This article was translated by John R. Bopp
In April 2017, we told about the start of the second edition, that is, this year’s, of one of the most intelligent initiatives to reinforce the image of the Basques around the world: the Basque Culinary World Prize, which we’ve mentioned on many occasions.
Today, we’re capping off our news about this year’s event with the article we found in the Mexican daily El Universal about the awards ceremony in San Sebastian for Colombian chef Leonor Espinoza.
We say this is one of the most intelligent initiatives because it reinforces Basque society’s prestige in one of the areas we most stand out in worldwide: gastronomy. It’s a prize that makes everyone associate the highest level cuisine with our country. It’s an award for which, not only can anyone propose candidates, but which is also dedicated to projects aimed a social action. It’s the perfect combination, joining a city in our country, San Sebastian, with a leading global training center, the Basque Culinary Center, and a prize whose origin is Basque, and which has already been called the “Nobel of Gastronomy”; and on top of all of that, it’s got a deep solidarity component as well.
El Universal – 13/12/2017 – México
Basque Culinary World Prize 2017 Para Leonor Espinoza
a chef colombiana Leonor Espinosa fue elegida ganadora del Basque Culinary World Prize 2017 de entre diez finalistas, por un jurado presidido por Joan Roca, de El Celler de Can Roca (España) y conformado por algunos de los chefs más influyentes del mundo, como Gastón Acurio (Perú), Michel Bras (Francia), Dominique Crenn (USA), Yoshihiro Narisawa (Japón) y Enrique Olvera (México) y por expertos como Laura Esquivel, autora del best-seller Como agua para chocolate; el escritor vasco Kirmen Uribe, Cristina Franchini, experta en derecho internacional, el sociólogo rural Matthew Goldfarb y María Fernanda di Giacobbe, ganadora del Basque Culinary World Prize 2016.
(Continue) (Automatic Translation)
Information about the prize winner, Leonor Espinoza.
Last Updated on Dec 20, 2020 by About Basque Country
