It will be given international chefs such as Gaggan Anand or the Lasarte team with * * * Michelin

The second edition of the Sirius Cookery Course (Cooking and Gastronomy for Superyachts), an exclusive and pioneering course at the international level, will be held next October, with the main objective of complementing the high-kitchen knowledge of the superyacht chefs. The course, fully taught in English, has the academic support of the University of Barcelona (UB) through its Food Campus, in whose facilities will be held between 9 and 20 October.

The course has a very high level of teachers' payroll. It will be taught by some of the best chefs and international gastronomy specialists such as Gaggan Anand (Gaggan, Asia's best restaurant 2015, 2016 and 2017), Jordi Guillem (Lo Mam), Carles Tejedor (Oilmotion), Marc Álvarez (elBarri Adrià), or the team of the Lasarte de Barcelona (directed by Martin Berasategui, 3 Michelin stars) among many others. The course is coordinated by Pere Castels Esqué, from Gastrocultura Mediterranean, collaborator of the Science and Cooking course (Harvard University), author of La Cocina del futuro, and pioneer in joint gastronomic and scientific research. Castels has also worked on projects with Ferran Adrià and Joan Roca, among other chefs.

The main objective of the course is to "increase and complete the training of the kitchen professionals with a workshop on cooking and gastronomy adapted to the needs of the superyachts world." The course, taught by great cooks, pastries and other great specialists, will bring new knowledge about the world of cooking, the high restoration, the production and composition of the dishes and the art of tasting and appreciating the meals (gastronomy). Participating in this course means immersing itself in the highest standards of quality and demand that can be required in the kitchen of a superyacht.

The course, developed by the Food Campus, was born from an initiative of Varador 2000, a nautical company that has always invested in quality training, after noting that gastronomy and chefs are vital elements of superyachts and that for this reason it was necessary to complement their training to give added value to their professional curriculum. The course also has the collaboration of the Catalan Institute of Gastronomical Cooking and Culture (FICG) and the Consortium of the Parmigiano Reggiano.

The second edition of the course is limited to 30 places. The course will be conducted in double daily sessions (theoretical and practical). At the end, students will receive a certificate that proves that they have successfully passed the course and that they know how to apply the most advanced cooking techniques in the superyachts. All the information related to the course and the form for registration is available on this link:

www.siriuscookie 4superyachts.com