Testimonials

An internship in Porto is a completely new experience working abroad in a large company, interacting with the team in their native language. Every day I learned something new, starting with work, getting to know a different culture, a different mentality, and ending with living here, the daily routine, routines, and traditions. These three months have been a very interesting experience for me, and most importantly, having worked here and seen the basics of the Portuguese confectionery school, I can compare the confectionery sector in Russia and the confectionery sector in Portugal, they are definitely different, ranging from textures to the level of sweetness of desserts. For the first month, I got acquainted with the organization of the kitchen, memorized where we store what, what we use, and what we use for, while simultaneously joining the work process. Gradually, in small steps, I got used to the work. In the second month, with each success, I began to be trusted with more responsible work, I began to feel more confident, and most importantly, I like the confectionery team, they are really open to teaching me everything we do. In July, I also visited Madrid at the invitation of the organizer and coordinator of the internship, SB CULINARY CENTER. This is a separate delight, hundreds of photos, emotions and pleasant gifts. During the final, third month of my internship at the Port, I set myself the task of gaining maximum knowledge and traveling around the country a little more. My boundless gratitude to all those who made this dream trip a reality. I recommend this experience to everyone without exception.

It was the coolest experience of my life. There are a lot of impressions and emotions from the internship itself, and from visiting the best restaurants, and from trips to Spain and Europe. From the very beginning of the internship, SBCC was in touch, informing about all the steps taken to obtain a Spanish residence permit until the end of the internship. I recommend it to everyone

That's the end of my internship in Madrid. With a slight sadness, but also with great love, I would like to express my sincere gratitude to the SB CULINARY CENTER team and personally to Svetlana Belousova for organizing my internship at a restaurant in Spain. This experience was a real discovery for me: I was able to expand my culinary horizons, master new techniques and methods of work. Thank you so much for your support and the opportunity to learn from the best. I am sure that the acquired knowledge and skills will help me to further develop MOULON restaurant and make it even better! I hope our meeting will not be the last, and we will definitely see each other again!

Dear Svetlana,
I would like to sincerely thank you for the unique opportunity to take part in an internship and a food tour of Madrid restaurants. It was a truly inspiring experience that expanded my professional horizons and deepened my understanding of Spanish gastronomy. Special thanks for the warm welcome, well-organized program, rich master classes and the opportunity to work side by side with real masters of their craft. I take with me not only the baggage of knowledge and skills, but also a lot of vivid impressions and new professional acquaintances. With respect and gratitude, Serikzhan.

"Long training camps and finally I got to Madrid. Thanks to Svetlana Belousova and her SBCC, the meeting with the capital and further arrival here are at the highest level!!!
On weekends, restaurant tours, starting with breakfast: markets with fresh seafood, restaurants with history and Michelin-starred restaurants; lots of flavors and visual buzz!

From the first day of the internship, we were greeted by the friendly restaurant team.
We worked full-time on the service and on the blanks.
We've gone through all the positions in the kitchen. Very cool products-high-quality and fresh, a professional approach to their processing and preparation-which is indicative!

Getting out of my comfort zone, constant learning and striving for improvement is the engine for me!
I went for it, and I got it! Thanks again to those involved"

"Friends, the month of my internship in Spain under the Svetlana Belousova program has come to an end, and I would like to share my emotions and my comments.

The first time I ran into the SBCC group was in the summer of 2023, and discussions about internship programs began.
It was very interesting to try this program and train abroad, but due to certain circumstances, our dialogues were postponed due to work commitments, etc., and as a result, in the summer of 2024, I matured and decided to jump into the last train car of 2024.

We met Svetlana in absentia, called each other, prepared, collected documents, made a visa, and chose the final restaurant options.
And now it's November, the visa is ready, the tickets are bought, everything is so clear that I can't believe what happened.

Upon arrival in Madrid, I had some expectations based on the picture on Instagram, but it turned out to be much cooler.:
Svetlana met and began to introduce Madrid's gastronomy super actively.

Care and comfort in the guest house, food tours to top worthy establishments, guided tours to the sights of Madrid, delicious breakfasts, dinners that will be sorely missed, especially breakfasts😋

The restaurant teams that train you are friendly, some more, some less, but overall you are 100% immersed in your work.
Yes, you are not a priority somewhere when the guys have a service, but you need to understand this and plan your working day so that you can close all your questions during dead working hours.

Food tours are a separate story in which you can emphasize a lot of things and increase your viewing experience, especially considering that Svetlana has always been with us, and all the details and subtleties have always been commented on one concept or another.

