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This initiative of the Basque Culinary Center began in 2020, when the first edition of the list was presented and, given its success ..

HOST, the 8th edition of the Professional Meeting on Trends in the Hall and Service of the Basque Culinary Center, has been held under the..

In this video, Juan Carlos Arboleya, coordinator of the Master and PhD in Gastronomic Sciences at the Basque Culinary Center, tells us abo..

In this video, Juan Carlos Arboleya, coordinator of the Master and PhD in Gastronomic Sciences at the Basque Culinary Center, tells us abo..

Mondragon Unibertsitatea has also participated in this edition of Euskaraldia, a massive social exercise of changing language habits. We’v..

In order to introduce the entrepreneurial and interesting gastronomic projects of Euskal Herria to our students, the Basque Culinary Cente..

The 2nd year students of the Basque Culinary Center have completed the “Cocinando con los Chefs” (Cooking with the chefs) project. This ti..

In this video we collect the exchange experiences of our students. On the one hand, two students who came from two foreign universities to..

We started trainning future chefs, and the bachelor’s degree in Gastronomy and Culinary Arts has already had 11 promotions. 570 people hav..

Usune Etxeberria, researcher at the Faculty of Gastronomic Sciences, talks about the relationship between gastronomy and health. She expla..

Usune Etxeberria, researcher at the Faculty of Gastronomic Sciences, talks about the relationship between gastronomy and health. She expla..

At the Basque Culinary Center we want to offer students a 360º view of gastronomy. To do this, we have launched a series of interdisciplin..

The 2nd year students of the Basque Culinary Center have completed the “Cocinando con los Chefs” (Cooking with the chefs) project. This ti..

Lander Cornago has won the 7th edition of the Martiko Challenge with his NATURA project. The students of 3rd grade of the bachelor’s degre..