In 2009, the Basque Culinary Center Foundation was created thanks to Mondragon Unibertsitatea, the Basque chefs and the public institutions.
The Basque Culinary Center has the aim of guaranteeing the continuity of cuisine as a centre for innovation in the future, which also implies the generation of high-level knowledge and the training of qualified professionals; promoting research and knowledge transfer among haute cuisine professionals and business sectors and knowledge related directly and indirectly to gastronomy; and to achieve international projection.
Boosting technology transfer and innovation in sector companies is another of the centre’s great objectives, as well as the creation of new business initiatives and projects.
The centre’s lines of Research and Innovation in Food and Gastronomy are developed around the following:
- Food education and habits.
- Food social responsibility.
- Food trends.
- Innovation in business management in the sector.
- Development of associated technologies.
- Food preparation, presentation and conservation.
The Basque Culinary Center Foundation is composed of:
- Board represented by: :
o Leading chefs
o National and international company
- International Advisory Council
- Mondragon Unibertsitatea