In Spain's Basque Country, renowned for its exquisite cuisine and culinary innovation, sits the Basque Culinary Center (BCC) in San Sebastián. This institution excels in education, research, and the promotion of gastronomy and culinary arts, featuring top-notch facilities and experts in the field. It champions Gastronomy 360º, covering sectors like Foodtech and Agritech, fostering entrepreneurship in the culinary world.

We spoke with Ander, the BCC's Leading Entrepreneurship Manager, about the Gastronomy 360º philosophy, the landscape for culinary entrepreneurs, common pitfalls, emerging trends, and why Basque cuisine stands out. This conversation is a must-read for food entrepreneurs, gastronomy lovers, and those curious about the Basque Culinary Center's impact on global cuisine.

We discussed:

Ander's mission and how he joined the Basque Culinary Centre as Manager of Entrepreneurship.
What is the Basque Culinary Centre and what is the philosophy behind this project?
How has his vision evolved since its inception?
Why the culinary university stands out from others around the world and create the environment in which highly successful chefs and entrepreneurs can emerge.
The Basque Culinary Centre has a sector which is the Culinary Action, an acceleration programme, how does the Culinary Action work?
What the so-called Gastronomy 360º approach is.
The main challenges and opportunities for entrepreneurs in the culinary sector right now.
The key trends and innovation within the food-tech environment and what we can expect in 2024.
The 3 most common mistakes you see from food entrepreneurs.
The importance of branding and how to tackle this as a business.
His advice on how to deal with failure, as 99% of startups fail.
His vision for the future of food.
Companies that need to scale up from his perspective and that will make the most positive impact in the world.

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😊 The Guest: ⁠Ander López Delgado

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