Carmencita has had the honour of participating in the 10th Conference of Businesses of the Basque Culinary Center, an event that has established itself as one of the most enriching spaces for those of us who are active members of the gastronomic ecosystem.

Under the inspiring Japanese concept of HENKO, which symbolizes a profound and irreversible change, we have reflected on how brands can (and should) evolve towards more sustainable, connected, and purposeful models of collaboration.

It was an intense and productive day for sharing ideas, strategies, and experiences with leading companies in the sector, such as Lavazza, Eroski, Makro, Cinco Jotas, Mahou San Miguel, Covap, Puratos, Aquanaria, and Kaiku, among many others. A privileged setting where bonds are strengthened, new synergies are generated, and together, the future of food and gastronomy is built.

In this meeting, two figures of great prominence in the gastronomy of our country also participated. We had not only the pleasure of enjoying an inspiring talk with chef Pedro Subijana, from the three-Michelin-starred restaurant Akelarre, but also shared a sweet experience with Luis Arrufat, who was the head pastry chef at El Bulli.

We returned from this meeting with the conviction that the way forward is to join together, collaborate, and continue promoting a gastronomy with values. At Carmencita, we reaffirm our commitment to the development of the sector through shared knowledge and cooperation, with the training of the chefs of tomorrow and innovation in the use of spices as the distinctive, driving force of our brand.

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