Blanca del Noval

‘Spanish born, after finishing her bachelor’s degree in Gastronomy and Culinary Arts at Basque Culinary Center (San Sebastian), Blanca had worked at different restaurants in the world like IndeWulf (Belgium) and Central (Peru). She is currently working at BCulinaryLAB as a Chef researcher, a kitchen/laboratory mainly focus on innovation and creativity driven by techniques and products like fermentation and wild plants. Taking sustainability as the core of every research and development, using new techniques to use “food waste” from product development with gastronomical value. BCulinaryLAB is part of BCCINNOVATION, research and development department at Basque Culinary Center’