The Society Culinary · Featured
Discover new techniques, ingredients and ways of cooking.
New · Field guide 01 · Spanish edition
Fifteen rules that prevent poisoning, 22 photo comparisons between toxic plants and mushrooms and their edible look-alikes, plus preparation, preservation and nutrition. Reviewed against botanical and toxicology sources. Currently available in Spanish.
When in doubt, leave it out.
From simple preparations to the avant-garde, with photos, exact quantities and the technique explained.
Everyday recipes with the same rigour: exact quantities, the technique explained and an air fryer version.
School
A digital cooking school: the why behind each preparation, from emulsions to the air fryer.
The Society Culinary Academy
100% free
A master course on where botany meets sustainable haute cuisine. Through practical and theory modules you will learn to appreciate botanical roots while building the skills to create innovative, sustainable dishes. For chefs, culinary artists and anyone drawn to sustainable cooking. Course in Spanish.
Go to the course100% free
Haute cuisine meets botanical science across 25 recipes. You will learn to extract and use aromatic and medicinal herbs with avant-garde techniques that respect the environment, plus the basics of phytochemistry and ethical foraging. Course in Spanish.
Go to the course
First collection
Cooking with flowers, leaves or roots is not a decorative act. It is an exercise in listening.
Journal
Manifesto
This work was born from the wish to reconcile the art of cooking with the secret language of plants.
Market · Panacea
Panacea, our botanical herbarium: seasonal boxes, organic seedlings, chillies, kokedamas and plants for businesses in Donostia, Errenteria and Hernani.
€15 / week
Organic seasonal vegetables, aromatic and medicinal herbs. Free home delivery in Donostia, Errenteria and Hernani. By reservation: 25 boxes a week.
Book on WhatsAppCustom seedlings
Organic aromatic seedlings and traditional seed varieties with organic certification. Seedlings and crops made to order.
Write to usOver 80 species
Custom crops for restaurants with weekly top-ups on a subscription: fresh herbs in your kitchen, always.
Ask for detailsMembership
Later on we will open a members' tier for those who want to learn in depth.
Licensed teaching materials and training for hospitality schools, training centres, restaurants and equipment makers.
Let's talkWho is behind it
Chef and teacher, he leads The Society Culinary Academy. His work centres on gastrobotany, the study of the culinary use of wild and forgotten plants, and on applying contemporary techniques to plants through sustainable cooking that makes full use of native species.
Trained in Kitchen Management and Culinary Anthropology, he has run his own restaurants and worked as executive chef in several kitchens. He has won a number of cooking awards, competed in national and international contests and was a semi-finalist in Spain’s Cocinero del Año. He did stages in São Paulo, Belo Horizonte and Rio de Janeiro, and crossed the oceans as a cook aboard different ships, where he learned seafaring cuisine first-hand.
History and nature are lifelong passions, and they led him to plants. A touchstone is Neil Gaiman’s poem The Mushroom Hunters, which imagines the women who gathered food as the first scientists. Today he lives in Donostia, where he enjoys his children and his passions: the sea, boats and food.
The Society Culinary Academy
