{"id":18004,"date":"2021-12-17T09:14:01","date_gmt":"2021-12-17T08:14:01","guid":{"rendered":"https:\/\/basquemagazine.com\/?page_id=18004"},"modified":"2022-05-30T10:57:51","modified_gmt":"2022-05-30T08:57:51","slug":"hemos-creado-algo-unico-joxe-mari-aizega-director-de-basque-culinary-center","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/es\/gastronomia\/hemos-creado-algo-unico-joxe-mari-aizega-director-de-basque-culinary-center\/","title":{"rendered":"&#8220;Hemos creado algo \u00fanico&#8221;, Joxe Mari Aizega, director del Basque Culinary Center"},"content":{"rendered":"\r\n<p><a href=\"https:\/\/basquemagazine.com\/es\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/es\/gastronomia\/\">Gastronom\u00eda<\/a> \u00a0&gt;\u00a0\u00a0 \u201cHemos creado algo \u00fanico\u201d, Joxe Mari Aizega, director del Basque Culinary Center<\/p>\r\n<h3>PLANES<\/h3>\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" \/><\/p>\r\n<h4>M\u00e1s sobre:<\/h4>\r\n<p>En la recientemente presentada <strong>Gu\u00eda Michelin 2022,<\/strong> tres ex-alumnos del <strong>Basque Culinary Center<\/strong> han obtenido estrella. Por algo ser\u00e1. Su director, <strong>Joxe Mari Aizega,<\/strong>\u00a0repasa para <strong>BasqueMagazine<\/strong> la trayectoria y el futuro de esta \u00fanica e innovadora universidad gastron\u00f3mica, reconocida internacionalmente, en su <strong>d\u00e9cimo aniversario.<\/strong><\/p>\r\n<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_890814569 essb_size_s print-no\" id=\"essb_displayed_1616052906_890814569\" data-essb-postid=\"18004\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/es\/gastronomia\/hemos-creado-algo-unico-joxe-mari-aizega-director-de-basque-culinary-center\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/es\/gastronomia\/hemos-creado-algo-unico-joxe-mari-aizega-director-de-basque-culinary-center\/\" data-essb-instance=\"890814569\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=%27Hemos%20creado%20algo%20\u00fanico%27%2C%20Joxe%20Mari%20Aizega%2C%20director%20del%20Basque%20Culinary%20Center%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fhemos-creado-algo-unico-joxe-mari-aizega-director-de-basque-culinary-center%2F\" title=\"Comp\u00e1rtelo en m\u00e1s redes WhatsApp\" onclick=\"essb.whatsapp('%27Hemos%20creado%20algo%20\u00fanico%27%2C%20Joxe%20Mari%20Aizega%2C%20director%20del%20Basque%20Culinary%20Center%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fhemos-creado-algo-unico-joxe-mari-aizega-director-de-basque-culinary-center%2F', '890814569'); 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return false;\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" class=\"nolightbox\" ><span class=\"essb_icon essb_icon_mail essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-mail\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 60 60\"><polygon points=\"60,50.234 60,9.944 39.482,30.536 \" \/><polygon points=\"0,9.941 0,50.234 20.519,30.535 \" \/><path d=\"M1.387,8.5l21.002,21.08c0.121,0.051,0.471,0.415,0.517,0.519l5.941,5.963c0.635,0.591,1.672,0.59,2.333-0.025l5.911-5.933c0.046-0.105,0.4-0.473,0.522-0.524L58.615,8.5H1.387z\" \/><path d=\"M38.07,31.954l-5.5,5.52c-0.73,0.68-1.657,1.019-2.58,1.019c-0.914,0-1.823-0.332-2.533-0.993l-5.526-5.546L1.569,51.5h56.862L38.07,31.954z\" \/><\/svg><\/span><span class=\"essb_network_name essb_noname\"><\/span><\/a><span class=\"essb_counter_hidden\" data-cnt=\"\" data-cnt-short=\"\"><\/span><\/li><li class=\"essb_item essb_link_less nolightbox essb_after_more essb_link_svg_icon\"> <a href=\"#\" title=\"\" onclick=\"essb.toggle_less(&#39;890814569&#39;); return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\r\n<p><strong>\u00bfC\u00f3mo valora estos diez a\u00f1os del BCC?