Name: Lab Week 01 — Modernist technique with Martin Lippo
Start: 2026-10-22
End: 2026-10-26
Location: Vakuum

The five days · 10:00–14:00 + 15:00–18:00

What your hands will learn

Martin's complete programme — the same five modules he sells separately — run as one consecutive week, in English. The foundations of the new culinary techniques and technologies, taught at professional pace: everyone in the room already cooks for a living, and every application is read before a seat is confirmed. It is not an introduction to cooking.

Five days starts every technique in your own hands and gives you the dossiers to work from afterwards. It does not hand you the craft — nothing five days long does, and anyone telling you otherwise is selling.

Martin Lippo working over liquid nitrogen, fog spilling across the bench — Liquid nitrogen

Cooks gathered around a spherification bath at the bench — At the bath

Martin Lippo piping a preparation while chefs watch from across the bench — Hands, not slides

Day one

Textures & texturizing agents

Crisps and puffed work, meringues, vegan creams and ice cream, gelatine sponges, broken gels, agar pearls and veils, bake-stable fillings, airs.

In service — garnishes that hold on a moving boat or a villa buffet, made days ahead.

Day two

Spherification — all of it

Theory, direct, reverse, multi, moulded, dehydrated, filled, frozen. Caviar technique and spherical gnocchi.

In service — the amuse-bouche that makes a charter or a dinner party, out of a small fridge.

Day three

Liquid nitrogen

Safety and storage first. Then nitro sorbets and shots, snows and powders, cryo-stamping, spheres and wafers, teppan work.

Straight talk — rarely practical at sea. Bank this day: dockside events, private houses, the years after boats.

Day four

Foams & siphon techniques

How foams stabilise; hot, cold, fat-based, egg-white and starch foams; microwave sponges; foams for frying; the Souflair.

In service — a siphon earns its locker space in any small kitchen.

Day five

Sous-vide, properly

Pasteurisation theory, core temperatures, direct and double cooking, long cooks, brining, conservation and regeneration.

In service — cook once on a quiet day, regenerate perfectly for twelve covers.

Coming · optional add-ons

Around the five days

Being arranged now, cohort hears first: a table at a three-Michelin-star house — private table, eyes in the kitchen — plus an open-fire day and a Barcelona source day. Priced separately, capped small.

Nothing sold until it's booked and real — that's the house rule.

The stay · two ways

Where you sleep

A shared cohort apartment near the lab — your own private room, at cost — or arrange your own. Your call at application.

What you walk out with

The week pays in things you keep.

Serious chefs don't need a course explained as a good deal. One question matters: what do you have when it's over — and what does it do next?

The craft

Techniques built for a small kitchen

Textures, spherification, nitrogen, foams, sous-vide — every module passed one test before it made the week: it has to work in a galley. Fast, built for mise en place, kind to shelf-stable ingredients — which is also the villa, the chalet and the private house.

In your future → preference sheets you can say yes to, solo — and the course guests film.

The record

A certificate that checks out

In English, signed at Vakuum — on paper and as a PDF. 35 documented hours. Not a maritime qualification, and we won't pretend it is.

In your future → one line on your CV anyone can verify in thirty seconds.

The proof

A portfolio, shot in the lab

Martin's team photographs the week as it runs — your plates included. Real photographs of your work, not phone snapshots.

In your future → one more piece of a stronger file: photos, menus, references.

The library

The full dossiers & recipes

Vakuum's complete recipe and theory dossiers, plus the course recipes sent to you after the week.

In your future → the manual you'll train your own second from.

The people

The room itself

Ten to fifteen working cooks at one bench for five days — and the conversations that don't stop when it closes.

In your future → this trade moves on word of mouth between crews. The room keeps working.

The standing

Founding-cohort status

First refusal — 72 hours early — on every future EducatedTraveler week.

In your future → starting with this week's add-ons, announced to the cohort first.

