SAN SEBASTIAN: CULINARY CASE STUDY
A small town in the Basque country, refraining just 12 kilometers from the French border. It managed to become the gastronomic phenomenon on the planet. The restaurants in recent years are added to the list the world’s best cuisine and the best gastronomic guides of the world. Interest in San Sebastian is to maintain the local character of its people to resist to the mass tourism and standardization, suggesting the global community a successful model of mild development and protection of cultural and gastronomic heritage. San Sebastian means above all autonomy. This is history.
Key note speakers:
Clemente Pinedo, President of the Chamber Ellinoispanikou
Dimitris Katrivesis, the known chef who studied next to Ferran Andria and met at El Bulli firsthand Spanish cuisine.
Alexandra Stratou, has written and published the book itself Cooking To Share. After completing her studies at Brown University, he studied culinary arts at Escuela de Cocina Luis Irizar, in San Sebastian, Spain.