Venezuelan chef Maria Fernanda Di Giacobbe wins Basque Culinary World Prize

By Emma Eversham

- Last updated on GMT

Venezuelan chef Maria Fernanda Di Giacobbe wins Basque Culinary World Prize

Related tags Basque culinary world Culinary world prize Food Chef Culinary art

Venezualan chef Maria Fernanda Di Giacobbe has been named the winner of the Basque Culinary World Prize, the award designed to honour chefs who have helped improved society through gastronomy. 

Di Giacobbe, founder of La Paninoteka restaurant in Caracas, was chosen for her work with Venezuelan chocolate through social projects, such as Kakao and Cacao de Origen. 

The chef, who wins €100,000 to devote to a project or institution of her choice, was noted for her work in creating an ecosystem of education, entrepreneurship, research and development around the Criollo cacao bean, making it a source of identity, culture and economic wealth amid the complex political situation in her home country. 

Joan Roca, chair of the Prize Jury, which comprised Ferran Adria, Heston Blumenthal, Massimo Bottura, Dominique Crenn, Enrique Olvera and Yoshihiro Narisawa, said: "Today's recipient of the Basque Culinary World Prize reflects how gastronomy can take a leap from craft to consciousness.

"Maria Fernanda uses Cacao as a gastronomic symbol that has a positive impact on the entire food chain.  This is an inspiring project that exemplifies the great reach of gastronomy. Chefs can make a difference". 

Entries for the awards came from more than 30 countries with 110 chefs nominated for projects involving areas such as education, health, research, sustainability, social entrepreneurship and the preservation of local cultures.  

A shortlist of 20 included Alberto Crisci, founder of prison restaurant The Clink and US food scientist and writer Harold McGee. 

Di Giacobbe said of her win: "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." 

The Basque Culinary Prize is organized and promoted by academic gastronomic institution the Basque Culinary Center (BCC) and the Basque Government under the Euskadi-Basque Country Strategy. 

Related news

Show more

Related products

TheFork Guide To Unlocking New Revenue Streams

TheFork Guide To Unlocking New Revenue Streams

Content provided by TheFork | 20-Nov-2023 | White Paper

In the continually evolving and competitive landscape of the restaurant industry, attracting new guests is crucial for profitability and sustained growth.

Related suppliers

Follow us

Hospitality Guides

View more

Generation Next