network
Connect with fellow culinary professionals from around the world and build relationships with Catalonia's top chefs and producers.
Career Advancement
Distinguish yourself in a competitive industry with specialized knowledge and credentials that set you apart as a culinary leader.
"Every lesson begins where the product originates"
EXPERIENTIAL LEARNING
This program is built on the philosophy that the best way to understand cuisine is to experience it at every stage—from source to plate. You won't just learn recipes; you'll understand the why behind every technique, the history behind every ingredient, and the culture that shapes Catalan gastronomy.
Through hands-on programs, field visits, and intimate sessions with master chefs, you'll develop a comprehensive understanding of Mediterranean culinary arts. Each day combines practical skills with cultural immersion, ensuring you return home with both technical expertise and creative inspiration.
PROGRAM HIGHLIGHTS
Hands-on cooking sessions with Michelin-starred chefs
Wine tasting sessions in Priorat and Penedès regions
Behind-the-scenes tours of artisanal cheese producers
Traditional Catalan bread-making workshop
Farm-to-table experience at organic estates
Cultural excursions to UNESCO World Heritage sites
Exclusive access to Barcelona's renowned food markets
Olive oil production masterclass in a century-old mill
Seafood selection and preparation at coastal markets
Modernist cuisine techniques at cutting-edge restaurants
Private dining experiences at historic venues
Networking dinners with Catalonia's culinary community
9-DAY PROGRAM
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01
Barcelona
Arrival & Welcome
Welcome reception at CETT-UB
Hotel Alimara (Barcelona)
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02
CETT -UB
Catalan Cuisine Introduction- Traditional Bases - elBulli Influence- Zero-Waste
Paula Navas-Jordi Vilà-Albert Franch
Hotel Alimara (Barcelona)
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03
CETT-UB - Balaguer Pastry Shop
Bread-Coca-Chocolate Modulle
Bernat Plana- Oriol Balaguer
Hotel Alimara (Barcelona)
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04
Vic-Soler del N’Hug
Pork Module
David Sanglàs
Hotel Mas Albereda (Sant Julià de Vilatorta)
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05
La Garrotxa-Mas Claperol
Cheese Module
Jordi Noguera Pey
Hotel Trias (Palamós)
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06
Vilamalla-Collverd
Duck Module
Chef Jordi Noguera Pey
Hotel Trias (Palamós)
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07
Fonteta
Olive Oil Module
Chef Iolanda Bustos
Hotel Trias (Palamós)
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08
Palamós-Espai del Peix
Seafood Module
Pere Planagumà
Hotel Trias (Palamós)
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09
Penedès-Recaredo Winery
Wine Module
Clara Antúnez
Hotel Alimara (Barcelona)
What's included
All culinary workshops and cooking classes
Accommodation (hotel recommendations provided)
Visits to markets, farms, and producers
Wine tastings in Priorat and Penedès
Most meals (breakfasts, lunches, and dinners)
Ground transportation for program activities
CETT-UB certificate upon completion
All recipes and educational materials
Professional chef's apron and uniform
Companion optional activities & transfers during class time
Not included
International airfare to Barcelona
Travel and health insurance
Personal expenses and shopping
Meals not specified in the itinerary
Airport transfers
Optional activities during free time
Visa fees (if applicable)
Price: $3,900*
(price based on double occupancy)*
*Single traveler supplement $422
FREQUENTLY ASKED QUESTIONS
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This program welcomes participants from beginner to advanced levels. While professional culinary experience is valuable, passionate home cooks and food industry professionals will also benefit greatly. Our expert instructors adapt lessons to accommodate various skill levels.
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No, accommodation is not included. However, we provide a curated list of recommended hotels near CETT campus and can assist with booking. Many participants choose hotels in the Eixample or Gràcia neighborhoods for easy access.
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Full refund if cancelled 90+ days before start date. 50% refund if cancelled 60-89 days before. No refund for cancellations less than 60 days before the program begins. We strongly recommend purchasing travel insurance.
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Yes. Please inform us of any dietary restrictions, allergies, or preferences during enrollment. Our chefs will provide alternative ingredients and preparations while maintaining the educational integrity of each session.
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Yes. Upon successful completion of the program, you will receive an official certificate from CETT-Universitat de Barcelona, recognized throughout Europe and internationally in the hospitality industry.
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The program includes structured activities from morning through dinner most days. Day 7 includes a free afternoon, and evenings after dinner are yours to explore Barcelona. We provide recommendations for optional activities.
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All sessions are conducted in English. When visiting local producers who speak only Catalan or Spanish, professional translation is provided. All written materials and recipes are in English.
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Comfortable kitchen-appropriate clothing and closed-toe shoes. Chef's whites and aprons are provided. We recommend bringing a notebook, your favorite knife (optional), and a camera to document your journey.
Sponsors & Partners
Our Destination Manager Company
