Training is one of the most valuable ingredients in any kitchen. When a product is truly understood, chefs gain precision, judgement, and creative freedom. At Carmencita, this is a guiding principle. Sharing knowledge is embedded in the way we work, because a spice is never simply “a finishing touch”: it is technique, balance, and identity — and when used with expertise, it can transform a dish entirely.

As part of our collaboration with the Basque Culinary Center, we recently delivered a dedicated session at their facilities for students of the Master’s Degree in Culinary Excellence. The aim was to offer an inside perspective on what it means to work with spices to the highest professional standards.

The session explored the full journey behind our products, from the origin of raw materials to how we source ingredients across different regions of the world, including our traceability processes, commitment to food safety, and the certifications and quality standards that ensure consistency and excellence. The message was clear: learning to cook with spices is not simply about adding flavour — it is about understanding it.

As part of this training, we incorporated an inspiring perspective from haute cuisine and gastronomic entrepreneurship for the first time. We were joined by Michelin-starred chef Ferdinando Bernardi, who shared his professional journey, the early days of his restaurant, and the evolution of his culinary philosophy. The Italian chef, who also serves as a Carmencita brand ambassador, offered a practical and relatable perspective for students developing their careers with ambition and dedication.

Chef Bernardi’s practical session featured two dishes: turbot tortelloni with Livornese sauce, spinach purée and pil-pil sauce, and a protein-rich lasagne made with cuttlefish and squid. Both creations were conceived to showcase technical precision and deep product knowledge, reinforcing a fundamental principle: flavour is crafted through method, skill, dedication and passion.

The Master’s Degree in Culinary Excellence is designed for chefs seeking to consolidate their technical foundations and take a significant step forward in their careers. The programme provides tools to achieve culinary excellence, expanding management capabilities and fostering a comprehensive understanding of contemporary cuisine, where technique, sustainability, and leadership converge. Previous editions have featured renowned figures such as Aitor Arregi of Elkano, Mario Sandoval, Albert Boronat, Fernando Aréllano, Dabiz Muñoz and Elena Arzak, addressing subjects ranging from management and creativity to the history and evolution of Basque cuisine.

The session was met with highly engaged participation and an excellent reception from students, who responded enthusiastically to Bernardi’s approachable and instructive presentation. A fitting conclusion that reflects the purpose behind these collaborations: to educate, to share knowledge, and to continue elevating the role of spices in contemporary cuisine.