|
|
Inauguration of the Basque Culinary Center, a pioneering institute of higher education in fine cuisine
The opening of the Basque Culinary Center elevates fine cuisine to the status of a science and makes it a university subject for the first time in Spain. It does so through the Faculty of Gastronomic Sciences and Culinary Arts at Mondragon Unibertsitatea and the Centre for Food Research and Innovation. It also becomes the world’s only gastronomic university to house an R&D centre on its own premises.
The Prince and Princess of Asturias, accompanied by the Basque First Minister Patxi López, and guided by the Vice-Chancellor of Mondragon Unibertsitatea, Iosu Zabala, the university to which the centre is affiliated, and the director of the Basque Culinary Center, Joxe Mari Aizega, officially opened the centre on 26 September.
The Basque Culinary Center thus embarks upon its mission to make fine cuisine and culinary training and research in the Basque Country an international benchmark.
It is a well-founded project backed by Basque chefs, who also sit on its board of trustees, whose ambassadors are the world’s foremost chefs, and it has the support of institutions from very different political backgrounds, as well as of companies and associations. It will be up and running this coming 3 October with the launch of the first degree in Gastronomic Science and Culinary Arts to be held anywhere in Spain, and its R&D centre is destined to become a global referent in this field.