Joxe Mari Aizega is the general director of the Basque Culinary Center, one of the world's leading gastronomic centres, comprising the Faculty of Gastronomic Sciences and the R&D Centre for Food and Gastronomy. This centre was the first Gastronomic Faculty in Spain with an Official Degree in Gastronomy and Culinary Arts.
Joxe Mari Aizega was the founder and pioneer of this centre, which has the support of public institutions, the most important international chefs, private companies and the University of Mondragón.
Joxe Mari Aizega holds a degree in Business Science and Law from the University of the Basque Country and a PhD in Law from the University of the Basque Country.
He has worked as a lecturer at the Faculty of Law of the University of the Basque Country and the Faculty of Business Sciences of the University of Mondragón, head of the Legal Department of the Mondragón Corporation and Vice-Chancellor of the University of Mondragón.
Mr. Aizega, first of all, how does a professor of law and economics become one of the world's top leaders in the world of gastronomy?
I was Vice-Rector of the University of Mondragón about 14 years ago, when some of the chefs who today make up the Basque Culinary Center's board of trustees contacted us and told us about the idea of creating a training centre that would respond to the needs of gastronomy. I was fortunate enough to hear this idea first-hand and I began to meet with these chefs and learn more about what they were doing. I discovered an exciting world for many reasons, certainly for the passion they transmitted and also for the different disciplines they dealt with in their work.
As a university, we did not hesitate to link them, and I also committed myself personally. From there, I have been deepening my knowledge of gastronomy, understanding its potential, promoting multiple initiatives and, above all, meeting spectacular people, many of whom are now friends. Since the Basque Culinary Center opened its doors in 2011, it has been non-stop.