True to its commitment to training and gastronomic excellence, Carmencita has recently held a working session with the teaching staff of the Basque Culinary Center to plan the content for the upcoming 2025/2026 academic year.

The session, held at the BCC facilities in San Sebastián, was led by Montse Botella, Director of Quality and R&D, along with sensory analysis specialists Pablo Jurado and Aarón Carbonell from Carmencita’s R&D department. During the day, key topics were addressed such as sensory analysis applied to the development of new products, the process of selecting raw materials, and the control systems that ensure the final quality of the food.
The purpose of this preparatory session has been to promote specialised culinary training in the use of spices and condiments.

For Carmencita, strengthening the connection between industry and training is key to building the future of cuisine. Supporting continuous training and dialogue with the new generations of professionals allows for progress in innovation without losing sight of the essence of the product.