<\/strong><\/p>\r\n<p>Creo que hemos creado algo \u00fanico, ofreciendo un ecosistema de actividades muy amplio. Desarrollando actividades que nunca se hab\u00edan realizado y que nos han posicionado como un centro de referencia internacional. Empezamos de cero, con un folio en blanco y he tenido la gran suerte de estar desde el primer momento.<\/p>\r\n<p><strong>Ofrecen universidad, eventos, innovaci\u00f3n, apoyo a empresas\u2026<\/strong><\/p>\r\n<p>Desde una facultad universitaria de ciencias gastron\u00f3micas [en este curso, con estudiantes de 48 pa\u00edses] con un grado de cuatro a\u00f1os, 10 masters, un mont\u00f3n de cursos para profesionales (presenciales y online). Tambi\u00e9n una gran oferta a los que llamamos &#8220;entusiatas&#8221; en gastronom\u00eda. Son locales o visitantes que vienen aqu\u00ed y hacen cursos, principalmente de cocina, por las tardes, fines de semana o durante sus vacaciones.<\/p>\r\n<p>Un segundo eje de actividad es el centro tecnol\u00f3gico en gastronom\u00eda, donde nos centramos sobre todo en investigaci\u00f3n, innovaci\u00f3n con empresas de productos y servicios, apoyando al emprendedor con una iniciativa que se llama <em>Culinary Action<\/em>. Tambi\u00e9n desarrollamos otra serie de iniciativas y eventos como congresos profesionales, eventos sociales (como el Culinary Zinema que organizamos durante el Festival de Cine), o el recientemente otorgado premio <em>Basque Culinary Word Price.<\/em><\/p>\r\n<p><img decoding=\"async\" title=\"Alumnos del BCC durante su formaci\u00f3n.\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/Culinary1-2.jpg\" alt=\"Alumnos del BCC durante su formaci\u00f3n.\" width=\"970\" height=\"432\" \/> Alumnos del BCC durante su formaci\u00f3n.<\/p>\r\n<p><strong>\u00bfC\u00f3mo se imagina los pr\u00f3ximos 10 a\u00f1os del BCC?<\/strong><\/p>\r\n<p>Tenemos que mejorar y profundizar lo que hemos hecho hasta ahora. Por ejemplo, en desarrollo internacional. Desde esta experiencia que hemos desarrollado, podemos tener como <em>nodos<\/em> internacionales. En Croacia tenemos ya un acuerdo para cuatro a\u00f1os y en Georgia tambi\u00e9n estamos colaborando en diferentes iniciativas.<\/p>\r\n<p><strong>\u00bfExportar el modelo?<\/strong><\/p>\r\n<p>Pretendemos llegar a acuerdos y alianzas con socios locales y colaborar con ellos en crear algo con identidad propia. No vamos a hacer franquicias. Vamos a ofrecer nuestra experiencia a un socio local para crear un proyecto propio y nos implicamos en su desarrollo. Son una especie de <em>joint ventures<\/em> y nuestra idea es la de, poco a poco, crear una red internacional.<\/p>\r\n<p><strong>Volvamos al futuro\u2026<\/strong><\/p>\r\n<p>Creo que tenemos, dentro del sector, que profundizar m\u00e1s en innovaci\u00f3n y emprendimiento en Euskadi. Vamos a construir un nuevo edificio en el barrio de Gros, de Donostia, para innovaci\u00f3n, relaci\u00f3n con empresas y para atraer talento emprendedor y apoyar el talento local. Va vinculado a un proyecto que llamamos GOE, <em>Gastronomy Open Ecosystem,<\/em> mediante el cual queremos generar un ecosistema internacional.<\/p>\r\n<p><img decoding=\"async\" title=\"Culinary2\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/Culinary2.jpg\" alt=\"Culinary2\" width=\"970\" height=\"647\" \/><\/p>\r\n<p><strong>M\u00e1s de 3000 personas se forman <\/strong><strong>al a\u00f1o en el Basque Culinary Center <\/strong><strong>de Donostia-San Sebasti\u00e1n<\/strong><\/p>\r\n<p><strong>La digitalizaci\u00f3n en gastronom\u00eda, \u00bfhacia d\u00f3nde va?<\/strong><\/p>\r\n<p>La digitalizaci\u00f3n ya est\u00e1 en todo. Hace dos a\u00f1os pusimos en marcha <em>Digital Gastronomy Lab,<\/em> en Tabakalera, para experimentar con nuevas soluciones digitales. En gastronom\u00eda lo digital est\u00e1 en el <em>back Office<\/em> y en el <em>front Office.