U.S. Premiere of Basque Culinary Documentary to be Held at CIA

Q&A with Director and Scriptwriter to Follow Film Screening

Hyde Park, NY – Basque cuisine hits the big screen at The Culinary Institute of America in October. The Txoko Experience: The Secret Culinary Space of the Basques is the first English-language documentary film about the food, chefs, and ingredients of the Basque region of northern Spain. The film makes its American premiere on Wednesday, October 18 at 7 p.m. at the Marriott Pavilion on the CIA’s Hyde Park, NY campus.

The screening is open to the public and admission is free. The film will be introduced by Basque chef Joseba Encabo, an associate professor of culinary arts at the CIA, and will be followed by a question-and-answer session with director Yuri Morejon and scriptwriter Marcela T. Garces.

The Basque Country is home to unique gastronomic societies, its own brand of avant-garde cuisine, and food products renowned for being fresh and local. Several prominent chefs appear in the film to speak about their Basque heritage and its influence on their cooking, including Elena Arzak (2012 Best Female Chef in the World), Victor Arguinzoniz (whose restaurant is ranked #6 in the world), Josean Alija (head chef, Nerua Guggenheim Bilbao), and Aitor Arregi (Michelin-star chef famous for grilled fish).

Txoko, pronounced “cho-ko,” is the Basque word for the gastronomic societies and private dining clubs common to the region.

The screening of The Txoko Experience at the CIA comes just one week after its world premiere at the San Sebastian Gastronomika culinary festival in San Sebastian, Spain.


Photo Caption and Hi-Res Image:

The documentary film The Txoko Experience has its United States premiere at The Culinary Institute of America in Hyde Park, NY on October 18, 2017. The public is invited and admission is free.
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Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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