Anaïs Iglesias
Cargo de docencia:
Profesora BCC
Titulación:
Descripción Bio.
Ph.D. in Economics and Business Management from the University of Deusto and MBA from the University of Pennsylvania. After two years in consulting in Spain and the United States, in the areas of public administration strategy and business development, she has been working at the University of Deusto since 2005 on projects related to entrepreneurship education, education in social values, and research. Her areas of work include projects in entrepreneurship education, research in various European, national, and regional projects related to social innovation and business competitiveness primarily. Additionally, she has various publications and scientific dissemination and university teaching experience since 2014.
Formación en BCC
Área formativa
Docencia en BCC
Experiencia profesional
Ph.D. in Economics and Business Management from the University of Deusto and MBA from the University of Pennsylvania. After two years in consulting in Spain and the United States, in the areas of public administration strategy and business development, she has been working at the University of Deusto since 2005 on projects related to entrepreneurship education, education in social values, and research. Her areas of work include projects in entrepreneurship education, research in various European, national, and regional projects related to social innovation and business competitiveness primarily. Additionally, she has various publications and scientific dissemination and university teaching experience since 2014.
Experiencia docente
Áreas de investigación
Publicaciones, investigaciones, divulgación
Christian Marquina
Soy un chef especializado en Técnica, Producto y Creatividad. Mi carrera se ha desarrollado en la alta cocina, la gestión de equipos y el soporte estratégico de proyectos gastronómicos.
Graduado en Tecnología de Alimentos y Bebidas y con un Máster en Cocina Técnica y Producto del Basque Culinary Center, he trabajado durante más de 15 años en entornos internacionales de alta exigencia. Inicié mi carrera profesional en Ecuador y continué mi formación en diversas cocinas de Nueva York, antes de consolidar mi trayectoria en España en restaurantes como Mugaritz, Miramar y Cal Enric, todos vinculados a proyectos reconocidos por Michelin y Repsol.
Actualmente soy profesor en el Basque Culinary Center, donde coordino el área de Artes Culinarias dentro de la Formación Continua.
