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The students of the Master in Culinary Arts and Kitchen Management of EUHT StPOL have attended, these days, an online masterclass by Oriol Castro, chef of the restaurant Disfrutar in Barcelona, considered the ninth best restaurant in the world according to The World’s 50 Best Restaurants 2019 and with two Michelin stars since 2017.
Despite the fact that the academic activity is now online as a consequence of the measures adopted by the Covid-19, the students of the Master in Culinary Arts and Kitchen Management of EUHT StPOL continue with their lessons taught by prestigious chefs and experienced professionals in the culinary sector.
Thus, this week they have attended an online masterclass taught by Oriol Castro, who together with Eduard Xatruch and Mateu Casañas are the chefs of the Disfrutar restaurant in Barcelona, with 2 Michelin stars, 3 Soles Repsol and considered the 9th best restaurant in the world according to the list The World’s 50 Best Restaurants 2019. At the same time, Castro, Xatruch and Casañas are also chefs of the restaurant Compartir, in Cadaqués.
During the masterclass, the chef explained the history of the Compartir restaurant, opened in 2012; and their previous steps as chefs in elBulli restaurant of Ferran Adrià, as well as their experience in creating the Disfrutar restaurant in Barcelona. At the same time, during the session Castro has shared with the students his knowledge about how to create a restaurant business (priorities, advice and examples), and he has answered questions and concerns about creative processes and team management, among others.
The session has ended with an explanation of some culinary techniques used in the Disfrutar restaurant.
From EUHT StPOL to head chef of Disfrutar restaurant
In the online masterclass with the students of the Spanish edition of the Master in Culinary Arts and Kitchen Management, Oscar Mayer, former student of EUHT StPOL and current head chef of Disfrutar, explained his experience as a student of the Master in Culinary Arts and Kitchen Management, his internships at the restaurant of chefs Oriol Castro, Eduard Xatruch and Mateu Casañas and his current day to day in restaurant as a head chef.