Final Report on My Internship at Restaurant Disfrutar

Introduction
My internship at Restaurant Disfrutar was not just a period of technical learning but also an experience that profoundly impacted my life, both inside and outside the kitchen. Having the opportunity to closely observe techniques that I had previously considered revolutionary in avant-garde cuisine was incredibly enriching. Witnessing processes such as reverse multiespherification, fried cold foam masses, Occo fermentations, and the creation of flourless crispy textures gave me a deep understanding that creativity knows no bounds when combined with skill and passion.

A Journey of Learning and Growth
Working in an environment like Disfrutar constantly pushed me to surpass my limits. It was fascinating to explore ingredients and processes from a completely new perspective. For example, I learned how different types of fats can transform a dish and how advanced techniques can create unique textures and flavors. This emphasis on innovation taught me that every detail matters in the kitchen.

As in any kitchen, there were moments of high tension: intense services, precise execution, and a relentless pursuit of perfection. However, there were also laughter, jokes, and a sense of camaraderie that made even the toughest days more manageable. Meeting talented, motivated, and passionate individuals was one of the greatest gifts of this experience.

Inspiration from the Leaders and the Team
Witnessing the passion and dedication of the three chefs and owners, Oriol Castro, Mateu Casañas, and Eduard Xatruch, was deeply inspiring. Their creativity, intelligence, and love for their craft are evident in every dish that leaves the kitchen. Seeing the results of their life’s work and how they lead with excellence and humility motivated me to keep pushing forward in my career.

I am also profoundly grateful to all the teammates I worked with across the stations: production cold, appetizers, meats, fish, and main courses. Each one of them taught me something valuable, whether it was a technique, a clever trick, or simply the importance of maintaining positive energy during the most intense services.

Connections Beyond the Kitchen
Beyond technical skills, Disfrutar gave me relationships that transcend the kitchen walls. Conversations during breaks, laughter in the middle of service, and shared experiences left me with not just colleagues but lifelong friends. I also had the opportunity to meet people from different cultures, exchange ideas, and learn from their ways of working and seeing the world.

I leave Barcelona with a heart full of gratitude. I take with me many lived experiences, great inspiration, and a renewed passion for cooking. Thank you to everyone who was part of this journey: my colleagues, my station leaders, and especially the chefs who led this unique experience.

Disfrutar taught me to value the combination of technique, dedication, and creativity as the pillars of a great team and an exceptional kitchen. I am ready to face the challenges ahead, but I will never forget everything I learned here.

Thank you, Disfrutar, for these unforgettable six months.