Nominations Open For The Basque Culinary World Prize

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General food news

 

 

 

 

 

 

 

 

 

 

Nominations Open For The 2018 Basque Culinary World Prize,

celebrating chefs who ‘transform society through gastronomy’

 

Global prize – now in its third year - awarded by the Basque Government within the framework of the Euskadi-Basque Country Strategy and the Basque Culinary Center

 

Professionals and institutions from the gastronomic sector are invited to nominate chefs whose projects have a transformative impact on sectors including innovation, technology, education, environment, health, food industry and social or economic development

 

Jury will be made up of the most influential chefs in the world, academics and international experts

 

Winner will receive 100,000 euros, which they will devote to their chosen project that demonstrates the transformative power of gastronomy

 

 

San Sebastián. Nominations open today for the Basque Culinary World Prize, an annual award for a trailblazing chef whose work has had a transformative impact in areas such as innovation, technology, education, environment, health, food industry and social or economic development.

 

This prize was created after a generation of international chefs proved that gastronomy can provide a fresh perspective on many issues ‘beyond the kitchen’. Now in its third year, this unique global award, created by the Basque Government and the Basque Culinary Center, celebrates the impact gastronomy can have when chefs use their knowledge, leadership, entrepreneurialism and creativity to generate changes within society.

 

An interdisciplinary jury – made up of some of the most influential chefs in the world, academics and international experts – select each year’s winner, choosing a chef whose work embodies the ethos of the prize: to transform society through gastronomy. The winner will receive 100,000 euros, which he or she will devote to a project of their choice that expresses the transformative power of gastronomy.

 

Opening of nominations:

 

Gastronomic professionals and institutions will be able to nominate chefs from today until Thursday May 31st that demonstrate how gastronomy can become an engine of change. Nominations must be made through the website of the Basque Culinary World Prize:

 

www.basqueculinaryworldprize.com.

 

The Basque Culinary World Prize appeals to the collective knowledge of the gastronomic community to discover professionals working throughout the world, who are developing projects in areas such as innovation, technology, education, the environment, health, the food industry and social and economic development. The award is open to anyone with a professional background in cooking – regardless of their culinary culture or nationality.

 

Joxe Mari Aizega, Director of the Basque Culinary Center, says:

 

 

The gastronomic boom of recent years has placed a spotlight on chefs. Much of this attention and increased status is precisely because chefs around the world now take part in projects that have an impact on society. Chefs are increasingly considering the role gastronomy can play in shaping the political, social, and economic climate: bringing a gastronomic perspective to issues for the first time.

 

Through this award, we want to share with the world concrete examples of the extraordinary work that chefs are doing everywhere. We invite the gastronomic community to be involved with this initiative, and to nominate an inspiring chef who can claim concrete achievements beyond the kitchen.”

 

At the closing of the nominations period, the candidates will be evaluated by a technical committee, chaired by Elena Arzak (chef at the three Michelin starred Arzak restaurant in San Sebastian), who will choose a list of ten finalists. The 2018 winner will be chosen in July from the ten finalists by a Jury made up of members of the Advisory Board of the Basque Culinary Center. Chaired by the chef Joan Roca (Spain), this will include Gastón Acurio (Peru), Ferran Adrià (Spain), Massimo Bottura (Italy), Michel Bras (France), Dominique Crenn (USA), Yoshihiro Narisawa, (Japan), and Enrique Olvera (Mexico), among others.

 

The prize in previous years:

 

In 2017, the Basque Culinary World Prize was awarded to Colombian chef Leonor Espinosa for her FunLeo project, a foundation that promotes "Gastronomy for development". Through her restaurants Leo and Misia in Bogotá, Leonor Espinosa harnesses the ancestral knowledge of the indigenous and Afro-Colombian members of the Colombian population. In addition, she integrates the different actors of the food chain in ways that connect the knowledge and needs of rural areas with the opportunities and demands from the city.

