It was awarded last week during a gala ceremony at the San Telmo Museum in San Sebastian the first Basque Culinary World Prize, whose jury was headed by Joan Roca and composed of some of the most important chefs in the world including Massimo Bottura and Ferran Adrià. The Venezuelan (of Italian origin) chef Maria Fernanda Di Giacobbe was awarded the prize created to recognize the chefs who transform society through gastronomy and promoted by the Basque Culinary Center and the Basque Government as part of the Euskadi-Basque Country strategy. The chef has also received 100 thousand Euros to donate to a project that reflects the power of food to transform people’s lives. The award ceremony also included a tribute to 40 years of the new Basque cuisine, with the celebration of the pioneers of this movement work, such as Juan Mari Arzak, Pedro Subijana, Karlos Arguiñano, José Juan Castillo, Fombellida, Ramón Roteta and Patxiku Quintana.
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