Image courtesy of Basque Culinary Centre
The Huate Cuisine of Spain comes to the University with the creation of a world renown culinary centre: the Basque Culinary Centre. Located in San Sebastián, Basque Country, it has a space for research and innovation in food, and it will train future chefs and allow their creations to be savoured in a restaurant. Adrià, Arzak, Berasategui and Subijana are some of its sponsors, among others.
The prestige and international fame of the haute cuisine of Spain has a guaranteed future with the creation of an innovative centre for training and research in gastronomy: the Basque Culinary Centre, located in one of the capitals of creative cuisine, San Sebastián. School of great restaurateurs It is mainly a school of Gastronomic Sciences for the training of cooking professionals. It offers training ranging from a university degree in Gastronomy and Culinary Arts or a Masters in Restaurant Research and Management, to continued training in culinary techniques, sommelier, and room or food services for the food industry, for example. This course offering includes the participation of many of the most representative chefs of the Basque Country, such as Juan Mari Arzak, Martín Berasategui, Pedro Subijana, Karlos Arguiñano, Andoni Luís Adúriz, Hilario Arbelaitz and Eneko Antxa. Also, the Basque Culinary Centre has an International Advisory Board made up of well known chefs from the countries with the most outstanding cuisine, presided over by Ferran Adrià.
Complimenting the work of the Basque Culinary Centre is the Centre for Research and Innovation in Food and Gastronomy. The purpose of this centre is to enhance collaboration between universities, technological centres, businesses and public entities to develop a network capable of creating and passing on knowledge and technology for everything related to food. For the visitor, a practice restaurant The Basque Culinary Centre offers a unique possibility to its visitors: To savour the creations of those who will probably be the main players in the future of Spanish Haute Cuisine. They create in their restaurant, a space in which the students of the Basque Culinary Centre do some of their practical training.
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