News

On Monday top Basque chefs Juan Mari Arzak and Pedro Subijana took part in a round table discussion as part of a summer course being held at the University of the Basque Country entitled "From the laboratory to the table: chefs and scientists", in which they revealed the importance of experimentation to the development of cutting-edge cuisine.

Chefs are often quoted as saying that modern Basque cooking depends on science in order to find original solutions and ideas for their dishes. Both Arzak and Subijana work with a team of dedicated cooks who continuously investigate new products and possibilities. Arzak has a laboratory of 1600 products with which he experiments along with Subijana, mixing culinary art with science. The chefs have access to the latest technological advances in order to come up with their creations and for some experiments they call on the help of specialist scientists.

Both chefs feel strongly that referring to science when looking for new ideas is invaluable since the ingredients used in cooking are made up of atoms which form part of Chemistry. The keenness for innovation in cookery, without departing from tradition, has therefore led Basque chefs to acquire very extensive professional knowledge.