so good.. magazine – The magazine of the haute pâtisserie

Having a degree in Gastronomic Sciences and Culinary Arts, she is part of the team of BCulinaryLAB, gastronomic research and development laboratory of the Basque Culinary Center in Spain. Her objective there is to generate knowledge on topics of gastronomic interest at an international level using scientific methodology to then transfer it to the business sector and to society in general.

Two of the main research lines of BCulinaryLab are the gastronomic value of wild herbs and the revaluation of culinary discards, the latter being the subject of a broad report in so good.

“If the intention is that discards acquire the same value as the product from which they come and that we consume daily, we must change the way we think”

so good… magazine # 22

Featured in so good #22