Carmencita has signed a collaboration agreement with the Basque Culinary Center, one of the most prestigious gastronomic academic institutions in the world.

The agreement, signed by the General Director of Carmencita, Jesús Navarro Alberola, and the General Director of the Basque Culinary Center, Joxe Mari Aizega, marks the beginning of a collaboration between the two entities. This alliance aims primarily to highlight the use of spices in the HORECA sector and to train future chefs in their use.

Following the signing of the agreement, Carmencita conducted the first training sessions for the students of the Basque Culinary Center on the use of spices in the professional arena. Carmen Boyer, E-Commerce and Digital Marketing, started the training sessions by presenting the history and identity of the brand and highlighting the company’s commitment to promoting the culture of spices in modern cuisine. For his part, Pablo Jurado, a member of the R&D department at Carmencita, focused on the importance of research and the development of new gastronomic trends centred on the use of spices, in an interactive class on sensory analysis and their properties.

“At Carmencita, we continue our efforts to highlight the value of using spices in cooking and in training future chefs currently studying at the best national schools such as the Basque Culinary Center,” stated Jesús Navarro Alberola.

“For the Basque Culinary Center, it is essential to take a step further in the training of our students. It is a privilege to have Carmencita, a leading company, in order to offer students the best knowledge about this product and its impact on gastronomy,” stated Joxe Mari Aizega.
With this agreement, Carmencita and the Basque Culinary Center have committed to working together to boost gastronomy, promote training, and encourage excellence in the culinary field, thereby contributing to the sustainable development of gastronomy.

About the Basque Culinary Center.
The Basque Culinary Center comprises a unique ecosystem where training, innovation, research, and entrepreneurship coexist with the aim of developing and promoting gastronomy, understood as the reasoned knowledge of what we eat and how we do it.