ULTIMO PROJECT GASTRONOMÍA AT THE COPENHAGEN TECHFESTIVAL
Interfaces -physical and abstract- shape our relationship with food. Whether it is the impulsive urge to “purchase” triggered by a sandwich wrapper or your favourite place to eat lunch, design is the invisible hand that dictates the access and attitudes towards what we eat and how we eat. As new ingredients make their way into
our pantries and food becomes more complex, how could we make use of technology to defend the human elements of intimacy, connection and transparency in our food system?
ULTIMO CULINARY ACTION! CANTABRIA
Last Monday 25 June 2018 the Basque Culinary Center organised a Culinary Action! Workshop in Santander, gathering 14 gastronomy entrepreneurs. This is a summary of their interventions, with the key ideas expressed at this event.
ULTIMO CULINARY ACTION ALICANTE
Last Monday 28 May 2018 the Basque Culinary Center and Alicante City Council organised a Culinary Action! Workshop in this city, gathering 10 entrepreneurs from the field of cuisine and 3 management experts from the restaurant sector. These were the key messages expressed at this event.
ULTIMO PROJECT GASTRONOMÍA LONDON
With certain inquisitiveness, some 50 participants including chefs, philosophers, designers, ecologists, technologists, food scientists and gastronomy journalists gathered in Shoreditch for Project Gastronomía, seeking to respond how Londoners will eat in 2050 through the lens of multi-sensory design in the broad sense of the word.
ULTIMO SECTORAL TECHNOLOGY CENTRE IN GASTRONOMY
The Basque Culinary Center has created the world's first technology centre specialised in gastronomy, BCC Innovation, which aspires to become a global reference. This centre will make it possible to create knowledge on the gastronomy sector and will meet several goals, such as “transforming knowledge into wealth,
promoting innovation in businesses and actively participating to support the creation of new businesses, guaranteeing the future of the sector”.
BCC Innovation will be formed by a team of 25 people, including researchers from different fields, technicians and managers. In the year 2017 the R&D centre of the Basque Culinary Center collaborated with more than 40 businesses and institutions, in association with renowned research centres and through public and private projects.
ULTIMO GASTRONOMY & MULTISENSORY DESIGN 2050
In April 2018, based in London, UK, a panel of 10 experts from different fields took part in a conversation along with 70 'gastronomists' from different fields, with the aim of sharing, debating and addressing the coming changes in a
creative way.
There was a particular focus on the ways in which Multisensory Design, its interactions with the food system and experience of experts in the field, such as Kitchen Theory and Prof Barry Smith, can change the future.
Participating experts
– Professor Barry Smith (Institute of Philosophy, University of London)
– Sara Appleby
– Paul Newnham (SDG2 Advocacy Hub)
– Juan Carlos Arboleya (Basque Culinary Center)
– Chef Jozef Youssef (Kitchen theory)
– Charlotte Catignani (Treatt)
– Bill Knott (Financial Times)
– Afroditi Krassa (Afroditi Krassa)
– Virgilio Martinez (Central Restaurante)
Leonor Espinosa Receives The Basque Culinary World Prize 2017
Today the Colombian Chef Leonor Espinosa was awarded the Basque Culinary World Prize 2017, during a prizegiving gala at Tabakalera, the international centre for contemporary culture in San Sebastián.
The prize was created by the Basque Culinary Center and the Gobierno Vasco (Basque Government) within the framework of the Euskadi-Basque Country strategy. It honours chefs who have a positive impact on society as a whole, showing how gastronomy can be a driver for change in spheres such as innovation, education, the environment, social and economic development and health.
In the presence of the authorities and distinguished figures, the Basque Government’s Councillor for Economic Development and Infrastructure, Arantxa Tapia, awarded the Colombian chef Leonor Espinosa with the prize for her work within Funleo, a “Gastronomy for Development” foundation that aims to restore and promote the ancestral knowledge of communities, especially indigenous and afro-Colombian populations. It does this by promoting rural growth through ‘food sovereignty,’ creating sales channels with small producers and strengthening education, nutrition, entrepreneurship and tourism in ethnic localities.
The prize fund of €100,000 cash will go to support Leonor Espinosa’s Funleo projects, such as the opening of a Centro Integral de Gastronomía (Centre for Gastronomy) in el Choco. This will provide gastronomic training as an employment as an alternative to drug trafficking, and will raise awareness of gastronomic diversity within the country, so that its communities may independently use their biological and cultural heritage as forms of social and economic development.
Leonor Espinosa was selected as winner of the Basque Culinary World Prize 2017 from ten finalists, by a jury led by Joan Roca of El Celler de Can Roca restaurant (Spain) and composed of some of the world’s most influential chefs, such as Gastón Acurio (Peru), Michel Bras (France), Dominique Crenn (USA), Yoshihiro Narisawa (Japan) and Enrique Olvera (Mexico). The jury also included experts such as Laura Esquivel, author of the best-seller Like Water for Chocolate, the Basque writer Kirmen Uribe, Cristina Franchini, expert in international law, the rural sociologist Matthew Goldfarb and María Fernanda di Giacobbe, winner of the Basque Culinary World Prize 2016.
The Basque Culinary Center receives a prize from the Gastromasa Conference in Istanbul for its work developing the social and economic potential of ga
The International Gastromasa Gastronomy Conference, held in Istanbul (Turkey) has recognised the work of the Basque Culinary Center in the development of the social and economic potential of gastronomy through its range of training, research and innovation activities.
