SANTA CRUZ DE TENERIFE, 13th June. (EUROPA PRESS) –
The Basque Culinary Center, represented by its gastronomy technology hub – BCC Innovation, in collaboration with the Cabildo and Tenerife Tourism’s Primary Sector division, are embarking on a project to foster innovation and synergy between the island’s primary sector and restaurant industry.
This initiative, part of a joint agreement between the parties, aims to enhance cooperation among gastronomy professionals on the island, ultimately leading to an upliftment in quality and excellence.
Lope Afonso, the Vice President and Tourism Councillor of the Cabildo, highlighted that “education, innovation, and culinary promotion in Tenerife are the three pillars of this agreement, with the goal of achieving excellence in the sector, enhancing competitiveness as a tourist hotspot, and driving the economic growth of Tenerife by focusing on the ongoing training of our professionals.”
He further stated, “Tenerife stands out as a pioneering and cutting-edge gastronomic destination, prioritising cultural identity, sustainability, product quality, and the outstanding talent of our professionals.”
Dimple Melwani, CEO of Tourism in Tenerife, expressed that “this initiative is pivotal in further bolstering the tourism-primary sector relationship, facilitating the adoption of innovative techniques that aim to create alliances between producers and chefs, promoting a deeper understanding of our local products, and fostering enhanced collaboration across all sectors of island gastronomy to achieve excellence.”
Melwani added, “local cuisine represents the finest route to relish authenticity, embarking on a gastronomic journey that connects with the land, identity, and plays a crucial role in the economy by contributing local products towards sustainable development and preserving our island’s culinary traditions.”
Pedro Cueva, head of BCC Innovation, underscored the significance of gastronomy as a “strategic sector” and emphasised their efforts to cultivate innovation ecosystems, thus encouraging greater connectivity and collaboration among all stakeholders.
Commenting on the collaborative efforts, he said, “It has been a pleasure to contribute to the culinary advancement of Tenerife. My gratitude to Turismo de Tenerife, public entities, associations, representatives from the primary and tourism sectors, distributors, merchants, artisans, craftsmen, hoteliers, and restaurateurs who have extended their support, cooperation, and assistance for the project’s progress.”
This initiative comprises several phases, with initial interviews conducted with key players in the gastronomic value chain, focusing particularly on those representing the territory, such as chefs and agri-food producers, as highlighted by the Council.
EXPLORING LOCAL MARKETS
The primary goal is to gather first-hand insights into their experiences and viewpoints. Subsequently, a co-creation session was convened to review the findings from the earlier interviews and encourage collaboration and engagement among the varied stakeholders in the island’s gastronomy sector.
Besides, field visits were organised to markets, eateries, and artisan shops to gain a deeper understanding of purchasing and selling behaviours from an on-site perspective.
Building upon this groundwork and collected information, the technology hub will compile a document outlining the core values and principles that will underpin the interaction between chefs and producers, aimed at promoting Tenerife’s gastronomy.
The collaboration with the Basque Culinary Center is a result of the island corporation’s strategy, as laid out in the Tenerife Gastronomy and Tourism Master Plan approved in 2017 by Tenerife Tourism and the Primary Sector Area.
Apart from the ongoing project with BCC Innovation, the agreement encompasses training sessions for professionals – already underway in recent months – as well as a promotional event at the Basque Culinary Center in San Sebastián. Here, the finest cuisine from Tenerife will be showcased to media, influencers, national gastronomy figures, and presentations will be delivered by prominent representatives from the island’s sector to the faculty students.
