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!"

"Thank you to the entire team at EL COLECCIONISTA bar and BIBO restaurant for their hospitality and patience. I'm taking inspiration and ideas with me to Moscow for at least a year.
And for internships in the best restaurants and bars in Madrid, come here 👉@sbculinarycenter!
Thanks to Svetlana Belousova for the incredible organization of the training program.
Transfers, accommodation in the very center of the city, interpreters for the duration of the internship, incredible gastronomic tours and the best breakfasts in my life
Regardless of your experience and advanced skills, I recommend the training programs of this culinary center 100%."

"Dear friends,
I want to share my impressions of my first internship in Madrid, at the LEÑA by Dani Garcia restaurant, which is based on a meat concept.

First of all, I want to say that I was impressed by the well-organized work of the staff.
All chefs are professionals in their field, who know their job perfectly and perform it with love.
The very friendly and pleasant atmosphere of the staff helped me from the first day of the internship to quickly open up and adapt to an environment unfamiliar to me.

During my internship, I learned new cooking techniques, got acquainted with European techniques and traditions of cooking meat and poultry, and prepared new side dishes for meat myself.
For me, this is an invaluable contribution to my development as a chef.

I have only positive impressions and emotions about the month of internship at LENA, despite the busy work schedule.

Special thanks to Svetlana Belousova for organizing and coordinating this internship.

A huge plus for me personally was the food tours of the famous restaurants in Spain, which we visited on weekends, where Svetlana told us in detail about each dish.

In conclusion, I would like to say that I definitely recommend that everyone complete the training program with Svetlana and reach a new level of skill.

With respect,
Hovannes Tamyan"

"Dear colleagues,

I want to share my impressions of my internship in Madrid at the A'barra 1* Michelin restaurant.
As the owner of the restaurant, and not just its boss, going to Madrid, it was interesting for me to look at all the processes that take place in a European restaurant.
I was interested not only in the work of the kitchen; what products the Michelin chef uses to create his signature menu; what seasonality means in a restaurant in the capital of Spain, where there are so many of its own products of the highest quality.
I was interested to see how the kitchen and lounge teams, kitchen and suppliers interact; what motivates the young guys to work as a single mechanism.

I received many answers to the questions of interpersonal relations within the team, first of all, from the internship organizer, Svetlana Belousova (@sbelousovamadrid).

Svetlana explained very clearly that relationships within the team, as well as between the leader and subordinates, are based on the principle of "people for people", but at the same time the rule of personal boundaries is strictly observed.

And that the secret of motivation is not to satisfy the "economic wishlist" of the staff, but to comply with the initial agreements formulated in the contract, "which regulates all aspects of the relationship of strangers."

We formulate the rules and regulations according to which the restaurant lives, and strictly comply with them. Only then will everything be in order in the restaurant, in the kitchen and in the hall, in the heads and with the numbers.

It's no secret that in our country contracts are often either not concluded, or they are ignored and they try to negotiate in a new way, which causes a lot of problems.

The conclusions that I drew from these conversations, I am already putting into practice, implementing them into my business, noting that they really work.

Now about the internship itself.
This is the coolest experience I've had in my professional life.

Many of the processes that I became a part of from day one seemed normal and logical to me, however, after working for a month in someone else's restaurant, I got the opportunity to observe a lot of details that I hadn't noticed before.
When I returned home, I clearly saw my own shortcomings, and most importantly, now I know how to fix and improve them.

In addition, everything that I saw and participated in at the A' BARRA 1* Michelin kitchen; as well as an intensive food tour every week at the weekend on different and very cool concepts from Madrid, turned into an inexhaustible source of inspiration.

I do not stop coming up with new dishes, I enthusiastically engage in new developments and cook the "Spanish evenings" gastronomy.

In conclusion, I would like to recommend to all my colleagues, without exception, young chefs starting their careers, sous chefs who dream of heading the restaurant's kitchen on their own, as well as chefs and brands with experience - we all really need internships.

They contain the answer to the question "where to look for inspiration?", a source for new ideas that do not repeat the dishes of colleagues, which we involuntarily focus on in Russia, which is why the cuisine in different restaurants of the country is so similar.

It doesn't matter how old you are: 25, 30, 40 or 50.

The Spanish experience has shown that in our profession we will never know everything in the world, because it is Spanish gastronomy that, despite its 500-year history, continues to develop dynamically, where chefs are constantly inventing something new.

Thanks to the A'BARRA 1* restaurant team, chefs Sergio Manzano and Tony Rosselier; the caring @sbculinarycenter team, personally Svetlana Belousova, translator Elena, photographer Mark, physiotherapist and massage therapist Nadezhda.

You're all doing a very important job!
Don't stop!

And I'm not saying goodbye, I'm saying "See you next time!" Hasta pronto amigos!"

hola!!!

That's the end of my internship at the SB culinary center. I have spent a month working and living in Madrid, one of the main culinary centers in the world. These are not big words! There is 1 bar, cafe, and restaurant for every square meter of space. some with a 100-year history. The whole atmosphere reboots you and brings you to your senses.
And now about the internship. Enlighten all doubters and skeptics!
Accommodation: lovely guest house! Great, huge apartment - almost in the very center. You can walk everywhere. If I got tired of walking, I rode a scooter! The whole internship was waiting for me - wonderful! Delicious breakfast! This is a very pleasant surprise! Well, there were no problems with food at all!

