As in previous years, students of the Basque Culinary Center from all over the world recently attended a course for professional chefs at Bodega Katxiña devoted to the art of the barbecue.The students learned about the transformation process of grilled foods and the different degrees of cooking, along with the ingredients, how to ensure their quality and the modes of preparation to achieve the best results


Iñaki Zendoia taught students how to achieve the perfect degree of cooking of the different fish varieties included in the restaurant menu.    They then had the chance to put their skills into practice by grilling a sea bream themselves and then enjoying it together with the restaurant’s own Txakoli Katxiña wine.


The inquisitiveness and dedication shown by the students on the course was truly admirable and we are delighted to see the advances being made by the profession.


See you soon, ikusi arte!