Chefs who have worked beyond their kitchen to make an on impact innovation and the environment are invited to enter the second Basque Culinary World Prize, which rewards the winner with €100,000 (£86,000) for a project of their choice.
The award, which is chaired by Joan Roca (Spain) and includes Ferran Adrià (Spain), Alex Atala (Brazil), René Redzepi (Denmark) and Heston Blumenthal as judges, celebrates a chef of any nationality that can demonstrate how gastronomy can be a force for good.
Last year Venezuelan chef María Fernanda Di Giacobbe was chosen from a final 20 - which included the the Clink's Alberto Crisci - for her work with social projects including Kakao and Cacao de Origen, through which she cultivated education, entrepreneurship, research and development in farming communities and provided opportunities for women in economically vulnerable conditions.
Judge Heston Blumenthal, chef-patron of The Fat Duck in Bray, Berkshire, said: "The Basque Culinary World Prize is important as it identifies those men and women making a difference ‘beyond the kitchen' to create a change through innovation and creativity. I'm looking forward to celebrating chefs who are striving to improve society through gastronomy. As chefs, we have a responsibility to do more with communities around the world."
The winner will be announced on Sunday 16 July at the meeting of the International Committee of the Basque Culinary Center in Mexico City.