Le Cordon Bleu Madrid continues with its annual program of masterclasses and welcomes chef Hugo Muñoz from Ugo Chan (*Michelin) restaurant. The restaurant Ugo Chan has become a current benchmark, where Hugo Muñoz makes his personal and Spanish interpretation of Japanese dishes, with his label of "Japanese cuisine".
Originally from Madrid, Hugo Muñoz knew he wanted to be a chef after starting an engineering degree and realizing that what he enjoyed the most was cooking for his friends at home; that is how he decided to leave his career to start in cuisine. He runs the kitchen of Ugo Chan, where he shares his vision of cuisine with a strong Asian influence.
The students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass where Hugo immersed himself, as he does in his restaurant, in interesting reflections on Japanese cuisine and its links with the rest of the world.
During the activity, he prepared three recipes with which he presented how, at Ugo Chan, everything changes, everything evolves, and the menu is governed by the season, the sea, the sun, and the good humour that is never lacking. An interesting masterclass, held within the framework of the cycle of complementary training activities for the Institute´s community OffTheMenu.
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