Kitchen Management: The “soft opening” puts future chefs to the test.

During these sessions, each student team took on the challenge of designing and executing a complete dinner for a select audience consisting of kitchen and front-of-house professionals, nutrition specialists, food photographers, food critics, designers, suppliers, and school faculty.

This “dress rehearsal” aims to validate the culinary offering before its official public debut. In the kitchen, the students work to ensure that every dish meets quality standards and is served on schedule, while also putting the team’s coordination and communication to the test.

Additionally, feedback from the initial diners becomes an essential tool for identifying areas for improvement and striving toward excellence. According to the faculty, this is a learning environment where making mistakes is a natural part of the educational process.

In this edition, the students presented various restaurant concepts. The first session introduced the Restaurant Armonia project, followed by the Restaurant Daró, Restaurant Ral, and Restaurant Llaüt projects, each featuring its own unique culinary and conceptual proposal.