A network of partnerships with companies has established itself around our comprehensive training project. These companies channel their collaboration with MOM Culinary Institute by offering services and direct assistance in training.
In a year like 2020, which has been particularly hard on the hospitality industry in Spain, MOM is wagering on training and the future of the sector.
Key Spanish and international companies in food production, hospitality and other sectors have gotten on board for this challenge.
This makes it possible for MOM to offer a big scholarship bank in the goal of providing equal opportunities for access to professional and academic training.
We are proud to work hand-in-hand with:
Main
collaborator
Our mission is in order to continue promoting education for employment in the hospitality and tourism sector, by providing support in its professionalisation and development.
Learn from MOM
For more information about MOM Culinary Institute by Paco Roncero & CHA contact us.
Our professional team
Paco Roncero is one of the leading representatives of the avant-garde Spanish cuisine, not just within Spain but also abroad. A technical and creative signature cuisine which goes beyond a personal cooking style, and also represents a way of offering and understanding gastronomy as a unique sensorial experience.
In addition, he was granted some of the most prestigious culinary awards, among them the Chef L'Avenir 2005 Award, bestowed by the International Academy of Gastronomy, and the National Gastronomy Award 2006 by Spain´s Royal Academy of Gastronomy. Thus, the Paco Roncero Restaurant has been awarded two Michelin stars and three Soles of Guía Repsol , a recognition to his cuisine as well as to the utmost care he exercises as the manager in every little detail involved in the gastronomic ritual.
He is currently the executive chef and director of the NH Collection Casino de Madrid and its restaurant Paco Roncero Restaurant, of gastro-bars Estado Puro in Madrid and Shanghai and of delivery service Cuatromanos with the chef Ramón Freixa. He is the founder and chef of Sublimotion, the most advanced and innovative restaurant ever imagined.
Among his many contributions to the current culinary scene it is also worth highlighting the creation of a research workshop on cooking and emotions, based on sustainability and circular economy, a pilot sustainability concept, PacoRonceroTaller, with a special olive oil collection with more than 200 different types of olive oil and 60 varieties of olives. And the software Gestor de Cocina, a program developed to improve the performance of management in gastronomic environment, and the publication of several books.
The Foundation County Hall Arts, CHA, is a foundation devoted to promoting culture, art and education that sees cooking as an art, approaching this culinary culture from a sustainable and health-focused point of view, and respecting the natural food cycle.
Lawyer.
Expert in HR, cultural transformation and national and international business development.
Expert in HR, cultural transformation and national and international business development.
Licenciada en ADE.
Experta en desarrollo e implementación de nuevos conceptos, marketing y comunicación.
Experta en desarrollo e implementación de nuevos conceptos, marketing y comunicación.