Restaurants: my first restaurant was the best Thai restaurant, el flaco. with the wonderful chef Andy. The first day is always difficult - and I think everyone knows about it. The second, third day - and everything is like clockwork. The internship takes place at all stations. Knowledge is like a river. You work until 4 p.m., then take a break until 7 p.m. And you work until 23:00. There will be no translator with you at the evening service. But even with a minimal set of "culinary" English, you can do it! Two weeks flew by like 1 day. I had tastings at the best restaurants in Madrid this weekend. And more than once I failed to eat everything completely. An unforgettable trip to Toledo. Weekends are as diverse as working days. The second restaurant is Sala de despiece. It's a crazy bar - always full. With a separate kitchen, where the blanks are made. The internship was divided into two courses. The first one is a blank. The second one is a service. One week for each course. The Sala de despiece is a cosmic place! A must-see for all Madrid food tourists. And if you are also a cook, then you must go! Street XO is definitely the same place!!
About the history of Madrid, Spain. Svetlana talks about restaurants and chefs, so you can listen forever!

To anyone who still doubts whether it is expensive or not! I can say it's not expensive! Food and travel are paid for. Gastropods to restaurants too. You only need money with you based on your requests!

Chefs! Sous chefs! if you have the opportunity! All for the internship. A very strong reboot! My head is full of ideas!
If you have any questions, I can answer them all personally!!

"In February 2020, I completed my training at the Bibo restaurant. The purpose of studying at this restaurant was to gain new knowledge and improve old skills.
I was very satisfied and would like to express my gratitude to the entire staff of the BIBO restaurant.

A very friendly and positive team. I've never seen such a close-knit team anywhere.
The training program was also well designed. The course is designed to develop the creativity of chefs, in-depth study of the latest trends in the field of culinary art. For myself, I learned a lot of new culinary tricks and interesting techniques based on recipes for new dishes.

On our free days off, we had many excursions to other cities, where my colleagues and I, who came for other programs, had the opportunity to taste many different new dishes in the best establishments

Separately, I would like to thank Svetlana Belousova for her help in preparing the documents for the organization of the trip.

To young chefs and sous chefs, I want to say that if you want to become a professional chef, then internship experience in Spain is what you need. I've seen this from my own personal experience.
A month of study in Madrid will strengthen your culinary knowledge and skills, and will become a real inspiration to create culinary masterpieces upon arrival in your homeland.

Thank you @sbculinarycenter for such a cool professional growth opportunity!"

"Hello, colleagues!
I want to tell you about my internship in Madrid.
When I was looking for and choosing between a school and a Michelin-starred internship, I finally chose Madrid.
I doubted it. But since I have many friends who have already interned there, I called them and met them.
I started asking how and what, if I should go, if it would give me something.
How will they be greeted there? Is it conducted? What will be shown, well, all that.
In response, all the chefs said: don't worry at all! In Madrid, everything is perfectly organized, they will tell you everything, show you, meet you, conduct you. All the chefs who visited there had high emotions.
They told me where they had been and what they had seen.
Then I chose the BIBO restaurant, decided to pack my bags and apply for a visa.
I was immediately offered visa assistance, but since I already had a Schengen visa, I had no problems getting a new one.
Otherwise, if anyone has problems, we are always happy to help you.
Another, equally important point for me, was the language problem, since few Spaniards speak English, and it seemed to me that my level would not be enough.
Spaniards speak only their own language more. But at the morning training sessions, where recipes and techniques used are being explained, and at the afternoon service (half a day), I had a wonderful translator, Katie; and during my internship, we had very good relations and well-coordinated communication.
On weekends, we had them on Sundays and Mondays, we always went to nearby historical cities: Segovia, Toledo; and also went to top restaurants. We met wonderful people.
I am very glad that I went and got this experience. I not only gained knowledge in my field, but also learned about their culture, and in general, what kind of country Spain is and its capital is Madrid.
So, anyone who wants to go for a similar experience, I advise.
How it all happens:
Arriving in Madrid, you are met by an interpreter at the airport; you go to a hotel house. Meet the SB culinary center team and other chefs who also come to practice; tea, coffee, you have time for your own business, some purchases from uniforms or accessories for working in the kitchen; a Spanish SIM card for independent Internet outside the hotel house. If the arrival is early, then you go for a walk around the city, accompanied by someone from the host party's team. Visit the market and taste fresh seafood.
The internship starts the next day.
At the end of the afternoon service, you return to the hotel, have lunch and can relax (learn about the Spanish afternoon siesta in practice) for 3-4 hours. All chefs get a different siesta, depending on the end of the day's service and the distance of the restaurant from the place of residence.
There are two days off a week - Sunday and Monday, which are the same for all chefs in practice. On such days, during the guided tours, you will learn the History of Madrid and neighboring cities.
Svetlana Belousova, organizer, director, founder and just a wonderful person, she will tell you a lot of stories from the life of Spain and Spaniards. So, a trip to practice at a restaurant will be a cool trip around the country."
Personally to SVETLANA BELOUSOVA: "Thank you very much for everything. This month was the best month of my life; I not only studied, but also learned how beautiful Madrid and Spain in general are. Your knowledge is priceless, it is unique. So, I'm not saying goodbye, but just saying: see you later)))
I'm already waiting for the next trip.
Thanks again!
I am grateful for everything
Madrid I ❤️ you!"

"It's been the best nine weeks of my life. The second time I came back as if I were coming home"

"It took a week to recover a little and return to reality after an internship at one of the Madrid restaurants DANI GARCÍA, organized so carefully, so thoughtfully, with love and attitude to gastronomy as art by Svetlana Belousova. Thank you for the incredible boost of energy, for the inspiration, for the warmth, for the sincere attentive attitude, for the mood, for the opportunity to get acquainted with the work of colleagues in restaurants in Madrid, Toledo and Segovia. It's an invaluable experience, incredible sensations, and a lot of new ideas. Svetlana, I look forward to seeing you again! Thank you!"

