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Following the devastation of the earthquake in Haiti in 2010, José Andrés founded World Central Kitchen (WCK) to use the expertise of his chef network to empower locals by providing them with clean gas cooking stoves and food safety/sanitation training. WCK also set up smarts schools kitchens, culinary training for the local hospitality workforce (helping… Read more »
Italian chef Massimiliano Alajmo – the youngest chef ever to be awarded 3 Michelin stars – created Il Gusto per la Ricerca in 2004 to fund research into children’s neoplastic diseases. Each year, the foundation hosts a prestigious culinary dinner – bringing together some of Italy’s most renowned chefs – to raise hundreds of thousands… Read more »
Teresa Corçao is a chef-proprietor, documentary maker and food activist. Several years ago she became aware that her work as a chef could have a big influence on the survival of local farmers, as well as their food products. And so, she founded the Instituto Maniva in 2002 to nurture organic family farming and better… Read more »
Rodolfo Guzman, who exemplifies culinary innovation, is passionate about discovering native ingredients from all over Chile from which he creates hundreds of new dishes and flavours at his research center, Conectaz, in Boragó. Carefully documenting his findings, Rodolfo is always looking for ways to share knowledge that could be useful in the search for new… Read more »
María Fernanda 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 the world aligned with… Read more »
Dutch chef Margot Janse runs a top restaurant in South Africa. She is also the woman behind Isabelo (‘Feeding Hungry Minds’), an initiative that started with a simple gesture – nutritious muffins cooked for 70 school children in Franschhoek, South Africa (Margot’s local area) – where many children suffer from hunger and malnutrition. Backed by… Read more »
In 2013, Seidler (Denmarc) and Cestari (Venezuela) were chosen by Claus Meyer to take his Melting Pot project to Bolivia where they opened Gustu – now considered to be one of the best restaurants in Latin America – which also happens to be a teaching school training around 25 people every two years. Gustu has… Read more »
Brazilian chef Manoella (Manu) Buffara is nominated for her work in Ilha Rasa, Curitiva, where she is fighting to preserve the region’s traditional ingredients, farming methods and biodiversity. Working closely with some twenty local food producers, she has created an agro-ecological network that contributes to the local economy by promoting sustainable use of little-known indigenous… Read more »
Leonor Espinosa is a prominent chef who has made her name with a fusion of modern and ancient Colombian cookery at her restaurant, Leo Cocina y Cava. This passion for her native cuisine led her to set up of Funleo – whose slogan is ‘food for development’ – a foundation that aims to identify, reclaim… Read more »
Nani Moré is the founder of the Asociación de Comedores Ecológicos (the Ecologic Canteen Association), in Catalonia. She directs documentaries and shorts (her documentary ‘El plato o la vida’ (2012) is well known) campaigning for better food for children – with the entire food chain, including organic, local food production in mind. Nani has been… Read more »
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