Martin Lippo working through theory at the flip chart while cooks take notes — Theory on the board, dossiers to keep

The Vakuum teaching kitchen seen through the glass, a session under way — Passatge de Centelles, Barcelona

Why this week

The guests have eaten everywhere.

Martin Lippo talking a technique through to seated cooks in the Vakuum kitchen, Barcelona — Mid-session, Vakuum

The difference between a good week and a legendary one is three plates they've never seen — and those plates come out of this toolkit. For five straight days, Martin Lippo opens his Barcelona laboratory. Not a demo, not a screen: your hands, 35 hours, a vetted room of professional cooks — built for chefs off boats first, and open to any chef who cooks privately for a living.

The usual route to these techniques is a months-long unpaid stage most people never finish. Martin built the other kind of room — a laboratory whose whole purpose is teaching. As of July 2026, we could not find another week like this anywhere in the world: open enrolment, in English, fully hands-on, the complete modernist fundamentals, taught in person by a named master in his own lab. We kept the list of everywhere we checked — ask, and we'll show you.

Who teaches it

Martin Lippo, Vakuum

Martin Lippo, portrait in chef whites — Martin Lippo — Vakuum, Barcelona

Argentine, born in Buenos Aires, in Barcelona since 2000. He never opened a restaurant. He built Vakuum instead — a laboratory and training centre whose whole purpose is teaching — and the Nitro School, because liquid nitrogen is the terrain he is known for. He works between Adrià's modernism and Escoffier's classicism. Don't take that from me — every line below is one click away:

His own laboratory, not a borrowed kitchen. Vakuum, Passatge de Centelles — built for teaching, and it opens to a serious stranger on a date.
Over sixty technique videos for Les Vergers Boiron. Filmed with him, free to watch — the library is here.
The Nitro School. A named liquid-nitrogen programme with its own students, not a party trick bolted onto a course.
His work carried by the trade press — so good.. magazine.
He teaches beyond his own room — tailored courses for hotels, caterers and schools, in Barcelona and abroad; the catalogue is on his site.
He knows your world. At twenty-six he crossed the Atlantic under sail — eighteen days at sea — and he has stood in the galley of a 70-metre superyacht.

The clearest evidence isn't a claim, it's who signs his reviews. On his own site, with names, roles and countries: the head pastry chef of Lasarte (three Michelin stars), the chef of Lluerna (one), an executive chef of the Lancaster group, a pastry director, an ice-cream maker, a mixology school director — and a working superyacht chef.

"Being able to practice the wide range of modern techniques on site made the whole difference."Raoni Cavaco, superyacht chef — read the review at martinlippo.com →

Read them yourself and decide. Reviews checked on his site 22 August 2026 — Arnaud Callier.

Check him yourself: martinlippo.com — his lab, his course catalogue and his online-course prices, all public; write to him and he will quote you for a session direct · @vakuum_by_martin_lippo · Les Vergers Boiron.

The honest terms

Straight, like a good galley

price · payment · refund · transfer

€1,500, VAT included. That is the whole number for the week itself, and everything in the lab is inside it — the full list is at the top of this page. Flights and where you sleep are separate, and yours. You bring a chef jacket.
€1,500 in full takes your seat. One payment, no deposit and no balance to chase later. Seats go in the order they're taken, and paying in full gets you first refusal on the add-ons.
Your payment isn't refundable if you pull out. Holding a seat means turning someone else away. The one exception is the week itself not running — then every euro comes back. And if your October changes, you can pass your seat to another chef.
You pay EducatedTraveler, and EducatedTraveler handles everything — the seat, the paperwork, the certificate, the refund if it comes to that. Martin Lippo brings the knowledge, the lab and the teaching. We're paid out of that price; nothing is added on top.
The week runs, or every euro comes back. If it doesn't run, you are refunded in full — said publicly, and it is the one thing that gets your money back.
Your seat is transferable, not refundable. Can't come? Send a chef of comparable calibre in your place, up to 7 days before the week.
Your boat may fund it. 65% of yachts hold a crew training budget — averaging €2,567 per crew member per year (Quay Crew, 2024). We can invoice the boat; ask your captain.
The lab is at Passatge de Centelles, Barcelona. 55 minutes' flight from Palma, 1h25 from Nice.

