Join a live online discussion hosted by the Basque Culinary World Prize at 15.00 CEST on 26 May, as a collection of chefs offer their opinions on the topic of debate: Covid-19 one year on: How chefs have adapted and what the future holds.
A line-up of big names from the world of gastronomy, including Mauro Colagreco, and winners and finalists of the Basque Culinary World Prize (BCWP), among them Colombian chef Leo Espinosa, will discuss how they have faced the challenges of the last year, the future of post-pandemic gastronomy, and how the award has influenced their work, five years after its foundation
The chefs will bring personal examples of change, from consumption patterns, to collective catering, innovation, social cohesion, cultural diversity and culinary creativity.
Among the participants:
Mauro Colagreco (Argentina / Italy): the winner of three Michelin stars for his restaurant Mirazur, which was also ranked number one on the World's 50 Best Restaurants list, is a council member for the BCWP award.
Leonor Espinosa (Colombia): winner of the Basque Culinary World Prize 2017 and founder of the FUNLEO foundation, whose Colombian restaurant Leo Cocina y Cava was ranked among the 50 best restaurants in the world in 2020
Matt Jozwiak (USA): A chef who launched Rethink Food, an organisation that collects excess food from restaurants, grocery stores and corporate kitchens to prepare nutritious meals for the poor
Juan Llorca (Spain): Chef, Youtuber and founder of 'Por una Escuela bien Nutrida', trying to start a conversation about school meals.
Karin Abensur (Peru): Founder of Karin Ecofish, a social enterprise that trains fisherwomen and promotes sustainable fishing.
Dieuveil Malonga (Democratic Republic of Congo): former Top Chef contestant and founder of Chef in Africa.
Nicole Pisani (Malta / UK): activist and co-founder of Chefs in Schools, which seeks to ensure that all children have access to nutritious meals, and pioneer of robotised cooking.