Styles
In this section you can search all our contents throughout the different stages in the history of art in Spain, to find styles such as Baroque, Gothic, Mudejar and many, many more.
Modernism and Avant-garde movements
The turn of the century brought new winds of modernity. The aesthetic sensibility of the time was marked by a different, freer attitude towards art and life.
Topics
In this section you can search among all our contents by topic to find the different resources available in Spain, such as museums, routes, destinations, monuments and many, many more.
Audience
This section provides access to all the contents in a personalised way, according to your own particular interests and socio-demographic profile.
Autonomous Regions
This section provides access to the contents in each autonomous region by browsing through maps.
Haute cuisine comes to the university
- Share
-
School building. Image courtesy of the Basque Culinary Center
-
School building. Image courtesy of Basque Culinary Center
-
School building. Image courtesy of Basque Culinary Centre
-
The gardens and school building. Image courtesy of the Basque Culinary Center
The prestige and international fame of Spain's haute cuisine is guaranteed to live on into the future with the creation of an innovative centre for training and research in gastronomy: the Basque Culinary Center, located in San Sebastián, one of the capitals of creative cuisine. Some of the leading lights behind this landmark culinary centre in the world include Adrià, Arzak, Berasategui and Subijana.
The Basque Culinary Center features a space for research and innovation in food, and is designed to provide training for future chefs, as well as offering the chance to sample their creations in a restaurant.
School of great restaurateurs
The centre is primarily a school of Gastronomic Sciences for the training of cooking professionals. It offers various courses 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 front-of-house services and gastronomy for the food industry.
These courses include the participation of many of the Basque Country's leading chefs, such as Juan Mari Arzak, Martín Berasategui, Pedro Subijana, Karlos Arguiñano, Andoni Luís Adúriz, Hilario Arbelaitz and Eneko Antxa. The Basque Culinary Center also has an International Advisory Board made up of well-known chefs from the countries with outstanding cuisine, presided over by Ferrán Adrià.
The work of the Basque Culinary Center is complemented by a centre for Research and Innovation in Food and Gastronomy ((BCC Research). The purpose of this centre is to encourage collaboration between universities, technological centres, businesses and public bodies to develop a network capable of creating and conveying knowledge and technology about all matters relating to food.
For the visitor, a practice restaurant
The Basque Culinary Center offers a unique possibility for its visitors: the chance to sample the creations of chefs who are likely to be the stars of the Spanish haute cuisine of the future. This is thanks to its restaurant, a space in which the students at the Basque Culinary Center carry out some of their practical training.
More information
