Under an aura of mystery and within the celebration 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 cover 9,000 square meters, is still a secret kept under seven keys, although it is known that the design will be the responsibility of an international architect, whose identity is, for now, another unknown.
The gastronomic university, a world pioneer and 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 Mondragon, and an innovation and research centre, the BCC Innovation. Its educational offer includes the Degree in Gastronomy and Culinary Arts and one of its most outstanding features is that it offers its students the possibility, one hundred per year, of doing work experience in companies from the first year (there are four in total), in national entities up to the second year and internationally from the third year onwards.
On 15th July the BCC awarded the Basque Culinary World Prize 2021, the sixth edition of what is considered the “Nobel Prize of Gastronomy”, to the Huelva-born chef Xanty Elías. The award is given annually to a chef or 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 2021 winner, 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: Gastronomic Culture.
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