The UA Faculty of Health Sciences graduated 95 students in Nutrition and Dietetics. University News

The UA Faculty of Health Sciences graduated 95 students in Nutrition and Dietetics

Alicante, 27^th June 2012

The renowned chef Andoni Luis Aduriz delivered the keynote of the Graduation Ceremony.

The renowned chef Andoni Luis Aduriz attended the University of Alicante to deliver the keynote of the Graduation Ceremony of Nutrition and Dietetics. This academic year, the Faculty of Health Sciences has graduated 95 students who have completed their studies in this graduate programme and who, yesterday, received their diplomas in a ceremony presided by the Vice President for Students, Nuria Grané, the Dean of the Faculty, Ana Laguna and the Chairwoman of the Professional Association of Dietitians and Nutritionists in the Region of Valencia, Ana Palau Ferrer.

Also, during the academic ceremony, the Faculty delivered comnmemorative plaques to the restaurants that usually collaborate with the centre in the training and practices of the students in Nutrition and Dietetics and also recognized the work of the Association "Cuina y Tertulia" with the delivery of a plaque collected by its President, Mª Carmen Vélez.

Andoni Luis Aduriz

Donostia, 13^th June 1971.

He studied cooking almost by accident, At the age of 14, his mother took him to cooking lessons. He began to read, to be documented and fight to be among the best. He passed through the kitchens of Ramon Roteta, Neichel, Arzak, Zuberoa and Akelarre. He came to El Bulli when only few knew Ferran and, along with Bixente, he opened an R&D workshop. There, he learned that values are always more important than money.

Two years later, he returned home to be the head chef at Martin Berasategui. The first month, he cooked 25 dishes. Such was his need to express in his own language that 12 months later, at the age 26, he decided to open a restaurant.

Little by little and thanks to the work of a great team, he has turned his way of seeing the world into a gastronomic experience. Perhaps, because of his curiosity for "everything related to the development of human qualities," Mugaritz has crossed the borders of the kitchen and has embarked on projects with other disciplines such as science, dance, theater, music or film.

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