Tourism Tenerife and Basque Culinary Center promote quarry

Moisés González y Victor Manuel Alonso, both students of CIPF Virgen de Candelaria of Santa Cruz of Tenerife, have been winners, respectively, of the cocktail and cooking competitions organized by the Cabildo, through Tourism of Tenerife, and Basque Culinary Center. Held in that same training center, The competitions are framed within the agreement signed by the prestigious Basque gastronomic faculty and the island tourism entity until 2028 with the aim of promoting excellence in the island's gastronomic sector through a complete training program aimed at island professional talent, as well as innovation and promotion of the cuisine of Tenerife.

The Vice President and Tourism Councilor of the Cabildo de Tenerife, Lope Afonso, states that “our goal is to be more competitive as a tourist destination and promote the development of the Tenerife economy.”, always betting on the continuous training of our professionals”. In addition, Afonso adds that “Tenerife is a leading and avant-garde destination at a gastronomic level.”, where our cultural identity prevails, sustainability, the quality of the products, as well as the excellence of the talent of our professionals”.

The director of Basque Culinary Center, Joxe Mari Aizega, manifests: “It is a real pleasure to see how young talent from Tenerife shines brightly.”. Contests like this, organized within the framework of the agreement between the Basque Culinary Center and Turismo de Tenerife, They demonstrate how training and passion for cooking and cocktails can open new opportunities for young people and elevate the excellence of the island's gastronomic sector., thanks to a program that, until 2028, will allow training professionals in gastronomy, cocktails and innovation....".

For the CEO of Tourism of Tenerife, Dimple Map, “we finish this 2025 with one of the most anticipated actions by students, the cocktail and cooking competitions where students from the different centers have the opportunity to show their learning in the classrooms and see their work rewarded with a unique opportunity that allows them to continue advancing in their careers and continue training at the Basque Culinary Center. Melwani thanks the presence of Joxe Mari, director of the BCC, who presented the students with this award.. Para Melwani, “the training, together with innovation and gastronomic promotion of Tenerife, "These are the three axes that are framed within this agreement that will continue in the coming years in order to contribute to the continuous training of our professionals and be more competitive as a tourist destination.".

Training actions

This contest puts an end to the actions developed during 2025. So, in the exercise that ends, more than a hundred gastronomy professionals (cocina, room and cocktail bar), as well as teachers from the island's Vocational Training centers, have taken part in the six face-to-face training sessions given, to which are added various online courses, a day about entrepreneurship, in addition to six workshops on Tenerife cuisine products taught at the Basque Culinary Center headquarters in Donostia-San Sebastián for its students and teachers, and where a tasting of the island's wines was also held.

The training has focused on aspects such as the application of local products to pastries, innovation in methodologies and tools for classroom teachers or the preparation of dishes in front of the client. The last of this year's courses took place in mid-November, It was aimed at cooking teachers from VET centers and was titled “Advanced techniques and contemporary cooking”.

Beyond those formations, Last May, the event called “Tenerife Emprende” took place., Aimed at entrepreneurs in the gastronomic sector of Tenerife, from producers, hoteliers to chefs, which allowed them to analyze their business models and delve deeper into the entrepreneurial strategies that they could implement in them..

As part of the actions developed in 2025, the council, through Tenerife Tourism, He also brought the essence and flavors of his cuisine to the Basque Culinary Center in Donostia-San Sebastián. The prestigious faculty of gastronomic sciences in the Basque capital was the scene of six training workshops in September in which a hundred students from their final year, together with their teachers, They were able to learn about the qualities and culinary properties of the wines, the meats, the fish, tropical fruits, el to remember, the cheeses, honey or products from the island's midlands. A scenario in which, in November, A Tenerife wine tasting was also offered with four wineries on the island..