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Rodolfo Guzman, who exemplifies culinary innovation, is passionate about discovering native ingredients from all over Chile from which he creates hundreds of new dishes and flavours at his research center, Conectaz, in Boragó. Carefully documenting his findings, Rodolfo is always looking for ways to share knowledge that could be useful in the search for new… Read more »
María Fernanda 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 the world aligned with… Read more »
Dutch chef Margot Janse runs a top restaurant in South Africa. She is also the woman behind Isabelo (‘Feeding Hungry Minds’), an initiative that started with a simple gesture – nutritious muffins cooked for 70 school children in Franschhoek, South Africa (Margot’s local area) – where many children suffer from hunger and malnutrition. Backed by… Read more »
In 2013, Seidler (Denmarc) and Cestari (Venezuela) were chosen by Claus Meyer to take his Melting Pot project to Bolivia where they opened Gustu – now considered to be one of the best restaurants in Latin America – which also happens to be a teaching school training around 25 people every two years. Gustu has… Read more »
Brazilian chef Manoella (Manu) Buffara is nominated for her work in Ilha Rasa, Curitiva, where she is fighting to preserve the region’s traditional ingredients, farming methods and biodiversity. Working closely with some twenty local food producers, she has created an agro-ecological network that contributes to the local economy by promoting sustainable use of little-known indigenous… Read more »
Leonor Espinosa is a prominent chef who has made her name with a fusion of modern and ancient Colombian cookery at her restaurant, Leo Cocina y Cava. This passion for her native cuisine led her to set up of Funleo – whose slogan is ‘food for development’ – a foundation that aims to identify, reclaim… Read more »
Nani Moré is the founder of the Asociación de Comedores Ecológicos (the Ecologic Canteen Association), in Catalonia. She directs documentaries and shorts (her documentary ‘El plato o la vida’ (2012) is well known) campaigning for better food for children – with the entire food chain, including organic, local food production in mind. Nani has been… Read more »
Harlem based Canadian Jessamyn Rodriguez created a 9-month training program for low-income, minority and immigrant women to become artisanal bakers with Hot Bread Kitchen (HBK). Students also gain additional skills throughout the course – English, maths, science and job readiness – and graduates tend to earn 70% more, on average, than they did before training…. Read more »
Canadian chef Joshna Maharaj (born in South Africa to an Indian family) is known for her passionate activism (in her teaching, writing and recipe development), especially around providing the community with access to healthy, nutritious food at grassroots level. As well as creating innovative community food programs and consulting on food strategy, Maharaj works with… Read more »
Alicia Gironella is a pillar of Mexico’s gastronomic society and has dozens of publications, documentaries, events and projects in her name dedicated to protecting Mexico’s culinary traditions and heritage. As a fervent supporter of the Slow Food movement and an outspoken activist on issues such food production and biodiversity, Gironella is now – at the… Read more »
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