BARCELONA, July 12 — Venezuelan chef María Fernanda Di Giacobbe has been crowned the winner of the Basque Culinary World Prize, an award for chefs around the world whose projects have improved society through gastronomy.
Di Giacobbe, who was selected for her work with Venezuelan chocolate through social projects such as “Kakao” and “Cacao de Origen”, beat out a total of 110 chefs from over 30 countries worldwide to score the accolade, with her work described as “an inspiring project that exemplifies the great reach of gastronomy” by Joan Roca, chair of the Prize Jury.
Chosen from a shortlist of 20 finalists by a panel comprised of some of the world’s most respected chefs, and announced at the Museo Balenciaga in the Basque village of Guetaria, Di Giacobbe will now be awarded €100,000 (RM442,428) to devote to a project or institution of her choice that demonstrates the wider role of gastronomy in society.
Commenting on her win, Di Giacobbe said: “From now our work will take on a new dimension.
"We will bring the transforming power of trade to many more women ‘chocolate entrepreneurs’.
“This award is a reflection of hundreds of entrepreneurs, producers and chocolatiers and their learning, enthusiasm and hard work.
"It allows us to set new goals and open up new ways to connect with the world.
“We in Venezuela are tremendously grateful that the Basque Culinary Prize has placed this trust in us.”
The Basque Culinary World Prize was created in 2016 and is organized and promoted by the Basque Culinary Center (BCC), a world-leading academic institution in gastronomy, and the Basque Government under the Euskadi-Basque Country Strategy. — AFP-Relaxnews
