Basque Culinary Center opens up opportunities in innovation and training thanks to GO: the keys to the new phase
GOe starts its activity on Monday with the Goe DAY 1, an immersion experience aimed at professionals in the sector that will focus on innovation and the future of gastronomy.
Thenew buildingof theDonostia Basque Culinary Center E (Gastronomy Open Ecosystem) will officially launch this Monday E with the experience of Goe DAY 1 aimed at professionals in the sector \u00A0.
The day will end in the afternoon with an institutional inauguration attended by institutional representatives and the architect of the BIG studio and responsible for the design of the building, Bjarke Ingels.
New headquarters
The opening of the new headquarters of the Basque Culinary Center in the capital of Guipuzcoana will mark a milestone in the world of gastronomy and cuisine, an expansion that will not only mean a new and more modern space, but will also reaffirm its commitment to innovation, sustainability and the training of future cooks and professionals in the sector.
Created in 2010, the Basque Culinary Center was a pioneering initiative for the promotion of Basque gastronomy and the creation of an international reference. From its first steps, it has worked to combine culinary tradition with innovation, offering educational programmes of excellence, research and promotion of Basque and global gastronomy.
Innovation and new goals
The new headquarters is located in a state-of-the-art building with state-of-the-art facilities.
-Innovation laboratories: Laboratories with advanced technology for research in culinary techniques, sustainability and new products.
-Open training spaces: For courses, workshops and events aimed at students, professionals and the general public.
- Knowledge Center: Space for research, interviews and publications on trends and challenges in gastronomy.
The main objective of this new phase is to continue to be a reference for gastronomy in education, to promote applied research and to promote cooperation with chefs, industries and local and international communities.
What will be done in the new residence?
The headquarters will host activities such as university training programmes on cooking, food and gastronomic management, workshops and tastings for professionals and gastronomy fans, research projects on sustainability, culinary and food technology innovations, events and congresses that facilitate the exchange of global knowledge and trends.
Bet on the future of gastronomy
The inauguration represents a decisive step towards consolidating the Basque Culinary Center as an engine of innovation and gastronomic development, with which the Centre aims to strengthen the gastronomy of the Basque Country and its mission to become an engine of economic, cultural and sustainable development.
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