Basque Culinary Center Praises Bahrain's Gastronomy Forum

Director Highlights the Transformative Power of Gastronomy at Bahrain Forum

TDT| Manama

Email: ashen@newsofbahrain.com

Speaking at the ninth edition of the UN Tourism World Forum on Gastronomy Tourism in Bahrain, Joxe Mari Aizega, Director General of the Basque Culinary Center (BCC), praised the Kingdom of Bahrain’s generosity and warm hospitality while emphasizing the transformative potential of gastronomy in today’s world. 

“This forum is another example of the successful collaboration between the United Nations World Tourism Organization and the Basque Culinary Center,” Aizega said, reflecting on the initiative’s inception nine years ago. He noted that gastronomy tourism, already a growing phenomenon at the time, required a global platform to share best practices, foster collaboration, and inspire innovation. 

Aizega highlighted how gastronomy has evolved from being a niche interest into a driving force for tourism strategies, destination branding, and economic development. “Today, almost every country, province, and town is considering gastronomy as a vital element of their destination brand,” he observed, describing the forum as a unique opportunity to learn from global practices and innovations. 

Reflecting on the shifting meaning of gastronomy, Aizega remarked, “What we understood about gastronomy 15 years ago is vastly different from today. It now encompasses a broad and diverse sector, integrating food production, hospitality, tourism, and cultural, economic, and social dimensions.” 

Aizega also shared insights into the Basque Culinary Center’s contributions to the sector, which began 15 years ago in San Sebastian, a city renowned for its culinary excellence. The centre, he explained, has since grown into a global hub, attracting students from 35 countries and offering specialized education programs for chefs, hospitality managers, researchers, teachers, and other gastronomy professionals. 

“Education is key, not just for students starting their careers but for ongoing professional development,” Aizega said, adding that the BCC has also prioritized research, innovation, and entrepreneurship. “We’ve established a research and innovation centre to promote advancements across the entire gastronomy value chain. That’s why we’ve integrated a start-up competition into this forum, showcasing how innovation drives the evolution of gastronomy.” 

Aizega commended the forum’s focus on vital topics such as sustainability, technology, and destination branding, all of which are shaping the future of gastronomy. However, he reminded the audience of gastronomy’s core essence: “deliciousness.” 

“As we reflect on the challenges and opportunities ahead, we must work towards a delicious future together,” Aizega concluded, urging participants to collaborate in building a vibrant, sustainable, and innovative gastronomy sector. 

The forum, hosted in Bahrain for the first time in the Middle East, continues to draw global leaders, experts, and enthusiasts, fostering dialogue and collaboration to shape the future of gastronomy tourism.