The Impossible Dish, Beyond the Limits: Science, Creativity and Cuisine

What happens when students are asked to cook something that seems impossible? The Impossible Dish is an academic project of the Degree in Culinary and Gastronomic Sciences at CETT-UB that starts from an impossibility (a physical, chemical, sensory, temporal or conceptual limit) and, through research, experimentation and scientific and gastronomic knowledge, turns it into a reasoned culinary proposal.The session will open with an introductory talk by Rodrigo Fuentes, academic relations manager at El Celler de Can Roca and lecturer in the Creative Process course of the Degree, who will explain how the creative process works at the restaurant. The project participants will then present and cook live some of the finalist dishes, explaining the initial challenge and the creative thinking behind each preparation. A glimpse of how CETT-UB understands cooking: as a space for questioning, scientific rigour and possibility.