"Svetlana teaches, and sometimes forces, to believe in herself and her powers. This is perhaps the most important outcome of my internship experience in Spain."

"Thank you very much to Svetlana for an unforgettable time, a flood of information and wonderful emotions!!!!
Thanks to a well-established communication system, it was easy and transparent to get this long-awaited experience!
Special thanks to Elena the translator for her professional approach to her work!
Vivat SB CULINARY CENTER!
Vivat ABARRA 1*!
I will definitely return to Madrid again."

"Friends! I would also like to share my impressions about my trip to Spain for professional development at the BIBO by Dani Garcia restaurant.

Anticipation, excitement and joy brightened up my flight to Spain.
The first thing that surprised me was how I received visa support in such a way that the visa was issued to me in one day.
At the exit from the Airport, a very beautiful girl Lena was waiting for me, as well as gorgeous sunny weather in early February, clear and clear skies.

The driver took us to the very center of fashionable Madrid with incredibly beautiful buildings in a guest house, according to the principle of Italian Bed&Breakfast, run by Svetlana. The meeting with Svetlana was full of smiles, and the breakfast resembled a solemn reception.
Later, we walked around sunny Madrid, trying a lot of delicious and unexpected products and combinations for me. On our first day in the Spanish capital, we visited many beautiful and interesting places in the city.
I was tormented by excitement and thirst to plunge into the learning process as soon as possible.

The next morning, I was introduced to Katie's translator. She became my like-minded friend and assistant for the entire period of my studies at the BIBO restaurant. The working week started on Tuesday and lasted until Saturday. Five working days is the procedure under Spanish labor law.

The schedule according to which I interned was divided into two parts: blanks and daytime service from 10:00 to 16:30, and evening service from 19:30 to 24:00. On the first day of the restaurant internship, translator Katie introduced me to the BIBO team: Chef Pancho and his sous chefs, station foremen.

The chef informed me about the work at the station of cold appetizers and aperitifs during the first week, and the person in charge of the station immediately connected me to active work.I really worked on equal terms with other chefs.There is no discrimination.

I went out to the evening service on my own, but I worked on the morning work, and therefore I had no problems with communications. To be honest, the scale and organization of the kitchen itself made an indelible impression on me. It seemed that I would not be able to cope or would not be at the level of their expectations.

It was noticeable that several pairs of eyes were watching me.But the surveillance was friendly. No strange looks, no arrogance, no indifference. They showed me sincere interest and respect. My colleagues at the station, boys and girls, served dishes at the click, and everything was fast and high-quality.

It was time for the afternoon service, and everyone was allowed to go home for a break. At home, Svetlana was waiting for me and the chefs who came for other programs with a delicious lunch ready. We talked for a long time; I shared my first impressions and feelings. Emotions were running high.

At 19:00, everyone was expected back for the evening service. In the evening, the most interesting thing began: a full hall of guests (200 people by reservation), and I already helped to serve the dishes. The evening came to an end. I went home full of various positive emotions, pleased that I was working with the whole team, and everything went well.

I would like to point out and emphasize for those chefs and sous chefs who are considering going to Madrid under the same program that the BIBO team and all the staff are really hardworking and smiling, polite and attentive.
Probably because I was also very sincerely interested in all the processes of work in their kitchen, but at the same time I was respectful of the moments of heat, did not distract with my questions when I was not in the mood for conversation; I did not notice how I became practically one of the team of these young people, but very seriously and businesslike about their work, Guys.

I have been in the profession for almost 20 years, but the BIBO kitchen surprised me with many of its aspects and details of work.:
1. Discipline in the kitchen is like in the army, but not by order or under a stick, but consciously. No one is late, does not skip classes, does not try to evade their direct duties.
2. Individual responsibility and independence. Absolutely all the links know what they are supposed to do. And each head is responsible for the assigned segment of work.
3. The team's lunch 45 minutes before the first day's boarding takes place in perfectly clean workplaces. By 12:45, all team members are preparing their desks for the start of the service and are amicably interrupted for lunch. These 30 minutes are provided for lunch and the opportunity to rummage through the phone, make calls or answer messages. At 13:15, all phones are turned off and cleaned until the end of the service.

With white envy, I envied the range and quality of products that BIBO works with. Clarity of daily deliveries. The restaurant has an upper food reception area in the early morning hours. From 7 a.m. to 10 a.m., special chefs, one or two, take the products and do the first processing for further transfer to the stations or to the cold rooms.
I was also struck by the very organization of workplaces and the division of competencies.
The kitchen was open, so I was lucky enough to observe how the hall and the kitchen interact.
No conflicts or nerves. Calm and quick delivery of dishes; clear reaction of the waiters. Sometimes the head waiters of the second rank came up for the dishes themselves.
Spanish cuisine was completely incomprehensible and undefined to me compared to, for example, Italian cuisine. And for those who, like me, are in happy ignorance, I strongly recommend choosing BIBO. It is through such a kitchen that your first professional acquaintance with the cuisine of Spain should take place. In fact, we know nothing about the gastronomy of this country. Travel experiences and samples of paella and cheap jamon are nothing!

There was one episode that I also want to share. I managed to communicate periodically with Chef Pancho, who also asked me with great interest about the cuisine of our region, about typical dishes, about my favorite dishes. And the conversation turned to cabbage rolls. I told him what I was cooking them from and exactly how, and Pancho suddenly took my dish apart by ingredients, put it back together, and it turned out to be a masterpiece!
I am currently using the Pancho system to develop a new menu.
By doing this, I want to emphasize how Spaniards differ from many (not to mention all) of our colleagues. How open they are to share their knowledge, show their techniques, and help improve the aesthetics of their presentation. It touched me to the very heart.

