"Talento joven de la gastronomía" - Young Promises of the Gastronomic Sector Convene in Valencia
Basque Culinary Center, in collaboration with the Ministry of Agriculture, Fisheries, and Food, hosted the "Young Talent in Gastronomy" event in Valencia. This initiative aims to recognize young professionals in the sector whose activities are making a difference in the gastronomy value chain.
The event brought together the new generation of professionals who are excelling in their respective fields, thanks to entrepreneurial initiatives or successful projects that contribute to the ongoing evolution of the gastronomy sector in Valencia. The event featured the participation of Pablo Guinot and Jorge Seguí (Valbaral Group, 'Señorío de Guadalest'), Vicky Sevilla (Arrels), Alejandra Herrador (Atalaya), Sergio Rozas (Raro), Ana Botella (El Poblet), Fran Espi (La Sucursal), Carlos Peris (Ricard Camarena), Lucía Mompó (Malferida), Sergio Santamaría (La Mesedora), Carla Centelles (Terrenae), and Begoña Rodrigo (La Salita).
The Director-General of Basque Culinary Center, Joxe Mari Aizega, and the Director-General of Food Industry at the Ministry of Agriculture, Fisheries, and Food, José Miguel Herrero, inaugurated the event.
The assembly of young talents provided a space for reflection and inspiration based on their own experiences, focusing on entrepreneurship and career opportunities for young people in gastronomy. Leadership and team management, innovative ideas, opportunities, challenges, enthusiasm for entrepreneurship, and the profitability of the business were among the topics discussed during the event.
The first afternoon panel discussion, titled "How to Start a Restaurant as an Entrepreneur," featured the presence of Vicky Sevilla (Arrels) and Alejandra Herrador (Atalaya), moderated by Sergio Rozas (Raro). Both Michelin-starred chefs emphasized the significant young talent in Valencia, where inspiring and innovative projects are being developed and recognized. They considered it essential to keep the team motivated to engage and believe in the project. Sevilla and Herrador also discussed the inception of their projects, funding when starting a venture, and the viability of a business.
Following this, Pablo Guinot and Jorge Seguí from the Valbaral Group, known for 'Señorío de Guadalest,' conducted a workshop on olive oil. Guinot explained the project's origin, the production process, and the characteristics of their product in the Guadalest Valley, representing Spain's rural areas. Additionally, the two entrepreneurs shared their challenges in establishing their company, including uncertainties, financing, and market entry, emphasizing, "Starting a business is very complicated, but if you believe in the project and have perseverance and dedication, you can achieve it."
In the next panel discussion, Ana Botella (El Poblet) and Fran Espi (La Sucursal) discussed the difficulties and challenges of retaining young talent within a business, focusing on "Taking on Responsibilities Under 30." Both highlighted aspects such as the extensive training young people receive, the variety of tools they have to make the sector more profitable and efficient, and the importance of having a strong team. Carlos Peris from Ricard Camarena facilitated the discussion.
The last panel discussion of the afternoon was on "Original or 'Sui Generis' Ventures" and featured Lucía Mompó (Malferida) and Sergio Santamaría (La Mesedora). Both participants emphasized the idea that you learn more as you go and even more so when you are an entrepreneur. Instead of opening a traditional restaurant, they opted for more innovative models. The challenges of obtaining funding, the difficulties of starting a new business, and the strategy for building a strong brand were among the topics discussed by the participants. Mompó stated, "My advice for entrepreneurship is trial and error," while Santamaría stressed the importance of "keeping your focus sharp, concentrating on something, and putting all your effort into it." The panel was moderated by Carla Centelles from Terrenae.
Begoña Rodrigo concluded the event with an inspirational presentation. The chef reflected on her professional journey, from when she began as an entrepreneur to the present day, highlighting the decisions, successes, and mistakes she has made along the way. She stated, "If you have the talent you have, the price will defend it for you," adding that "you must learn and have a clear goal. Most importantly, you need to be sure that you have the talent to achieve it."
The "Young Talent in Gastronomy" initiative is driven by Basque Culinary Center and the Ministry of Agriculture, Fisheries, and Food, as part of the strategic content line of Spain's food and young entrepreneurs.