Aleksandra Kapron
E. Chillida
Aleksandra Kapron
2025/26
Borrowed Hands / Manos Prestadas
WORKSHOP DESIGN BASQUE CULINARY CENTER
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Borrowed Hands / Manos Prestadas
WORKSHOP DESIGN BASQUE CULINARY CENTER
__________________________________________________________
“Borrowed Hands” is a series of workshops that explore the knowledge exchange between diverse crafts and gastronomic culture, translating insights into speculative and practical scenarios both inside and beyond the kitchen.
A craft is not only a productive technique, but a cultural system in which the body, the tool, and the territory establish a long-term relationship. By exploring its different dimensions (conceptual, procedural, formal, cultural…), we unpack its essential knowledge in order to apply this new lens to gastronomic practices, experimenting with alternative ways of imagining and cooking. To reflect on how we create, learn, desire and live together through gastronomy.
WORKSHOP DEVELOPED WITHIN THE FRAMEWORK OF THE BASQUE CULINARY CENTER
2025 DEGREE IN GASTRONOMY AND CULINARY ARTS
(AVANT-GARDE, INNOVATION & FOOD DEVELOPMENT AND TECHNOLOGY)
2026 MASTERS IN GASTRONOMIC SCIENCES
A craft is not only a productive technique, but a cultural system in which the body, the tool, and the territory establish a long-term relationship. By exploring its different dimensions (conceptual, procedural, formal, cultural…), we unpack its essential knowledge in order to apply this new lens to gastronomic practices, experimenting with alternative ways of imagining and cooking. To reflect on how we create, learn, desire and live together through gastronomy.
WORKSHOP DEVELOPED WITHIN THE FRAMEWORK OF THE BASQUE CULINARY CENTER
2025 DEGREE IN GASTRONOMY AND CULINARY ARTS
(AVANT-GARDE, INNOVATION & FOOD DEVELOPMENT AND TECHNOLOGY)
2026 MASTERS IN GASTRONOMIC SCIENCES
.
“Manos prestadas" es una serie de talleres que exploran el intercambio de conocimientos entre diversos oficios y la cultura gastronómica, traduciendo estos aprendizajes en escenarios especulativos y prácticos tanto dentro como fuera de la cocina.
Un oficio no es solo una técnica productiva, sino un sistema cultural en el que cuerpo, herramienta y territorio establecen una relación a largo plazo. Al explorar sus distintas dimensiones (conceptuales, procedimentales, formales, culturales…), desentrañamos sus saberes esenciales para aplicar esta nueva perspectiva a las prácticas gastronómicas, experimentando con formas alternativas de imaginar y cocinar. Se trata de reflexionar sobre cómo creamos, aprendemos, deseamos y convivimos a través de la gastronomía.
TALLER DESARROLLADO DENTRO DEL MARCO DEL BASQUE CULINARY CENTER
2025 GRADO EN GASTRONOMÍA Y ARTES CULINARIAS
(VANGUARDIA, INNOVACIÓN, DESARROLLO Y TECNOLOGÍA ALIMENTARIA)
2026 MASTER EN CIENCIAS GASTRONÓMICAS
2025 GRADO EN GASTRONOMÍA Y ARTES CULINARIAS
(VANGUARDIA, INNOVACIÓN, DESARROLLO Y TECNOLOGÍA ALIMENTARIA)
2026 MASTER EN CIENCIAS GASTRONÓMICAS
Basque Culinary Center
Pablo Serret de Ena
Itturbaltza
Bakea Mungia
Bakea Mungia
Aleksandra Kapron
Aleksandra Kapron
Bakea Mungia