In the second week, I worked at the fish and meat hot station.
Chefs from other stations periodically brought me dishes from their stations to taste, knowing that they were delicious, but they were still waiting for my reaction and evaluation. It was very pleasant.

During the internship, I gained confidence in myself and my abilities, felt satisfied and proud that I was clearly doing the work assigned to me, without any alterations. Both the chef and the sous chefs passed on very pleasant reviews about my work to Katie and Svetlana. Here I realized how motivating and uplifting elementary praise is, which we ourselves are stingy about and remember the negative more often than the positive in our daily problems.
This makes Spaniards radically different from us. For them, their favorite job is a holiday; therefore, discipline and order. No one is yelling at anyone or insulting anyone. There is both intimacy and trust in a relationship, and at the same time a distance that defines everyone's personal space.

I was asked what exactly I can apply to my restaurant after the internship... absolutely everything! Examples of kitchen organization; forms of communication and interaction with the hall; recipes, techniques, broths and sauces; building proper relationships; your own attitude towards yourself and others. This is an incredible multi-faceted experience for a leader, a professional, and just a person."

"Due to recent events in the world, the first impression upon arrival in the country is a shock that such an opportunity still exists.

On the organization of the internship itself: you get a full immersion in the work of the restaurant as an ordinary employee with full-time chefs; you work out all the technological processes of working in the kitchen from beginning to end.

In fact, we know almost nothing about Spanish gastronomy. Our understanding of Spanish cuisine is limited to the experience of a tourist during an all-inclusive vacation on the Mediterranean coast or the stories of friends who usually fly to Spain across the sea for children.

To immerse yourself in the real culinary culture of Spain, a chef needs just such a trip, where, as part of the strong teams of the most famous restaurants, you are given the opportunity to see and learn new technologies and trends in the first person.
On the spot, there is a complete reformatting of your ideas about Spanish gastronomy.
You understand how much Spanish chefs have done for chefs all over the world, and how their innovations can be transferred to our realities and products.
It turns out very cool.

As a former professional athlete, the very format of organizing life in Madrid for 4 weeks reminded me of sports camps: an ideal place where you don't get distracted by everyday issues, and where you can send chefs of any rank; attention and care from the host; discipline and a clear work schedule; and it's very interesting selected leisure time.
Chefs of any level who come here for cooking training gain tremendous experience.
It's a very cool topic, I recommend it to everyone.

Many thanks to all those who made this trip possible!"

"If you don't go forward, you go backward." This is very important to apply to chefs, as gastronomy is developing rapidly.

My name is Andrey Mokich, I am a chef. I live in Kazakhstan and travel a lot. And I definitely study regularly, exchange experiences with colleagues, and go on internships abroad.

This is the second time I have flown to Madrid, one of the "capitals" of world gastronomy, to restaurants with Michelin stars and recommended by the Michelin guide, for internships.

These are not the first trips to study, I have studied and practiced in Israel for a long time, I often come to master classes with chefs in Moscow and St. Petersburg, and I have something to compare it with.

Therefore, I am very grateful to Svetlana and her @sbculinarycenter for organizing my internships in Spain!

Svetlana helps you choose a restaurant individually for the chef's tasks, organizes the chef's entire life in Madrid on a turnkey basis from the moment you get off the plane.

Transfer, accommodation, meals (including breakfast preparation for chefs), translation services and organization of gastronomic tours in your free time.

Thus, the boss does not need to be distracted by any organizational and household issues, but fully focus on gaining new knowledge and experience.

As for restaurants for internships, this is an opportunity to work together with the best craftsmen in the world. Learn both the base and new techniques and immediately bring new skills to automatism in practice. Such an internship is the best format for the development of a boss.

In addition to new knowledge and skills, you expand your worldview, increase your visibility, get to know colleagues from different countries and get inspired.

Thank you from the bottom of my heart!

I am convinced that the moment when you know enough will never come. Even if you're a hundred years old and super-experienced.

I plan to come back."

"Greetings to all, dear colleagues.
I would like to share my experience of a gastronomic trip to Madrid.

I received a lot of emotions and impressions during my first internship in Europe.

I decided to choose Spain, because a lot of delicious food comes from these places!

I was very well received, the guys in whose team I trained are really cool: responsive, sincere and very friendly, they create an atmosphere of complete tranquility, coziness and decent comfort in the kitchen. Agree, this is wonderful "weather" for excellent practice.

The Bibo restaurant is located in the very center of Madrid, a worthy place for a first internship.
It was difficult only on the first day.
Then everything went on a light wave, and the month flew by almost imperceptibly.

The language barrier was not annoying at all, because you are paired with a very strong translator, and in general, the guys communicate quite clearly in English.

Geolocation from the guest house is 5 minutes at a steady pace.
I consider this to be a pretty serious plus.

Our guide to this world of gastronomy is Svetlana Belousova @sbelousovamadrid; special thanks to her for the rosy welcome, comfortable living conditions and our "delicious adventures" in top restaurants over the weekend.

After this trip, I was as inspired as possible, I asserted myself, I felt real confidence in my own knowledge and many years of experience, which were supplemented with new knowledge and skills.

A nice bonus was the realization that you work on equal terms with the best chefs, and this greatly strengthens you as a chef and significantly increases your self-esteem and ego.
I'm planning another trip in the new pastry program!"

"You know the expression: 'when we go somewhere, we leave forever, because we come back as completely different people.' My internship in Spain is exactly the case.

