Gastronomy Dominican talent at the Basque Culinary Center.
A few days ago I was talking with colleagues about the development of the culinary industry, we mentioned some outstanding chefs of now days. Today I realized that most of them had an interesting factor in common, they graduated from the Basque Culinary Center, also called by people as the international “Harvard” of culinary. This academy started on 2011 at San Sesbatián, with an investment of 17 millions euros, also supported by worldwide superstars of gastronomy like Ferran Adriá, multiple times avowed as the best chef of the world. The project has developed high level knowledge and the international scope positions the Basque Culinary Center as top school of gastronomy. Knowing this, is the foundation of my attention to the history and professional career of those chefs who graduated from the Basque Culinary Centre, as Iñigo Gordóbil, who was part of the first group of graduates at the center. Gordóbil, participates in the preparation of the great encyclopedias of the history of gastronomy, the Bullipedia (El País, 2015), launched by Ferran Adriá, who seeks to organize the origin of foods and categorize the annual contributions made around the world. Another interesting success is Carlos Rojas, also from the first promotion of the BCC.
2nd edition for Creative Gastronomy program.
I’ve always thought the young ones carry the hope for a better future and it's our duty to support them. That is why, once again I'm fully content to sponsor opportunities to a group of teenagers for gastronomy. Through the Gastronomy Workshop by INFOTEP, the students will demonstrate their will and abilities in the four weeks Creative Gastronomy program. The certification (This year for the second time) came up from a dream I had, not just to encourage the young to develop their abilities in gastronomy, but also to reward the one outstanding student of the program to experience a superior education program in a culinary school in Europe. The course is about optimizing culinary techniques at Basque Culinary Center, located in Spain. A pioneering institution worldwide taking account as associates 8 of the best Basque chefs like Martin Berasategui, Pedro Subijana, Juan Mari Arzak, Karlos Arguiñano o Andoni Aduriz. Additionally, the international committee included high level chefs like Ferrán Adriá, Michel Bras, Heston Blumenthal, Dominique Crenn, Joan Roca, Gastón Acurio o Massimo Bottura. For the first encounter, all interested should show their abilities and skills to a group of prominent judges, whom will rate their performance and innovations when making a meal.
Young Dominican gastronomic talent begins specialization at a top Spanish culinary school
Elvis Hidalgo is taking a five-week workshop to perfect his culinary techniques at the prestigious Basque Culinary Center in San Sebastian after having been the best performing student in the Diploma of Creative Cuisine, an initiative of businessman Danilo Diazgranados, taught by the INFOTEP School of Hotel Management, Gastronomy and Pastry. Santo Domingo, June 2021 - After Elvis Hidalgo postponed his studies at the Basque Culinary Center in Spain due to the pandemic, today the 25 year-old student from San Francisco de Macorís is fulfilling his dream and attending classes at one of the most outstanding gastronomy schools in Europe. Elvis has been attending the Culinary Techniques Improvement Training Program at the center based in San Sebastian-Donostia, in the Basque Country. It is a pioneering academic institution worldwide whose board of trustees includes eight of the best Basque chefs, such as Martin Berasategui, Pedro Subijana, Juan Mari Arzak, Karlos Arguiñano and Andoni Aduriz. Its International Council also includes chefs of the stature of Ferrán Adriá, Michel Bras, Heston Blumenthal, Dominique Crenn, Joan Roca, Gastón Acurio and Massimo Bottura. For five weeks, the young Franco-Macorisian will have the opportunity to consolidate his knowledge and acquire new skills in the preparation and presentation of dishes.
