After our first day of student orientation and small group dinners, students got a good night’s sleep and went out the next morning for their first day of class in Barcelona.

The Survival Spanish seminar did a market activity, practiced ordering and discussing how much something costs, then walked around the city to take in the sights.

In Drawing & Sketching, students discussed different approaches to art and began collaborating on something beautiful:

The Travel Photography class got right to work engaging with local culture and documenting some of the street scenes in Barcelona.

The Sports Management course had some lively discussions about the world of sports and took a walk to the beach to see some athletic activities in action.

The Spanish Culture & Cuisine course visited the school of world champion of pastry Jordi Bordas, with a tour of the kitchen, bakery, chef’s office, and ended up tasting some exquisite desserts.

Here is a thank you letter written by the students in the cuisine course to express their gratitude:

Dear Jordi, Adrianna, & Marta,

Thank you so much for taking the time to welcome us, show us your family’s bakery, the inner workings of the kitchen and office, and making us feel at home. We admired Jordi’s evident passion for food and his commitment to conducting in-depth research about the healthiest and most delicious substitutions to further inform the B-Concept, where flavor, lightness, and wellness take priority. His ideas are unique to an American palate, and do not lack in presentation at all. 

Jordi’s ingenuity, hospitality, and generosity are reflected in the other members of the team. Adrianna is clearly knowledgeable and dedicated to her craft, and her studies of chemistry inspire those of us who perhaps didn’t think we were science people before. Marta was so kind (and fashionable), and went the extra mile to help one of our students who was not feeling well that morning. 

The first pastry that you so kindly allowed us to try was a mind-blowing experience of fruit flavor and complex textures, and we’ll never forget that sherbet & mousse. The second, the cheesecake, was incredible, and most of us had never thought of basil as a dessert ingredient before this opportunity. Seeing the machinery in the bakery, and how it has evolved throughout the years, exemplified the contrast between a family-run small-business and an avant-garde chef at the top of his field in modern gastronomy. 

We’re excited to follow you on Instagram and see where the B-Concept ends up, as we are confident that we’ll be seeing B-Concept recipes in the far corners of this beautiful world and that it will change the way we all see desserts and pastries. 

Sincerely,

Vanessa – Madeline – Sonya – Jamie – Daniel – Daniel – Jane – Audrey – Zachary – & Evan

Keep your eyes open for our updates! We’re excited to share our program with family and friends back home.

Saludos,

Pre College Barcelona