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Spain''s minister for Science and Innovation, Cristina Garmendia, on Wednesday laid the first stone of what is shortly to become the Basque Culinary Centre (BCC) of Donostia-San Sebastian; she was accompanied by Basque Councilor for Education, Universities and Research, Isabel Celaá. The future Faculty of Gastronomic Sciences and Centre of Investigation and Innovation will be up and running, located next door to the Guipuzcoan capital''s Technology Park at Miramon, from 2011 onwards.

Garmendia and Celaá were also accompanied by the mayor of Donostia-San Sebastian, Odón Elorza, Deputy General of Guipúzcoa, Markel Olano, the rector of Mondragon University and president of the BCC, Josu Zabala, as well as famous Basque chefs and members of the BCC foundation board, Juan Mari Arzak, Andoni Luis Aduriz, Karlos Arguiñano, Martín Berasategui and Pedro Subijana, among others, who have all given their backing to the initiative.

Garmendia recalled that the Ministry of Science and Innovation had assigned seven million euros from a special Innovation and Development fund included as part of a government plan to stimulate the economy and employment (Plan E).

The object of the Faculty of Gastronomic Sciences, which will include a Centre of Investigation and Innovation, is the promotion of research and the transfer of the knowledge pertaining to current chefs of haute cuisine as well as to those from the business sector, thereby creating a synergy of professional know-how.

Project in jeopardy

Odón Elorza recalled that "during a meeting held one year ago, this project was on the point of collapsing" and offered his thanks to those who made it possible for it to "go ahead" as well as the "strong" economic support of the Ministry "without which" the BCC would not have been possible.

Markel Olano said he believed the BCC would be an important "instrument" with which to ensure the continuation of the current "golden age" of Basque cooks, and pledged the "commitment" of the provincial council of Guipuzcoa to "develop this phenomenon" and "extend" the Basque gastronomic culture.