Madrid Culinary Campus launches the Mugaritz Postgraduate Course on Creative Processes

09/09/2024

• The new MACC programme, led by Andoni Luis Aduriz and his team, is aimed at developing creative skills based on the study and application of creativity in the gastronomic context.
• All professionals, both from the gastronomic sector and other fields, interested in improving their production processes through creativity, can enrol.
• Enrolment is now open and the course will be held on Mondays and Tuesdays for 6 months from 18 November at the MOM Culinary facilities in El Pardo (Madrid).
   

Madrid Culinary Campus (MACC), an innovative degree promoted by the Universidad Pontificia Comillas and Vocento that offers comprehensive and multidisciplinary training in gastronomy, business and agronomy, will launch in November the Mugaritz Postgraduate Degree in Creative Processes, a pioneering and unique project in the academic world aimed at developing creative skills based on the study and application of creativity in the gastronomic context, which is one of the most favourable areas for the exercise of skills linked to creativity. This is the first permanent training programme to be activated by MACC after the launch of the Degree in Gastronomy and Culinary Innovation in September. The Mugaritz team, headed by Ramón Perisé, head of R&D and creativity, is leading this innovative academic project, which will run 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.

‘At Mugaritz we have been dedicated to creativity for 25 years and we have given 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’, says Andoni Luis Aduriz, who together with Ferran Adrià is one of the main mentors of MACC and alma mater of this new academic programme.

The experience of Mugaritz shows that this knowledge is essential to have the tools to face any professional challenge. The creativity of the Errenteria project is closely linked to the relationship they have with people from very different disciplines (from science to sociology or art), who carry out their activity with a curious eye and an open mind. ‘One of the things I like most about the programme – and what I enjoy most in life – is being able to learn from all these people who are going to participate in the programme from philosophy, art, science, design, sociology, photography, anthropology…’, adds Andoni Luis Aduriz about the work he has been doing for two and a half decades with professionals from multiple disciplines. Aduriz also highlights that this
Mugaritz Programme on creative processes is ‘focused on people from any sector who are eager to learn, explore and open up new paths’.

Among the professors who will be teaching on this programme are botanists, anthropologists, engineers, philosophers, sculptors, doctors, nutritionists, chemists, artists… All of them coordinated by Ramón Perisé Moré, head of the R&D and creativity team at Mugaritz, who will be the director of this postgraduate course together with Pablo Márquez, gastronomic director of MACC. For Ramón 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’.