Plant-based Food: A Force for Change

Blending tradition and state-of-the-art cuisine, we believe in food that is healthy, beautiful, delicious and conscious of the planet.   

 

 

Sustainable

Plant-based and conscious, we are committed to sharing the fundamentals of healthy cooking, based on organic and cruelty-free ingredients so you can create your own balanced and sustainable recipes from scratch.

Accessible

Do you want to improve your culinary skills? Or maybe grow at the professional level? Our courses are adapted to all levels and you'll learn the skills needed to achieve your goals, both personal and professional, from anywhere in the world.

Sectio Aurea

Nature expresses herself in numbers, spirals, distributions among plants, leaves, seeds and animals. These patterns are also present in Music, Architecture, Painting and other forms of Art, where the Golden Ratio is often found. The idea behind finding the perfect harmony expressed in numbers, inspired us to use AUREA (latin for gold) as the school's name, as it calls for balance, the appropriate ratio of ingredients, processes, and patterns to achieve optimal results, as close to Nature as possible.

Meet the team

We are very different, but connected by our obsession with food, health, and sustainability.

 

CO-FOUNDER & CEO

Lore Salas

With a background in civil engineering, Lore moved from Barcelona to the US and decided to pursue her true passion: food. She graduated as a Baking & Pastry Chef and later on joined Matthew Kenney Culinary where she became a Raw Chef. By that time, she started sharing her recipes and knowledge on Instagram @datesandavocados. That led to the publication of her first book “Dulce sin Culpa” (“Sinless Sweets”) with Penguin Random House Spain. Lore’s core mission is to spread awareness about how plant-based food can fix our food system, reduce the impact on the environment and lead us to a healthier and more balanced lifestyle.
CO-FOUNDER & COO

Raul Rodriguez

As an elite athlete, Raul has had the opportunity of developing his professional career in countries as different as Spain, China, the United States or Kuwait. Both his experience in high-performance collective sports and his personal passion for veganism and sustainable food, have inspired him to coordinate a diverse team of international chefs and artists in the creation and day to day operation of a project like Aurea. The goal is clear: spreading awareness among individuals and organizations about plant-based food as the most sustainable and necessary alternative for the planet.
STRATEGY ADVISOR

Soco Nuñez

Born in Spain, Soco has lived in several countries and she’s now based in London. Initially trained as a Translator & Interpreter, she got her MBA in Business Innovation and Entrepreneurship. Over the past 15 years, Soco has been involved in the development of brand strategies for multinational companies, overseeing markets like Spain, Portugal, France, Germany, Nordics, Russia and UK amongst many others. She’s led many successful brand repositioning projects in the hospitality industry. Obsessed with food (and definitely a sweet tooth), she’s strongly committed to making the world a better place.
INSTRUCTOR

Carolina Chinea

Born in Tenerife, Carolina has always been passionate about the arts and food. She has worked extensively in different areas of the arts and cultural events management, designing and running workshops on different subjects including photography, graphic design, art, marketing, and many more. Starting her career in Art History, this artistic flare carries through her life and work in food design and culinary projects. She specializes in plant-based food cuisine, consultancy, food experiences, product development, workshops, chef training, and creative concepts, all rooted in food expression with nature as a core.
INSTRUCTOR

Aurea Team

Why a plant-based cooking school?

There are two main reasons why I decided to commit to this project, and I'd love to share them with you:

First, I've been very fortunate to find incredible teachers all my life. They ignited curiosity in me and invited me to explore different approaches and solutions by myself, even if that meant breaking some rules in the process. That's something I've wanted Aurea to represent from the very beginning: we don't pretend to be a school that teaches you how to recreate recipes, rather, we aspire to help you explore and expand your inner creativity.

The second reason is that I believe plant-based food has the potential to effect major change in the world. Sharing our knowledge as chefs, empowering individuals and organizations to eat more naturally and avoid the processed and artificial foods of our currently unsustainable food chain: this is not just our passion - it is our responsibility.

 

Lore Salas,
Aurea Co-Founder & CEO

Get in contact

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