We left Sevilla for a couple of days…
Our CEO traveled to the Basque Country to meet Asier and Aitzol.
Because the team at the Basque Food Laboratory, the R+D+i department of the Escuela Superior de Hostelería de Bilbao, had prepared 14 spread sauces made from our cold-pressed avocado oil.
Asier Rodríguez and Aitzol Iturri have created smoked sauces, with kimchi, with truffle, with black garlic, with boletus, with curry, with Asian dressings, spicy and even with whisky..
Throughout the day, we were accompanied by Joseba Lozano, director of the Escuela Superior de Hostelería Bilbao.
At Avolution Lab we are convinced that the talent, technique and passion that exists in the Hospitality Schools will take us very far.
