The combination of the primary sector, gastronomy, and tourism in the same project, not necessarily in that order, is the aim of the agreement between Tourism in Tenerife and BCC Innovation, the technological center of the prestigious Basque Culinary Center to boost innovation and training as the central axes of the network formed by visitors to the Island, chefs, and cuisine made with zero-kilometer products. The initiative is outlined in the agreement signed by the Island’s council, through its public tourism company and the specialized body of the Basque Country.
The agreement signed between both parties aims to promote greater collaboration among the professionals involved in the Island’s gastronomy, ultimately resulting in its improvement and excellence.
According to Lope Afonso, Vice President and Tourism Councillor of the Tenerife Council, “training, innovation, and gastronomic promotion of the Island are the three pillars included in this framework with the aim of achieving excellence in the sector, being more competitive as a tourist destination, and driving economic development.” He adds that “always with a commitment to the continuous training of our professionals.” Afonso emphasizes: “Tenerife is a leading and cutting-edge gastronomic destination, where cultural identity, sustainability, product quality, and the excellence of professional talent prevail.”
Key Initiative
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Dimple Melwani, CEO of Tourism in Tenerife, explains that “this initiative is key to maintaining the focus on the tourism-primary sector pairing.” It enables the application of innovative techniques to create partnerships between producers and chefs, promote a better understanding of local products, and enhance collaboration among all actors in the Island’s gastronomy in pursuit of excellence. Melwani points out that “local cuisine is the best way to taste authenticity, a gastronomic journey that connects us with the land, with our identity, and provides crucial support for the economy.” She states that it “contributes with our local products to sustainable development and promotes the preservation of our Island’s culinary traditions.”
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Pedro Cueva, head of the project at BCC Innovation, values that “we consider gastronomy as a strategic sector, and we work to create innovation ecosystems, thus promoting greater connection and collaboration among all its actors.” He describes it as “a pleasure” to be able to collaborate in driving the Island’s gastronomy. He thanks Tourism in Tenerife, public entities, associations, and representatives of the primary sector, tourism, distributors, merchants, artisans, and restaurateurs “who have offered us their willingness, support, and collaboration for the development of the work carried out during the project.”
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This action consists of several phases. In a first phase, interviews were conducted with a selection of the main players in the gastronomic value chain, with a special emphasis on those representing the territory like chefs and agricultural producers. The aim was to gather first-hand information about their experiences and perspectives. The next step involved organizing a session to compare the conclusions drawn from the previous interviews and promote collaboration and involvement among the agents that make up Tenerife’s gastronomy. Additionally, visits were made to markets, restaurants, and craft establishments to better understand buying and selling habits. Based on the information collected, the technological center will prepare a document outlining the fundamental values and principles as a basis to guide the relationship between chefs and producers to boost the Island’s gastronomy.
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The agreement with the Basque Culinary Center is a result of the strategy established in the Gastronomy and Tourism Master Plan of Tenerife approved in 2017. It also includes training for professionals – developed since the beginning of the year—, aimed at 100 professionals, as well as a promotional activity at the headquarters of the Basque Culinary Center in San Sebastián, to showcase the best of the Island’s cuisine to media, influencers, and personalities in the national gastronomy sphere. Presentations of relevant sector agents will also be made to students at the Basque faculty.
BCC Innovation, a technological center specialized in gastronomy from the Basque Culinary Center, works to generate new knowledge with the aim of ensuring that gastronomy continues to be a fundamental driver of development in society. The technological center, established in 2018, operates from a comprehensive and cutting-edge vision to develop research projects and innovation and entrepreneurship at a local, national, and international level.
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