The International Council of Basque Culinary Center to Meet Again in Japan at the "Traditions in Motion" Gastronomy Summit

The International Council of Basque Culinary Center, comprised of some of the world's most renowned chefs, will once again convene during the Gastronomy Summit taking place in Japan from June 4 to 8 under the theme "Traditions in Motion."

The host of this gathering will be Yoshihiro Narisawa from Japan, a chef who embodies the delicate and poetic essence of Japanese cuisine and is a member of the International Council of Basque Culinary Center and a judge for the Basque Culinary World Prize. Renowned chefs such as Joan Roca (Spain), the President of the Council, Dominique Crenn (France/USA), Michel Bras (France), Trinne Hahnemann (Denmark), Gastón Acurio (Peru), Pía León (Peru), Josh Niland (Australia), Manu Buffara (Brazil), and Narda Lepes (Argentina), among others, who constitute the International Council of Basque Culinary Center, as well as figures like Chef ThiTid Tassanakajohn (Ton) (Thailand), will be central to this think tank, exchanging perspectives and reflections from various facets of gastronomy.

Few places have been as capable of stirring, influencing, and inspiring as Japan, the birthplace of traditions, knowledge, and visions that leave a mark, set horizons, and transcend borders. It is a destination that blends the traditional and contemporary aspects of gastronomy with avant-garde proposals deeply rooted not only in the region but also in products, techniques, culture, and society. With admiration and a desire to foster exchanges contributing to the development of gastronomy, Basque Culinary Center will travel to Tokyo and Toyama in 2023, alongside prominent figures from the international contemporary culinary scene, to sow knowledge, cultivate discussions, and reap shared bets on the future.

Japanese culture has successfully influenced professionals across various aspects of gastronomy, from their unique way of interacting with natural resources to the use of ancestral techniques, sustainability concepts, and seasonality. It also encompasses the wisdom of preserving ancient traditions that continue to thrive, all while incorporating innovation and technology. This high-level reflection summit, led by Basque Culinary Center, will address the challenges and opportunities of the sector within the framework of traditions. "Traditions in Motion" will share insights into viewing gastronomy as a dynamic entity in constant evolution in terms of trends, approaches to creativity and innovation, interpretation of the territory, engagement with different cultures, identities, and new audiences.

This meeting between societies, traditions, perspectives, table rituals, and transformations linked to gastronomy will unfold over three days, featuring activities such as council meetings, the selection of the winner of the Basque Culinary World Prize, visits to relevant projects and restaurants, and will conclude on June 7 with a day of reflection. During this time, the possibilities of gastronomy to invigorate when new sources of inspiration become vital, when new languages and different ways of incorporating current environmental, economic, and sociocultural transformations are indispensable, will be explored.

"Traditions in Motion" will sow curiosity, awareness, learning, alternative interpretations, and inspire those deeply involved in gastronomy, eager to contribute to the celebration of cultural dialogue, the meeting of talents, and diverse ways of experiencing cuisine in the context of the reach and impact of today's societal transformations.

This is an event where top-level agents in the gastronomic ecosystem will share reflections and insights aimed at strengthening gastronomy as a strategic sector. It's an opportunity to delve into how traditions evolve over time with the incorporation of new work models, social and technological changes, innovations, different approaches to food, and new transformation scenarios.

Joan Roca, President of the International Council, states, "For anyone working in gastronomy, Japan is always an excellent source of inspiration. Everyone learns from it: from its traditions, techniques, culture, and its people scattered around the world. We learn from the art of repetition, attention to detail, rituals, and customs that give us goosebumps. After meeting in Girona in 2022, I am pleased to know that the International Council of Basque Culinary Center will meet in Tokyo this year, led by Yoshihiro Narisawa. This gathering will offer a space for reflection and dialogue to contemplate the traditions of the gastronomic sector and focus on the future."

Regarding the host, Yoshihiro Narisawa remarks, "I feel very happy and honored to be able to send a meaningful message from Japan to all the peoples of the planet, together with chefs not only from Japan but from all of Asia. I would like to think about what we can do for the future of the Earth and take action with chefs from the Basque Country, who are incredible. Regarding tradition, the International Council will experience the constant evolution of sake and traditional craftsmanship, and I hope everyone has a great time."

Joxe Mari Aizega, Director of Basque Culinary Center, highlights, "Comprising an outstanding group of visionary chefs and entrepreneurs, the International Council of Basque Culinary Center has been with us from the beginning, providing fresh perspectives and ideas. Once again this year, this group of eminent figures from the international gastronomy scene will gather to reflect and share ideas about the challenges and opportunities presented by gastronomy, all in Japan—a influential territory that represents the cradle of gastronomic traditions and profound knowledge and visions. Here, we will delve into ways to evolve and understand gastronomy and emphasize the notion that cuisine and its traditions can be a valuable tool for societal transformation."

In 2023, Basque Culinary Center will celebrate the thirteenth annual meeting of the International Council in a unique setting, continuing the meetings and events held in internationally renowned culinary destinations such as New York, Lima, Mexico City, Modena, San Francisco, or Girona, spanning over a decade. During these gatherings, topics like sustainability, biodiversity, talent, and the transformation of the gastronomy sector have been debated from an interdisciplinary perspective.

The event will also host a new meeting of the Basque Culinary World Prize Jury, and thus, the selection of the winner of the eighth edition of this award that continues to champion the transformative power of gastronomy through inspiring stories of chefs making social impacts through their cuisine. This award, created by the Basque Government and Basque Culinary Center, has been recognized by the press as the "Nobel Prize of Gastronomy" and enjoys the support of internationally renowned academics and experts.

The International Council of Basque Culinary Center is comprised of some of the most influential and prominent chefs globally. Their role is to provide strategic advice to Basque Culinary Center and offer the institution a contemporary perspective. By connecting realities from the sector across the globe and catalyzing them into this unique global project, the commitment and advisory work of the International Council of Basque Culinary Center offer an international perspective, rooted in experience.

For updates on the program, attendance, and content, please visit www.tokyo2023.bculinary.com and follow the social media accounts of the participating institutions.