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On 1st and 2nd February, the Basque Culinary Center will celebrate the third edition of their International Forum of Entrepreneurs, a special encounter to learn from and exchange experiences, perspectives and management strategies. On this occasion, special emphasis will be placed on urban entrepreneurship, seeking to share with the audience testimonies about how the reality of large cities condition the way we eat, produce and/or distribute food.

The event, which is part of the Culinary Action initiative, will bring together entrepreneurs in the agro-food and gastronomic sector from different parts of the world to San Sebastian. It is an ideal occasion to make connections, identify tendencies and get to know, at first hand, successful cases endorsed by a panel of experts such as the Peruvian Gaston Acurio, one of the most influential figures on the gastronomic scene who has more than 35 businesses in 13 countries; the chef Jose Avillez who has more than 6 restaurants in Portugal; Ricard Camarena, leading chef and entrepreneur in Valencia and the Swedish chef Fia Guliksson of Food in Action, among others. The programme will delve into new business formats: food trucks, mutating restaurants, pop ups and more; will share alternative finance models, round tables and workshops on monetization, finance, conceptualisation, personal branding and personal marketing, among other dynamics.

"We insist on promoting a vocation aimed at entrepreneurship, generating a space so that people are inspired and imbued, but more especially stirred. Our aim is that enterprising people who have good ideas come away from this Culinary Action Forum with useful testimonies and specific tools to develop their projects successfully", declares Joxe Mari Aizega, general director of BCC.

Don't miss it. We'll be waiting for you.


PROGRAMME

Monday February 1st

08.30 Registration of entrepreneurs

09.30 On your marks, ready …

9:45 -11.15 Conferences

  • Ricard Camarena
  • José Avilléz
  • Eduardo Elorriaga

11.15 - 12.00 Round table

Carles Tejedor and Estanis Carenzo: Breaking new ground: new business formats and opportunities. Chaired by Marta Fernández Guadaño

12.00 Coffee break

12.30 - 14.30 Culinary Action! Workshops

14.30 Lunch

16.00- 17.45 Conferences

  • Antonio J. Pérez
  • Carina Soto
  • Gaston Acurio
  • Presentation of Basque Country CA! entrepreneur award

 

Tuesday February 2nd

08.30 Registration of entrepreneurs

09.30 On your marks, ready …

9:45-10.45  Conferences

  • Fia Gulliksson
  • Trine Hahnemann

10.45- 11.45  Round table

Rubén Valbuena, Xabier de la Maza and Santiago Rigoni: Profitability of what is handmade: entrepreneurship linked to product. Chaired by Izaskun Zurbitu

11.45- 12.15 Coffee break

12.15 - 14.00 Culinary Action! Workshops

14.00  Lunch

15.30 - 16:00 Alternative finance: resources at hand. Elena Pozueta

16.00 -16.30  Incubator experiences: Fred, Wimo, Toptasting

16.30 -18:00 Culinary Action Space

SPEAKERS

This will include the life experiences of entrepreneurs who believed in their ideas and carried them out. Producers from the food and drink sector, and businesspersons from the national and international catering sector will share their vision. These include:

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José Avillez / Belcanto

Portugal

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José Avillez / Belcanto

Portugal

Among the great names in Portuguese cooking, Jose Avillez stands out for his entrepreneurial spirit and his determination to go beyond.  He started out as a graduate in Business Communication and then went into the world of cooking.  Among his 6 restaurants (five in Lisbon and one in Porto), with Belcanto he obtained two Michelin starts as well as being on the list of the World's 50 Best Restaurants.  Constantly reinventing, the chef explores different business concepts with his takeaways and even his own brand of wines.

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Gaston Acurio / Astrid & Gaston

Perú

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Gaston Acurio / Astrid & Gaston

Perú

With more than 35 restaurants distributed in over 13 countries, Gaston Acurio stands out not only as one of the best chefs in his area but as one of the most influential gastronomic businessmen in the world (Business person of the year 2005, by the magazine America Economia). Leader of the unstoppable Peruvian revolution, he has promoted as few others the role of cooking as a social development driving force. 

 

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Ricard Camarena / Ricard Camarena

España

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Ricard Camarena / Ricard Camarena

España

 

Restless entrepreneurial chef, he is the manager of what is called "Camarena Universe", a network that includes Ricard Camarena Restaurant (1 Michelin star), Canalla bistro, Central Bar and Ricard Camarena Colon.  It also includes Ricard Camarena Lab: R+D centre and training classroom A true benchmark in Valencia where he has defended the relevance of taste and the produce of the season. 

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Cosmopolitan and of insatiable appetite. Although born in Buenos Aires, having lived in cities such as Tokyo, New York and Paris has awakened his curiosity, which he combines with unimaginable flavours in formats that jar with convention.  As restaurateur and businessman, he insists on creative premises such as Sudestada and Chifa, the pizzeria Picsa, the informal Chifa Boteco and the food trucks Chifa Camion and La Virgen.

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Rubén Valbuena

España

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Rubén Valbuena

España

In the small town of Valladolid he set up the Cantagrullas Farm where he produces one of the best handmade cheeses in Spain using sheep's milk.  Ph.D. in Geography and on occasions UNO consultant, he is totally given over to a project with which he rescues the traditional way of doing things without renouncing the qualities of technology. 