The experience of translation disappears when you are greeted in the kitchen by a translator.
Special thanks to translator Oksana for her involvement in translating various processes.
And you go to the evening service without an interpreter, but you already grasp and understand in sign language what is required of you; you feel comfortable. Well, as a last resort, the online translator from the phone saved.

An important recommendation that I want to leave is the choice of an institution, clearly choose the goal that you are pursuing when going on an internship, what you want based on its results.

Study the projects that are offered for internships, look at the menu, look at the philosophy of the boss, decide on a specific goal and choose confidently! At the same time, do not forget that "your expectations, your problems"

To summarize, I would like to say that internships are important, invest in yourself, develop, appreciate all the moments of the internship, enjoy every day and spare neither money nor time for this trip!

There will always be tasks and workload at work, but you may not be able to escape on such a journey.

I thank Svetlana for our entire journey, starting in 2023, and I hope we will definitely see each other again, perhaps already in Portugal.🤪
I wish only prosperity and success to SB CULINARY CENTER!"

"Spain is one of the best countries where a chef should go for an internship.
A few words about the director of SB CULINARY CENTER @sbelousovamadrid: caring and organized. She was always in touch and helped in different situations.
My choice for a three-month internship is the REFECTORIO 1* Michelin restaurant in the building of the ABADÍA RETUERTA 5* hotel.

Personally, I really enjoyed working with my mentor boss, Mark Cigarra.
Under his strict guidance and the high level of professional training of the team of chefs, I discovered other cooking methods and new flavor combinations.

Just before flying to Spain, I received from my supervisor a list of recommendations on restaurants and gastrobar in Valladolid for a weekend food tour.
SBCC representative in Castilla and Leon @eleninty gave me a very interesting tour of Valladolid on my first day off. He was very productive.
All restaurants from the 5+ recommendations list in Valladolid, from simple pintxos to the champions of the international competition for the most creative pintxos (tapas) in the period from 2015 to 2024.

The internship will help to rethink the combination of tastes and attitudes towards those products that a chef likes to work with at home, help to combine already known products in a new way, and prepare traditional cuisine using new techniques.
An internship is a personal restart.
I returned home just a few days ago, but my emotions and impressions are overwhelming.

To all colleagues, without exception, no matter how old you are, I recommend such a trip.
I wish you all good luck and success.
Contact @sbculinarycenter"

"Colleagues, hello everyone!
Internship is a credit!
The rhythm of the team is frenzied!
The guys are great, talented, funny and in love with their work!
Anyone who wants to improve their skill is welcome to Madrid!

For myself, I emphasized: a variety of modern techniques combined with interesting products and sauces.
Fully hands-on training at all stations.
The following technologies are used in the work:
Dehydration and fermentation of products
Smoking technique using a tuxedo gun
Low-temperature cooking with confit technology
Cooking in a sou-vide
Working with textures
Working with the siphon
Working with nitrogen
Working on hasper
Participation in the service ...

The internship is suitable for both chefs and those who are engaged in their professional development! After all, a cook is an eternal student.

Gastro-breakfasts-lunches-dinners are generally amazing!
You only get 50% of the experience from going to restaurants and, of course, you get charged with new ideas and chips!
And interestingly, no institution copies each other, which further opens the eyes to the product from a different angle.
I can't help but mention the gifts in the form of a personalized tunic, apron, cap, tweezers and a spatula

Many thanks to the culinary center, and especially to Svetlana Vitalievna Belousova for her efficiency, care and excellent attitude towards the interns!
Madrid, See you soon!"

"Every chef needs constant development. Personal experiments, books, the Internet, advice from colleagues, and master classes are all good, but internships are much more productive for personal development!

When you step out of your comfort zone, you stop doing the work routine for a while and become (eventually) part of a "foreign" team, performing daily tasks on an equal basis.…

Such a reboot can only be given by an internship, as it should be-abroad!
To be honest, the country I've been attracted to since the first day of working in the kitchen has not even been discussed, of course I'm talking about Spain!

Fortunately, there are our "over the hill", Svetlana Belousova has created optimal conditions for internships, even for those who do not know either English or Spanish!

You are provided with a personal translator (you also need content), you live within walking distance from restaurants, you only need to assimilate the experience you have gained!

Now I had to choose a restaurant where I would be interning... but there were so many cool ones, my eyes were running away, and there was only a month for a productive trip.