Spain is a country that I didn't know what to expect from the word at all. I did not immerse myself in the study of its culture that much, I did not think that I would ever be there, and my knowledge was limited only to the legendary football clubs of this country.

However, when the question of internships for chefs arises, Spain is, of course, considered first.
Because this country is very developed gastronomically, it has a gorgeous climate, an abundance of fantastic quality products, and, of course, all these factors make it very attractive for education.

Svetlana Belousova is doing internships there; and her project has a huge number of advantages, starting from the organization of accommodation, catering for chefs, gastronomic leisure and, of course, accompanying translators, which is just an incredible bonus in the conditions of practically non-existent English among the Spanish guys.

I want to say right away that two weeks is simply not enough, because it takes a week to adapt, and the second one will be the final one (which is not serious). Therefore, it is necessary to consider at least a month, and preferably a month and a half.

During the month you spent in Spain, you get into the culture of this gorgeous country, the mentality of its people, get acquainted with a huge number of enthusiastic professionals, great guys, the coolest products, explosive combinations and tastes. We all know that in our business, the so-called watching is very important. There's plenty of it for such a gastronomic trip. At some point, your brain and cheeks are already begging for mercy.

Of course, the key factor in a successful internship is choosing the right restaurant, which you need to evaluate based on your Instagram pages, profiles of future mentors, and the websites of their restaurants, as well as recommendations from Svetlana Belousova.

Personally, I really liked both the restaurants I found myself in, and it's not just about the food, because any restaurant is, first of all, about the PEOPLE who turned out to be absolutely fantastic.

If someone doubted "to be or not to be", "to do or not to do", "to go or not to go", then definitely yes, to be, to do, to go!

I would like to express my deep gratitude to all the chefs and restaurant teams for their hospitality and support.

To the guys with whom we lived and studied, respect and admiration, it was interesting and incredibly fun with you in those rare moments of rest together.

And of course, many human thanks to Svetlana Belousova for her help during this difficult but very fruitful month and for all the incredible contribution she makes to the education and gastronomic training of chefs from all over the post-Soviet space.
And also a huge gracias to my translator Elena.
Thank you all!"

"Friends and colleagues!
I would like to summarize the completion of my third internship in Madrid, this time at the RAMÓN FREIXA 2* Michelin restaurant.

I used to visit the BIBO by Dani García restaurant in 2017; the COQUE 2* Michelin in February 2020.

In addition, as part of my culinary tours during these internships, I visited about 30 Premium and Michelin-starred restaurants in Madrid, Toledo and Segovia (cities in central Spain with a rich gastronomic tradition).

This experience has influenced and continues to influence my career growth.
There is a motivation to grow, strive forward, learn new things and not stop learning.
And most importantly, this path of self-development is very inspiring.

I can proudly say that I was glad to have the opportunity to work with such world-renowned chefs as Dani Garcia, Mario Sandoval, Ramon Freixa in the best restaurants in the world.

Thanks to @sbculinarycenter and @sbelousovamadrid for, as always, a good reception, organization, and interesting tasting trips to restaurants that I recommend to everyone.

As the head of culinary programs and a teacher at the Aremian Academy of Culinary Arts and Hospitality in Yerevan, I would like to recommend this experience to all chefs without exception.

I also strongly advise you to choose the right format for you and your guests, not to chase Michelin stars just for the sake of status, but to set goals with real and productive results."

"Madrid is a city of sunshine, new discoveries, with very beautiful architecture and, most importantly for me, a city of unforgettable gastronomic experiences. How lucky I am to be here! I want to say a huge thank you for this opportunity, to everyone who put a lot of effort into making this trip happen.
Many thanks to the restaurant and the entire UNDER THE SEA team for their support, trust, and the opportunity to be here, participate, and develop with you. Everyone who was lucky enough to meet and work with in Madrid: Sergio Manzano, Tony Roseio, Rudbel, Fabricio Molina, Mario Lazar, Ana Mandiuch and Anna; the way you share your experience and knowledge is worthy of great respect, thank you very much. And of course Svetlana Belousova. Svetlana, thank you for the organization and a comfortable stay. Everything was as cool as possible, it couldn't be any other way!"

"I did an internship in Madrid at the A'BARRA restaurant, which was awarded 1 Michelin Star in February this year.
I really liked the concept of the restaurant: the kitchen was well set up; I got acquainted with the Chief table format, learned new cooking techniques (sauces, decors, side dishes, meat, seafood), and also learned how to prepare new desserts.
The restaurant staff is friendly and helpful, the chefs are all professionals, they explain everything very clearly and legibly.
The organization of the internship for the SB CULINARY CENTER team is excellent. Thank you all very much.
I recommend this restaurant!"

"A complete reboot is exactly what happened to me during my internship at Coque2* Michelin.

Four weeks that passed quickly, but with great benefit, they were intense.
Every day I discovered something new.
The kitchen is staffed by a team of professionals led by chef MARIO SANDOVAL, like a folded Swiss watch mechanism.

There I saw how the kitchen should communicate with the restaurant hall. It's just perfect.

The chefs answer any questions and explain. There were no problems with communication, everyone is interested in teaching and helping you.
Coque has a very cool team, funny and friendly guys.

The weekend was no less intense, going to the best restaurants in Madrid with Svetlana, who will recommend the most delicious and interesting dishes to you. In our free time, we visited several markets with fresh seafood, which the fishermen caught at night and sent by the first flight or van to Madrid.

Special thanks to Lena (the translator) for her patience, and the translation into three languages.

Thank you to the incredible Svetlana for the organization, warm welcome, understanding, and for every glass of kava we drank, as well as for every friendly conversation we had.

I'm getting to work with new energy and ideas.

