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.
View hi-res image >
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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