I chose a restaurant to my liking, with the same dynamics as in my own!
Well, meet LENA, you haven't had such interns yet!

In short... I don't regret anything on this trip, it's definitely worth it!
I've gained a lot of experience on all fronts, realized that I'm still in "shape," and when the opportunity presents itself, I'll repeat the trip to learn something new."

" I had a unique opportunity to complete a three-month internship at the Michelin-starred restaurant Refectorio in the Valladolid region, Spain. This unforgettable experience was made possible by the SB CULINARY CENTER in Madrid and its head, Svetlana BELOUSOVA, who creates truly unique internship programs.

She selects the best restaurants and top chefs, providing not only training, but also cultural immersion in the country's gastronomic heritage.
Svetlana is an excellent guide and expert on the most delicious places in Spain.

The internship at Refectorio 1* was a real immersion not only in cooking.

This restaurant is located in the ancient Ratworth Abbey, surrounded by its own vineyards, gardens and vegetable gardens where vegetables and herbs are grown.

This approach allows restaurants to offer their guests a unique gastronomic experience, and working here requires attention to every detail.

I am grateful to the restaurant's team and personally to Chef Marc Segarra for their openness, for sharing the secrets of their cuisine.

It was not just a professional, but also a cultural experience that helped me to better understand Spanish traditions and answer the question of the leadership of Spanish gastronomy in the world.

Spain is an incredibly “delicious" country, and you can learn its culinary traditions endlessly!
How to enjoy, at the same time!

This experience was truly precious."

"I have successfully completed my internship in Madrid and would like to share my impressions and express my gratitude to the SB CULINARY CENTER.

These two weeks have been incredibly eventful and fruitful for me.
I gained invaluable experience working in a team, learned a lot about cooking, its values and principles of work.

I would like to express my special gratitude to the HERMOSILLA restaurant for its support and assistance, for the friendly atmosphere in the team, as well as for valuable advice.
During my internship, I met people united by common goals and aspirations.
There is an atmosphere of mutual help, respect and support that motivates you to achieve new things.
I sincerely hope that in the future I will have the opportunity to open the same restaurant.
Many thanks to Svetlana Belousova, chef-mentor Mauro Sicarelli and the HERMOSILLA restaurant!"

"In July 2024, I already attended a two-week internship in Madrid, organized by Svetlana Belousova.

Despite the bureaucratic hurdles with visas and departure, everything turned out on time, thanks to Svetlana, who expertly guided my colleague and me through all the procedures. 🙂

As on our first visit before starting work, we had a free day, which we spent having lunch/dinner in great places, and at the same time we stopped by for the jackets sewn for us.

The first week of the internship was at the seafood restaurant BISTRÓMIKA under the guidance of an excellent chef and a fan of his craft, Carlos del Portillo.

The second week, quite spontaneously, after dinner on a day off, Svetlana agreed for me another internship at the GAMÁN restaurant with Nikkei cuisine under the supervision of chef Luis Arevalo.

In general, we received a lot of information and experience in two weeks, and of course, the last day off before leaving, we visited Toledo, took a walk, had lunch/dinner to consolidate our knowledge and emotions.

In short, everything was great, and to be honest, I'm already starting to think about my next trip."

"First of all, I would like to say a huge thank you to Svetlana Belousova for organizing my internship, because she was like a mother: she met, accommodated, fed, and watered.

I was an intern at LEÑA restaurant
This is a meat concept restaurant; very beautiful, stylish. It is no coincidence that in the year of its opening, LEÑA won the international competition for the best interior.
The kitchen is simply gorgeous. I've never worked with so many meat handling technologies in the same kitchen before. Here I also gained the experience of colleagues from Spain, Argentina, and Japan. It's very interesting and informative.

On my first day at LEÑA, I was a little embarrassed, I had doubts whether I would be able to work at the same level as the main team, but chef Daniel and the chefs created such a vibe that the relationship from the first day was friendly and very warm.
Each mentor took me with him and showed me everything related to working at the station of his responsibility.
In the early days, the guys showed me the entire restaurant, and a week later I went to Leña with the feeling that I was at home.

After 1.5 weeks, I began to be left in the position on my own; and I began to give orders, despite some difficulties of the language barrier during the evening service, when there is no translator nearby.
The guys, understanding my language limitations, always prompted and helped me.

I didn't expect that in just a month you could get so attached to people whose language you didn't understand, although by the end of my internship I began to recognize some words, commands, and names of dishes based on their main ingredients.

