Spain: Adrià, Acurio and nine other prestigious masters attest to the first graduates of the BCC

The first class of Grade Gastronomy and Culinary Arts of the Basque Culinary Center (BCC) of San Sebastian, which began in 2011, has been completed and, as it could not be better, eleven of the most famous chefs in the world, led Ferran Adrià, have hosted the graduation ceremony for the 54 students (35 men and 19 women) of this training “innovative”, unique in Spain, based on interdisciplinarity.

The first class of Grade Gastronomy and Culinary Arts of the Basque Culinary Center (BCC) of San Sebastian, which began in 2011, has been completed and, as it could not be better, eleven of the most famous chefs in the world, led Ferran Adrià, have hosted the graduation ceremony for the 54 students (35 men and 19 women) of this training “innovative”, unique in Spain, based on interdisciplinarity.

And the BCC teaches his students subjects related to the culinary vanguard but also with the food industry, innovation, business, Entrepreneurship, living and working in science.

According to Ferran Adrià, the office “deserved such a center.” He also stressed that a cook at present must not only know about cooking technique but must have training in business or in science and that this training should be shared.

With this mandate, the advisory board of the BCC, which will meet in San Sebastian every year around this time, has decided to create a platform to promote new professional dimension of a chef, for which it will launch a website and seminars and workshops and create an international prize to the trajectory of a cook.

Furthermore, in collaboration with the Basque Government, the BBC and its advisory board, which renewed half of its members, will create a global award for lifetime achievements of a chef.

Meanwhile, Gaston Acurio (Peru), a member of the advisory board of BBC along with Enrique Olvera (Mexico) and Joan Roca, has defended the BCC as an “engine” within the international community of chefs and as a place where they can meet and discuss the challenges of the future chef, “that is looked much more than before.”

Indeed, 36% of students have chosen to specialize in cutting-edge cuisine, 46% for the “entrepreneurship”, and 16% has directed his career in the food industry.

Source: EFE