Heston Blumenthal backs the Basque Culinary World Prize

The  Staff Canteen

The Staff Canteen

Editor 31st March 2016
Pioneering celebrity chef, Heston Blumenthal is the latest to show his support for the award’s aim of celebrating chefs who are improving society through gastronomy. Heston-Blumenthal- credit to Alisa Connan Heston is one of the judges on the panel for the Basque Culinary World Prize along with Ferran Adrià, Yukio Hattori, Michel Bras, Joan Roca, Gastón Acurio, Alex Atala, Dan Barber, Yukio Hattori, Enrique Olvera, and René Redzepi as well as a group of academics from the Basque Culinary Center and other universities. Heston Blumenthal said: “It is fantastic to be involved in the Basque Culinary World Prize and to be part of the judging panel; to acknowledge and reward the very best chefs across the world. These awards are important as they identify men and women in gastronomy making a difference ‘beyond the kitchen’ to create a change through innovation and creativity. Innovation and creativity is what I’ve always based my work on and I’m very passionate about it. I’m looking forward to celebrating chefs who are striving to improve society through gastronomy." massimo The award has been designed to acknowledge and celebrate a generation of international chefs that have made a sustainable contribution or economic development to society through gastronomy. Fellow juror, chef patron of the three Michelin-starred Osteria Francescana in Modena, Massimo Bottura also commented: “With this prize, we hope to share with the world stories of chefs that are using gastronomy for a better future. We need people to nominate those who are fighting for it in any way, even on a small scale: we are all part of the revolution. “Because I am convinced that culture, knowledge, consciousness and a sense of responsibility are the basics for the chef of the future, I am proud to be part of this prize, hoping it will inspire and mobilize those who want to make a difference by committing themselves to society.” Nominations are now open until 20 April, 2016 with twenty finalists being shortlisted and the winner being announced on 11 July, 2016. To be considered, chefs have to be nominated online by a professional from the world of gastronomy. The winner will receive €100,000 to devote to a project of their choice that demonstrates the wider role of gastronomy in society. The Basque Culinary Center says it wants to use the collective knowledge of the gastronomic community to unearth candidates from around the world who have improved society through gastronomy but have not necessarily come to wider public attention. Anyone with a background working as a professional chef is eligible for the prize. Chefs can be nominated via the Basque Culinary World Prize website,www.basqueculinaryworldprize.com

>>>Related: Elena Arzak on the Basque Culinary World Prize

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The  Staff Canteen

The Staff Canteen

Editor 31st March 2016

Heston Blumenthal backs the Basque Culinary World Prize