Basque Culinary Center chooses the 100 Young Talents of Gastronomy 2022

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Iria Varela

is the CEO and co-founder of ODS Protein, a

that produces mycoproteins through precision fermentation processes, in which by-products from the food industry are revalued, converting microorganisms into premium quality protein.

undertook in December 2021 with the opening of Radis, in Jaén, "a place where the love for the flavors of the traditional cuisine of the grandmother and culinary innovation go hand in hand".

And

has been a farmer and rancher for almost five years, as well as the mayor of her town,

.

These are three examples among the hundred that the Basque Culinary Center brings together in its project

a meeting of

and who make up a multidisciplinary and contemporary look at gastronomy.

With the idea that "the future of the sector lies in attracting, integrating and taking advantage of these new talents who bring with them new ideas, values ​​and priorities", the foundation created by

has wanted to recognize and give voice once again to the new professional figures who will lead gastronomy.

To this end, it has developed an intense search for profiles to locate "young professionals who are standing out in their respective areas, for having undertaken or innovated, for assuming a relevant role within an organization or presenting a certain professional projection in it ".

This year's edition presents a greater variety of sector profiles than that presented in 2020, as a sign that the new generation of gastronomy opts "not only for the kitchen or the restaurant room as a professional opportunity, but for a range of activities, which, in turn, are the result in many cases of entrepreneurship of their own businesses".

A) Yes,

They are distributed in the categories of

.

Among the chosen talents are professionals such as

, kitchen assistant at Noma (Denmark);

, Chef de cuisine and co-owner at Cañitas Maite y Oba (Casas Ibáñez, Albacete);

, inventor and entrepreneur at Innovating Alimentary Machines (Basque Country);

, baker and owner in Forn Elias (Catalonia);

, Researcher at elBulli1846 (Catalonia),

, Chief Technology Officer at Makeat (Catalonia),

, co-owner, head chef and sommelier at Fuentelgato (Castilla la Mancha),

, producer of Cabrales (Asturias );

, NPD Specialist at La Gran Familia Mediterránea (Grupo Dani García),

, promoter-founder of Soul In the Kitchen (Aragón) or

, nutritionist, cook and promoter.

The complete profiles, categorized by sectors and autonomous communities, are available on its website.

Around a third of the list are employed

(the majority with a Michelin star, Repsol Guide Soles and/or present in

list ), compared to 52% in the 2020 edition. In many cases , these professionals with talent and potential within the restaurant teams is a symptom "of the possible internal entrepreneurship within these houses", since they tend to innovate in the performance of their responsibility functions.

To complete the x-ray of the part corresponding to restoration, it would be necessary to add

(mostly chefs) who have opened their own restaurants (compared to 16% in the 2020 list) or other types of businesses, up to 21% of the selection.

As for functions within businesses, around 33% of the list is dedicated to cooking.

On the other hand, the committee of experts from the Basque Culinary Center and collaborators have taken into consideration that young people "

", which has expanded the selection to a variety of projects and businesses beyond the employees of haute cuisine restaurants. Thus, the part of the list that does not correspond to restoration is distributed among producers (9%) - farmers, ranchers and fishermen -; wine sector (15%) -winemakers, oenologists, producers of new drinks, sommeliers-; pastry and bakery (6%); outreach and communication (5%); startups (7%) and other profiles (11 %) -management, science, research, cocktails, food technologist profile...-. From a geographical point of view, all the autonomous communities are represented on the list by location of the business.

, followed by Madrid, Andalusia and the Valencian Community.

In addition, there are 3 young people who work in businesses outside of Spain (Andorra, Slovenia and Denmark).

The 100 young gastronomy talents have gathered this Monday, April 4, in

to take part in a day where they themselves, their projects, their ideas and their concerns have been the center of attention.

Together with the members of the list published in 2020, they have participated in different presentations, talks, debates and workshops in which they have analyzed the concerns and opportunities of the sector, new trends, the role of technology and how to face a sector constantly reinventing itself.

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