A group of 20 culinary arts students from South Central College Minnesota State to the Basque Country in March 2019
During their stay, they attended cooking lessons in two Basque VET schools. IZENAK Basque gastronomy is well known around the world and, for the American students, it was an excellent way to get to know a different cooking style, different products, different recipes and a different culinary tradition.
Having the chance to cross the Ocean and to learn about their vocation from a different perspective is not only a precious life experience, but a great asset for improving professional quality.
And, of course, not everything was related to training. They also travelled around the Basque Country and experienced Basque culture from different perspectives.