I sincerely advise every boss to go to this particular internship, where all you need is a desire to study, and SB CULINARY CENTER has thought out everything else for you down to the smallest detail."

"This is the end of my wonderful month of internship in Madrid at the LEÑA restaurant.
A little bit about how everything happened: the first thing that inspired me was the people who surrounded me, their mentality, how responsive, friendly, sincere, kind and positive they are, ready to help you at any moment.
The atmosphere in the restaurant is very sincere; well-coordinated work; everyone is burning with the same idea, everyone helps each other; everyone gives their best 100%, the team spirit is felt.
The main motto is to always be in a good mood, with a smile on your face, then the overall mood of the team will be positive, and the atmosphere for work will be pleasant.
I was struck by the harmony between the kitchen and the hall: how quickly the dishes were scattered around the hall to the guests; how instantly the waiters reacted to the slightest request from the kitchen or the guest. It is this kind of interaction between the two teams that leads the restaurant to success.
Before each service, briefings are held both in the kitchen and in the hall. Everyone gets their own tasks and additional information, which table to pay special attention to, and why.
I quickly became friends with the restaurant manager, who talked about the tools for forming teams and motivating them, which are used and applied in the restaurant group of Dani Garcia.
It was very comfortable for me to work in the first line-up of the LEÑA restaurant, for which I am sincerely grateful to each member of the team: for quickly finding a common language, for tips, support, for patiently explaining and answering all my questions in detail. Advice to those who are going to go to this restaurant: do not be afraid to seem annoying, asking questions and looking for answers to them. Our curiosity doesn't bother the host team at all.
In addition, I would like to mention the work of the accompanying translator, Elena, who accompanied me and my colleague for all four weeks from the beginning of the morning preparations to the end of the afternoon service, answering questions and facilitating communication with the team. She also selflessly came to the rescue, even participated in cutting ingredients for Olivier - once a month of practice, an intern prepares a lunch from typical dishes of her country for her amphibians. Lena also talked about the life of Spaniards, about their traditions, suggested which shops are worth visiting, museums, etc. My friend and I are indebted to Lena for dozens of our photos and videos throughout our internship in Madrid.
The impressions, emotions and knowledge I gained in Madrid... it takes time to analyze it all, share it with my own team, and bring it to my guests!
I would like to express my special thanks to SVETLANA BELOUSOVA, @sbelousovamadrid, her help is felt in everything. Thanks to her, from the very first minutes of your stay in Madrid, it's easy and comfortable for you, because everything is organized, everything has already been agreed upon; comfort and care in everything: breakfasts, lunches between services; trips to restaurants, shopping, congratulations with a cake with candles on my birthday, when I haven't had time to wake up yet.
Svetlana is a human encyclopedia. What is most striking and inspiring is how she treats our profession, not being a cook, how deeply she knows it and how much she appreciates our work! My feelings on this matter cannot be expressed in words!
And what friends she has! Thanks to one such pair, we were able to get to a unique Japanese Wagyu bull farm; visit truffle groves and owner's vineyards; touch the warm noses of wagyu calves; taste dishes made from meat of adult bull calves; descend into an underground passage that has existed on the farm since the monastery of the 17th century.
During the month in Madrid, you feel at home. You get answers to any questions, whether it's the architecture of Madrid or its gastronomy. Svetlana knows everything about everything. Therefore, colleagues, who are thinking whether to go or not, pack your bags and go for inspiration and new knowledge!
P.S. Actually, I have a lot to tell you, but it's better than listening to someone, to go yourself and plunge into this magical atmosphere!"

"My internship started back in the spring of 22. Then I received a request on Instagram from the guys from @SBCULINARYCENTER, who offered to post in bakeries in Spain.

The last time I did an internship in Italy was 7 years ago. And for a very long time I wanted to update my knowledge and explore a new culture of bread, pastries, flavors and textures.

Despite the circumstances, the visa was obtained very quickly through the embassy in Moscow – the guys from SBCULINARYCENTER provide assistance in this matter.

The day of my trip has come – September 5th.

I flew via Helsinki on a direct flight to Madrid.
Arriving in Madrid, the driver met me and took me straight to a guest house in the very center of Madrid.

A beautiful spacious apartment with two showers and a large kitchen, where interns gather after a day of work. By the way, there were 3 people with me - two from Lviv and one from Moscow: @vasylantoniak, @bohdan_bilonishko and @alexey.besedin
We became very good friends.

The guys worked in star restaurants, and I worked in bakeries. I managed to work in 3:
• At MAISON KAYSER, I learned how the guys work in a huge network of bakeries around the world – more than 200 establishments (the company has a huge production plant where they prepare all products and transport them to points with minimal losses in the quality of the defrosted and baked product;
• PANIC – the guys are eating hard bread in the good sense of the word, all the bread is made with sourdough. 6 types of bread;
• SANTA EULALIA – here I updated my knowledge on puff pastry and fillings.

All bakeries were happy to share their knowledge and recipes.
By the way, for convenience, I always had an interpreter with me, who stayed with me throughout the training and at the end of the internship handed over all the notes with information from the internships.
Then it remains to use and improve them.

The translator is great.
There was no fear of not understanding what was happening or that they might not understand you.

I also managed to visit more than 15 bakeries all over Madrid in 2 weeks (Oriol Balaguer, Panem, Panod, 130C, etc.)

Am I happy with the trip? – Absolutely, yes.
I am grateful to Svetlana Belousova @sbelousovamadrid for the organization, attention and hospitality."

