Irati Ceide, student of the Bachelor’s Degree in Culinary and Gastronomic Sciences, wins Plat Impossible 2026
Plat Impossible is an academic project of the Bachelor’s Degree in Culinary and Gastronomic Sciences at CETT–UB within the course Creative Process and Contemporary Culinary Technology, taught in the fourth year, where students apply scientific knowledge, culinary skills, and creativity to solve an impossibility.
This academic year, CETT organized, within the framework of the Bachelor’s Degree in Culinary and Gastronomic Sciences, a competition featuring 10 Plat Impossible proposals that illustrate how cuisine can be presented not only as a final result, but also as a process of creative thinking.
This initiative reflects CETT’s educational model, which understands gastronomy as a space for innovation, critical thinking, and experimentation. Through the Bachelor’s Degree in Culinary and Gastronomic Sciences, students approach cuisine from a scientific, creative, and interdisciplinary perspective, connecting academic knowledge with the real challenges of the sector. The Demo Day brought together leading figures from the gastronomic sector, who declared Irati Ceide the winner for the project A dish that never reaches the mouth, yet nourishes.
Would it be possible to nourish through the dermis?
Despite receiving very competitive proposals, the jury awarded first prize to Irati Ceide for her creation titled A dish that never reaches the mouth, yet nourishes. A well-executed idea that demonstrates it is possible to redefine the concept of nutrition from a transdermal perspective through the study of the skin and its absorption capacity. Starting from this approach, provitamin A is extracted from carrots and incorporated into a nourishing cream, creating a soap, an exfoliant, and a cream that manage to nourish the body without being ingested.
The jury’s deliberation
The jury, composed of Alessio D’Antino, Founding Partner & CEO of Forward Fooding; María Rodríguez, Head of the Gastronomic Consulting and R&D Department at Makeat; Paco Lara, Head of Innovation Kitchen at Restaurant Disfrutar; Alba Graells, Innovation Technician at the Department of Agriculture, Livestock, Fisheries and Food (DARPA) of the Government of Catalonia; and Elisa Zárate, Project Manager at the Food Retail Cluster, stated:
“The project by Irati Ceide, A dish that never reaches the mouth, yet nourishes, has been recognized as the winner because it formulates a clear and relevant impossibility: redefining the concept of ‘nourishing’ beyond food ingestion. The proposal develops a rigorous creative process that integrates scientific knowledge about the dermis and transdermal absorption, connecting research, experimentation, and culinary application.
At the same time, it presents a high degree of conceptual innovation by shifting the traditional boundaries of the gastronomic dish. Finally, its materialization through soap, exfoliant, and cream clearly communicates the project’s thinking, aligning with current trends in contemporary gastronomy, where the creative process, interdisciplinarity, and conceptual reflection become central.”
