#Spain #Barcelona #Best Practices #Lasarte #Osteria Francescana

Best Practices Recognition Award: Honoring Culinary Excellence

The Culinary Institute of Barcelona (CIB) recently hosted the 2nd edition of the international Best Practices Recognition (BPR) Award, an initiative aimed at highlighting restaurants that not only excel in culinary skills but also prioritize effective workplace learning in their kitchens. Presented at the prestigious Gastronomic Forum Barcelona, the event showcased a diverse mix of restaurants committed to setting new standards in the culinary world.

Among the honored establishments were highly regarded names such as Lasarte, Osteria Francescana, and PAZ, all of which have made significant contributions to the dining experience through innovative practices in employee training and mentorship. This year's event saw participation from representatives of various esteemed restaurants, who gathered to celebrate the recognition of their hard work and commitment to excellence.

The Best Practices Recognition Award aims to fill a niche in the culinary awards landscape, focusing less on the food itself and more on how restaurants cultivate a positive, educational, and productive working environment. Academic Director Ona Mundó of the CIB emphasized the award’s goal: to assess not just culinary output but how restaurants manage and mentor their teams. “Gastronomic excellence today goes beyond just the plate—it's about how we build our teams,” Mundó praised.

New Restaurants Added to the BPR List

This year’s recognition expanded upon the inaugural edition, which awarded Berbena, Pompa, and Lluerna Restaurant. The 2026 ceremony welcomed eight new establishments to the BPR list, further enriching the culinary landscape with diversity and quality. Among these new recipients are:

• - Lasarte (Barcelona, Spain)
• - Osteria Francescana (Modena, Italy)
• - PAZ (Tórshavn, Faroe Islands)
• - Âme (Barcelona, Spain)
• - Madeleine by Ferrières (Barcelona, Spain)
• - Batea (Barcelona, Spain)
• - Besta (Barcelona, Spain)
• - La Pubilla (Barcelona, Spain)

This year marks an exciting incorporation of various types of restaurants, from Michelin-starred locations to independent gems. Additionally, for the first time, a pastry shop received recognition, highlighting the CIB's commitment to a broader definition of culinary excellence.

Criteria for Evaluation

The selection process for the Best Practices Recognition Award is rigorous and comprehensive. Eligible restaurants must have a signed internship agreement with the CIB and have successfully completed over 1,040 hours of student mentorship. The evaluation committee, which consists of the CIB's academic leadership, assesses several critical factors:

• - Quality of the Working Environment: How comfortable and conducive the atmosphere is for both learning and working.
• - Alignment of Values and Practices: Whether the restaurant's daily operations reflect its stated values.
• - Team Stability: The ability to foster long-term employee relationships and maintain consistent team dynamics.
• - Commitment to Learning Opportunities: Providing meaningful experiences for students and staff alike.

These criteria are designed to ensure that recognized establishments genuinely adhere to principles of good practice in the culinary industry.

CIB's Broader Impact

The Culinary Institute of Barcelona has established itself as a significant player in advancing culinary education on a global scale. With over 200 partner establishments across more than 25 countries, the CIB fosters a network of institutions striving to enhance workplace learning in culinary arts. This year, at the same awards ceremony, the CIB was also recognized by the Slow Food Guide for its leadership in sustainable gastronomy, marking it as the first culinary school featured in this guide’s Selective Affinities.

As we reflect on this year’s awardees, it’s clear that the Best Practices Recognition Award is more than just an accolade; it represents a movement towards acknowledging the intricate relationship between culinary arts and workplace culture. The future of gastronomy lies not only in the plates served but in the kitchens where these dishes are crafted, making the BPR a vital milestone in understanding and celebrating culinary excellence.

For more information about the award and participating restaurants, visit CIB's official website.