"My month of internship at BIBO flew by like 1 week.
It was just like in life: hard, and easy, and fun, and interesting.
I don't regret a bit for the time I spent here.
There is enough information baggage for several full-fledged menus, it remains only to adapt to my format.
It is also very interesting and informative to go to restaurants on weekends. Every time you discover something conceptually new, such visits always took place in a festive atmosphere.
In general, it was a surprise to me how the organization is organized inside the SB CULINARY CENTER, everything is done to make a person feel comfortable and at home.
The team also has a translator who helps to integrate into the team faster and solves all the issues that, one way or another, arise due to the language barrier.
Thanks to Svetlana Belousova for the good organization of my internship in Madrid, for the human attitude and help with any questions that arose during the month.
Chefs, chefs, and gastroenterologists, I advise you to go on such a gastronomic journey at least once, where you can really improve your skills!!!"

"Well, my internship experience in Madrid has come to an end. What I would like to say:
THANK YOU
Thank you for the opportunity and the chance provided by Svetlana and her SB CULINARY CENTER. This is something incredible!
I immersed myself in a completely different atmosphere while doing my internship.
I managed to work at the LEÑA restaurant of the Dani García group.
In the restaurant, I saw and felt a friendly, cohesive team that acts as one mechanism.
During my internship, I took on a lot for myself: from cooking processes to communication processes between employees.
It was a wonderful experience that I strongly recommend every professional to go through.

Svetlana also organized a gastro tour during her internship. All the restaurants we visited are worthy of special attention.
Every chef expresses himself through food, through serving, through techniques, it is immediately noticeable. Moreover, nothing surprised me in gastronomy for a long time, until we went to one chef, Pablo Fernandez.
I won't tell you who he is, I hope Svetlana will definitely tell you, because words cannot convey what this boss did, and I will definitely return to him, but not alone.

The main thing I would like to say is endless words of gratitude to Svetlana and her organization.
For myself, I found the answers to the questions that were in my head; new combinations, some even bold! I have gained invaluable acquaintances with chefs, chefs and just wonderful people. If there was a rating for such programs somewhere, I would give this one a 100 out of 10. Thank you"

"My trip to Madrid: wonderful, amazing, brilliant... and can be continued indefinitely!
This is a huge explosion of emotions that will remain in my memory for the rest of my life!
In the 1 year or so that I have lived in Europe, in particular, in Slovenia, I can say that Madrid is really a city of very different and delicious cuisine!
At the BIBO restaurant, where I did my internship, I felt like a part of the team, I immediately felt their Madrid spirit.
In terms of practice, everything is not as I imagined, but much more interesting!
I can't put it into words, you have to go through it.
Now, after the trip, you need to go home.
Thanks to the BIBO by DANI GARCIA Madrid team for the experience.
I will never forget your professional approach in everything, and most importantly, you do it with your soul.

P.S. I would like to thank my investor Alexander, as well as the director of the SB CULINARY CENTER, Svetlana Belousova, for organizing and helping with everything.

I recommend this experience to all chefs and sous chefs without exception. Internships are about movement, development, and career growth!"

"My internship took place at the Bistrómika restaurant in December 2022 under the supervision of Chef Carlos del Portillo.

The excellent communication between the restaurant team and the organizers helped to overcome the language barrier, because the biggest concerns were related to this.

Carlos's interesting approach to working with fresh seafood has added to my knowledge, which now needs to be put into practice.

It's been a busy 14 days.
In addition, the program included visits to several interesting restaurants.
Such workshops are a great opportunity to reboot a bit, to reconsider some views on your own work.

I recommend such business trips to all chefs without exception.

Thanks to Svetlana Belousova and the SB CULINARY CENTER for their support and assistance in all matters that arise throughout my stay in Madrid."

"Due to recent events in the world, the first impression upon arrival in the country is a shock that such an opportunity still exists.

On the organization of the internship itself: you get a full immersion in the work of the restaurant as an ordinary employee with full-time chefs; you work out all the technological processes of working in the kitchen from beginning to end.

In fact, we know almost nothing about Spanish gastronomy. Our understanding of Spanish cuisine is limited to the experience of a tourist during an all-inclusive vacation on the Mediterranean coast or the stories of friends who usually fly to Spain across the sea for children.

To immerse yourself in the real culinary culture of Spain, a chef needs just such a trip, where, as part of the strong teams of the most famous restaurants, you are given the opportunity to see and learn new technologies and trends in the first person.
On the spot, there is a complete reformatting of your ideas about Spanish gastronomy.
You understand how much Spanish chefs have done for chefs all over the world, and how their innovations can be transferred to our realities and products.
It turns out very cool.

As a former professional athlete, the very format of organizing life in Madrid for 4 weeks reminded me of sports camps: an ideal place where you don't get distracted by everyday issues, and where you can send chefs of any rank; attention and care from the host; discipline and a clear work schedule; and it's very interesting selected leisure time.
Chefs of any level who come here for cooking training gain tremendous experience.
It's a very cool topic, I recommend it to everyone.

Many thanks to all those who made this trip possible!"

"If you don't go forward, you go backward." This is very important to apply to chefs, as gastronomy is developing rapidly.

My name is Andrey Mokich, I am a chef. I live in Kazakhstan and travel a lot. And I definitely study regularly, exchange experiences with colleagues, and go on internships abroad.

This is the second time I have flown to Madrid, one of the "capitals" of world gastronomy, to restaurants with Michelin stars and recommended by the Michelin guide, for internships.

These are not my first trips to study, I have studied and practiced in Israel for a long time, I often come to master classes with chefs in Moscow and St. Petersburg, and I have something to compare it with.

Therefore, I am very grateful to Svetlana and her @sbculinarycenter for organizing my internships in Spain!

