Under a halo of mystery and within the celebrations of its tenth anniversary, the Basque Culinary Center (BCC) has announced the construction of a new and “unique” headquarters in the center of Donostia. The exact location of this building, which will reach 9,000 square meters, is still a secret kept under seven keys, although it is known that the design will be carried out by an international architect, whose identity is, for now, another unknown.
The gastronomic university, a world pioneer and an international benchmark in the training of culinary professionals, was created in 2011 with the aim of promoting “gastronomy as a lever for socio-economic development” and “higher education, research, innovation and promotion of gastronomy and food “. Located on the outskirts of Donostia, BCC integrates the Faculty of Gastronomic Sciences, attached to the University of Mondragón, and an innovation and research center, the BCC Innovation. Within its training offer is the Degree in Gastronomy and Culinary Arts and one of its most outstanding characteristics is that it offers its students the possibility, one hundred per year, to carry out internships in companies from the first year (there are four in total), in national entities up to second and international from third.
On July 15, the BCC presented the Basque Culinary World Prize 2021, the sixth edition of the so-called “Nobel Prize for Gastronomy”, to Huelva chef Xanty Elías. The award annually rewards a cook to a cook from anywhere in the world for their transformative initiatives in the gastronomic field and their positive impact on society. In the case of the winner in 2021, Elías received recognition for his initiative “Children eat the future”, launched in 2018 with the aim of bringing culinary education to primary school children through a new subject: Culture Gastronomic.