The International Board of Basque Culinary Center to meet again at
a Gastronomy Summit, set to take place in Japan in June 2023.
- The Basque Culinary Centre’s esteemed International Board is set to gather in Tokyo and Toyama from June 4th to 8th, under the theme of “Traditions in Motion”, for an exchange of visions and insights on the future of gastronomy and the evolving culinary landscape.
- The chefs comprising the Board are some of the most influential and globally relevant gastronomic figures, including Joan Roca (President of the Board), Yoshihiro Narisawa, (host of the Summit), Gastón Acurio, Dominique Crenn, Michel Bras, Manu Buffara, Trine Hahnemann, Pía León, Josh Niland, Narda Lepes and Elena Reygadasare, among others.
- The Summit will also host the Basque Culinary World Prize Jury’s meeting, where they will announce the winner on June 7th. This prestigious award, created by the Basque Government and Basque Culinary Center and often dubbed the “Nobel of Gastronomy”; by the industry experts, recognises exceptional chefs whose efforts have had a significant impact on their communities and beyond.
- The annual meeting of the International Board of the Basque Culinary Center, this year running on its thirteenth edition, is a continuation of previous such gatherings held in international gastronomic reference destinations such as New York, Lima, Mexico City, Modena, San Francisco or Girona, for over more than a decade.
San Sebastián, May 9, 2023
Comprised of some of the world's most renowned chefs, the International Board of the Basque Culinary Center is set to convene at the upcoming Gastronomy Summit. As an annual event, this year's Summit will be held in Japan from June 4 to 8, under the theme of "Traditions in Motion." The Summit offers a unique opportunity for leading culinary experts to come together and exchange knowledge and insights on the latest trends and best practices in the world of gastronomy.
The meeting will be hosted by Yoshihiro Narisawa (Japan), two-star Michelin-chef, sustainability trailblazer with a poetic vision of Japanese gastronomy, and member of the International Board of the Basque Culinary Center and of the jury of the Basque Culinary World Prize.
The International Board of Basque Culinary Center is composed of world-renowned chefs Joan Roca (President of the Board - Spain), Dominique Crenn (France/USA), Michel Bras (France), Trinne Hahnemann (Denmark), Gastón Acurio (Peru), Pía León (Peru), Josh Niland (Australia), Manu Buffara (Brazil) and Narda Lepes (Argentina). These leading chefs, and others like ThiTid Tassanakajohn (Ton), will be the protagonists of this think tank exchange of visions and reflections on various facets of gastronomy.
Japan: A Culinary Destination for Cultural Exchange and Innovation
Few countries have been able to influence and inspire like Japan, a country with a veritable cradle of traditions, knowledge, and visions that have expanded horizons, and transcended borders. A destination that combines the traditional and contemporary visions of gastronomy with avant-garde proposals rooted in its territory, product, techniques, culture, and society. The admiration for and desire to promote exchanges that contribute to the development of gastronomy has informed the Basque Culinary Center’s decision to travel this 2023 to the cities of Tokyo and Toyama, along with internationally leading figures of contemporary cuisine, to fertilise knowledge, sow debate and harvest a shared future in gastronomy.
Japanese culture has managed to permeate the work of professionals in all areas of gastronomy. From its way of interacting with natural pantries, through the handling of ancestral techniques or concepts such as sustainability or seasonality, to the wisdom with which it cherishes ancient traditions, and with the ability to bring innovation and technology, the country’s gastronomic legacy is endless. It thus follows that this year’s Basque Culinary Centre Gastronomic Summit is set to address the challenges and opportunities of the sector from the perspective of traditions. "Traditions in Motion" will visualize gastronomy as a dynamic process following the constant evolution of trends, expressions of creativity and innovation, interpretations of territory, and ways of nourishing and dialoguing with different cultures, identities and new audiences.
The Gastronomy Summit
The summit will span three days of immersive activities, stimulating discussions, and thought-provoking visits tailored for participating chefs. The event will culminate on June 7th, with the highly anticipated announcement of the winner of the 2023 Basque Culinary World Prize. The final day of the summit will be devoted to reflection and exploration, delving into how gastronomy can be inspired by fresh languages and innovative methods that integrate environmental, economic, and socio-cultural transformations.
Under the theme "Traditions in Motion," the summit will celebrate the dialogue between cultures, talents, and approaches to cooking amidst societal transformation. It will provide a platform for top-level agents of the gastronomic ecosystem to share reflections on how to promote gastronomy as a strategic sector, offering an opportunity for an in-depth exploration of how traditions evolve over time through the incorporation of new working models, social and technological changes, innovations, and varied approaches to food.
As the President of the International Board Joan Roca has stated, “Japan serves as an excellent source of inspiration for anyone involved in the field of gastronomy. Its traditions, techniques, culture, and people dispersed throughout the world, as well as its attention to detail, art of repetition, and customs, both fascinating and eerie, are all invaluable to learn from. Following our successful meeting in Girona last year, I am delighted to announce that the International Board of Basque Culinary Center will convene in Tokyo with Yoshihiro Narisawa.
This event will provide an opportunity for reflection and dialogue, where we can contemplate the gastronomic sector's traditions and focus on shaping its future.”
Yoshihiro Narisawa, the host of the event, describes what it means to receive the International Board of Basque Culinary Center in Japan. “I am very happy and honored to be able to send a heartfelt message together with chefs from all over the world from Japan to all the people of the world. Together with chefs not only in Japan but all over Asia, I would like to think about what we can do for the future of the earth together with chefs around the world and take action. We warmly welcome the amazing chefs and friends from Basque Country to come to Japan. With respect to tradition, the International Board will experience the ever-evolving sake breweries and traditional crafts, and I hope that everyone will have a fulfilling time”.
Joxe Mari Aizega, director of Basque Culinary Center highlights that: "Composed of an outstanding group of visionary and enterprising chefs, the International Board of the Center has been an integral part of the institution since its inception, providing fresh perspectives and innovative ideas. Once again, this exceptional group of internationally renowned culinary figures will come together to reflect and share insights on the challenges and opportunities facing gastronomy. Their meeting will take place in Japan, a country renowned for its rich culinary traditions, vast knowledge, and progressive visions. The gathering will delve into ways to evolve and elevate gastronomy while highlighting the transformative power of cuisine and its traditions on society.”
In 2023, the Basque Culinary Center will hold the thirteenth annual meeting of the International Board in yet another new referential destination, giving continuity to previous such meetings held in international gastronomic hubs such as New York, Lima, Mexico City, Modena, San Francisco and Girona. For over a decade, these conferences have served as a platform for thought leaders to engage in interdisciplinary discussions surrounding key issues such as sustainability, biodiversity, talent development, and the transformation of the gastronomic sector.
The event will also host a meeting of the Jury of the Basque Culinary World Prize, who will elect the winner of the eighth edition of this award, a bet on the transformative power of gastronomy that highlights inspiring stories of chefs who generate social impact from the kitchen. A prize created by the Basque Government and Basque Culinary Center, known by the press as the "Nobel of Gastronomy", the award has been acclaimed and supported by academics and experts of international prestige.
