Showcasing Tenerife’s Culinary Heritage at Basque Culinary Center
The Cabildo, through Turismo de Tenerife, has brought the essence and flavours of its cuisine to the Basque Culinary Center. This prestigious culinary school served as the backdrop for six training workshops, where a hundred final-year students explored the culinary qualities and characteristics of local wines, meats, fish, tropical fruits, gofio, cheeses, honeys, and products from the island’s midlands.
Collaboration for Culinary Excellence
This initiative is part of a collaboration agreement with the Basque Culinary Center, which will run until 2028. The aim is to enhance the excellence of the gastronomic sector on the island. The agreement includes a comprehensive training programme aimed at nurturing local professional talent, as well as innovating and promoting Tenerife’s cuisine, both as a destination and on the mainland.
Enhancing Tourism Competitiveness
Lope Afonso, the Vice President of the Cabildo and Councillor for Tourism, stated, “Our goal is to be more competitive as a tourist destination and to boost the development of the Tenerife economy, always prioritising the ongoing training of our professionals.” He added, “Tenerife is a leading and forward-thinking gastronomic destination where our cultural identity, sustainability, product quality, and the excellence of our professionals’ talent are paramount.”
Valentín González, Councillor for Primary Sector and Animal Welfare, noted that “the coordinated and cross-sector collaboration between Turismo de Tenerife and the Primary Sector allows us to promote our products, which in turn benefits our producers and primary sector.”
Culinary Commitment
For Joxe Mari Aizega, Director of the Basque Culinary Center, “it is a great satisfaction to host the Tenerife Gastronomic Day once again. This initiative, framed within the collaboration with the Cabildo through Turismo de Tenerife, reinforces our commitment to culinary diversity and authenticity, bringing our students closer to the products, producers, and chefs that make the island’s cuisine unique. Experiences like this not only allow us to discover extraordinary flavours but also to appreciate the cultural and human value behind them, cementing a bridge of learning and celebration between territories.”
Dimple Melwani, Chief Executive of Turismo de Tenerife, emphasised that “with actions like this, we want to showcase to the world the quality and diversity of our products, as well as the talent in the sector. This event is an opportunity to continue promoting Tenerife’s tourism development and to highlight the culinary identity of our island.”
In this regard, “training, alongside innovation and gastronomic promotion of Tenerife, are the three key pillars of this agreement, which will continue over the coming years to contribute to the ongoing education of our professionals and enhance our competitiveness as a tourist destination.”
