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The 50 young talents cooking the future of gastronomy

2021-04-20T14:34:02.701Z


The World's 50 Best Restaurants family increases with the 50 Next list, the new generation of entrepreneurs


The Catalans Marc Coloma and Bernat Añaños, Heura vegetable meat revolutionaries;

Australian Josh Niland, fish butcher with innovative techniques;

or the Basque woman in her twenties, Maitane Alonso Monasterio, who has invented a machine to preserve food.

This is the people of 50 Next, a list prepared by those responsible for the culinary classification The World's 50 Best Restaurants and which is made up of entrepreneurs between 20 and 35 years old, from 34 countries and six continents, who already work with the gastronomy as a tool for change and they outline a better future.

Australian chef Josh Niland.50Next

That future is not only cooked by chefs.

This global and multidisciplinary list includes seven categories within the gastronomic field for

recognize those who carry out disruptive and impactful activities in production, technology, education, creative industries, science, hospitality and activism.

Some of the

Next

(members of the list) are already known, others are anonymous that will now have visibility.

Among them: Matías Muchnick, Chilean creative of non-animal protein, with Not Co, a company in which Jeff Bezos, founder of Amazon, has invested.

Jhannel Tomlinson, a Jamaican climate change activist empowering women through coffee.

Isaac Sesi, who makes accessible technology for farmers in Ghana.

The Peruvian Manuel Choqque, who produces beautiful and nutritious native potatoes in Cusco and promotes Andean agriculture.

The Mexican Claudia Albertina Ruiz, chef of the Kokonó restaurant.50Next

Maya Terro, Ukrainian creator of FoodBlessed, is working tirelessly in Lebanon against hunger and food waste.

Indigenous cook Claudia Albertina Ruiz has broken the mold and discriminated against women and serves

slow food

from Chiapas

at his Kokonó restaurant, from which he has shown Mexicans that "the greatest luxury is to discover and savor the gastronomic wisdom of the ancestors."

Brazilian Mariana Aleixo coordinates educational and culinary projects led by women and created the

Maré de sabores

program in 2010

,

integrating it into the Redes da Maré community movement, which operates in 16 favelas in Rio de Janeiro.

"With hunger and without access to a healthy diet, the Brazilian population will not be physiologically prepared to denounce the violations of their rights and overcome this social, economic and political crisis that we are facing," Aleixo warns.

Brazilian chef Mariana Aleixo.Redes da Maré

All the biographies on the list (with a majority female) show people who do not give up in the face of adversity, who take advantage of their abilities to put them at the service of the community. Although they have their own economic benefit, they generate wealth for others and also jobs. And they tend to break down barriers, both social and gender.

“It is very important to lose the fear of taking risks.

If we have an idea that we believe can have a positive impact on society, how are we going to keep it in a drawer? ”, Maitane Alonso Monasterio, from Bilbao, annoyed“ when they say that we are

neither-nor,

that we neither study nor work ”.

Awarded by the Massachusetts Institute of Technology (MIT) and whose prototype to extend the life of food has captivated NASA, Alonso is the youngest on a list (not ranking) that pays tribute to those young people who in times of crisis they push boundaries and tackle challenges with visionary and sustainable bets.

The Bilbao researcher Maitane Alonso Monasterio.50Next

“We see a 100% vegetal horizon.

The world needs a protein transition and we believe that it should be led from the Mediterranean ”, say Marc Coloma and Bernat Añaños, the heads of Heura.

"When we started four years ago, many saw us as crazy and today those same confess that we are the future," add the Catalan businessmen.

In addition to them and Maitane Alonso there are three more Spaniards among the 18 young people Next

Europeans: Clara Díez from Madrid, promoter of artisan and organic cheese from Formaje, and the Basque brothers Ion and Mikel Zapiain, renovators of a cider-producing saga.

These 50 magnificent of 2021 have been chosen among 700 candidates, selected by the Basque Culinary Center, which in turn promotes an award for transforming chefs of society, the Basque Culinary World Prize. “The 50 Next represent an integrative and contemporary vision of gastronomy. In a global context marked by the uncertainty generated by covid-19 and the global challenges we face, it is vital to support young talent ”, says Joxe Mari Aizega, director of this gastronomic University. And William Reed, content director for 50 Best, corroborates: "As the world of gastronomy struggles to recover from the devastating effects of the pandemic, it is more important than ever to recognize the new generation of leaders."

The face-to-face recognition of the 50 Next (both 2021 and 2022) will be held next year in Bilbao, the city that hosted The World's 50 Best Restaurants gala in 2018.

List of 50 Next.50Next winners


Source: elparis

All news articles on 2021-04-20

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