A generation of international chefs have now expanded their role in society and redefined their profession by integrating new skills, creativity, innovation and social concerns into their approach. The Basque Culinary World Prize will celebrate this evolution.
Winner 2017
Leonor Espinosa
Recognized for promoting the value of Colombian biodiversity, she showcases on his restaurant Leo (Bogota) little-known ingredients while championing local communities and gastronomic traditions, being a great influence on Colombian cuisine. Through the Funleo foundation, Espinosa revives the ancestral knowledge and know-how of mainly indigenous and Afro-Colombian peoples. She supports rural development based on food sovereignty, and promotes routes to market for small producers as well as spaces for education, nutrition, enterprise and tourism. With the support of the BCWP, in 2018 she inaugurated the Zotea Culinary Center in Chocó (Pacific coast), made up of a restaurant, a greenhouse and a production center that will contribute to the creation of value chains for local communities.
Prize committee
Grupo interdisciplinario de expertos a cargo de analizar el perfil de las candidaturas y de elegir a 10 finalistas considerando para ello el trabajo que hacen en los ámbitos como la innovación culinaria, la salud, la nutrición, la educación, el medio ambiente, la industria alimentaria, el desarrollo social o económico, entre otros.
Jury 2017
Los miembros del Consejo Internacional del BCC son ejemplo del alcance que pueden tener los chefs cuando transcienden las fronteras convencionales de su profesión. Por ello, son responsables de elegir al ganador con la ayuda de destacados expertos internacionales, y no pueden ser candidatos al premio.
