Devised by the Basque Culinary Center in San Sebastián, the prize, now in its third year, is deliberated on by a jury of top chefs, including Massimo Bottura, Ferran Adrià, Gaston Acurio, Dominique Crenn and Elena Arzak. The winner, who will receive €100,000 to put towards causes of their choosing, will be announced in Modena, Italy in July.
Last year’s winner was Colombian chef Leonor Espinosa, who was praised for her work with Colombia’s rural populations and preservation of its culinary heritage.
Anyone active in the industry can nominate someone else working in the industry, and each is considered on merit, rather than the number of nominations received. Nominations close on 31 May, after which a shortlist of 20 candidates will be drawn up. The winner will be presented with the prize at the Basque Culinary Center later in the year.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.