The award was collected by Joxe Mari Aizega, director of the Basque Culinary Center and recognises, among other initiatives, the launch of the Basque Culinary World Prize, a prize which was created in cooperation with the Basque Government to distinguish chefs with transformative initiatives that demonstrate how gastronomy can be a motor of change in areas such as innovation, education, the environment, social and economic development, and health, or which have a positive effect in general on the food industry.
Paulo Airaudo del Restaurante Amelia de San Sebastián, ganador de la VI Edición del “Premio BCC EROSKI Saria”
Basque Culinary Center y EROSKI han fallado esta tarde los premios de la VI Edición del certamen “Premio BCC EROSKI Saria”, un reconocimiento a aquellos profesionales de la cocina que trabajan por la revalorización de los alimentos de tradición local, otorgándoles una nueva dimensión gastronómica y de innovación.
Los tres finalistas han sido los cocineros Paulo Airaudo, Laura Muñoz y Antonio Rodríguez, que han elaborado en las instalaciones de Basque Culinary Center las recetas seleccionadas para la final. El chef Paulo Airaudo ha elaborado su receta de “Molleja, ajo negro y zanahoria” que sirve en el restaurante donostiarra Amelia. Por su parte, la chef Laura Muñoz ha preparado su postre “Canutillos rellenos de hormigos de miel, dulce de calabaza, semifrío de queso verde y nueces con arrope de uva garnacha” que se puede degustar en el restaurante Urgora de Treviño. Y Antonio Rodríguez ha cocinado su receta candidata “Albur, entre el rio y la dehesa” que prepara en el Restaurante Ispal de Sevilla.
El jurado compuesto por Alejandro Martínez Berriochoa, Director de Fundación EROSKI, Iker Bilbao de la empresa Neiker – Tecnalia; Naia Andonegi de la empresa Leaktiber; Iñaki Moya, chef profesor de BCC; Josema Azpeitia, escritor y gastrónomo y Aizpea Oihaneder, chef del Restaurante Xarma de Donostia, ha determinado este resultado por el que Paulo Airaudo como ganador obtiene un premio de 6.000 euros, Antonio Rodríguez recibe 3.000 euros y Laura Muñoz1.000 euros.
El premio BCC EROSKI Saria, que organizan Basque Culinary Center y EROSKI, persigue reconocer aquellas elaboraciones culinarias que pongan en valor la innovación gastronómica de alimentos de tradición local. Concretamente premia a los cocineros y cocineras que promocionan y utilizan variedades y especies que conforman la riqueza cultural y gastronómica de los diferentes territorios de España, demostrando un compromiso social con los productores y con la preservación de la biodiversidad de especies, variedades y sabores y también la innovación culinaria con productos locales.
Para concursar fue necesario cumplir dos requisitos: ser chef en activo en cualquier restaurante de España y enviar recetas innovadoras que preparen habitualmente en sus cartas que pongan en valor productos locales de marcada tradición en su región. De entre todas las propuestas presentadas, los tres finalistas fueron seleccionados por chefs profesores de Basque Culinary Center.
LOS CHEFS PAULO AIRAUDO, LAURA MUÑOZ Y ANTONIO RODRIGUEZ SON LOS FINALISTAS DE LA VI EDICION DEL PREMIO BCC EROSKI SARIA
La VI Edición del Premio BCC EROSKI Saria, puesto en marcha por Basque Culinary Center y EROSKI ya tiene finalistas. Paulo Airaudo, Restaurante Amelia de San Sebastián con su plato de “Molleja, ajo negro y zanahoria”; Antonio Rodríguez, del Restaurante Ispal de Sevilla con su plato "Albur, entre el río y la dehesa" y Laura Muñoz, del Restaurante Urgora de Treviño-Burgos con sus "Canutillos rellenos de hormigos de miel, dulce de calabaza, semifrío de queso verde y nueces con arrope de uva garnacha”
La fase final, que se celebrará en las instalaciones del Basque Culinary Center, enfrentará a los 3 cocineros finalistas por el Premio BCC EROSKI Saria, que deberán elaborar las recetas presentadas con los productos locales específicos, que serán degustados por el jurado, compuesto por Alejandro Martínez, Director de Fundación EROSKI, Iker Bilbao de la empresa Neiker – Tecnalia; Naia Andonegi de la empresa Leaktiber; Iñaki Moya, chef profesor de BCC; Josema Azpeitia, escritor y gastrónomo y Aizpea Oihaneder, chef del Restaurante Xarma de Donostia.
Los tres premios, patrocinados por EROSKI, patrono de Basque Culinary Center, están dotados con 6.000, 3.000 y 1.000 € respectivamente.
Este premio, abierto a todos los chefs profesionales en activo de España, tiene como objetivo reconocer y premiar a los cocineros y cocineras que promocionan y utilizan determinadas variedades y especies que conforman la riqueza cultural y gastronómica de los diferentes territorios de España.
Propuestas saludables, sostenibles e innovadoras con un fuerte protagonismo de los alimentos producidos en el entorno más cercano que demuestran un compromiso social con los productores y con la preservación de la biodiversidad de especies, variedades y sabores.
Para más información, los interesados pueden acceder a la página web del certamen
https://www.premiobccEROSKIsaria.es/