The Minister for Science and Innovation, Cristina Garmendia, the Basque Government Minister for Education, Universities and Research, Isabel Celaá, San Sebastian Mayor, Odón Elorza, the Gipuzkoa Parliamentary Representative, Markel Olano, the Rector of Mondragon Unibertsitatea and President of the Basque Culinary Center Foundation, Josu Zabala, laid the first stone for the future Faculty of Gastronomic Sciences and Gastronomic Research and Innovation Centre which will be in operation from 2011. The event was also attended by chefs who are members of the Board for the Basque Culinary Center Foundation: Juan Mari Arzak, Andoni Aduriz, Karlos Arquiñano, Pedro Subijana, Hilario Arbelaitz, Eneko Atxa and Martín Berasategui and other promoters of this initiative such as the Director of BCulinary, Joxe Mari Aizega. The Faculty of Gastronomic Sciences will have a research and innovation centre focussing on the area of gastronomy and food science. The aim of this RTD+i centre will be to promote research and knowledge transfer for haute cuisine professionals and business sectors and in turn form synergies between them. "Gastronomy, beyond an art form, a cultural display and an industry, is also a technology and a science and as such, it requires training and research resources" assured the Science and Innovation Minister, Cristina Garmendia, who reminded those present that the investment in the BCC will be used to generate jobs in the short term (through the building work) and also strengthen sustainable employment in the midterm, by boosting the creation of technological companies in the field of food industries; the development of innovations that will improve competition for gastronomic companies and, finally, by means of training and improving haute cuisine professionals.