As president of the Prenauta Foundation, he is committed to tourism, innovation and entrepreneurship in the catering sector but, above all, to promoting food education for school-age children, convinced of the power that this has to provide better health conditions, conscious consumption and culture around the kitchen. Currently, under the slogan ‘There is nothing healthier than educating’, the Xanty Elías program is active in some eighty schools in Andalusia, in which about fifteen primary school students participate, in addition to twenty-five schools with scholarships from disadvantaged areas of the region. Among the plans for the future, next September it aims to expand the number of schools involved in Madrid, entering about one hundred and thirty schools.
The Basque Culinary World Prize has been awarded by a jury made up of some of the most influential chefs in the world. Chaired by Joan Roca (El Celler de Can Roca), it has also been formed by Elena Arzak (Arzak Restaurant), Gastón Acurio (Acurio Restaurants), Dan Barber (Blue Hill), Massimo Bottura (Osteria Francescana), Manu Buffara (Manu ), Dominique Crenn (Atelier Crenn), Trine Hahnemann (Hahnemanns Køkken), Yoshihiro Narisawa (Narisawa) and Enrique Olvera (Pujol). But, in addition to the main prize to Xanty Elías – with a financial prize of 100,000 euros that will go to the project chosen by the winner – this 2021 edition has also awarded two special mentions:
Kia damon (USA). Chosen by the New York Times among the sixteen professionals who are most changing food in North America, Kia Damon fights for contexts of equity, to diversify the references that stand up for this sector and to make visible the talent of normally excluded groups. Hence, it strongly promotes initiatives such as AUXILIO, the work of black women and the LGBT community in the industry. In addition, he mobilizes his community around the needs of what are known as ‘food deserts’, generally African-American communities with profound difficulties in obtaining healthy food. In the same way, she actively participates in debates and social aid, as well as being one of the editors of the digital magazine Cherry Bomb magazine, focused on women in gastronomy.
Ana Estrela (Brazil / Italy). Migrating always involves a complex integration process, especially if the foreigner’s condition is that of a refugee. For this reason, Ana Estrela transformed her own experience as an immigrant in projects such as ORIGENS and later Ethnic Cook, to socially and culturally integrate people through gastronomy, making food become a home for those who seek opportunities in places where, like A bargaining chip, migrants have valuable culinary traditions to share. Ana trains and provides employment, in addition to generating contexts where the cultures and culinary traditions of those who come from abroad are known.
Qualification
Xanty Elías, winner of the Basque Culinary World Prize 2021
Description
The Spanish chef Xanty Elías is the winner of the Basque Culinary World Prize 2021 for his impact on children’s food education with ‘Los Niños se comer el Futuro’, an initiative with which he works in favor of the incorporation of a Gastronomic Culture subject in primary schools.
Author
Gastronomy Journal