Elena Arzak: "I like to be recognized for our friendliness, closeness and professionalism".

Continuing their tour of different cities, last Thursday, February 13, the Alumni meeting made a stop in San Sebastian, where a session with chef Elena Arzak took place, entitled "Arzak: Basque, innovative and avant-garde cuisine". 

Accompanied by her daughter, Nora Lamosa, a sophomore student at Tecnunthe School of Engineering of the University of Navarra, made a historical tour of the brand, a family history linked to gastronomy, which already has four generations of cooks and whose beginnings date back to 1897.

In this historical tour, there was no lack of reference letter to the New Basque Cuisine, a culinary trend that began in 1976, inspired by some of the principles of the French Nouvelle Cuisine, and led by a group of young chefs, mostly from Gipuzkoa, headed, among others, by Juan Mari Arzak. As Nora Lamosa, Juan Mari Arzak's granddaughter, recalled, "this way of understanding cuisine meant a renewal of traditional Basque cuisine and the dignification of the profession", based on different principles: the recovery of traditional recipes and lost dishes; the recovery of the authenticity of the ingredients through market cuisine and the use of seasonal produce; and the expansion of the traditional recipe book through creativity and innovation. In addition to the "socialization of cooking, which they did through talks, workshops, etc.".

Throughout the exhibition, in addition to explaining some dishes, which go beyond the dish, and are a whole experience, "a story", Elena Arzak spoke of the importance of suppliers, sustainable development , kilometer 0 agro-ecological farms, the importance of research, development and creativity. Because the Arzak brand is a commitment to "Basque signature cuisine, based on research, evolution and the avant-garde".

More than 70 attendees enjoyed the session given by the chef of a brand positioned as one of the world references of gastronomy, whose essence has been carefully preserved over 4 generations, "I like that we are recognized for our friendliness, closeness and professionalism" said the chef.