After working at the Mugaritz restaurant, Jessie Liu of Taiwan went abroad to continue her training at the Atelier Crenn restaurant in San Francisco. There she spent six weeks working for chef Dominique Crenn. This gave her the opportunity to discover new professional flavors and improve as a chef in two of the best restaurants in the world.

The work of BBVA’s Corporate Learning team has been recognized in LinkedIn’s Talent Awards 2018. Thus, the professional networking service recognizes BBVA’s effort in the field of learning.

Pastry chef Jordi Roca introduced his new book 'Casa Cacao' ('Cocoa House'), a cookbook full of creations where chocolate plays the leading role. Co-authored with food journalist Ignacio Medina, this cookbook is also an encyclopedic dedication to cocoa and follows both men on their journey through various parts of Latin America in search of the best chocolate in the world. The launch of the book in Madrid included participation from Oscar Moya, BBVA’s Director of Global Sponsorships and Corporate Content, and Lydia Diaz, Director of Planeta Gastro, a Spanish publishing house specializing in gastronomy. This book is a prelude to a gastronomic venue that Jordi Roca will open next year in Girona, in northeastern Spain. BBVA will produce a documentary to accompany the kick-off of the new venue.

Lourdes Ocotlan -BBVA Mexico- grew up with horses. In addition to practicing charrería, the national sport in Mexico, she shares her passion with children who have psychological problems and helps them improve their lives.

The impact of human action on biodiversity is a challez nge that remains unresolved. Numerous scientific studies confirm that these changes are causing the extinction of more and more species - the consequences of which are at least as severe as climate change. The work of civil society organization is essential to combat this phenomenon. This year, the BBVA Foundation once again sought to recognize the work of some of these organizations with its Biodiversity Conservation Awards.

For some of us, Thanksgiving Day with its turkey, stuffing, mashed potatoes, gravy, green bean casserole and pie is just carb-loading for the race that will be run the day after, and by race, we mean the one to be the first one in the doors to nab some blockbuster deals on Black Friday.

Aspiring chefs from all around the world can land a place on a prestigious scholarship scheme, with the launch of the 50 Best BBVA Scholarship from The World’s 50 Best Restaurants and Banco Bilbao Vizcaya Argentaria (BBVA). Entries are now open for the initiative, which is its second year.

After five years of existence, the Leonardo Grants have become a distinguished hallmark in Spain’s research and cultural communities with more than 300 grants awarded, totaling €10.5 million. For the first time, the BBVA Foundation has brought together many of its grant-winning researchers and cultural creators to announce Red Leonardo, an initiative to provide continuity and follow-up to the projects that were made possible by the BBVA grants. The grant program was created to give a boost to a community that had previously not been adequately addressed. Francisco González, president of the BBVA Foundation stressed the importance of innovation in science and culture as “the most powerful tool for addressing the substantial challenges of our time, on both an individual and community level.”

BBVA Compass was the presenting sponsor of last weekend’s Black Tie Dinner, the nation’s largest one night LGBTQ fundraising dinner.

At the Atlantic Council in Washington DC, BBVA Group Executive Chairman Francisco González presented 'The Age of Perplexity' - the tenth installment of OpenMind’s book series, which explores the profound transformation brought about by the digital revolution. In his opinion, the combination of globalization and rapidly developing technology has led to an era of political and social change. This period is both the cause and effect of a state of deep uncertainty, which focuses primarily on the future of the economy and employment.