The kitchen of the future meets in Bilbao
LAn organization of The World’s 50 Best Restaurants and The World’s 50 Best Bars yesterday revealed the names of those who make the coveted list of the second edition of 50 Next. It happened at the Euskalduna Palace in Bilbao and for the first time in person, since the 2021 gala was like almost everything during those months: distant and electronic.
The Basque Culinary Center advised to select the names from a list of 400 women and men under 36 years of age who are shaping the future of gastronomy. The selection turned out people from 30 territories on six continents, identified as the next generation leaders in food and beverage. The organization established seven categories to recognize those who work in the field of gastronomy, production, technology, education, creative industries, science, hospitality and activism.
Throughout the day he went through the event Unai Rementeríadeputy general of Bizkaia; William Drewcontent director for 50 Best; Joxe Mari Aizega, general director of the Basque Culinary Center; Y Bittor OrozDeputy Minister of Agriculture, Fisheries and Food Policy of the Basque Government.
Among those distinguished this year, the Baracaldés Eneko Axpe, who was researching biomaterials for NASA and is now focused on creating non-polluting food from California. He was also recognized the tolosarra javier rivero yarza, from Ama Taberna. Both talked during the cocktail with Maitan Alonsoof Sodupe, who has invented a revolutionary machine for preserving food, as well as with jon Y Mikel Zapiainof Astigarraga, who have created new forms of cider.
GLOBAL living myths of gastronomy such as Mauro Colagreco, dominique crenn Y joan rock energized an event that was presented by the Italian Giulia Sgarby and the English laura price. up to the cool Rene Redzepi, head chef at Noma in Copenhagen, spoke on the big screen. They entered the 50NEXT list dinara kasko, which revolutionized Ukrainian pastry; Hong Kong advocate for vertical farming Jessica Naomi Fong; mmabatho molefethe South African chef who empowers black women and challenges misconceptions of indigenous cuisine; Lefteris Arapakis, the fisherman who fights against the pollution of the oceans in Greece; the Spanish-Moroccan resident in Switzerland, Zineb Hattab; the Mexican living in London, santiago lastra; Verleen Goh, from Singapore, for the creation of prebiotic fibers; the hindu Risha Jasmine Nathan, for purifying water with plant elements; the saudi scientist asrar damn; the Tanzanian Daniella Kwaya; Nicholas Kagorofrom Zimbabwe; feng lin, from Singapore; either Adelaide Lala Tam, From Hong Kong; the australian jose niland; Vinesh Johnny, from India; the french Chloe Charles; or the Brazilian mariana da silva vasconcelos. me
World’s 5O Best will reveal at the Palacio Euskalduna the young personalities who will most influence cuisine in the coming decades