- The market leader in professional kitchen products and the foremost academic institution reaffirm their agreement to develop training and research synergies for a further five years
- The main focus during the first 12 years of the alliance has been to offer bachelor’s and master’s degree courses in gastronomy and gastronomic sciences, to support research projects at the GOe Tech Center, and to host and cater events at the Basque Culinary Center
- “Our goal is to share knowledge with future professionals in the sector and enable them to add value to any company. We are thrilled that one of the world’s leading gastronomic training centres has chosen to use our products,” commented an Araven spokesperson
- Joxe Mari Aizega, the director of the Basque Culinary Center, added that “The Basque Culinary Center ecosystem is undergoing an exciting new transformation that will see it solidify its position as a world leader. We are delighted to be able to embark on this journey with companies like Araven, who not only share the same values as we do, but with whom we have a long and prosperous history”
(Monday, 28th April 2025). Araven, a leading company in the Horeca sector, and the Basque Culinary Center, a pioneering professional training and research institute in the field of gastronomy, have agreed to extend their partnership agreement, first signed twelve years ago, with the goal of pursuing the joint development of educational and innovative projects focusing on food safety and employment in the hospitality sector.
This partnership between two renowned firms in the restaurant world seeks to leverage its synergies in order to undertake joint training and research initiatives, which include developing and testing products, supporting future hospitality professionals and organising events. In addition, as part of this successful knowledge and experience transfer, for the past dozen years Araven has offered its entire product range to the Basque Culinary Center for it to use in all its activities.
Araven and the Basque Culinary Center’s collaboration dates back to 2013, and they further strengthened their ties in 2019 when they reached a new agreement to partner up on a series of research projects, with innovation lying at the heart of both organisations. This research is ongoing, with a third five-year agreement having been signed by Manuel Rodríguez, Araven’s marketing director, and Joxe Mari Aizega, director of the Basque Culinary Center.
SHARED KNOWLEDGE
Manuel Rodríguez highlighted that this agreement “is hugely beneficial to both parties as it will enable Araven to develop new products and allow those studying at the Basque Culinary Center to receive superior training for their future careers.” “Through our teaching activity, our objective is to share our knowledge with aspiring professionals and provide them with industry-specific content,” he added.
“By combining Araven’s market experience with the creativity of the most prestigious chefs, we can add value in every area of work,” stated Araven’s director of marketing. Furthermore, he is “thrilled that these future chefs get to use Araven products during their learning and training at one of the finest gastronomic institutes in the world.” Rodriguez emphasised “the incredible work of the entire team at the Center, which displays incredible commitment and dedication to always achieving the best outcome.”
The director of the Basque Culinary Center, for his part, said: “The Basque Culinary Center ecosystem is undergoing an exciting new transformation that will see it solidify its position as a world leader. We are delighted to be able to embark on this journey with companies like Araven, who not only share the same values as we do, but with whom we have a long and prosperous history.”
TRAINING, RESEARCH AND SPONSORSHIP
They first struck up a partnership when Araven was asked to advise on the best way to equip the food storage and handling spaces at the Basque Culinary Center. As such, the company offered students professional-grade Araven products, designed specifically for professional settings, taking into account cost-saving, task optimisation and date control requirements, among others.
In terms of training, the company teaches classes and workshops to bachelor’s and master’s degree students on topics such as good health and hygiene practices in hospitality establishments and new product innovation and development, and it also organises activities for amateur chefs, including the “Become a Professional Chef” course.
At the GOe Tech Center, an innovation and research hub, the two parties collaborate on developing new and innovative solutions to meet the ever-changing needs of hospitality, such as by testing the latest Araven products before they are released to the market. This allows Araven to perform research on sustainability and circularity and conduct studies in order to adapt its product range to each user’s specific requirements.
In addition, Araven has sponsored several initiatives, including “One Hundred Talented Youngsters” and participated in a number of activities, including the “Restaurant Incubator” mentorship programme, the most recent “Kitchen Dialogues” conferences, GOe Tech Center‘s think tank, business meetings and other events that form part of the Basque Culinary Center ecosystem.
With the renewal of this agreement, both Araven and the Basque Culinary Center guarantee their continued collaboration, which has proven to be of great benefit to thehospitality sector as a whole.
THE BASQUE CULINARY CENTER: AT THE CUTTING EDGE OF GASTRONOMY
The Basque Culinary Center is at the core of a unique ecosystem in which training, innovation, investigation and entrepreneurship converge with the aim of further developing and promoting the world of gastronomy, which comprises everything to do with the food we eat and how it is made. Its mission is underpinned by the values of passion, innovation, the pursuit of excellence and social commitment.
The pioneering institution, based in Donostia-San Sebastián since 2011, has constructed a holistic perspective of gastronomy through a range of high-impact initiatives. The Basque Culinary Center has grown into a large-scale educational project with an international reach. It comprises the Faculty of Gastronomic Sciences, which offers a bachelor’s degree in gastronomy in addition to 13 master’s degree courses; GOe (Gastronomy Open Ecosystem), which brings together talent, knowledge and innovation to promote delicious, healthy and sustainable food for a prosperous future; and the EDA Drinks & Wine Campus, an initiative that seeks to bolster the wine and drinks sector by offering training, investigation, innovation and support for entrepreneurship.
ARAVEN: MARKET LEADER IN HORECA PRODUCTS
Araven is a global company that leads the way in the design, manufacture and sale of products for hospitality professionals. It offers a complete catalogue of exclusive solutions for different storage, handling, service, display and cleaning needs that bring efficiency and safety to the kitchen and guarantee that food products are always kept in optimal conditions. This is represented by its slogan, “Food Safety Innovation”.
Innovation, sustainability and internationalisation are the core principles of Araven. Its products are sold in over 50 countries across five continents, and it collaborates with prestigious cookery schools, associations and renowned national and international chefs. Araven’s headquarters and main distribution centre are based in Zaragoza, where the company was founded almost half a century ago in 1976. It has been owned by American company CFS Brands since 2024.
