In Turkey, the country that has taken in more Syrian refugees than any other (more than 3.5 million people), this indefatigable chef uses gastronomy as a tool for integration. Through her work, Baybara Demir empowers women of both countries and dismantles prejudices, enhancing the richness of the cultural exchange. Her latest project, “From Soil to… Read more »
Es Director General del Basque Culinary Center, que integra la Facultad de Ciencias Gastronómicas y el Centro de I+D en Alimentación y Gastronomía. Este centro es la primera Facultad Gastronómica en España con un Grado Oficial en Gastronomía y Artes Culinarias. Joxe Mari Aizega es fundador y pionero de este centro, que ha sido creado… Read more »
Professor of Food Science at the University of Extremadura and Affiliated Professor in the Food Science Department of the University of Copenhagen. He also has conducted research at the Foulum Research Center (Denmark) and Cornell University (USA). Author of over 130 articles published in high impact-factor journals, he is also the principal researcher of the… Read more »
Marta Miguel Castro has a degree in Biology from the University Complutense of Madrid (UCM) and a PhD from the Autonomous University of Madrid (UAM). He is currently working as a Research Associate at the CIAL Institute of Research in Food Science – a joint institute of the Spanish National Research Council (CSIC) and the UAM…. Read more »
Melina joined chef René Redzepi of restaurant Noma to lead a bold new vision for MAD (MAD means “food” in Danish), an international non-profit organization that aims to build a cooking community with an appetite for knowledge, a passion for food, and a desire to improve the world. Before landing in Copenhagen, Melina developed mission-driven… Read more »
Professor of Social Anthropology at the Open University of Catalonia (UOC), and co-director of the food and nutrition research group of the Health Sciences Department at UOC. He is also director of the UNESCO Chair on Food, Culture and Development, and the World Chair of the International Commission on the Anthropology of Food and Nutrition… Read more »
Elena Arzak is one of the most celebrated female chefs in the world. The daughter of legendary Basque chef Juan Mari, she learned her craft at the famous family restaurant, Arzak, in San Sebastian (which has three-Michelin stars and is one of the top ten restaurants in the world) and now heads up Ametsa at the… Read more »
North American chef who, along with Alice Waters, pushed the movement that shook the foundations of Californian cuisine in the 70’s. His work helped to establish a sustainable, responsible and fair approach to gastronomy, focused on local and seasonal products. He began his culinary career in 1972-1978 as co-owner and executive chef of Chez Panisse… Read more »
Maria has built a whole chain of education, entrepreneurship and economic development around Venezuelan cacao. With Kakao and Cacao de Origen, she supports local producers with the resources they need to improve their product – including production processes, fermentation and marketing – in order to export to master chocolatiers around world aligned with the Bean… Read more »
Recognised by Time magazine as a ‘prophet and preserver of Mexican culinary tradition,’ Ricardo Muñoz Zurita is a pro-biodiversity activist who believes in promoting the country’s culinary heritage. He is renowned amongst his peers as one of the main catalysts behind the boom in Mexican cuisine both at home and abroad. He is the author… Read more »
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