 

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Eduardo Elorriaga / Hermeneus

Euskadi

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Eduardo Elorriaga / Hermeneus

Euskadi

Executive Director and Co-founder of Hermeneus, the largest direct buying and selling market in Spain of ecological food on-line, with direct access to the producer and no intermediaries.  With enthusiasm, he has specialised in developing new technologies as well as new business models aimed at social networks.

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Fia Gulliksson / Food in Action

Suecia

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Fia Gulliksson / Food in Action

Suecia

Creative business woman, instigator of the project Creative Cities of Gastronomy presented by Ostersund in the UNESCO Programme 2009.  Founder and CEO of Food in Action, owner of Brunkullans tea and co-founder of Jazzkoket. Was gastronomic ambassador of the region of Jamtland, while serving as host to the radio programme Meny 1 P1, on Sveriges Radio between 2011 and 2014.

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Antonio J Pérez

España

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Antonio J Pérez

España

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España

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España

Argentinian by birth, settled in Spain, together with his partner Patricia Alda he opened Toma Café, coffee house in Madrid.  The variety and style of products used, the roasts and blends they offer as well as the attention to detail demonstrate the passion with which they pep up the neighbourhood of Malasaña.  Pioneers in the market “Specialty Coffee” of Spain. 

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Carles Tejedor / Olimotion

España

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Carles Tejedor / Olimotion

España

Not only has he been a one-star chef but also a successful businessman, renowned for companies such as Olimotion, a world benchmark in culinary research and creativity centred on Extra Virgin Olive Oil.  In Barcelona, he also manages El Nacional, an area of 3,500 square meters with four restaurants and four bars, catering for over 2,500 clients.  He also runs the kitchens of Speakeasy and The Academy. 

 

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Carina Soto / Quixotic Projects

Francia

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Carina Soto / Quixotic Projects

Francia

Leader and co-founder of Quixotic Projects, an entrepreneurial group in the restaurant business with which she has shaken Paris with her trailblazing proposals such as the ones she has implemented in Candelaria,Glass, Le Mary Celeste and Hero. Although born and brought up in Colombia, Carina moved to Paris to study Sociology and French.  Drawn to the food and drinks industry she decided to study Marketing and Management (Horeca). In 2007 she set out on her career as a professional bartender, achieving important awards, she designed cocktails for various brands and worked as a consultant until she branched out into her own business.

 

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Catalysts of the workshops

Adela Balderas

Basque Country

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Adela Balderas

Basque Country

 

Adela coordinates the Master's in Restaurant Management and Innovation in the Basque Culinary Center, in addition to giving classes in the degree course on Gastronomy and Culinary Arts in the same center.  Visiting Research Fellow from Oxford University as well as consultant on marketing and business affairs.

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Belén Villodas

España

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Belén Villodas

España

Years of experience in publicity, marketing and innovation enables her to synthesise and share the keys to conceptualising and creating new gastronomic products.  Formerly responsible for new products for Beer & Food in Heineken, Spain, now works for the group Wonderfoods Brand Corporation, in which new concepts of catering businesses are developed, such as the franchise Tommy Mel's. 

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Oskar Santamaria

Euskadi

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Oskar Santamaria

Euskadi

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Xabier De La Maza

Basque Country

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Xabier De La Maza

Basque Country

Pioneer in the Basque Country, Xabier, together with other partners, has created successful businesses such as The Glutton Club, La Salsera, the shop for gastronomic home-made products Pantori and The Loaf - one of the best bakeries in Spain.  He is also responsible for events such as Musika Parkean in which the food is just the start of having a good time. 

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Carlos Polo

Basque Country

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Carlos Polo

Basque Country

Owner of NTS, a leading company in consultancy and development of Mobility and Cloud Computing services; and partner in MicroWave Ventures, a company specialising in promoting and investing in start-ups.  Entrepreneur trained as an engineer at Deusto University, he teaches Finance and Entrepreneurship at the Basque culinary Center.

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Jose Javier Albizu

Euskadi

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Jose Javier Albizu

Euskadi

Jose Javier, or "J" as his students often call him , graduated in Economic Science and Business Studies from Deusto University and in Labour Sciences from the European University of Madrid.  Economic and Finance teacher at the Basque Culinary Center. 

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WORKSHOPS

The different workshops that will be given over the two days of Culinary Action have the objective of taking a deeper look into entrepreneurship through practical and dynamic activities. These workshops are prepared for smaller groups with the aim of making the best use of the time and applying different concepts to businesses or personal ideas and they are taught by professionals from different areas, with great experience in their field. Whether you have already developed an idea, or you are still looking for your inspiration, you can find a workshop to suit you.

1. Financial ingredients for a successful business

2. Business models: coordinates for success

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4. Business and design, with sights on new tendencies

5. How to monetize an idea. Getting stuck in.

6. Personal branding: What's your trademark?

REGISTRATION

Sorry but it is not possible to register for the event.

PHOTO GALLERY

VIDEO GALLERY

III Foro Internacional de Emprendedores CA! 2016 Presentación

III Foro Internacional de Emprendedores CA! 2016 Resumen

Contact

Basque Culinary Center

Paseo Juan Avelino Barriola, 101

20009 Donostia - San Sebastián (Gipuzkoa)

Phone 902 540 866 | Fax: 943574 502


e-mail: culinaryaction@bculinary.com

CONTACT FORM


Collaborators

Basque Culinary Center

Sponsors

HAZI Heineken