Renowned Peruvian chef Virgilio Martinez is one of the 10 finalists for the Basque Culinary World Prize 2019 celebrating chefs who transform society through gastronomy.
In this fourth edition of the prize —promoted by the Basque Government and the
Basque Culinary Center— 230 nominations were received from 42 countries (a total of 150 chefs nominated), marking the largest participation to date.
In addition to the
Peruvian, other finalists include Selassie Atadika (Ghana), Siew-Chinn Chin (Malaysia/United States) Giovanni Cuocci (Italy), Mario Castrellon (Panama), Xanty Elias (Spain), Cristina Martinez (Mexico/United States), Douglas McMaster (United Kingdom), Anthony Myint (United States), and Lars Williams (United States/Denmark).
The finalists have been chosen by the Technical Committee, which consists of academic and culinary experts representing elite global institutions including Harvard University, Copenhagen University, Open University of Catalonia, and the University of the Basque Country.
The winner will be selected by the international jury made up of influential chefs and an interdisciplinary group of experts during the annual meeting of the Basque Culinary Center International Council.
This year meeting will be held in San Francisco, in the presence of three Michelin-starred chef Dominique Crenn.
The winner will be announced on July 16 during a symposium called "Sustainable Thinking," where the Basque Culinary Center is set to open a debate about the gastronomy's role in sustainability.
The winner will have the chance to allocate €100,000 (about US$113,749) to an initiative of his or her choice, which expresses the transformative power of gastronomy.
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Publicado: 21/6/2019