The Basque Culinary World Prizefor 2017, a specific award created to highlight those in the food industry who impact society through gastronomy, has launched.
The prize was started by the Basque Culinary Center in 2016, an attempt to shine the spotlight on projects, schemes, restaurants, chefs and producers who have somehow shaped society through food.
The 2016 winner was María Fernanda Di Giacobbe, a Venezuelan chocolate entrepreneur who has personally impacted farmers, producers and the culture of her home country using Venezuela’s locally grown cacao. (Read her story.)
Nominations for the 2017 prize opened this week, and anyone working in the food industry can nominate a candidate for consideration online.
A shortlist of 20 finalists will eventually be selected by a special prize committee of food professionals, covering everything from science to anthropology, culture to cooking. This shortlist of 20 finalists will then be deliberated by a committee of judges, including the likes of Massimo Bottura, Ferran Adria, Rene Redzepi and Dan Barber. The winner will recieve 100,000 Euros prize money to put towards a food related cause of their choice.
Speaking about the prize, Massimo Bottura said: “With this prize, we hope to share with the world stories of chefs who are using gastronomy for a better future, we need people to nominate those who are fighting for it in any way, even in a small scale: we are all part of the revolution.”
The Basque Culinary World Prize 2017: Nominations Now Open
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