· The fourth summit of this board of experts will be held in New York on September 23rd and 24th. It will be co-hosted by Ferran Adria and Dan Barber, chef of Blue Hill and Blue Hill at Stone Barns.
· Joan Roca and Enrique Olvera will join the board as new members. The Australian chef Ben Shewry will be the special guest.
· The Advisory Board is made up of Ferran Adrià, Heston Blumenthal, Rene Redzepi, Michel Bras, Gaston Acurio, Alex Atala, Massimo Bottura, Yukio Hattori and Dan Barber. Joining them will be chefs Joan Roca (El Celler de Can Roca of Spain, best chef in the world according to the 50 Best restaurants list), and Enrique Olvera (Pujol) of Mexico, (#17 on the 50 Best list and #1 in Mexico).
This year, the Basque Culinary Council's International Advisory Board will hold their annual September summit in New York, at chef (and advisory board member) Dan Barber’s restaurant, Blue Hill at Stone Barns.
Originally conceived as an advisory committee to Spain’s Basque Culinary Center, the board has since expanded its mission to address global issues facing the culinary profession.
This year, the group will host an invitation-only summit on the theme of Seeds: Cultivating the Future of Flavor. In a time when the diversity and local distinctiveness of flavors is threatened, the program will provide a forum for chefs to join together with seed experts and breeders in direct conversation and collaboration—in many cases for the first time. The meeting will be attended by over 50 leading chefs and plant breeders from across the United States, as well as numerous policy makers and leaders in public health.
The board along with Joxe Mari Aizega, the director of the Basque Culinary Center, will discuss the results of the meeting as it relates to the future of cooking and the future development of the Basque Culinary Center.
This year, the group will add Joan Roca of Cataluña and Enrique Olvera of Mexico, who will join Ferran Adrià, (chairman of the board), Heston Blumenthal, Rene Redzepi, Michel Bras, Gaston Acurio, Alex Atala, Massimo Bottura, Yukio Hattori and Dan Barber.
Dan Barber’s restaurant Blue Hill at Stone Barns and the Stone Barns Center for Food and Agriculture will provide the ideal framework for the meeting and a perfect setting for the gastronomic summit.
In addition, the conference will be attended by 30 or more chefs from all over the United States, as well as breeders, scientists, and public policy advocates. (Please see attached list.)
The first summit of the International Advisory Board was held in Donostia-San Sebastian in 2010. The second summit, a year later, in Lima, Peru, the board drafted an open letter to the chefs of tomorrow, culinary students, which suggested new values for future culinary professionals.
In 2012, Tokyo was chosen as the site for the meeting, which marked another step toward a contemporary definition of a culinary professional.
The Basque Culinary Center’s International advisory board reflects and debates annually on different subjects related to gastronomy. It has consolidated itself as a strategic thinking group. It coincides with the mission of the Basque Culinary Center: The Chef’s University.