The Board of Trustees of the Basque Culinary Center Drives GOe and EDA, Strategic Projects for the Future of Gastronomy
Today, the semi-annual meeting of the Board of Trustees of the Basque Culinary Center, the highest governing body of the institution, was held. The meeting, which took place at the Basque Culinary Center, concluded with a positive assessment of the first half of 2023.
During the meeting, progress was reported on two strategic initiatives of the Basque Culinary Center. Regarding GOe (Gastronomy Open Ecosystem), an assessment of the construction timeline was discussed, with the project set to begin in early November, along with the upcoming steps in the initiative's development. Additionally, a microsite containing information about the project, accessible at http://goe.bculinary.com, was shared. GOe represents a project that combines a passion for gastronomy with talent, research, innovation, and entrepreneurship. It forms an ecosystem of innovation and talent attraction at the international level, where leading global stakeholders engage in a unique multidisciplinary proposal.
Concerning EDA Drinks & Wine Campus, a research, training, and promotion center for the world of wine and beverages, the development plan to meet the project's deadlines was approved. These are two flagship projects that shape the future of the Basque Culinary Center.
Furthermore, new training programs have been presented to address the industry's needs, focusing on restaurant management and personnel management and talent development in the restaurant sector. BCC Innovation continues to consolidate its activities in the areas of health, sustainability, sensory analysis, and digitalization.
One of the highlights of the session was the addition of AgroBank to the Board of Trustees of the Basque Culinary Center. Through AgroBank, the specialized division in the agri-food sector of CaixaBank and the leading financial entity in the sector, various initiatives will be promoted. This signifies a strategic alliance aimed at fostering synergies between gastronomy and the agri-food sector. To achieve this, various lines of action will be implemented, including projects focused on sharing experiences, increasing visibility for the sector, supporting young talent, etc. This represents a forward-looking commitment with the shared goal of enhancing the agri-food sector as a guarantee of generational succession.
After the meeting held at the Basque Culinary Center and a visit to the site that will host the GOe project in Donostia-San Sebastián, the members of the Board of Trustees enjoyed a meal at the Zelai Txiki Restaurant, which is managed by alumni of the Basque Culinary Center.