By Patrick Hieger

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[BCC]

Although ties between South America and Europe are already tight, as many of South America’s best chefs have trained in restaurants from Spain to France and beyond, Spain’s Basque Culinary Center is about to make those ties even stronger.  Diario de Gastronomía reports that for the first time ever, the innovative culinary school will create a department dedicated entirely to the exploration and promotion of Ecuadorian cuisine.  Regarded as one of a handful of mega-diverse nations on the planet, there won’t be any shortage of information or ingredients to cover.  ‘Catédra Ecuador: saberes y sabores’ will be focused primarily on the relationship between Ecuador and Spain, though the goal of the findings is to offer international use and promotion to Ecuador.