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The Basque Culinary World Prize was presented yesterday in Donostia-San Sebastian.  The award has been created by a group of  renowned chefs and the Basque Government, to award culinary initiative “that express the power of transformative cuisine.”  The winner will receive 100,000 Euros that should be reinvested into a project ‘directed to improve the society.” 

Donostia-San Sebastian.  The Basque Culinary World Prize aims to “highlight the work done by men and women who decide to take advantage of the kitchen to influence society, either through some culinary innovation, or projects related to cultural issues, social responsibility, sustainability, or economic development, as well as initiatives which, in general, positively impact the food industry.”  

Candidates must be nominated by a professional in the culinary guild, by April 2016. Candidates will be evaluated by academics in institutions such as the Superior Council of Scientific Investigation (CSIC) or the Department of Food Systems, or Culture and Society of the University of Oberta, in Catalonia (UOC).  As well as by a guest chef, in this occasion Elena Arzak (Restaurante Arzak, 3 Michelin Starts in Donostia-San Sebastian).

The winner will receive 100,000 Euros that should be reinvested in a project of his/her choice that will express the transformative power of cuisine.

The Basque Culinary World Prize will identify transformative people: working men and women, entrepreneurs with a vocation for excellence; innovative and creative people; tenacious who go against the current, and who are reckless, but above all who are committed to their communities,” according to Joan Roca, president of the International Council of the BCC and part of the jury, at the award’s presentation.

 -More information available here: http://www.basqueculinaryworldprize.com