The Basque Culinary Center is Donostia/San Sebastián´s School of Culinary Science and part of Mondragon University.
The School is the result of a public-private partnership that started to be forged as part of the city´s first strategic plan, in relation to the strategic area of City of Creativity and Innovation.
Donostia/San Sebastián is the city which has the most Michelin stars per inhabitant in the world. An incidental detail, but one which puts it on the international map of gastronomy. Government bodies, the university, Basque chefs, leading cookery experts from all over the world and companies from the industry were able to see this potential and take advantage of it.
The Basque Culinary Center aims to ensure that cooking continues to be a hub of innovation in the future, and this involves producing high-level knowledge and training qualified professionals.
It also promotes research and the direct and indirect transfer of knowledge with gastronomy, as well as raising the profile of the city and the culinary arts internationally.