"In the kitchen there are no tricks, there is professionalism", said Pedro Subijana at the lecture given at the School of Pharmacy of the University of Navarra. In the session entitled"The scientific knowledge in the evolution of culinary technology" he claimed the professional training of the catering sector, "a complex profession in which we go hand in hand with scientists from all fields to research products and new culinary techniques". In addition, he insisted, "the current concern about food and the emergence of new allergies requires us to continually advance in our training".

More than 125 people, including students, teachers and restaurateurs, attended the meeting , part of the subject Culinary Technology of the Degree in Human Nutrition and Dietetics. At the colloquium some students took the opportunity to ask Subijana about the professional qualities needed to work in his restaurant: "Have some experience, be young and have a positive attitude". Finally, they also asked him order his opinion about television programs such as Master Chef, Top Chef or Nightmare in the Kitchen:"There are television programs that favor the profession and others that harm it", he pointed out.

Subijana, who has an extensive and recognized career in the field of gastronomic research , has taught gastronomic courses in various American and European institutions. Since 2013 he is Adjunct Professor of the Navarre academic center where sample to students some of the innovative culinary techniques that he develops and tests in his restaurant Akelarre in San Sebastian. On January 20, the feast day of the patron saint of San Sebastian, he will receive the Tambor de Oro 2015.