The bridge

Who's behind this

Arnaud Callier, superyacht chef — Arnaud Callier — working superyacht chef

I'm Arnaud Callier — a working superyacht chef. Everything I can really do, I learned at the source, from someone's hands. I built this week because I wanted it to exist and it didn't. I also keep the free map at EducatedTraveler — about a hundred crafts, where nobody can pay for a listing. This week is the first thing I've put my own name on. Find me on Instagram: @arnaudcallier.

Who it's for: professional private chefs. Yacht chefs first — the week was built with them in mind — and beside them villa, chalet and estate chefs, rotational and freelance chefs between contracts, and any cook who does this for a living. Advanced level: the room moves at professional pace. Not an introduction to cooking, and not a get-into-yachting course.

Two ways in

Take your seat — or talk to me first

4 seats left · Take your seat

You can take your seat now. Straight to the payment page — no application first. Want the call before you pay? Write to me and we'll talk.

Take your seat — €1,500 →

€1,500 in full, VAT included — one payment, nothing owed later. Every euro comes back if the week doesn't run.

1 · Apply — two minutes. Send me five things: your name · boat or freelance · role · if a chef sent you, who · one line on what you want to walk out able to do.

2 · A 15-minute call. Your questions, and me checking the week fits you. Mid-charter? Voice notes work — tell me your watch.

3 · The payment link. €1,500 in full takes your place in the order.

Both arrive with the five questions already written out.

WhatsApp me or Email me

Pay direct, or apply and talk it through first — either way you pay EducatedTraveler, who handles everything from there. Email works exactly the same: founder@educatedtraveler.app.

Questions

Asked straight, answered straight

"Why not just do his sessions directly?"

You can — his calendar is public and the free Atlas links you there. What it doesn't offer: the five modules consecutively, in English, on fixed dates, in a vetted room of peers — with everything around it handled.

"Five topics in five days — how deep does it go?"

It's Vakuum's full programme — the same modules he sells separately, run consecutively. You leave with every technique started in your own hands and the dossiers to go deep after. Want one topic exhaustively? His single-module sessions are the better buy — I'll say so on the call.

"Will this actually move my career?"

No honest person promises you a job. For context, from the industry's own guides: Northrop & Johnson's 2026 salary guide runs from about $5,000–6,000 a month for a sole chef under 30 metres to $15,000+ past 80 — and Quay Crew's survey of a hundred-plus head chefs found most already carry Michelin experience: pay follows the food guests remember. Hiring runs on your cooking, checkable training, and word of mouth; the week leaves all of it stronger. The rest is yours.

"What if it doesn't fill?"

EducatedTraveler refunds every euro and I'll say so publicly. If the week doesn't run, you are refunded in full.

"I can't confirm my October yet."

Take the seat when you can. If your programme changes, send a chef of your calibre in your place — up to 7 days out. There are no cash refunds; better said here than in the small print.

"How do I know it's legit?"

Check it in one click: the week is published on his own site, under his name, listing EducatedTraveler as the organiser — the dates, the 35 hours, the fifteen places and what's included all match this page. His lab, his course catalogue and his online prices are there too, and you can write to him for a direct quote without me. The map I keep is free and always will be. And you get me on the phone before you pay a euro.

EducatedTraveler exists for one thing: to go where a skill is still alive, and learn it there, from the person doing it. Not a screen, not a demo — the room where the work happens. These techniques came out of Catalonia and are still worked here every day, which is why this week is in Barcelona and not anywhere else.

Barcelona is Lab Week 01 — the first of them. A few times a year one door like this opens: a named master, at the source, a vetted room. Every week goes to the Circle first — 72 hours before anyone else.

Not sure about October? Join anyway: one note when something real happens. Nothing else, ever.