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Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>

News

Innovation’s workshop on food waste upcycling 18.06.2024

On June 6, 2024, the Basque Culinary Center (BCC) Innovation hosted a groundbreaking workshop on food waste upcycling led by esteemed researcher-chefs John Regefalk and Nahuel Pazos. Held at the Technology Center of Gastronomy, this interactive online event provided a unique platform for participants to explore innovative culinary techniques that transform food waste into delectable dishes.

Event Highlights
The workshop commenced with an engaging presentation where Regefalk and Pazos discussed the principles and benefits of food waste upcycling. They emphasised the environmental and economic advantages of repurposing food scraps and surplus ingredients, highlighting the importance of sustainability in modern gastronomy.

Following the presentation, attendees were treated to a live cooking demonstration. The researcher-chefs showcased their culinary prowess by creating dishes that incorporated upcycled ingredients, drawing inspiration from a variety of cultural influences. This session not only demonstrated the practical application of upcycling techniques but also illustrated the potential for creativity in the kitchen.

Interactive Session
A key feature of the workshop was the hands-on cooking session. Participants were encouraged to use upcycled ingredients from their own kitchens to create their own dishes in real-time, guided by Regefalk and Pazos. This interactive component fostered a sense of community and collaboration, allowing attendees to experiment and innovate alongside the experts.

Collaborative Insights
Throughout the workshop, the chefs collaborated with sensory science experts to delve into the sensory attributes of upcycled ingredients. This interdisciplinary approach provided attendees with a comprehensive understanding of the complexities and potential of food waste upcycling, bridging the gap between culinary arts and food science.

Conclusion
The BCC Innovation workshop on food waste upcycling was a resounding success, inspiring food scientists, nutritionists, and culinary enthusiasts to reconsider the potential of ingredients often deemed waste. By combining theoretical insights with practical application, Regefalk and Pazos effectively demonstrated how upcycled ingredients can revolutionise contemporary cuisine.

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