The Experimental Workshop, a new space with innovative, cutting-edge kitchen and front of house facilities. A space that gives its name to one of the great training projects for students in the third year of the Degree in Gastronomy and Culinary Arts of the Basque Culinary Center.

With the students' culinary training and experience and encouraging interest in entrepreneurship, the Experimental Workshop is presented as a training project in which groups of eight students create their own unique high-level gastronomic project, always advised by three tutors from kitchen, front of house and management.

They design, implement and manage a new culinary concept from scratch for one month, developing all areas (kitchen, design of front of house, economic and business management, supplies, communication...) with design thinking piloted exercises.