As mentioned in previous articles San Sebastian is known by its gastronomical legacy, for over a decade, entrepreneurs have selected this city to test their new business endeavors, open new restaurants and accelerate a startup.

The Basque Culinary Center in collaboration with the Basque government has developed a research and development laboratory called LABe an initiative to innovate in digital gastronomy. It is working onward to develop a restaurant that interacts with industry 4.0 and an accelerator for startups.

The LABe project will turn the prism of Tabakalera, a local cultural center, into a laboratory of innovation in digital gastronomy, a modern infrastructure destined to make Gipuzkoa an international benchmark in this field.

Think Gastronomy was an event held in the Basque Culinary Center, on April 8, 2019 in association with the BCC Innovation Lab and Telefonica. Took place in the auditorium with the participation of guest speakers from different initiatives that are revolutionizing the way people interact with gastronomy and changing paradigms for the food and beverage operations.

Among the guest speakers for this event was Joxe Mari Aizega director of the Basque Culinary Center, Markel Olano Deputy Chief of Gipuzkoa government, Javier Zorrilla from Telefonica and Eusebio Unzue from the Movistar Cycling team who conducted a debate on how to innovate and how they became trendsetters in each of their fields.

Marine Mandrila and Louis Martin from Refugee Food Festival

One of the highlights of the events was the keynote presentation of Marine Mandrila and Louis Martin from the Refugee Food Festival an exciting initiative to integrate culinary professional from all over the globe who have fled their countries due to different circumstances. The festival aims to change the perspective in which society sees immigrants and refugees, creating a culinary conversation between locals chefs and cooks. Martin affirmed in his presentation that chefs who worked with middle eastern refugee cooks did not know many of the spices from that particular cuisine. This served as an eye-opening experience and a learning journey for them.

Other speakers were Juanjo de la Cerda from Nueva Pescanova, Michael Raspuzzi from the Harvard Innovation Lab, Judith Amores from the MIT Media Lab and Blanca del Noval from the BCulinaryLAB. The event attended chefs, cooks, students, entrepreneurs, business owners and many more enthusiast of gastronomy, and all brought together to create solutions through gastronomy, and innovation.