Svetlana helps you choose a restaurant individually for the chef's tasks, organizes the chef's entire life in Madrid on a turnkey basis from the moment you get off the plane.

Transfer, accommodation, meals (including breakfast preparation for chefs), translation services and organization of gastronomic tours in your free time.

Thus, the boss does not need to be distracted by any organizational and household issues, but fully focus on gaining new knowledge and experience.

As for restaurants for internships, this is an opportunity to work together with the best craftsmen in the world. Learn both the base and new techniques and immediately bring new skills to automatism in practice. Such an internship is the best format for the development of a boss.

In addition to new knowledge and skills, you expand your worldview, increase your visibility, get to know colleagues from different countries and get inspired.

Thank you from the bottom of my heart!

I am convinced that the moment when you know enough will never come. Even if you're a hundred years old and super-experienced.

I plan to come back."

"Greetings to all, dear colleagues.
I would like to share my experience of a gastronomic trip to Madrid.

I received a lot of emotions and impressions during my first internship in Europe.

I decided to choose Spain, because a lot of delicious food comes from these places!

I was very well received, the guys in whose team I trained are really cool: responsive, sincere and very friendly, they create an atmosphere of complete tranquility, coziness and decent comfort in the kitchen. Agree, this is wonderful "weather" for excellent practice.

The Bibo restaurant is located in the very center of Madrid, a worthy place for a first internship.
It was difficult only on the first day.
Then everything went on a light wave, and the month flew by almost imperceptibly.

The language barrier was not annoying at all, because you are paired with a very strong translator, and in general, the guys communicate quite clearly in English.

Geolocation from the guest house is 5 minutes at a steady pace.
I consider this to be a pretty serious plus.

Our guide to this world of gastronomy is Svetlana Belousova @sbelousovamadrid; special thanks to her for the rosy welcome, comfortable living conditions and our "delicious adventures" in top restaurants over the weekend.

After this trip, I was as inspired as possible, I asserted myself, I felt real confidence in my own knowledge and many years of experience, which were supplemented with new knowledge and skills.

A nice bonus was the realization that you work on equal terms with the best chefs, and this greatly strengthens you as a chef and significantly increases your self-esteem and ego.
I'm planning another trip in the new pastry program!"

"You know the expression: 'when we go somewhere, we leave forever, because we come back as completely different people.' My internship in Spain is exactly the case.

Spain is a country that I didn't know what to expect from the word at all. I did not immerse myself in the study of its culture that much, I did not think that I would ever be there, and my knowledge was limited only to the legendary football clubs of this country.

However, when the question of internships for chefs arises, Spain is, of course, considered first.
Because this country is very developed gastronomically, it has a gorgeous climate, an abundance of fantastic quality products, and, of course, all these factors make it very attractive for education.

Svetlana Belousova is doing internships there; and her project has a huge number of advantages, starting from the organization of accommodation, catering for chefs, gastronomic leisure and, of course, accompanying translators, which is just an incredible bonus in the conditions of practically non-existent English among the Spanish guys.

I want to say right away that two weeks is simply not enough, because it takes a week to adapt, and the second one will be the final one (which is not serious). Therefore, it is necessary to consider at least a month, and preferably a month and a half.

During the month you spent in Spain, you get into the culture of this gorgeous country, the mentality of its people, get acquainted with a huge number of enthusiastic professionals, great guys, the coolest products, explosive combinations and tastes. We all know that in our business, the so-called watching is very important. There's plenty of it for such a gastronomic trip. At some point, your brain and cheeks are already begging for mercy.

Of course, the key factor in a successful internship is choosing the right restaurant, which you need to evaluate based on your Instagram pages, profiles of future mentors, and the websites of their restaurants, as well as recommendations from Svetlana Belousova.

Personally, I really liked both the restaurants I found myself in, and it's not just about the food, because any restaurant is, first of all, about the PEOPLE who turned out to be absolutely fantastic.

If someone doubted "to be or not to be", "to do or not to do", "to go or not to go", then definitely yes, to be, to do, to go!

I would like to express my deep gratitude to all the chefs and restaurant teams for their hospitality and support.

To the guys with whom we lived and studied, respect and admiration, it was interesting and incredibly fun with you in those rare moments of rest together.

And of course, many human thanks to Svetlana Belousova for her help during this difficult but very fruitful month and for all the incredible contribution she makes to the education and gastronomic training of chefs from all over the post-Soviet space.
And also a huge gracias to my translator Elena.
Thank you all!"

"Friends and colleagues!
I would like to summarize the completion of my third internship in Madrid, this time at the RAMÓN FREIXA 2* Michelin restaurant.

I used to visit the BIBO by Dani García restaurant in 2017; the COQUE 2* Michelin in February 2020.

In addition, as part of my culinary tours during these internships, I visited about 30 Premium and Michelin-starred restaurants in Madrid, Toledo and Segovia (cities in central Spain with a rich gastronomic tradition).

This experience has influenced and continues to influence my career growth.
There is a motivation to grow, strive forward, learn new things and not stop learning.
And most importantly, this path of self-development is very inspiring.

I can proudly say that I was glad to have the opportunity to work with such world-renowned chefs as Dani Garcia, Mario Sandoval, Ramon Freixa in the best restaurants in the world.

Thanks to @sbculinarycenter and @sbelousovamadrid for, as always, a good reception, organization, and interesting tasting trips to restaurants that I recommend to everyone.

As the head of culinary programs and a teacher at the Aremian Academy of Culinary Arts and Hospitality in Yerevan, I would like to recommend this experience to all chefs without exception.

I also strongly advise you to choose the right format for you and your guests, not to chase Michelin stars just for the sake of status, but to set goals for yourself with real and productive results."