Basque Culinary Center
Contributes to the national and international promotion of Añana Salt as a quality product.
In 2009, the Basque Culinary Center Foundation was created thanks to Mondragon University, Basque chefs, and public institutions.
Since its founding, Sal de Añana has sponsored this institution. The Basque Culinary Center contributes to its national and international promotion as a quality product.
The Basque Culinary Center aims to ensure the continued existence of cuisine as a hub of innovation in the future, which also involves generating high-level knowledge and training qualified professionals; promoting research and knowledge transfer among haute cuisine professionals and the business and knowledge sectors directly and indirectly related to gastronomy; and achieving international recognition.
Promoting technology transfer and innovation in companies in the sector is another of the center’s major objectives, as well as the creation of new business initiatives and projects.
The center’s lines of research and innovation in food and gastronomy are developed around:
- Education and eating habits.
- Food social responsibility.
- Food trends.
- Innovation in business management in the sector.
- Development of associated technologies.
- Preparation, presentation and preservation of food.
