euskalkultura.eus

With summer behind us, and after the Aguirre-Soraluce family’s farewell, on December 29th, of the Zazpirak Bat Restaurant in Rosario, renowned Argentinean Basque Chef, Itziar Aguirre, presents her new project, “Trainera.” “The evolution of a family project; the continuity of a 25-year career that seeks to sustain and maintain the essence of Basque cuisine but in a more inclusive concept, conquering and adding new generations in our client audience,” she explains.

Rosario, Argentina. It has yet to be launched officially, but Itziar Aguirre wanted to share the details of her new venture with EuskalKultura.eus. “Tainera Cocina Vasca” will consist of three business units, to be projected at different stages: preparation of packaged products, gastronomic fairs and personalized cuisine.  We asked Itziar about her new projects and business units.

“The products are what we have been developing in the restaurant where we had a fixed clientele and a well-defined segment.  However today, we want to reach new segments, new audiences.  Our Basque cuisine has its own stamp and is widely accepted.  We will focus on a line of packaged products that will be easily recognizable for those who had visited the restaurant. Items on our menu will now be prepared and vacuum packed.  We will also develop a line of pintxos at home, fresh pintxos made daily, typical of the Basque Country, with original and attractive packaging.  We hope in this way to cover family and friend get-togethers. Clients will also be able to order for delivery.”

“On the other hand, we will give shape to something that we had been venturing into in recent years, gastronomic fairs with Street Food and Food Truck formats. We are in full talks to spread and take our kitchen through different cities in our country.

“Finally, personalized cuisine, is something that I like the most, bringing together the adrenaline of the living and direct contact with people  With this service we take Basque cuisine to the client’s house, there the service impersonalized with my strong presence as a Chef in charge.

-To you have a Food Truck to attend events?

“Gastronomic fairs are a new Business unit.  It is something that we really enjoy and in “Trainera,” we offer added value, which is my intervention in scenarios with master classes.  To move around, we have developed an exclusive system of transportable folding modules that allows us to move and mount a traveling kitchen, with a capacity of three fryers and five burners simultaneously.  Along with this, we are tuning our vehicle that will soon be on the road.”

-Will the Business still have a space in Rosario?

“After the month of January, we began work on the house in the city where we are finishing assembling our facilities.  There we develop production and a space for creative meetings of our team, suppliers and customers.”

-What you are telling us is very interesting, opening new spaces and reach a new audience. Who is working with you on the project?

“We keep the family Business model, incorporating new partners.  My sister, Ainhoa Aguirre, continues to accompany me, my partner for 25 years.  We dedicate all of our expertise into this new brand.”

-You will begin with three units, but are there plans for more in the future?

“We have many projects in the portfolio, but we want to develop everything in planned stages.  The plan is to expand the production capacity and incorporate new projects for example, the gastronomic multi-space format, which is another strong project that we will be developing.”

 ‘Trainera Cocina Vasca’ coming to the Internet:
Email: contacto@trainera.com.ar
Instagram: @traineracocinavasca
Facebook: @traineracocinavasca