<\/em> Los restaurantes est\u00e1n implementando soluciones digitales en todo:\u00a0 desde la propia gesti\u00f3n de reservas, gesti\u00f3n de proveedores, personal, turnos, trazabilidad\u2026 Y luego, en el <em>front,<\/em> cada vez vamos a m\u00e1s: el comensal empieza a tener experiencias de un restaurante a trav\u00e9s de lo digital, redes, fotos, empiezas a ver los platos en la web y empiezas a entender qu\u00e9 va a ocurrir cuando vayas a ese restaurante.<\/p>\r\n<p>En la relaci\u00f3n restaurante-comensal empiezan a ocurrir muchas cosas nuevas y la tecnolog\u00eda est\u00e1 muy presente. Y eso va a m\u00e1s. Lo que pasa es que la diversidad en los restaurantes es muy grande. Hay gente que va a la cabeza y ya gestionan el dato y otros que est\u00e1n a\u00fan en el <em>abc.<\/em><\/p>\r\n<p><strong>\u00bfAlg\u00fan ejemplo?<\/strong><\/p>\r\n<p>Soluciones de inteligencia artificial que ya te dicen, por ejemplo: hoy en tu ciudad hay este evento, van a cerrar estos restaurantes y es previsible que tu tengas este flujo de comensales. Con eso t\u00fa planificas, personal, producciones &#8230;<\/p>\r\n<p>Nuestro trabajo es estar observando esta situaci\u00f3n y apoyar a emprendedores que traen nuevas soluciones digitales, formar, etc. Ver lo que necesita el sector y trabajar para ofrec\u00e9rselo.<\/p>\r\n<p><img decoding=\"async\" title=\"Joxe Mari Aizega entre fogones..\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/r3.jpg\" alt=\"Joxe Mari Aizega entre fogones..\" width=\"970\" height=\"619\" \/> Joxe Mari Aizega entre fogones.<\/p>\r\n<p><strong>\u00bfExistir\u00eda el BCC sin la tradici\u00f3n gastron\u00f3mica donostiarra?<\/strong><\/p>\r\n<p>No. El BCC no existir\u00eda si no hubiera habido esos profesionales que han posicionado San Sebasti\u00e1n\/Gipuzkoa\/Euskadi como destino gastron\u00f3mico mundial. La nueva cocina vasca, los pintxos, las sidrer\u00edas, las sociedades, los mercados, los asadores\u2026 hacen que, en un territorio muy peque\u00f1o, hay una gran identidad y diversidad\u2026Quienes nos visitan lo ven.<\/p>\r\n<p>La gastronom\u00eda ya es <em>lifestyle<\/em> a nivel internacional pero cuando vienes aqu\u00ed te encuentras una oferta extraordinaria. Un gran activo que genera, adem\u00e1s, una riqueza muy distribuida por todo el territorio y por diferentes sectores.<\/p>\r\n<p>Si te gusta la noticia no puedes perderte:<\/p>\r\n<p><a title=\"Sukarrieta, en el coraz\u00f3n de Urdaibai, celebra a San Andr\u00e9s\" href=\"https:\/\/basquemagazine.com\/es\/planes\/sukarrieta-en-el-corazon-de-urdaibai-celebra-a-san-andres\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Suskarrieta.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Suskarrieta.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Suskarrieta-300x188.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Suskarrieta-768x482.jpg 768w\" alt=\"Sukarrieta\" width=\"970\" height=\"609\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/es\/categoria\/planes\/\" rel=\"tag\">Planes<\/a><\/p>\r\n<h2><a title=\"Sukarrieta, en el coraz\u00f3n de Urdaibai, celebra a San Andr\u00e9s\" href=\"https:\/\/basquemagazine.com\/es\/planes\/sukarrieta-en-el-corazon-de-urdaibai-celebra-a-san-andres\/\">Sukarrieta, en el coraz\u00f3n de Urdaibai, celebra a San Andr\u00e9s<\/a><\/h2>\r\n<p>Enclavado en la orilla derecha de la r\u00eda de Mundaka, Sukarrieta es uno de los enclaves m\u00e1s antiguos del territorio hist\u00f3rico de Bizkaia y pertenece a la comarca de Busturialdea. Una visita obligada para este oto\u00f1o.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/es\/planes\/sukarrieta-en-el-corazon-de-urdaibai-celebra-a-san-andres\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->\r\n<h3><strong>BASQUE CULINARY CENTER<\/strong><\/h3>\r\n<p>Paseo Juan Avelino Barriola, 101<\/p>\r\n<p>20009 Donostia-San Sebasti\u00e1n (Gipuzkoa)<\/p>\r\n<p><abbr lang=\"es\" title=\"Tel\u00e9fono\">Tel.