As part of its compromise with the education and culinary excellence, Carmencita, leader company of the spice sector, has participated in the Contextualization Week of the Basque Culinary Center (BCC), which was held from the 16th to the 20th of September. This initiative marked the start of the academic year of the students of the Gastronomy and Culinary Arts degree, offering an immersion into the gastronomic world from a professional, formative and cultural perspective, as well as launching the new academic year.

Carmencita held two formative sessions aimed to the students of the first and second grade of the Gastronomy and Culinary Arts degree:

The first one was directed to the students of the first year, which was held by Yolanda Quirante, gastronomist and former student of the Basque Culinary Center, specialized in culinary avant-garde and creativity. On this session, Quirante some non-conventional careers, such as working in the food industry, widening the vision of the students about the opportunities in the gastronomic world.

The second formation, titled “Introduction to sensory analysis”, was taught by Aarón Carbonell, specialist in sensory analysis of Carmencita’s R&D Department, and was directed to the students of the second year. This theoretical and practical was focused in how to apply the sensory analysis in the creation of innovative dishes, using Carmencita products as practical examples.

Both formations were coordinated by Montse Botella, Quality and R&D manager, and Pablo Jurado, specialist in sensory analysis o the R&D department. Moreover, Carmencita’s history and how has it made itself leader of the spice sector was addressed, largely thanks to relevance and innovation of it’s R&D department.

This year, Carmencita joined other leading companies which took part in these days, like Mahou-San Miguel, Betik and Arcos. This collaboration figures into the agreement signed in February between Carmencita and the Basque Culinary Center, whose objective is to foster gastronomy, encourage training and promoting excellence in the culinary field, contributing to the sustainable development of the sector.