The immersive in-person stay, lasting one month, takes place at Basque Culinary Center. During this month, the following activities are concentrated:
- Conceptual exposition sessions: Experts will explain the conceptual foundations of each module.
- Masterclasses: Leading professionals will present real models and success stories firsthand.
- Practical Case Studies: Specific workshops will present practical cases and examples in a participatory format, allowing for group dynamics, discussions, and reflections.
- Taste Classrooms: Tastings, workshops, and other gastronomy-related activities at BCC's facilities to experience program content.
- Learning Journeys and fieldwork: Gastronomic activities, visits, and encounters illustrating module content. Fieldwork and applied insights into communication and gastronomic journalism will be conducted at various locations.
- Conceptual exposition sessions: Experts will explain the conceptual foundations of each module, with participants and expert coordinators from Basque Culinary Center reinforcing learning through collaboration.
Master's coordinator
Rafael Tonon
Master's coordinator
Rafael Tonon is a journalist, writer, and researcher dedicated to sharing stories and knowledge about gastronomy. His focus ranges from trends, traditions, collections, and lost knowledge to current topics related to various aspects of the industry.
It's his outstanding career in the media world that led him to be named Gastronomic Writer of the Year by Identita Golose in 2023, thanks to his frequent collaborations with various media outlets such as Fine Dining Lovers, Washington Post, and Eater (the largest gastronomy portal in the United States). His work has appeared in international media like Munchies (Vice), Slate, GQ, ELLE, and Atlas Obscura, among others, in addition to his contributions to Editora Abril, the largest magazine and media group in Latin America.
Profesora BCC
Sasha is a Venezuelan journalist and writer with over 15 years of experience in communication, content conception, production, and editing, as well as creative project management in the field of gastronomy. She coordinates gastronomic events such as "Diálogos de Cocina" (Spain) and "Mesamerica" (Mexico). Sasha has authored books like "50 Miradas: un recorrido por la gastronomía contemporánea" (BCC, 2018) and "Gastronomía: Diálogos en torno a la cocina de hoy y mañana" (BCC, 2021). Beyond her work in communication, Sasha drives ideation and research projects in collaboration with restaurants like Mugaritz and organizations like Basque Culinary Center, where she currently oversees initiatives such as Basque Culinary World Prize and the editorial platform Gastronomía 360. Her motto is "I eat, therefore I am."
Colaborador experto
Harold is a renowned author, food scientist, and culinary expert. His groundbreaking research in the science of cooking has illuminated the world of gastronomy. Author of the influential book 'On Food and Cooking,' widely regarded as the 'culinary bible,' McGee has explored and explained the scientific processes behind cooking, changing the way we understand and appreciate food. His literary background and focus on the connection between science and cooking make him a prominent figure in the world of gastronomy and culinary writing. Read our perspective on his work here.
Colaboradora experta
Ruth is a writer and food critic born in New York. She was known not only for her pen but also for her clever disguises and extravagant characters when she anonymously visited restaurants to review them, which positioned her in an atypical and pioneering role for the time. She has also held prominent editorial positions at magazines like "Gourmet." Her work has inspired generations of food enthusiasts to explore the culinary art and gastronomic culture.
Colaboradora experta
Lakshmi is a writer. She currently works as a freelance writer for media outlets such as El Comidista (El País), Condé Nast Traveler, Guía Repsol, and The Objective. She also has her own opinion column in Bon Viveur. A passionate lover of cinematic art, Lakshmi advocates for slow journalism, reflection, and critical thinking. These values are reflected in her various publications, teaching environments, and editorial work. Among her recent projects is a collection of gastronomic essays titled "Escribir gastronomía: La mejor escritura gastronómica de 2022 en español" in collaboration with Catalan journalist Marc Casanovas.
LIVENSA LIVING SAN SEBASTIÁN, AN INNOVATIVE CONCEPT OF LODGING
Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.
Features to highlight:
- Single rooms with full kitchen and private bathroom
- Laundry
- Gym
- Common kitchens or "txokos".
- Leisure areas: living room, games room, cinema room, etc.
- Music rehearsal rooms
- Co-working spaces
- Private parking
BCC Students
During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes... They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.
