Previous editions

A generation of international chefs have now expanded their role in society and redefined their profession by integrating new skills, creativity, innovation and social concerns into their approach. The Basque Culinary World Prize will celebrate this evolution.

  • Gastón Acurio

    Matthew Goldfarb

  • Gastón Acurio

    Michel Bras

  • Gastón Acurio

    Gaston Acurio

  • Gastón Acurio

    Kirmen Uribe

  • Gastón Acurio

    Cristina Franchini

  • Gastón Acurio

    Yoshihiro Narisawa

  • Gastón Acurio

    Dominique Crenn

  • Gastón Acurio

    Laura Esquivel

  • Gastón Acurio

    Joan Roca

  • Gastón Acurio

    Enrique Olvera

  • Elena Arzak

  • Dr F. Xavier Medina

  • Frédéric Duhart

  • Marta Miguel Castro

  • Jorge Ruiz Carrascal

Maria Fernanda Di Giacobbe

Maria has built a whole chain of education, entrepreneurship and economic development around Venezuelan cacao. With Kakao and Cacao de Origen, she supports local producers with the resources they need to improve their product – including production processes, fermentation and marketing – in order to export to master chocolatiers around world aligned with the Bean to Bar movement (some 60 producers in 18 communities are currently taking part). Maria also helps women to become chocolate entrepreneurs themselves, with a training program that focuses on gender equality, competitiveness and fairtrade practices. In collaboration with Simón Bolivar University, Maria has also founded a Cacao Industry Management program from which 1,500 have already graduated (94% women).

www.cacaodeorigen.com

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