IDEGAT is promoting the second edition of the Master Grill Master Diploma - Gastroactitud. Passion for food
The training, which begins on September 28 in Madrid, offers 100 hours of specialized grilling instruction.
Cooking over an open fire is experiencing a surge in popularity in the restaurant industry, and with it comes a growing need for professionals who can master a craft that goes far beyond simply lighting a grill. In this context, the Institute for the Development of Gastronomy and Tourism (IDEGAT) is launching the second edition of its Master Grill Chef Diploma, a specialized training program that will begin on September 28th in Madrid.
The program is presented as a unique offering in Spain due to its comprehensive approach to the profession. Over 100 hours, students will delve into four main areas: product knowledge, grilling techniques, professional equipment, and business management. This training is aimed at cooks, kitchen assistants, and other hospitality professionals seeking to expand their skills and specialize in an area that is increasingly prevalent in restaurants.
Working with fire requires knowledge of each product's characteristics, the different cuts and aging processes, the fuels, temperatures, and cooking times, but also issues related to product yield, losses, and equipment selection. Specialization, therefore, encompasses both technical mastery and the ability to integrate grilling into a viable business model.
From meat and fish to business management
One of the main features of the Master Griller Diploma is its practical nature. Part of the sessions will take place in restaurants and professional spaces linked to the program, where students will be able to learn firsthand how different specialists in the sector work, observe their techniques, and work directly with the product.
The program explores different food families and approaches to grilling. Meats, fish and seafood, as well as fruits and vegetables, will all have their place in a training program that will also cover different grilling cultures, from Argentinian and Basque grills to other international influences.
Management also plays a crucial role, especially in this type of cuisine where product selection, the efficient use of ingredients, yields, and investment in equipment directly impact costs. The goal is for students to understand how to transfer the knowledge they acquire at the grill to a professional restaurant project.
Professionals in front of the grill
The faculty will consist of professionals linked to some of the restaurants and groups specializing in fire cuisine, including Los 33, Casa Julián de Tolosa, Txispa, Taberna de Elia, Asador Abadesa, Grupo Sagardi, Grupo Gurisa and New York Burger, among others.
To complement this training, IDEGAT is collaborating with companies specializing in various areas of the professional catering industry this year. Discarlux, Pescaderías Coruñesas, Frutas Eloy, Josper, Middleby España, and Krittikali will contribute their expertise in areas such as meat and aging, fish and seafood, vegetables, charcoal cooking, kitchen technology, and presentation and service.
Specialized training for the hospitality industry
The Master Grill Chef Diploma is part of the training program offered by IDEGAT, the Institute for the Development of Gastronomy and Tourism, which specializes in programs for gastronomy and restaurant professionals. Its model combines academic training with practical knowledge from active professionals and covers areas such as restaurant management, open fire and charcoal cooking, front-of-house service, nutrition, and applied gastronomy.
The institution also maintains a collaboration agreement with the Complutense University of Madrid for the development and certification of certain training programs. IDEGAT, along with IDESAN, is part of a broader training project that aims to generate knowledge and specialization in the fields of gastronomy and healthcare.
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