The Island Delights Palates and Promotes Its Cuisine at the Basque Culinary Center in San Sebastián through "Tenerife in 360º"

Turismo de Tenerife, in collaboration with the Agriculture, Livestock, and Fisheries department of the Cabildo of Tenerife, traveled to San Sebastián to promote the island's cuisine in partnership with the Basque Culinary Center. The prestigious institution for culinary education, research, and promotion hosted the event "Tenerife in 360º", featuring renowned chefs from the island and training sessions for the center's students. This initiative is part of an agreement signed earlier this year through Turismo de Tenerife, which includes not only training that has been ongoing on the island in recent months but also innovation initiatives for Tenerife's cuisine, both in northern Spain and on the island itself.

Lope Afonso, vice president and tourism counselor of the Cabildo of Tenerife, stated that "Tenerife is a leading and cutting-edge destination in gastronomy, where our cultural identity, sustainability, product quality, and the excellence of our professionals' talent stand out. Training, along with innovation and the promotion of Tenerife's cuisine, are the three pillars of this agreement with the Basque Culinary Center, which will continue in the coming years to contribute to the continuous education of our professionals and to make us more competitive as a tourist destination." Afonso added, "We highlight Tenerife by uniting gastronomy, tourism, and the primary sector, emphasizing the work of our livestock breeders, farmers, fishermen, and beekeepers, with their high-quality products."

Valentín González, counselor of the Primary Sector and Animal Welfare, emphasized, "This is a crucial showcase to highlight and promote our zero-mile products, which are vital to offering a differentiated and quality gastronomic experience." He added, "The coordination and collaboration between tourism and the primary sector help promote our products, benefiting our producers and the entire primary sector."

Dimple Melwani, CEO of Turismo de Tenerife, highlighted that "with actions like 'Tenerife in 360º', we aim to showcase the quality and diversity of our products and the talent in the sector to the world. This event is an opportunity to continue driving Tenerife's tourism development and promote the culinary identity of our island." In this regard, "training, innovation, and the promotion of Tenerife's gastronomy are the three main focuses of this agreement, which will continue over the coming years to support the continuous education of our professionals and enhance our competitiveness as a tourist destination."

Joxe Mari Aizega, general director of the Basque Culinary Center, stated, "For us, celebrating the culinary richness of each region is essential, and Tenerife's cuisine is a true treasure that deserves to be explored and shared, not just for its flavor but also for its deep history and culture. Organizing such a large-scale event with key ambassadors from Tenerife gives us the opportunity to bring local audiences and our students closer to the authenticity of its cuisine and the diversity of its products, fostering a more complete and enriching education."

On Thursday evening, the island presented "Tenerife in 360º", a dinner where 60 professionals from the Basque Country's gastronomy and communication sectors experienced the richness and diversity of the island's products through tasting, guided by renowned chefs and industry professionals. The menu, divided into ten segments, blended tradition and innovation to offer a unique gastronomic experience through various culinary creations.

The dinner began with "Artisan breads with notable contrasts from the island" by chef Mario Torres of El Calderito de la Abuela, followed by "Tropical and sea", by chef Jesús Camacho from Restaurant Donaire at the GF Victoria Hotel, highlighting the island's fruits and waters. Next was "Harmony of Atlantic tunas", a dish by chef Jesús Marrero from Restaurant El Ancla.

"Potato fritter with cilantro, cumin, mojo foam, and citrus", was the next course, prepared by Jesús González, chef at Restaurant Bogey, in Hotel Las Madrigueras Golf Resort & Spa, followed by "The enzymatic in the Beryx" by Michelin-starred chef Diego Schattenhoffer (Taste 1973) of Hotel Villa Cortés, bringing the Atlantic Ocean to the plate. Other highlights included "Goat’s trace", by chef Diana Marcelino of El Secreto de Chimiche; "Cheeses and trails", by Lázaro Rodríguez, chef at GF Gran Costa Adeje, and "Inspired by a hydrothermal landscape, honey and gofio from Tenerife" by Pedro Rodríguez. The meal concluded with "Our barraquito cocktail", from bartender David Arrebola, and "Chocolates by Tenerife", by Alfredo Marrero of Boutique Relieve.

Island Product Training

Following the "Tenerife in 360º" event, a training session was held in the Basque city to foster creativity and excellence in cooking, with a special focus on local products from Tenerife: tropical fruits, gofio, honey, cheese, potatoes, mojos, wines, Atlantic tunas, and Atlantic meats and fish. Attendees had the opportunity to work with these native ingredients, learning how to bring out their unique flavors and characteristics in their culinary creations.

Melwani noted, "We are very pleased to see that the extensive training program designed in collaboration with the Basque Culinary Center has exceeded our professionals' expectations. They have actively participated and incorporated new techniques and innovations into their daily work, in both kitchens and classrooms, contributing to their learning and improving the overall gastronomic experience."

This action is part of the training segment of the agreement, which has been developed in Tenerife through specialization and excellence courses taught by the Basque Culinary Center. More than 130 culinary professionals and teachers from Tenerife have participated in these courses, covering a wide range of topics, from advanced culinary techniques to innovation in the kitchen, enabling participants to improve their skills and knowledge in gastronomy.