Within the framework of GOe, a strategic initiative focusing on advanced education, research, innovation, and entrepreneurship, Basque Culinary Center has entered into a collaboration agreement with CIC, a global leader in building and operating innovation ecosystems. This agreement aims to develop joint projects that promote the growth of gastronomic innovation and entrepreneurship communities.

 

This collaboration agreement and partnership between GOe and CIC aim to promote entrepreneurship, innovation, and research in food technology and gastronomy globally. They will drive the development of innovative gastronomic programs, manage shared spaces, and initiate joint initiatives for food innovation worldwide.

 

Furthermore, they will participate in gastronomy promotion events hosted by CIC. Additionally, they will explore joint startup acceleration programs and support internationalization efforts, potentially involving Venture Café –a CIC program– in GOe in Donostia-San Sebastián.

 

CIC is a global leader in building and developing innovation campuses that foster the growth of entrepreneurs and emerging industries. Thanks to the collaboration and expertise of CIC, along with the multidisciplinary team of GOe comprising chefs and researchers, projects, initiatives, and events will be launched to promote and advance the development of GOe's international gastronomic innovation community.

 

As stated by Joxe Mari Aizega,  General Manager of Basque Culinary Center, "the establishment of GOe allows us to forge alliances with global leaders like CIC in the fields of innovation and entrepreneurship. Within GOe, we will undertake projects in innovation, research, and entrepreneurship aimed at shaping the future of gastronomy, all through our comprehensive gastronomic vision. Partnering with CIC, renowned for its extensive international expertise in innovation and entrepreneurship, signifies a step forward in our entrepreneurial endeavors, driven by excellence and a global outlook. Through this collaboration, we will design and implement activities that have previously been unexplored."

 

“As a global leader in creating communities and innovation programs to address world challenges, we are proud to partner with the most cutting-edge institution in the world of gastronomy,” said Tim Rowe, CIC’s CEO and Founder. “This collaborative effort with GOe will enhance their international activities and build momentum in food innovation at CIC.”.

 

"We're advancing the development of the GOe–Gastronomy Open Ecosystem by bringing the GOe proposition to CIC's international network. Concurrently, we're linking the GOe space and its community in Donostia-San Sebastián with the world's premier international network for entrepreneurship and innovation," explains Asier Alea, Director of Global Development at Basque Culinary Center.

 

The collaboration announcement was made during the "Gastrotech night with Basque Culinary Center" event at a Thursday Gathering event co-organized with Venture Café, a program of CIC. Venture Café facilitates connections among stakeholders in the innovation and entrepreneurship ecosystem, aiming to reduce barriers to business development and growth while enhancing the community. Around 300 professionals from the fields of innovation and entrepreneurship are expected to attend.

 

The first panel discussion, titled "Perspectives and Challenges in the Global Foodtech Ecosystem," featured Alejandra Touceda, a doctoral candidate at Basque Culinary Center and a professor at Harvard; Steve Kurland, owner of Za and EVOO restaurants in Boston; and Amy Nordrum, Executive Editor of Operations at MIT Technology Review. They have emphasized subjects such as their career trajectory and experience in the fields of gastronomy and science, as well as the challenges they have faced.

 

In the second and final panel discussion, "Exploring the Power of Creativity in the Era of Gastronomic Innovation," Lee Joo from the coordination team of the Master's in Gastronomic Sciences at Basque Culinary Center and Maria José Camacho from Chew Innovation provided an overview of creativity as a valuable tool in the gastronomy sector.

 

Attendees had the opportunity to enjoy a Gastro Showcase hosted by Basque Culinary Center, Esther Merino, and AMA Brewery by Dani Lasa, featuring some of the characteristic Basque pintxos such as gildas, Tolosa bean foam, piparras, and Idiazabal cheese tart, along with fermented beverages developed by Merino and Lasa.

 

The event wrapped up with a dinner at Pagu restaurant, hosted by Chef Tracy Chang and Basque Culinary Center team. They showcased a culinary fusion blending the flavors of the Basque Country and Boston. Attendees included key figures from Boston's innovation and gastronomy community, along with representatives from specialized media outlets.

 

 

Cambridge Innovation Center (CIC)

CIC builds and operates a global network of innovation campuses where startups, scale-ups, corporations and public entities connect, work, and grow. Founded in 1999, CIC manages more than 111,000 square meters of innovation-focused workspace, laboratories, and event space across North America, Europe and Asia. Additionally, CIC develops innovation-related programming, builds and enables industry clusters, and provides world-class innovation consulting. 

Learn more about CIC’s innovation campuses featuring workspace & labs, programming, and events at CIC.com. Follow along on LinkedIn, Instagram and Facebook. 

 

Venture Café

Venture Café is a global network that seeks to further the local innovation ecosystem. Our mission is to “connect innovators to make things happen” through high-impact programming, spaces, storytelling, and broad innovation engagement. We are a neutral and trusted center of gravity that connects the entire ecosystem and is available to everyone. Through our programs we routinely activate ecosystems, creating continuous exchange and conversation.