<\/abbr>: +34 943 574 500 email: info@bculinary.com<\/p>\r\n<p><a href=\"http:\/\/www.bculinary.com\">www.bculinary.com<\/a><\/p>\r\n<h2>Suscr\u00edbete a nuestra Newsletter<\/h2>\r\n<p>Tenemos el mejor contenido de calidad tur\u00edstica y te lo enviamos a tu bandeja de entrada todos los meses.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_3\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"3\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Por favor rellene este campo\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Tu direcci\u00f3n de correo electr\u00f3nico no es v\u00e1lida\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"371ac80af9\">\n\t\t\t\t<div class=\"sib_signup_box_inside_3\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Introduce tu email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"Quiero suscribirme\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_3 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_3 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_3 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_3 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\r\n<h2>Te va a encantar<\/h2>\r\n<p><a title=\"Encantadores hoteles de la Belle \u00c9poque\" href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/encantadores-hoteles-de-la-belle-epoque\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/hotel-ezcurra-hacia-1875-DSC07303-mej-para-tour-magazine-ARCHIVO-MARQUES-DE-LA-REAL-DEFENSAJ.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/hotel-ezcurra-hacia-1875-DSC07303-mej-para-tour-magazine-ARCHIVO-MARQUES-DE-LA-REAL-DEFENSAJ.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/hotel-ezcurra-hacia-1875-DSC07303-mej-para-tour-magazine-ARCHIVO-MARQUES-DE-LA-REAL-DEFENSAJ-300x172.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/hotel-ezcurra-hacia-1875-DSC07303-mej-para-tour-magazine-ARCHIVO-MARQUES-DE-LA-REAL-DEFENSAJ-768x441.jpg 768w\" alt=\"Gran Hotel Ezcurra (hacia 1875). Archivo Marqu\u00e9s de la Real Defensa\" width=\"970\" height=\"557\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/es\/categoria\/cultura\/\" rel=\"tag\">Cultura<\/a>, <a href=\"https:\/\/basquemagazine.com\/es\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a><\/p>\r\n<h2><a title=\"Encantadores hoteles de la Belle \u00c9poque\" href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/encantadores-hoteles-de-la-belle-epoque\/\">Encantadores hoteles de la Belle \u00c9poque<\/a><\/h2>\r\n<p>Donosti, siempre cosmopolita, fue pionera a la hora de apostar por un turismo de calidad y en la construcci\u00f3n de emblem\u00e1ticos establecimientos hoteleros.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/encantadores-hoteles-de-la-belle-epoque\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Gordailua, 10 a\u00f1os cuidando el patrimonio de Gipuzkoa\" href=\"https:\/\/basquemagazine.com\/es\/cultura\/gordailua-10-diez-anos-cuidando-el-patrimonio-de-gipuzkoa\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/gordailia-sanz.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/gordailia-sanz.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/gordailia-sanz-300x181.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/gordailia-sanz-768x463.jpg 768w\" alt=\"Restauraci\u00f3n de cuadros en Gordailua\" width=\"970\" height=\"585\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/es\/categoria\/cultura\/\" rel=\"tag\">Cultura<\/a><\/p>\r\n<h2><a title=\"Gordailua, 10 a\u00f1os cuidando el patrimonio de Gipuzkoa\" href=\"https:\/\/basquemagazine.com\/es\/cultura\/gordailua-10-diez-anos-cuidando-el-patrimonio-de-gipuzkoa\/\">Gordailua, 10 a\u00f1os cuidando el patrimonio de Gipuzkoa<\/a><\/h2>\r\n<p>Gordailua es un referente internacional de conservaci\u00f3n del patrimonio, con iniciativas como Gordailua Piztu Kultura: Gordailua Zabalik y Gordailua Lurraldean y la digitalizaci\u00f3n.