Gastronomic professionals and institutions from Indiaand around the world have been invited to nominate candidates for the 100,000-euro award for chefs who improve society through gastronomy.
Basque Culinary World Prize 2017, now in its second year, was created to recognise chefs who have improved society through gastronomy and their love of good food.
"We are particularly keen to encourage more nominations from Asia this year. India has many great examples of chefs who are making a positive impact on society, and we invite everyone in the Indian gastronomic community to nominate a chef for the Basque Culinary World Prize,"said Joxe Mari Aizega, head of the Basque Culinary Center (BCC).
"We believe the world of gastronomy can have a positive influence on society when chefs take on the responsibilities that come with having a public voice. Our aim is to uncover examples of great work that has made a difference from chefs around the world, whether they are known or unknown," Aizega said.
Last year, Indian-Canadian chefJoshna Maharaj was nominated for the Basque Culinary World Prize for her work with several hospitals and institutions in the country to help them serve better food to patients.
This year's nominations will remain open for two months until May 2. The winner will be announced on July 16 at the meeting of the International Committee of the BCC in Mexico City.
The winner willreceive100,000euros to devote to a project of their choice that demonstrates the wider role of gastronomy in society.
Joan Roca, chair of the prize jury of the Basque Culinary World Prize,and founder of therestaurant El Celler de Can Roca,said: "The Basque Culinary World Prize identifies men and women working in gastronomy and striving to excel.
"Those innovative, creative, determined - and sometimes impetuous - trailblazers who are engaged with their community and demonstrate every day how gastronomy can be an engine for transformation."
The Basque Culinary World Prize is organised and promoted by the BCC, a leading academic institution in gastronomy, and the Basque Government under the Euskadi-Basque Country Strategy.
It is anannual achievement awardthat celebrates a chef of any nationality who demonstrates how gastronomy can be a powerful force for change. The award is judged by many of the world's most respected chefs, who make up the International Council of the BCC.
Last year, nominations came from over 30 countries, with as many as 110 different chefs were nominated. The winner of the inaugural Basque Culinary World Prize 2016 was Venezuelan chef Maria Fernanda di Giacobbe for her pioneeringwork with Venezuelan chocolate.
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