A new postgraduate to "knead" ideas

To present the programme, the Mugaritz team organised the immersive session "Where you eat bread, crumbs remain" at Comillas Conecta Lab, a meeting in which professionals and students interested in the programme were able to learn first-hand about the team's creative process and participate in a dynamic around bread. "Bread is an essential element that perfectly symbolises the cuisine of making the most of what we start from, less is more", said Andoni Aduriz, founder of Mugaritz, one of the main mentors of MACC and alma mater, together with Ferran Adrià, of this new academic programme. "We have decided to knead ingredients, ideas and concepts," he continued, referring to the programme. "At Mugaritz we have spent 25 years dedicated to creativity and providing training to different professionals and sectors, and we have realised that the creative capacity of Mugaritz does not correspond to a physical space but to a climate, to a frequency that drives people to tune into it. And those who manage to connect with it begin to experience a transformation that goes far beyond the strictly professional. The Mugaritz programme on Creative Processes is based on all these elements", he pointed out.

The Mugaritz Postgraduate Course on Creative Processes is the first postgraduate programme to be launched by MACC after the launch of the Degree in Gastronomy and Culinary Innovation in September 2023. Classes for the Dual Degree in Business Administration and Management + Gastronomy and Culinary Innovation will also start this September. The Mugaritz team, headed by Ramón Perisé, head of R&D and creativity, is leading this innovative academic project, which will take place for six months, on Mondays and Tuesdays, at the new MOM Culinary facilities in El Pardo (Madrid). This programme is aimed at professionals from both the gastronomic sector and any other field, regardless of their academic qualifications, as long as they show interest and concern for creative development in order to be able to apply it to their professional field.

Among the lecturers who will be teaching on this programme are botanists, anthropologists, engineers, philosophers, sculptors, doctors, nutritionists, chemists, artists... All of them coordinated by Ramón Perisé, who will be the director of this postgraduate course together with Pablo Márquez, gastronomic director of MACC. According to Perisé, "creativity and all the associated skills are the key factors to quickly and effectively develop the ability to adapt to new professional scenarios. In this way, transcending the gastronomic sector, the programme addresses and enhances several of the essential skills that employers and entrepreneurs are looking for".

Excellence and innovation

Madrid Culinary Campus, born in the heart of the Universidad Pontificia Comillas, is one of the most relevant gastronomic training, creation and exchange environments in the world, based on excellence and innovation, and with the best people. It offers comprehensive and multidisciplinary training in gastronomy, business and agronomy. As unique mentors of the project, Ferran Adrià and Andoni Luis Aduriz, who, with their respective teams from elBullifoundation and Mugaritz, are part of the University's teaching staff, professionals in business management and successful entrepreneurs in the gastronomy, business and agronomy sectors.

MACC offers an Official Degree in Gastronomy and Culinary Innovation (4 years), a Dual Degree in Business Administration and Management + Gastronomy and Culinary Innovation (5 years), and several postgraduate courses such as this Specialisation in Mugaritz Creativity and the Master's Degree in Gastronomic Catering for 2025.