Carmencita has had the honour of participating in the Basque Culinary Center’s 10th Conference of Businesses, an event that has established itself as one of the most rewarding spaces for those of us who are active members of the gastronomic ecosystem.
Under the inspiring Japanese concept of HENKO, which symbolises 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 session 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. An exceptional setting for strengthening bonds, generating new synergies, and building together the future of food and gastronomy.

In this conference, two figures of great prominence in the gastronomy of our country also participated. One was chef Pedro Subijana from the three-Michelin-starred restaurant Akelarre with whom we had the pleasure of enjoying an inspiring talk. The other was Luis Arrufat, who was the head of pastry at El Bulli, with whom we shared a sweet experience.

We returned from this meeting with the conviction that the way forward involves joining together, collaborating, and continuing to promote a values-based gastronomy. At Carmencita, we have reaffirmed 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.
Find out more at the following link.