The thought of having to break up made me sad and at the same time pleased that they didn't want to let me go.
I also felt nostalgic, because unexpectedly for myself during these four weeks I became a full-fledged member of this well-coordinated and friendly team, practically a family.
I am leaving with a sincere feeling that I will definitely return to these guys soon. They are the best))

An internship is not just about working in a restaurant.
This is an intensive cultural program on weekends, a food tour of various restaurants.

So I visited different meat concepts: Rocacho, Asador de Aranda and Amazónico.

In addition, since Italian cuisine is widely represented in the menus of various restaurants of the group, visits and tastings to the Baldoria and BEATA PASTA restaurants were very interesting.

I have never been to Michelin-starred restaurants before, where there is no traditional menu in the broadest sense of the word, but there is an offer from the chef in the form of a tasting set.

The biggest sensation for me was the GOFÍO restaurant and the chef from the Canary Islands named Safé Cruz.

His restaurant was the owner of one Michelin star. That is, you come to a restaurant, and they ask you how you are feeling hungry, and depending on this, the chef prepares dishes, deciding what you will eat and whether you will eat at all. 🤣

Safa Cruz surprised us with a long tasting of 19 courses, which, frankly, I mastered with difficulty.

But they were all amazing.
For a while, I was just speechless, since I've been working in the kitchen for 12 years; I've changed several restaurants; I've been to many myself as a guest, but I've never eaten anything like this.

Travel advice to my fellow chefs: if you are in Madrid, be sure to visit this place!
I highly recommend it. GOFÍO is a gourmet paradise!

Another strong impression on me was made by David Munoz's street food project, STREETXO.
This is a pan-Asian cuisine with Spanish ingredients, where the dishes are based on Spanish traditional dishes, but cooked with a lot of Asian products and sauces.

Plus, for those who like loud club music and at the same time eat delicious food, sitting at a huge bar, and bounce a little, you need to go to Street XO.

The cuisine is bright, tasty and interesting.
Munoz used the chefs table format, where they cook everything in front of your nose and explain everything in detail: what you eat, from what, and using what techniques and technologies.
They explain it in Spanish or English.
The entire menu fits into one expanded sheet, just magically.

There is one more point that I want to mention.
Everyone knows the hamon is the hallmark of Spain; but the hamon can be very different, it differs from the pure Iberian breed and the type of pig nutrition:
the acorn diet from November to March;
partly free grazing and partly a barn, or a lifetime in a barn fed on hay and various aromatic herbs.

I've tried all the varieties of Iberian jamon - it's just a delight.
In addition to ham, I tried the so-called sesina, which is raw beef, the preparation of which is very similar to the technology of ham.

These two products gave me the idea to try to cook it myself too.
Let's see what happens.

Another highlight of my stay in Madrid is the local markets.
Moreover, I visited the Mercade San Miguel market for tourists, where everything was incredibly tasty and unexpected.
I also visited the largest market in Europe, where locals and many chefs come to shop, Mercado de Maravillas.
To say that I experienced a wild shock is an understatement.
What a range of products there is: any seafood, perfectly butchered pork, beef, lamb, various game, fruits and vegetables from all over the world.
If I worked as a chef in Spain, I would probably sleep in the kitchen day and night and cook different kinds of food.

Madrid impressed and surprised me very much: it is a multinational city, and all the people are open, responsive, and friendly.
Beautiful architecture, beautiful weather.
The city is very clean, comfortable and eco-friendly.
Just a paradise: eat jamon and drink wine, don't get stressed - that's their secret and the elixir of youth and longevity.

I believe that every chef should come here to Madrid at least once for an internship, which is organized by the SB CULINARY CENTER. It's not just a new experience working in another chef's kitchen, it's a full-fledged psychological and emotional reboot.
With the regime and discipline of work and rest, the chef has time to reflect on his own work system; on how to modernize his own restaurant; what to add as rules of relations in the kitchen to make our complex profession a little more comfortable, and so on.
A very rewarding experience!
Thanks to all those who made this internship possible!

"Internship review 🔥

Let's probably start with the first one, it's with the wonderful company @sbculinarycenter and the wonderful @sbelousovamadrid

You don't have to think about how to get to the guest house, how to build a route to anywhere. Svetlana and her team thought about everything in advance.
You'll be in a sanatorium.

Secondly, this is the very opportunity to go on an internship. I have been planning this trip for a long time, studied the countries and restaurants on offer for a long time, compared them, but still decided on an offer from SBCC and for good reason.

