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The International Advisory Council reflects on food biodiversity and analyses the interaction between agriculture and cooking.

The International Advisory Council increased its membership with Joan Roca and Enrique Olvera and celebrated its fourth encounter on 23 and 24 September in New York. The Australian chef Ben Shewry was the special guest and Dan Barber hosted the event.

Over the two days, the Council together with the General Director of the Basque Culinary Centre, Joxe Mari Aizega, reflected on food biodiversity and the interaction between agriculture and cooking. On 23rd the Council organised a seminar to explore the slogan "Seeds: cultivating the future of taste". At a time when biodiversity and local identity of flavours are threatened, the seminar promoted discussion between cooks, producers and seed experts. 30 chefs from the United States of America were invited.

Dan Barber - one of the most influential chefs in the US and award winner of the James Beard Best Chef 2009 - hosted the meeting which was held in Blue Hill Restaurant and Stone Bars.

The International Advisory Council annually reflects on and debates different themes related to gastronomy and is consolidated as a strategic reflection group in line with the mission of the Basque Culinary Centre, the University of Chefs.


Agenda

  • Sunday, September 22, 2013

    Casual welcome dinner at Blue hill.

  • Monday, September 23, 2013

    Seeds Summit.

  • Tuesday, September 24, 2013

    G9 Meeting and media event.

  • Wednesday, September 25, 2013

    Visit the exhibition.

    Meeting with reporters.

  • Thursday,September 26, 2013

    Return.

The chefs

The Chefs Ferran Adrià, Joan Roca, Enrique Olvera, Dan Barber, Gastón Acurio, Michel Bras, Alex Atala and Yukio Hattori accompanied us to New York.

Ferran Adrià

Joan Roca

Enrique Olvera

Dan Barber

Gastón Acurio

Michel Bras

Alex Atala

Yukio Hattori

Gallery



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