A few months ago, in October of last year to be exact, we brought you an article on The Next 50, created to annually recognize a list of people who are shaping cuisine.
This is definitely a new, and quite interesting, protagonist in the field of recognizing and driving the best in international cuisine, which is an area where we Basques play a leading role, twice over.
Firstly, we have one of the most prestigious cuisines in the world, which can be seen in the huge number of articles we’ve blogged about.
Secondly, we have the ability to be role models and leaders in the world of gastronomy:
- We’ve been able to create a university-level culinary center, the Basque Culinary Center, which has become an international role model in a few short years.
- We have spent years dominating the top of the most relevant culinary charts, including The World’s 50 Best Restaurants
- We’ve created one of the most important gastronomy prizes in the world, the Basque Culinary World Prize. This award, set in motion by the Basque Government and handled by the Basque Culinary Center, has become the “Nobel Prize of Gastronomy”.
- And now, we’ve been collaborating with The World’s 50 Best Restaurants organization to create The Next 50, whose first awards ceremony is to be held on April 20 in Bilbao.
It’s not at all strange, then, that The World’s 50 Best has published an article by Laura Price on their website about the event to celebrate the first The Next 50 awards under the title “Gastronomic Gifts the Basque Country has given the culinary world”.
An excellent collection of first-level references the Basques have given the world, and yet another example of how well an active policy in the promotion of our best elements, like cuisine, works. No wonder we are, and should consider ourselves to be, The Culinary Nation.
The World’s 50 Best – 9/4/2021 – Great Britain
Gastronomic gifts the Basque Country has given the culinary world
50 Next and the Basque Country have a lot in common. Both champion gastronomy in all its forms, from the gamechanging producers at the start of the food chain to the hospitality heroes serving it up on the plate. They both also connect the big-hitters of epicureanism with the young leaders of the future as well as both celebrating innovation, transformation and entrepreneurship across the entire food and drink spectrum.