Studying the Associate Degree in Gastronomy at the Instituto Superior de Alta Cocina (ISAC) is much more than learning how to cook: it’s about becoming a well-rounded professional with technical skills, creative vision, and the ability to lead in the culinary industry. The program is designed for students to develop competencies that allow them to […]
Ciudad Juárez is more than just a border city; it’s a strategic hub where Mexican culinary traditions meet U.S. influences. Studying the Associate Degree in Gastronomy at the Instituto Superior de Alta Cocina (ISAC) allows you to take advantage of both worlds, preparing you to excel in the local and international culinary industry. At ISAC,
Just minutes away from El Paso and Las Cruces, there is a gastronomic university that has changed the lives of hundreds of young people passionate about cooking: ISAC Juárez. What began as a local project in 2008 has now become a vibrant binational community, where students from both sides of the border share the same
In the world of gastronomy, knowledge gains true value when it is passed on with passion. At ISAC, that passion is felt every day in our kitchens—not only from the students, but also thanks to our instructors: chefs with real industry experience who have chosen to return to where it all began to share their
On Mexico’s northern border, where culinary talent blends with tradition and innovation, there is a gastronomic university that has transformed the lives of hundreds of young people passionate about cooking: ISAC, the Instituto Superior de Alta Cocina.Study gastronomy in Ciudad Juárez, with the best. Founded in Ciudad Juárez in 2008, ISAC not only offers solid
On Mexico’s northern border, right where Ciudad Juárez meets El Paso and Las Cruces, a space flourishes where cuisine is taught with passion, rigor, and an international vision: the Instituto Superior de Alta Cocina (ISAC).Where borderland talent becomes gastronomic excellence. Founded in 2008, ISAC is more than a school: it is a living community where
At just 26 years old and with a decade of experience in renowned kitchens in Ciudad Juárez, Chef Leonardo Díaz had already emerged as one of the young promises of borderland gastronomy. His appearance on the cover of Enfiéstate magazine in 2013 reflected not only his talent but also his unwavering dedication to a craft
Last month, MaríaChuchena restaurant set the stage for an exceptional evening: a seven-course menu crafted by Chef Leonardo Díaz, a graduate of the Instituto Superior de Alta Cocina (ISAC), and Chef Erik Guerrero from DOS. restaurant in Boca del Río, Veracruz. This culinary encounter, titled “Night Among Friends,” was more than just a collaboration between
The kitchen, as a space of memory, culture, and connection, has been the starting point for Maryan and Sonia, two young gastronomy graduates from Ciudad Juárez trained at the Instituto Superior de Alta Cocina (ISAC). Their passion for traditional flavors and the symbolic value of Mexican ingredients led them to explore cuisine not only through
Chef Jorge Muñiz Sáenz found his calling at the age of 16, when cooking stopped being just a hobby and became the center of his aspirations. Some time later, he decided to formalize that path and study at the Instituto Superior de Alta Cocina (ISAC) in Ciudad Juárez, the region’s first university specialized in gastronomy.
