The Culinary Institute of Barcelona announces the 2nd edition of the international Best Practices Recognition Award (BPR)

BARCELONA, Spain, October 19, 2026 – The Culinary Institute of Barcelona (CIB) has announced the 2nd edition of the international Best Practices Recognition (BPR) Award, an initiative through which the school recognises restaurants operating at an international level that stand out not only for their culinary excellence but also for their best practices in workplace learning and training.

In its first edition, the BPR Award established itself as the first international recognition of how leading restaurants and culinary establishments organise their work and manage their teams. Barcelona-based restaurants Lluerna and Berbena were the first establishments to receive this distinction, becoming the inaugural members of the BPR-recognised network. In this second edition, the number of establishments recognised with the BPR Award will grow to ten, including both restaurants and pastry establishments.

Ona Mundó, Academic Director at the CIB, believes that “recognising those who do things right even when no one is watching” helps broaden our understanding of what gastronomic excellence means today. Mundó explains that “this recognition is intended to complement the gastronomic awards already presented within the industry,” which, as she points out, “primarily focus on evaluating culinary results and gastronomic concepts.” For the school, however, “that is only one part of the equation for success.”

This award “shines a spotlight on workplace learning
practices that help build sustainable, respectful and forward-thinking kitchens.”

Mundó adds that “the CIB also applies these same principles to its educational methodology and student internship agreements.”

The evaluation committee, comprising the CIB’s academic leadership and internships department, has established the requirements and assessment criteria for determining which restaurants and establishments qualify for the BPR distinction. All establishments that have signed a specific internship agreement with the CIB and completed at least 1,040 hours of student supervision will be eligible for recognition. Among other factors, the committee will assess the quality of the working environment, the consistency between stated values and everyday practices, the ability to build stable teams that foster professional development, and a sustained commitment to responsible employment practices. Mundó collectively refers to these criteria as “best practices.” The CIB currently has an international network of partner establishments comprising more than 200 restaurants across over 25 countries.

The award ceremony for the 2nd edition of the BPR Award will take place on the morning of Wednesday, November 4, at Gastronomic Forum Barcelona. The event will bring together the newly recognised restaurants, pastry establishments and other award recipients, with chefs Víctor Quintillà (Lluerna) and Carles Pérez de Rozas (Berbena and Pompa) serving as hosts.

For Mundó, this initiative represents “another step forward” in the school’s commitment to educating the professionals who will lead the kitchens of tomorrow. Its educational methodology, built around creativity, innovation and a forward-looking mindset, promotes a positive workplace culture and the ability to develop sustainable projects. This approach is reflected in sessions dedicated to lateral thinking, effective communication and teamwork, as well as initiatives such as #NoChef, which seeks to elevate the status of the chef profession in line with the values of 21st-century society.

Restaurants and other establishments recognised with a BPR Award will receive an official distinction for display both on their premises and across digital platforms, alongside increased visibility within the CIB’s international network and priority access to students and emerging talent from the school.