 

Reflecting on winning the prize, last year’s winner, Leonor Espinosa, said:

 

"Winning the Basque Culinary World Prize in 2017 gave voice to communities which have been fighting for years to gain recognition for value of their ancestry and their contribution to the national cultural identity.  It helps us to break the silence generated by armed conflict, injustice and exclusion. In the midst of this reconciliation process in Colombia, this award confirms the importance of using gastronomy as a key tool for the economic development of these populations - generating well-being through heritage."

 

The ten finalists in 2017 were: José Andrés (Spain / United States), Ebru Baybara Demir (Turkey), Leonor Espinosa (Colombia), Dan Giusti (United States), David Hertz (USA), Anthony Myint (United States), Danie Patterson and Roy Choi (United States), Melinda McRostie (Greece), Niko Romito (Italy) and Ricardo Muñoz Zurita (Mexico).

 

Elena Arzak, president of the technical committee of the award, reflects on the Basque Culinary World Prize over previous years:

 

"In 2017, we were inspired by the 120 chefs that were nominated for the Basque Culinary World Prize, with projects in more than 30 countries. Through their traditions and products, their culture and society, chefs are working intensely to impact their society. Their stories deserve to be shared.”

 

The Basque Culinary World Prize has the support of some of the most influential chefs in the world, who highlight the importance of the initiative:

 

"The Basque Culinary World Prize is an innovative initiative, already consolidated in its third edition. I think it’s the most important gastronomic prize awarded worldwide, making it a great honour to be the president of this jury." – Joan Roca, president of the jury of the Basque Culinary World Prize and International Council of the Basque Culinary Center, chef of El Celler de Can Roca in Girona (Spain).

 

 

"This is an extremely important prize because it celebrates the value of cooks in every place where the kitchen can transform people's lives. To support this prize is to support the ability of the kitchen to serve as a tool of peace, well-being, innovation and development.” – Gastón Acurio member of the Basque Culinary World Prize jury, chef of Astrid & Gastón (Peru).

 

 

The Basque Culinary World Prize is an extremely important prize, not only for our sector but for the world, because it provides a well-deserved recognition to the work that chefs are doing, connecting their kitchens with other realities, and because it gives voice to people with inspiring and necessary testimonies.”

Dominique Crenn, member of the jury of the Basque Culinary World Prize, chef of Atelier Crenn, San Francisco (United States).

 

Culture, knowledge, conscience and sense of responsibility. These are the foundations of the chef of the future, which is why I am proud to be part of this award, with which we hope to inspire and mobilise those who strive to make a difference." – Massimo Bottura, Chef of Osteria Francescana, Modena (Italy).

 

 

NOTES TO EDITORS:

 

 

  1. The Basque Culinary World Prize is a prize created and awarded by the Basque Government in collaboration with the Basque Culinary Center, and is part of the comprehensive Basque Country strategy. A country brand that, based on strengths and singularities, positions Euskadi as a global player, a benchmark for excellence, as a model of quality of life and social cohesion, as an innovative and competitive country.

 

  1. The prize is endorsed and awarded by the Basque Culinary Center (BCC), a pioneering academic institution worldwide in its dedication to university education and the development of the potential of gastronomy in relation to education, research, innovation and entrepreneurship. Since its creation in San Sebastian in 2009, it has concentrated its efforts on creating an interdisciplinary space that contributes to the professionalisation of the sector. The members of both the Jury and the Technical Committee cannot be nominated for the prize. For more information on the members of the jury and the mechanics of the award, go to the website www.basqueculinaryworldprize.com

 

  1. A short video summarising the 2018 edition of the Basque Culinary World Prize is available here. Media organisations are invited to use and share this video.

 

  1. For media requests please contact: Apollo Strategic Communications

 

Alex Jungwirth: alex.jungwirth@apollostrategiccomms.com

Tel. + 44 (0) 207 871 0587

info@basqueculinaryworldprize.com

 

https://www.basqueculinaryworldprize.com

 

 

 

 

 

 

 

 

Contact 

Alex Jungwirth: alex.jungwirth@apollostrategiccomms.com

Tel. + 44 (0) 207 871 0587

info@basqueculinaryworldprize.com