This article was translated by John R. Bopp

Jill Barth on the Forbes website has just published two articles dedicated to the Third Annual Basque Culinary World Prize.  We’ve already discussed this prize on several occasions, really ever since the prize got started, and we have to say that this is one of the times when the prize’s goals and philosophy have been explained best.

That’s what the first of the articles is about,explaining what the prize is and what drove it to bring created and guides it now.  The second article discusses the winner of this third edition.

We can’t help again repeating that the guiding principle of the Basque Culinary World Prize is an extraordinary idea.  It recognizes solidarity projects run by chefs, and the €100,000 prize goes to that same project.  Brilliant.

The fact that we’ve been able to create a “Culinary Nobel” that is indelibly tied to the image of the Basques is something we need to deeply thank those who came up with the idea, and were able to get it going with such projection and prestige since the first edition.  Similarly, we think the creation of the Culinary Nation brand is also a good move, as long as it’s applied to the whole of the Basque nation.

Forbes – 12/7/2018 – USA

The Transformative Power Of Gastronomy: The Basque Culinary World Prize

The Basque Culinary World Prize puts €100,000 into the pocket of the winner, but that, it turns out, may be the least important detail in the story of this global, equal-opportunity gastronomic award.

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Forbes – 26/7/2018 – USA

Winner Of Basque Culinary World Prize: ‘Give Back More Than You Take’

Scottish chef Jock Zonfrillo is honored this week as the winner of the Basque Culinary World Prize for his dedication to preserving and promoting the culinary ingredients and techniques of the native people of Australia, where he has resided since 2000.

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