Nominations are open for the 2021 Basque Culinary World Prize, highlighting inspiring stories of chefs who are making a difference ‘beyond the kitchen'.
Professionals and institutions within the gastronomic sector can nominate chefs who are making an impact in areas including innovation, technology, education, the environment, health and social or economic development, among others.
The winner will receive €100,000 (£86,740), which must be put towards a project of their choice that expresses the transformative power of gastronomy in furthering social change. The nomination period runs until 31 May.
Last year, chef José Andrés won the Basque Culinary World Prize for his response to the Covid-19 crisis through his organisation World Central Kitchen. Scottish chef Jock Zonfrillo won the award in 2018 for his work on preserving the food memory of Australian native peoples.
This year the award is seeking a new ambassador who embodies the values of the prize at an international level.
Created by the Basque Culinary Center and the Basque government, the winner will be selected in July by an interdisciplinary jury chaired by chef Joan Roca and including Andoni Luis Aduriz, Eneko Atxa, Massimo Bottura, Manu Buffara, Dominique Crenn, Trine Hahnemann and Enrique Olvera.
Nominations must be made through the Basque Culinary World Prize website.
Joxe Mari Aizega, general director of the Basque Culinary Center, said: "The pandemic has highlighted the contributions of our sector, as many chefs understood that they could use their knowledge, leadership, entrepreneurship and creativity to help society. This year, we hope to continue to shine a light on the inspiring work of people who use their talent and strength to connect with their communities, setting an example of co-operation and responsibility."