Postgraduate Chef Specialist in Integrative Healthy Cooking

Postgraduate CHEF Specialist in Integrative Healthy Cooking

For chefs and nutritional professionals who want to integrate health into the gastronomy of the 21st century.

The Postgraduate Chef Specialist in Integrative Healthy Cooking is one of the CIB programs designed for people with experience in cooking or in nutrition, medicine or dietetics who want to train or specialize in healthy cooking knowing its products, techniques and main trends and thus improve and diversify the gastronomic proposal of a restaurant or provide culinary knowledge to the health sector. Three months of practical sessions, demonstrations, workshops and fieldworks that prepare the student to master the principles of healthy cooking and its applications, as well as a wide range of emerging trends.

All CIB culinary programs are focused on creativity and innovation, leaving behind the classic teaching based on recipes and seeking to anticipate the new scenarios that will open in the sector in the coming years. The CIB also trains its students in communication skills, teamwork and business management, so that its students are prepared for everything that is going to be asked of them in their professional future.

Download the program here

• One of the best schools to study gastronomy (Chef's Pencil)

Preparing for healthy cooking in the 21st century

• Monitor and manage the nutritional balance

Nutrients, food, the energy of nutrition, balance through food, food philosophy and alchemy in the kitchen.

• Mastering culinary trends focused on health and well-being

Learning about and bringing together current trends in healthy eating such as energetic cooking, living food and Ayurvedic medicine, as well as to introduce therapeutic vision into nutrition.

• To adopt healthy cooking for each consumer

Creating, adjusting, rethinking and planning food for different physiological and hormonal stages, diseases and nutritional needs, whether for a baby, a sportsman or a diabetic.

• To apply the past, present and future of healthy gastronomy

Knowing the origin and how to apply current and new developments in nutrition science and transform it through technologies and your new skills for healthy adaptation and innovation.

• Scientific knowledge and its culinary application

Applying psychoneuroimmunology to personalized gastronomy, the intestinal microbiota in the diet and identifying metabolic changes or hormonal changes adapting diets in each case.

• Mastering techniques and skills for healthy cooking

Using respectful techniques such as fermentation or low-temperature cooking to keep the nutritional level of the food at a maximum.

• Creating and innovating for healthy cooking

Working with methodologies that encourage creativity to solve problems and using innovation as a tool to generate value and a competitive edge.

• Living the product

Valuing the roots of food and its transformation with conscience, to stress the importance of seasonality and drawing inspiration from the environment as our main pantry, placing the stress on using sustainable raw materials.

Your competitive advantages

• You will have a high level of knowledge of the ingredients, their nutritional content and their individual cooking techniques need to prepare medicinal dishes.
• You will have a transversal vision of the different types of diseases and their nutritional and culinary needs.
• You will obtain a complex 360º knowledge to develop alternatives in gastronomy from the point of view of health.
• You will have a vision and training suitable for providing solutions to food problems and restrictions.
• You will obtain a gastronomic understanding that will make you rethink the way to feed in the future.
• You will be able to create gastronomic plans and solutions to provide answers for specific problems.

• I want to specialize as a chef
  For professional chefs who want to focus on the world of healthy gastronomy.
• I want to expand my culinary knowledge
  For doctors, nutritionists and dieticians who want to apply their culinary knowledge to their professional background in various fields such as macrobiotics, Ayurveda, adapting the hormonal situation or improving the intestinal microbiota.
• I want to be a coach and a healthy chef
  For chefs or nutrition experts who want to offer integrated nutrition services through cooking intended for their consumers' wellness plans.
• I want to apply psychoneuroimmunology to personalized gastronomy
  For psychoneuroimmunology experts who want to apply culinary techniques and technologies to their knowledge of holistic psychoneuroimmunology.
• I want to improve my patients’ physical and mental performance
  For professionals in the sports sector who want to include integrative medicine into gastronomy to improve their patients’ personalized nutrition systems.

• Specialist chef in healthy cuisine
• Gastronomic professionals in hospitals, schools, and communities
• Responsible for R&D projects for healthy gastronomy
• Consultant and adviser of healthy gastronomy
• Monitor healthy gastronomy in educational centers
• Expanding nutrition services applied to gastronomy
• Health Coach
• Entrepreneurial business healthy gastronomy