Brazilian Edson Leite and Adélia Rodrigues have received a special mention from the jury of the 2026 Basque Culinary World Prize for their work with Gastronomia Periférica, a project that provides culinary training to people from marginalised communities in São Paulo, helping them turn their talent into professional opportunities and economic independence. The initiative combines vocational training, paid work placements and an employment platform, with a clear ambition: to bring the periphery to the centre of gastronomy, rather than the other way around. Its latest venture is a floating culinary school and restaurant designed to reach communities along the banks of the Amazon River. More than 3,000 people have taken part in its programmes, helping many secure formal employment and creating opportunities for others to set up their own businesses.
