Tenerife Showcases Its Culinary Essence 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 gastronomic institution has hosted six training workshops where nearly one hundred final-year students explored the culinary qualities and properties of local wines, meats, fish, tropical fruits, gofio, cheeses, honeys, and products from the island’s midlands.
Collaboration with Basque Culinary Center
This initiative forms part of a collaboration agreement with the Basque Culinary Center, which will run until 2028, aimed at enhancing the excellence of the island’s gastronomic sector. The agreement includes a comprehensive training programme for local talent, along with efforts to innovate and promote Tenerife’s cuisine both at the destination and on the mainland.
Goals of the Initiative
The Vice President of the Cabildo and Tourism Councillor, Lope Afonso, stated, “Our goal is to be more competitive as a tourist destination and to boost the development of the Tenerife economy, always investing in the continuous training of our professionals.” Afonso added that “Tenerife is a leading and avant-garde gastronomic destination, where our cultural identity, sustainability, product quality, and the excellence of our professionals’ talent are paramount.”
Benefits of Coordinated Efforts
Valentín González, the Councillor for Primary Sector and Animal Welfare, remarked that “the coordinated and transversal collaboration between Turismo de Tenerife and the Primary Sector allows us to promote our products, benefiting both our producers and our primary sector.”
Culinary Diversity and Authenticity
For Joxe Mari Aizega, Director of the Basque Culinary Center, “It is a great pleasure 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 help us appreciate the cultural and human value they embody, establishing a bridge of learning and celebration between regions.”
Promoting Culinary Identity
Dimple Melwani, the CEO of Turismo de Tenerife, emphasised that “with actions like this, we aim to showcase the quality and diversity of our products, as well as the talent within the sector. This event is an opportunity to further promote the tourism development of Tenerife and advocate for our island’s culinary identity.”
Expert Guidance in Culinary Workshops
With gastronomic advice from Juan Carlos Clemente, the various workshops have been conducted by renowned chefs from the island. For Tenerife wines, Jesús de las Heras Roger from the Agrotourism and Wine Tourism Chair of Canary Islands; cheeses, gofio, and honeys from Tenerife, Zebina Hernández, culinary advisor, and Alfredo Marrero from Boutique Relieve. Products from Tenerife’s midlands were presented by Judith Fernández, technician from the Agriculture and Rural Development Service of the Cabildo of Tenerife, and Lázaro Rodríguez from GF Gran Costa Adeje. Tropical fruits from Tenerife were handled by Clemente Méndez, technician from the Agriculture and Rural Development Service, and Jesús Camacho from Restaurante Donaire, Hotel GF Victoria. For Tenerife meats, Diana Marcelino from El Secreto de Chimiche, and Marichu Fresno Baquero, a veterinary doctor. Finally, for Tenerife fish, Agustín Espinosa, technician from the Cabildo of Tenerife, and Jesús Marrero Martín from Restaurante El Ancla.
