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Roger Serrahima

Roger Serrahima | CIB Barcelona, Spain

Biography

Roger Serrahima is a member of the Culinary Institute of Barcelona (CIB) culinary faculty team, where he mentors students in their culinary development and coordinates the internship department. Trained as a chef and passionate about gastronomy, education, and culinary innovation, he has built his career across professional kitchens, social work, and teaching in both Switzerland and Catalonia, fostering learning experiences that connect creativity, sustainability, and the realities of the gastronomic sector.

Sessions

12:00h

Awards | . Awards and competitions

Best Practices Recognition Award by CIB Ceremony

Coco Ibáñez CIB Internship Speaker

Roger Serrahima CIB Internship Speaker

2026-11-04 12:00 2026-11-04 12:30 Europe/Madrid Best Practices Recognition Award by CIB Ceremony The international culinary school CIB · Culinary Institute of Barcelona is organising the second edition of the Best Practices Recognition Award, which will be held for the first time at Barcelona’s Fòrum Gastronòmic.
BPR Award recognise the best practices adopted by restaurants as workplace learning environments. They are founded on the understanding that gastronomic excellence is born from teamwork and that sustaining this excellence over time depends on everything that happens behind the scenes in a restaurant: working conditions, learning processes, sustainability, the passing on of professional knowledge and workplace culture.
BPR Award is not a gastronomic ranking or a traditional culinary prize, nor does it aim to replace guides or other industry distinctions. BPR Award it is an international award that broadens our understanding of what excellence in gastronomy means today, recognising those who do things right when no one is watching.
Auditorium Alimentos de España

Wed 4

12:00h - 12:30h Auditorium Alimentos de España Free access