- Grant Achatz: Master’s degree from the Culinary Institute of America, renowned chef and owner of the three-Michelin-starred restaurant Alinea.
- Dominique Crenn: Master’s degree from the University of San Francisco, first female chef in the United States to earn three Michelin stars.
- Ferran Adrià: Master’s degree from the University of Barcelona, legendary chef and founder of the groundbreaking restaurant elBulli.
Research and Innovation
Master’s degree programs in culinary arts offer a wealth of research opportunities, enabling students to delve into cutting-edge topics and contribute to the advancement of the culinary field. Research areas encompass food science, culinary technology, and sustainable gastronomy, among others.
Through research, students explore the scientific principles underlying culinary techniques, develop innovative culinary technologies, and investigate sustainable practices that minimize environmental impact while preserving culinary heritage.
Food Science Research
Food science research delves into the chemical, physical, and microbiological aspects of food, providing insights into food safety, preservation, and nutritional value. Students investigate topics such as:
