Tenerife Showcases Culinary Excellence at the Basque Culinary Center

In a vibrant display of its culinary heritage, Tenerife recently highlighted its gastronomic offerings at the esteemed Basque Culinary Center. This event served as a platform to celebrate the island’s rich culinary landscape, showcasing the unique flavors and products that define its cuisine.

Engaging Students with Hands-On Culinary Experiences

The Cabildo, in partnership with Turismo de Tenerife, organized a series of six interactive workshops aimed at immersing students in the culinary essence of the island. These sessions attracted around one hundred final-year students from various culinary programs, who eagerly participated in exploring the distinctive qualities of local products. The workshops featured a diverse array of ingredients, including exquisite wines, premium meats, fresh fish, tropical fruits, traditional gofio, artisanal cheeses, and locally sourced honeys, as well as other items from Tenerife’s fertile midlands.

These workshops not only provided practical culinary skills but also emphasized the importance of understanding the origins and cultural significance of each ingredient. By engaging with local producers and chefs, students gained invaluable insights into the island’s culinary traditions, fostering a deeper appreciation for the flavors that characterize Tenerife’s gastronomy.

A Vision for Culinary Growth and Sustainability

This initiative is part of a long-term strategic partnership with the Basque Culinary Center, which is set to continue until 2028. The primary aim of this collaboration is to elevate the standards of the gastronomic sector on the island, ensuring that Tenerife remains a competitive player in the global culinary arena. The agreement includes a comprehensive training program designed to nurture local talent while simultaneously promoting and innovating Tenerife’s culinary scene, both locally and on the mainland.

Lope Afonso, Vice President of the Cabildo and Councillor for Tourism, underscored the significance of enhancing Tenerife’s competitiveness as a tourist destination. He remarked, “Our goal is to be more competitive as a tourist destination and to boost the development of the Tenerife economy, always prioritizing the ongoing training of our professionals.” Afonso further emphasized that Tenerife is emerging as a premier gastronomic destination, where cultural identity, sustainability, product quality, and professional excellence are paramount.

Fostering Culinary Diversity and Authenticity

Joxe Mari Aizega, Director of the Basque Culinary Center, expressed his enthusiasm for hosting the Tenerife Gastronomic Day once again. He noted that this initiative, part of the collaboration with the Cabildo through Turismo de Tenerife, reinforces the commitment to culinary diversity and authenticity. The workshops provide students with a unique opportunity to connect with the island’s distinctive products, producers, and chefs, enriching their culinary education.

These experiences not only introduce students to extraordinary flavors but also highlight the cultural and human significance behind them. By fostering a bridge of learning and celebration between different regions, the initiative promotes a deeper understanding of the culinary arts and the stories that accompany each dish.

Dimple Melwani, Chief Executive of Turismo de Tenerife, reiterated the importance of showcasing the quality and diversity of Tenerife’s products and the talent within its culinary sector. She stated that this event serves as a vital platform to promote the island’s tourism development and culinary identity. The agreement emphasizes three key pillars: training, innovation, and the promotion of Tenerife’s gastronomy, which will continue to enhance the skills of professionals and improve the island’s competitiveness as a tourist destination.

As Tenerife continues to invest in its culinary future, the collaboration with the Basque Culinary Center stands as a testament to the island’s dedication to fostering a vibrant gastronomic culture. By prioritizing education and innovation, Tenerife is not only preserving its culinary heritage but also paving the way for a new generation of chefs and food enthusiasts who will carry the island’s culinary legacy into the future.

Key points

• Tenerife presented its culinary offerings at the Basque Culinary Center through six workshops.
• Approximately one hundred students participated in exploring local products.
• The collaboration with the Basque Culinary Center will last until 2028.
• The initiative aims to enhance the gastronomic sector on the island.
• Lope Afonso emphasized the need for ongoing training to boost tourism competitiveness.
• The agreement focuses on training, innovation, and promoting Tenerife’s cuisine.