Thank you so much to the @abyarestaurante team for the great opportunity to see something new.
From the very first day, the whole team accepted my colleague from Slovenia and me as their own.

They showed everything, talked in detail about each dish and preparations.

In addition to the dishes and various preparations, you see how the process of working in another restaurant is structured, and this is an unreal experience.

That is, during the internship you will receive: experience in the organization of technological processes, in the operational process and visualization, these three factors go into your piggy bank of knowledge and skills.

The third important point is gastro trips to restaurants. If you study the restaurants in Madrid in advance and announce where you want to go for dinner, Svetlana will definitely take your wishes into account.

I did a two-week internship, but I realized that it was necessary to return for a 4-week program, because in two weeks you only join the atmosphere of the team and lifestyle in Madrid, and you already have to fly away.

Thank you again so much for the opportunity to learn and see so many new things, grow up as a professional and look at the gastronomic world in a new way."

"Svetlana, I want to thank you for the chance to get such a unique opportunity to attend the congress. At least a little plunge into this stream. To feel new tastes and open new doors for yourself somewhere. And for the opportunity to make new friends and colleagues.
See you again in Madrid"

"My internship in Madrid lasted a month, and during that time I was bombarded with dozens of questions. Here are the most frequent:

1. How does the kitchen work and what is served in a Michelin restaurant?

2. What is the role of the cook in this process?

3. How do I get an internship at the restaurant of the famous Michelin guide and why do I need such an experience?

A few years ago, it became easier to get into such an internship.
It is enough to find an experienced tour guide.
In my case, it was Svetlana Belousova.
She will quickly and competently organize the same practice and study for you as for me.

The first couple of weeks of the internship are like serving in the army.
But you shouldn't be afraid of this, just give yourself up to the task. You just need to accept unconditionally that you are a guest in someone else's kitchen; it doesn't matter that you have dozens of years of practice behind you, hundreds of people under your command. You peel the potatoes yourself, and you boil the vegetables yourself. You do whatever they say.

First, it reboots.
Secondly, it allows you to understand those with whom you work shoulder to shoulder for a long time.

If you believe in the myth that Michelin restaurants are not interested in sharing experiences, let me break this harsh fairy tale. They need you just as much as you need them.
You gain experience, they gain the workforce and the opportunity to share their best practices.

Do chefs need such internships

Definitely— yes.
In addition to the tremendous experience, you will finally understand that knowledge can be transformed and adapted to your reality and to your projects.
The second thing you will get is motivation and inspiration.

After such an experience, you will start thinking about the kitchen in a completely different way.
You will understand that the chef's task is not to satisfy hunger, but to surprise with the appearance of food, to reach the receptors with an unusual combination of products.

Therefore, I wish you to develop and never stop!"

"Hello everyone!
I want to share my impressions about the internship at the A' BARRA 1*Michelin and COQUE 2*Michelin restaurants.

A'BARRA 1* , a restaurant of original cuisine based on the French base, headed by chef Sergio Monsano. I'll start with the fact that from the very first days you are completely immersed in the processes in the kitchen, making preparations, participating in the service, directly on the delivery of dishes. The team is very well-coordinated and the atmosphere in the kitchen is favorable. Guys, they are happy to share their knowledge and help and prompt in the process of work.
There is also a chef's table ANÓMALO space under the direction of Chef Tony Rossellier. They serve a seasonal tasting set, where you are also fully immersed in the process, from harvesting to live communication with the guests.

COQUE 2*, a restaurant of original cuisine based on Spanish classics with elements of panasia. Only the set menu is served here.

The kitchen is led by the renowned chef Mario Sandoval.
This restaurant is distinguished by "army" discipline and organization.
During the internship, you go through all the stations, from snacks to desserts.
You also participate in the evening service and the preparation for it.
I would like to note the care and comfort that Svetlana Belousova, the organizer and ideologist of SBCC, surrounds you with.
She takes care of all the everyday issues that may arise in the process, and all you have to do is fully immerse yourself in learning and not be distracted by anything!

I would also like to mention food tours of Madrid's iconic restaurants (Sacha, StreetXO, The Omar, Bistronomika, Adolfo in Toledo); acquaintance with local products at the San Miguel and Maravillas markets and fascinating stories about Madrid chefs and restaurants.

Thank you so much, Svetlana,
for this opportunity to get a new experience, impression and inspiration to conquer new gastronomic peaks!"