What they will remember
The experience.
Everything amazing!! Best host best Master. Maybe just have an itinerary in advance for next lab. Otherwise everything was amazing.
Collaboration 01 · Done
Barcelona. Five days at Vakuum.
Martin Lippo · 22–26 October 2026
Working chefs at his bench, in his own laboratory.
Thirty-five hours, in English: textures, spherification, liquid nitrogen, foams and sous-vide, with their own hands.
5days
35hours, hands in
- Textures
- Spherification
- Liquid nitrogen
- Foams
- Sous-vide
From the room
What the chefs wrote.
Shown because each said yes. Nothing edited, mistakes included.
What they will remember
The new way I look at food
It was such a wonderful expirience from the lab, to the material to the group bonding and meals together. Not only do I feel like I’ve learned so much but also like I was traveling with a group almost.
Martin was incredible in the way he delivered information and is extremely knowledgeable. I left the course viewing food completely differently.
In their words
Martin clearly loves what he does and tries to give as much info as possible, love it
What they will remember
So many moments to choose but definitely the multi purpose chocolate espuma, the raspberry clouds and the meringue work...not to mention the liquid nitrogen yoghurt espuma lollipops, all incredible.
It was amazing to learn from Martin and meet like minded talented chefs, such a wealth of knowledge to share between us.
Makes you think about your own food ideas in different ways also. This course was very special indeed.
Looking forward to the next possibilities on this Educated Travellers platform.
I think sushi in Japan for sure.
Top tier Thai cooking ( not the average tourist style basic Thai food course we see everywhere in thailand.)
I also think for chefs, a course in basic content creation and digital awareness on how to create captivating food preparation and photography to increase your online portfolio and presentation.... With a.i changeing everything now I think employers will look for real footage/pics from aspiring chefs.
What they will remember
The good energy
all was great
What they will remember
Learning from Martin has forever changed the way I view food, its history, and its future
The entire experience was great and immersive from arrival. Everyone was there because they were truly interested in learning. Martin was an incredible teacher and I felt he really cared about us taking away something we could actually use whilst still making sure we understood the science behind it all, so we could then go on to make our own creations. It was well organised by Arrnaud, he was always so communicative throughout the whole process and also a genuine and friendly guy, everyone was made to feel welcome. It was a fantastic experience.
What they will remember
I think that the way we all bonded in the classroom made every moment memorable. The liquid nitrogen popcorn was pretty sick
Wow wow wow what an incredible week shared with an incredible teacher, friends and city. This is an experience i will carry with me for a lifetime on all aspects. This was my first time in Barcelona and the class was beyond anything I had expected!
Around the five days
The evenings tied the room together.
After the lab hours the chefs ate and drank together: meals, a vermut and tapas night, dinners out. By the end, strangers were a group.
“The group bonding and meals together… like I was traveling with a group almost.”Renata SullivanRead all their notes →