For close to two decades, Joxe Mari Aizega has been the Director General of the Basque Culinary Center – a unique ecosystem where training, innovation, research and entrepreneurship coexist with the aim of developing and promoting gastronomy.
Nomad Africa’s senior journalist, Martin Chemhere, caught up with him recently in this exclusive interview, for more insights on the collaboration of Basque Culinary Center with UN Tourism on the first-ever UN Regional Forum on Gastronomy Tourism for Africa.
Nomad Africa: What international food experiences will the Basque Culinary Center bring to the UN Regional Forum on Gastronomy Tourism for Africa?
Joxe Mari Aizega: Participating in and supporting this Forum offers significant benefits for the region in various aspects. According to UN Tourism, gastronomy has become one of the main reasons for travel and has emerged as a strategic sector that contributes to wealth and employment generation, creating value throughout the entire chain, from food production and processing to hospitality and tourism.
Additionally, it helps to promote and enhance the country’s brand. This is the perspective we embrace at Basque Culinary Center. Our approach is holistic and interdisciplinary, aimed at developing the potential of gastronomy through the training of professionals who drive the sector forward, and through various initiatives promoting gastronomy.
In this regard, we believe it is essential to continue holding such events in locations like Victoria Falls in Zimbabwe, which serve as platforms for knowledge exchange, attracting talent and international audiences, network creation, and collaboration. Moreover, on this occasion, we will have the opportunity to share with the audience our 360-degree vision of gastronomy and our innovative teaching methodology in gastronomic tourism.
Nomad Africa: What does the collaboration in the first-ever UN Regional Forum on Gastronomy Tourism for Africa mean to the Basque Culinary Center?
Joxe Mari Aizega: Internationally recognized, Victoria Falls and Zimbabwe attract visitors from all over the world who come to enjoy the great diversity and quality of its landscapes and gastronomy. In this context, the regional Forum, which we organize together with the UN Tourism, will promote the exchange of experiences among experts in tourism and gastronomy, identifying best practices and promoting gastronomic tourism as a driver of sustainable development in Zimbabwe and throughout Africa.
Furthermore, Fatmata Binta, winner of the Basque Culinary World Prize 2022 and UN Tourism Ambassador for Responsible Tourism, will be one of the main speakers at the event, something we are very proud of.
Nomad Africa: What are the expected outcomes and benefits of the collaboration?
Joxe Mari Aizega: We hope that this event will provide Zimbabwe with the opportunity to highlight its rich culinary tradition, deeply rooted in its culture and society, and to showcase the local gastronomy and its tourist attractions.
Once again, this event has the potential to boost the local economy, promote gastronomic culture, and strengthen the region’s position as a tourist destination, while also offering opportunities for collaboration and growth in the food and tourism industries. Furthermore, we expect to put Africa and its gastronomy heritage on the spotlight of the tourism industry.
After the successful example of the UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific, which took place last June in the Philippines, we are positive that this might light the spark for more gastronomy tourism in Zimbabwe.
Nomad Africa: How will the Basque Culinary Center help to showcase Zimbabwean and African cuisine to a global audience at this forum?
Joxe Mari Aizega: The connection between food and tourism is well-established, but the context is evolving. In Africa, gastronomy tourism trends are rapidly accelerating with an expanding array of culinary awards, ratings, and reviews. Travelers are increasingly keen to savour local flavours and discover the stories behind ingredients and culinary practices.
This event is designed by UN Tourism and BCC to showcase the rich and diverse tapestry of African gastronomy, elevate its global recognition, and facilitate a cultural exchange that enriches both tourists and local communities. Myself, as a general manager of BCC, will have the chance to experience first-hand the local gastronomy, along with the highest representatives from UN Tourism. We are very happy to be part of the initial milestone for gastronomy tourism in Africa.
Nomad Africa: How will the Basque Culinary Center contribute to promoting sustainable and responsible food tourism practices in Zimbabwe?
Joxe Mari Aizega: In addition to sharing BCC’s vision on Gastronomy Tourism, our participation in the Forum will also focus on showcasing the crucial role of gastronomic tourism in preserving local landscapes and fostering sustainable and responsible practices. We will emphasize the safeguarding of culinary traditions, the significance of geographical indications, and the advancement of sustainability and resilience.
The Basque Country is a leading example of preserving our taste of place by supporting local producers and fishers, as well as investing in new innovative ways for food production as well as tourist experiences’ design.