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/es\/cultura\/gordailua-10-diez-anos-cuidando-el-patrimonio-de-gipuzkoa\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"La moda desfila en el museo\" href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/la-moda-desfila-en-el-museo\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/09\/DSCF9062.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/09\/DSCF9062.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/09\/DSCF9062-300x200.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/09\/DSCF9062-768x512.jpg 768w\" alt=\"Desfile de Kutxa Kultur Moda en Chillida-Leku. \u00a9 Santiago Farizano\" width=\"970\" height=\"647\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/es\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a><\/p>\r\n<h2><a title=\"La moda desfila en el museo\" href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/la-moda-desfila-en-el-museo\/\">La moda desfila en el museo<\/a><\/h2>\r\n<p>El pasado 12 de septiembre Chillida Leku se convirti\u00f3, durante unas horas, en la gran pasarela de la moda de Gipuzkoa, de la mano de Kutxa Kultur Moda, el programa de Kutxa Fundazioa.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/la-moda-desfila-en-el-museo\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Steven Ekholm: \u201cNo te puedes perder un partido de pelota\u201d\" href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/steven-ekholm-no-te-puedes-perder-un-partido-de-pelota\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/Hotlist_escritor_Steven-Ekh-copia.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/Hotlist_escritor_Steven-Ekh-copia.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/Hotlist_escritor_Steven-Ekh-copia-300x225.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/Hotlist_escritor_Steven-Ekh-copia-768x577.jpg 768w\" alt=\"Steven Ekholm\" width=\"970\" height=\"729\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/es\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a><\/p>\r\n<h2><a title=\"Steven Ekholm: \u201cNo te puedes perder un partido de pelota\u201d\" href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/steven-ekholm-no-te-puedes-perder-un-partido-de-pelota\/\">Steven Ekholm: \u201cNo te puedes perder un partido de pelota\u201d<\/a><\/h2>\r\n<p>Steven Ekholm es un sueco enamorado de Euskadi, autor de la gu\u00eda Mitt Baskien y un reputado gastr\u00f3nomo.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/steven-ekholm-no-te-puedes-perder-un-partido-de-pelota\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->","protected":false},"excerpt":{"rendered":"<p>En la Gu\u00eda Michelin 2022, tres ex alumnos del Basque Culinary Center han obtenido estrella. Por algo ser\u00e1. Su director, Joxe Mari Aizega,\u00a0repasa para BasqueMagazine la trayectoria y el futuro de esta universidad gastron\u00f3mica vasca.<\/p>\n","protected":false},"author":2,"featured_media":18005,"parent":43,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[139,138,90,76,71,85],"etiquetas_hoteles":[],"class_list":["post-18004","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomia","tag-de-copas","tag-gente","tag-gipuzkoa","tag-gourmet","tag-restaurantes","tag-tradiciones"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>&quot;Hemos creado algo \u00fanico&quot;, Joxe Mari Aizega, director del Basque Culinary Center - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/basquemagazine.com\/es\/gastronomia\/hemos-creado-algo-unico-joxe-mari-aizega-director-de-basque-culinary-center\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&quot;Hemos creado algo \u00fanico&quot;, Joxe Mari Aizega, director del Basque Culinary Center\" \/>\n<meta property=\"og:description\" content=\"En la Gu\u00eda Michelin 2022, tres ex alumnos del Basque Culinary Center han obtenido estrella. 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