There are things that can’t be explained by numbers alone. The decision to fund four scholarships for young people who want to dedicate their lives to cooking is based more on conviction than on calculation. Bodegas Mezquita has been serving up the best of Cordoba’s cuisine for decades. And more and more, we realize that this commitment cannot be confined to our kitchens.
In 2026, we took a step that fills us with pride: we funded four scholarships for students in the intermediate and advanced culinary programs at theEscuela Superior de Hostelería de España on the Córdobacampus.
This is an initiative we’re partnering on with Miplato.es, which is offering yet another scholarship, and it stems from a very simple question: What if the next great chef from Córdoba is unable to train due to a lack of resources?
Why Training Is Part of Our Identity
Bodegas Mezquita is not just a restaurant. It is a project built on the culinary traditions of Córdoba: its ingredients, its techniques, and its stories. Salmorejo, oxtail, mazamorra, and the wines of Montilla-Moriles. A culinary tradition with centuries of history that deserves chefs who understand it, cherish it, and take it to new heights.
The Spanish hospitality industry is experiencing an extraordinary moment in terms of international recognition. But that recognition doesn’t happen on its own. It needs schools, mentors, and also companies that back up their words with resources. These scholarships are our way of doing just that.
What are these scholarships, and who are they intended for?
The four scholarships funded by Bodegas Mezquita are intended for students enrolled in 2026 in intermediate or advanced culinary arts programs at the Córdoba Campus of the Escuela Superior de Hostelería de España, one of the nation’s leading hospitality training schools.
The goal is to reduce financial barriers so that those with a passion for cooking can pursue the training they deserve. We don’t want talent to go to waste due to a lack of opportunities. And if we can help prevent that from happening, we will.
If you are a student or know someone who might be interested, you can check out the course offerings on the Córdoba Campus website.
Cooking in Córdoba is about making a name for yourself
Córdoba is a city you experience through its food. There’s no other way to put it. Every tavern, every wine cellar, every market tells a story of local produce, tradition, and identity. A city like this needs chefs who can live up to its culinary heritage.
When a young person decides to train as a chef here, they’re choosing much more than just a profession. They’re choosing to be part of something—a way of understanding hospitality, local ingredients, and the joy of making people happy through food. For us, supporting that choice means supporting Córdoba.
A company with deep roots that looks to the future
At Bodegas Mezquita , we see success as something to be shared— with our teams, with our local suppliers, with the farmers whose land we work, and now also with the next generation of culinary professionals.
These scholarships are not a one-time initiative. They reflect how we want to grow: without losing sight of the fact that a company that cares for its community builds something more solid and lasting than one that focuses solely on its own bottom line.
Promoting Córdoba and Spain through gastronomy is not just a slogan. It is a responsibility we are happy to take on.
An industry in need of role models
The hospitality industry is one of the most demanding—and at the same time, most rewarding—professions there are. It requires a calling, discipline, creativity, and the ability to work under pressure— that few other careers cultivate as effectively. And when everything comes together—when a dish arrives at the table and the customer closes their eyes for a second—that moment is priceless.
We want more young people in Córdoba to experience that moment. We want them to dare to choose this profession, to have access to quality training, and, someday, perhaps to cook in one of our kitchens or in the restaurant they open themselves. That, too, is part of what we want to build.
