Carmencita Drives Culinary Innovation at One of the World's Most Prestigious Academic Centers

Carmencita, a leading company in the production and marketing of spices and seasonings in Spain based in Novelda, participated in the Contextualization Week at the Basque Culinary Center (BCC), one of the most prestigious academic centers in the world in the field of gastronomy, held from September 16 to 20 in Donostia, San Sebastián.

These sessions marked the beginning of the academic year for students pursuing a degree in Gastronomy and Culinary Arts, offering an immersion into the gastronomic world from a professional, educational, and cultural perspective. During this initiative, Carmencita conducted two training sessions for first and second-year students of the Gastronomy and Culinary Arts degree.

The first session, aimed at all first-year students, was led by Yolanda Quirante, a gastronome and alumna of the Basque Culinary Center, specializing in culinary innovation and creativity. In this session, Quirante presented various unconventional career paths, such as working in the food industry, thus broadening students' perspectives on opportunities in the gastronomic world.

The second training session, titled «Introduction to Sensory Analysis,» was conducted by Aarón Carbonell, a specialist in sensory analysis from Carmencita's R&D department, and was aimed at second-year students. This theoretical-practical session focused on how to apply sensory analysis in creating innovative dishes using Carmencita products as practical examples.

Both training sessions were coordinated by Montse Botella, Director of Quality and R&D, and Pablo Jurado, a specialist in sensory analysis from the R&D department. They also discussed Carmencita's history and how it has become a market leader in spices, largely due to the relevance and innovation of its R&D department.

This year, Carmencita joined other leading companies that participated in these sessions, such as Mahou-San Miguel, Betik, and Arcos. This collaboration is part of an agreement signed in February between Carmencita and the Basque Culinary Center, aimed at promoting gastronomy, fostering education, and promoting excellence in the culinary field, thereby contributing to the sustainable development of the sector.