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COSENTINO TO SPONSOR THE BASQUE CULINARY CENTER ADVISORY BOARD’S ANNUAL INDUCTION & MEETING

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This year, the group, whose mission focuses on addressing global issues facing the culinary profession, will host an invitation-only Summit on the theme of Seeds: Cultivating the Future of Flavor. During a time in which the diversity and local distinctiveness of flavors is threatened, this program will provide a forum for chefs to join together with seed experts and breeders, in many cases for the first time, for direct conversation and collaboration. The meeting will be attended by more than 50 leading chefs and plant breeders from across the United States, as well as numerous policy makers and leaders in public health.Cosentino Group, the Spanish global leader in the production and distribution of innovative surfaces, is proud to sponsor the Fourth Annual September Summit of the Basque Culinary Council’s International Advisory Board, which was originally conceived as an advisory committee to Spain’s Basque Culinary Center. The Summit will take place in New York on September 23-24, and will be co-hosted by Ferran Adrià, Chairman of the Board, and Chef Dan Barber.  Barber’s restaurant, Blue Hill at Stone Barns, and the Stone Barns Center for Food and Agriculture, will provide the ideal setting for the gastronomic Summit, and Australian chef, Ben Shewry, will attend as the Advisory Board’s special guest.

In addition to discussing the results of the meeting as they relate to the future of cooking and the future development of the Basque Culinary Center with Joxe Mari Aizega, the director of the Basque Culinary Center, the Advisory Board will induct two new members.  Joan Roca, of Cataluña, and Enrique Olvera, of Mexico, will join Adrià, Barber, Heston Blumenthal, Rene Redzepi, Michel Bras, Gaston Acurio, Alex Atala, Massimo Bottura, and Yukio Hattori as Advisory Board Members.

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, and coincides with the mission of the Basque Culinary Center: The Chef’s University.

Since the first Summit of the International Advisory Board, held in Donostia-San Sebastian in 2010, the Board has exhibited strong commitment to evolving the identity of culinary professionals. Underscoring that commitment at the second Summit, in Lima, Peru, the Board drafted an open letter to the chefs of tomorrow — culinary students – suggesting new values for future culinary professionals. And, in 2012, Tokyo was chosen as the site for the meeting, marking yet another step toward the contemporary definition of a culinary professional.

More information on the Basque Culinary Center can be found here: www.bculinary.com

 


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