We have finally identified the gastronomic experts from the Basque Culinary Center who will be joining our expedition. Last week we had a chance to sit down and talk with them about their participation in our project and the ambitious parallel work they are undertaking in preparation of our June 14th launch.
It is an honor to present Elena Pozueta Larios and Alfonso Manzanares Barchino, two members of the Basque Culinary Center who will travel with us aboard the Ocean Endeavour and will be in charge of an important part of the culinary program aboard.
Elena is a leading professor in the Culinary and Gastronomic Arts Department at the Basque Culinary Center, she holds a degree in tourism and a postgraduate degree from the École hôtelière de Lausanne. Alfonso, a resident of Donostia is finishing his Gastronomic and Culinary Arts degree at the BCC and his participation in our expedition will count as his final project and degree requirement.
Both of them are currently researching 16th century Basque gastronomic practices and foods in order to incorporate them into the menu aboard. Their project will be rolled out in five parts.
Bibliographic documentation and contact with various anthropologists and experts on the topic of 16th century Basque sailors, in order to present an analysis of the culinary panorama of the time.
2.- Creation of initial gastronomic proposal
This will include an array of different ideas to be incorporated in the final menus, the building out of initial recipes and prototypes, filming of tutorial video of recipe preparation, storytelling behind the menus and initial proposal to the ship crew.
3.- Preparation of final documentation
Preparation of presentations and talks to be given aboard the Ocean Endeavour on the menus and their relation to the gastronomy of the time period.
4.- Development and supervision aboard
This phase includes the execution of the gastronomic program aboard and its presentation to the crew and guests
5.- Analysis and evaluation
Once our expedition is finished there will be a collection of feedback, analysis and evaluation.
It’s important to highlight how unique this is and why this is so exciting to us. First, as far as we know, this is the first study ever done on the gastronomic panorama of 16th century transatlantic Basques by culinary experts. Second, the building out of actual menus to be eaten from this research and analysis is something pretty special. We are so pleased to have a program like this as part of our project.