Jesús Sánchez sponsors the degree in Gastronomy

Written by Daniel Blazquez

On February 24th, the Governor's House on the Aranjuez campus hosted the event 'Cooking the Future with Jesús Sánchez: Gastronomy, Sustainability, and Regeneration,' where the chef officially accepted the role of patron for the first students to begin the Gastronomy degree program at Rey Juan Carlos University. During the event, Jesús Sánchez shared his culinary vision and commitment to sustainable cuisine with the students. The meeting focused on innovation, sustainability, and gastronomic regeneration—pillars that define the chef's career and directly connect with the current challenges facing the sector.

Furthermore, the students had the opportunity to conduct an interactive interview with their graduation mentor, in which the chef offered words of encouragement and a sense of responsibility to the new culinary professionals. It is also worth noting that the event served as a platform for Sánchez himself to present his restaurant project. Amós gazebo, located in Villaverde de Pontones (Cantabria), has become a benchmark of Spanish haute cuisine, distinguished with three Michelin Stars, one Green Michelin Star and three Repsol Suns.

A sponsorship to inspire the future

Throughout their presentations, the chef and Marián Martínez, the restaurant's director and co-owner, emphasized that reaching the top requires constant work, effort, and shared dedication. Sánchez also stressed that running a business of this caliber involves much more than cooking; it demands mastery of economic management, leadership, organization, and business acumen, as well as knowledge of food chemistry and technology—essential aspects for future professionals to understand gastronomy as a comprehensive discipline. Thus, the event not only served to inaugurate the academic journey of the first graduating class of the sponsored degree program but also to position gastronomy as a field where innovation, responsibility, and environmental awareness must go hand in hand.

The event, organized by Alicia Orea and Natalia Casado, coordinator and vice-coordinator of the degree program, in collaboration with the Madrid Gastronomic International CenterThe event was attended by Julio Ramiro, Vice-Rector for Students, Employability, and Entrepreneurship at URJC. Also present were Carlos Goicoechea, Dean of the FCS; Antonio Montero, Vice Dean of Academic Planning, Faculty and Study Plans of the FCEEMónica Santos, Vice Dean of Quality at the FCEE, and Isabel Sierra, Deputy Director of Academic Planning and Quality at the ESCET, in addition to several representatives of Town Hall de la ciudad.

With this sponsorship, URJC reinforces its commitment to offering gastronomic training that integrates creativity, innovation, sustainability and management, preparing its students to face a global, demanding and constantly transforming sector.