Raquel Mestre
Cargo de docencia:
Profesora BCC
Titulación:
Descripción Bio.
Graduated in Food Science and Technology from the University of Granada and an Illustrator. A graduate of the Master's in Gastronomic Sciences at Basque Culinary Center, she received a scholarship to work in the Sensory Perception department of BCCInnovation and completed her master's thesis on interdisciplinary interactions in R&D teams in gastronomy. She is currently a member of the Technical Committee for the Master's in Gastronomic Sciences and a professor in the Bachelor's program in Gastronomy and Culinary Arts, as well as in several other master's programs offered at Basque Culinary Center.
Formación en BCC
Área formativa
Docencia en BCC
Experiencia profesional
Graduated in Food Science and Technology from the University of Granada and an Illustrator. A graduate of the Master's in Gastronomic Sciences at Basque Culinary Center, she received a scholarship to work in the Sensory Perception department of BCCInnovation and completed her master's thesis on interdisciplinary interactions in R&D teams in gastronomy. She is currently a member of the Technical Committee for the Master's in Gastronomic Sciences and a professor in the Bachelor's program in Gastronomy and Culinary Arts, as well as in several other master's programs offered at Basque Culinary Center.
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.
