The objective is the collaboration between both institutions to promote training, educational and cultural exchange and also to focus on research into the gastronomy, wines and culinary heritage of the Basque Country and Spain. The Culinary Institute of America is a university centre of worldwide reference in gastronomy. It has four campuses in Hyde Park, one in New York (main campus), in St. Helena, California, San Antonio, Texas and Singapore, with around 3,000 current students, and 43,000 former students ➢ Both parties agree to promote among US citizens the values and benefits of the Mediterranean diet ➢ After the signing, which was attended by Martin Berasategui and Juan Mari Arzak, on 18th, Andoni Luis Aduriz will give a master class to the students of the CIA ➢ The Basque Culinary Center will be the first Faculty of Gastronomic Sciences in Spain, and the only one in the world to also have a research and Innovation centre. New York, 17th October 2011. The Director of the Basque Culinary Center, Joxe Mari Aizega and the President of the Culinary Institute of America (CIA), L.Tim Ryan have signed today in New York a collaboration agreement between both universities, which was attended by a guest of honour, the President of the Basque Regional Government, Patxi López and with witnesses such as the chef members of the Basque Culinary Center’s Board, Juan Mari Arzak, Martin Berasategui and Andoni Luis Aduriz. After the signing of the agreement, Aduriz gave students of the CIA a master class. The Culinary Institute of America is a university centre of worldwide reference in gastronomy. It has four campuses in Hyde Park, one in New York (main campus), in St. Helena, California, San Antonio, Texas and Singapore, with around 3,000 current students, and 43,000 former students. The objective of the agreement is the collaboration between both institutions to promote training, educational and cultural exchange -of students and teaching staff- and also to focus on research into the gastronomy, wines and culinary heritage of the Basque Country and Spain. Furthermore, both parties agree to promote among US citizens the values and benefits of the Mediterranean diet. More specifically, the priorities of the agreement are as follows: Exchange programmes: Both parties agree to study and collaborate in the design and implementation of an exchange programme for teaching staff and students. Professional Certification: To explore the possibilities of extending the professional certification to professional European chefs. Creation of a gastronomic magazine: To explore opportunities to collaborate in the joint publication of an international magazine on issues related to the gastronomic sciences. Other collaborations: Given the experience of the Culinary Institute of America and its leadership role in gastronomy, the CIA will collaborate with the Basque Culinary Center in the design of courses, educational programmes, workshops, seminars, etc. In the same way, the CIA will also invite Basque chefs and experts to offer seminars on food, gastronomy and oenology.