The International Council of the Basque Culinary Center Presents "An Evolving Charter: Open Letter to Chefs of Today and Tomorrow"
In a time when cooking is more interdisciplinary and dynamic than ever, the International Council of the Basque Culinary Center, during its annual meeting in Peru, has updated the "Open Letter to the Chefs of Tomorrow," first introduced in Lima in 2011. The updated document, "An Evolving Charter: Open Letter to Chefs of Today and Tomorrow," reflects contemporary views on gastronomy and addresses the challenges and opportunities of an ever-changing sector.
The chefs of the International Council, representing different generations and regions, believe that cooking is more than a human response to the need for sustenance or the pursuit of happiness. They view it as a powerful tool for transformation, capable of changing global food practices through the collective effort of chefs, producers, and diners. Gastronomy, as a vast community, integrates various sectors, realities, and professions, offering a platform for mutual support and collaboration.
The charter aims to inspire the gastronomic community. It was crafted by the council members, including Joan Roca (Spain), Gastón Acurio (Peru), Pía León (Peru), Dominique Crenn (France/USA), Yoshihiro Narisawa (Japan), Manu Buffara (Brazil), Elena Reygadas (Mexico), Trine Hahnemann (Denmark), Thitid Tassanakajohn (Thailand), Josh Niland (Australia), Narda Lepes (Argentina), and Mauro Colagreco (Argentina/France). They advocate for working together from the diverse realities of cooking and gastronomy to strengthen the gastronomic ecosystem.
"An Evolving Charter: Open Letter to Chefs of Today and Tomorrow" is organized around five themes: nature, knowledge, society, values, and the sector. These themes provide various perspectives and reflections on gastronomy.
Evolution of the Charter
In 2011, the International Council of the Basque Culinary Center articulated its vision of gastronomy and its potential future developments in the "Open Letter to the Chefs of Tomorrow." Subsequent years confirmed these ideas. In 2021, a group of young graduates from the Basque Culinary Center contributed their insights, resulting in the "Letter from the Chefs of Tomorrow." Now, in 2024, the Council returns to Peru to update and present "An Evolving Charter: Open Letter to Chefs of Today and Tomorrow."
The charter was unveiled in Lima, Peru, at the T’impuy event, which drew nearly 700 attendees. The event was organized by the Basque Culinary Center, with Gastón Acurio (Acurio Restaurantes and PUCA) and Pía León (Kjolle and MIL) as hosts, supported by institutional sponsors such as the Pontificia Universidad Católica del Perú (PUCP) as an academic partner, and sponsors including Hotel Belmond, Explora, Filo, LATAM, Turibus, and BEevents. Local sponsors included Andea - Cusco spring water, Barsol Pisco, Blue Ice & Water, Bombilla Tostaduría, Qaya Ecoenvases, VCC Event Technology, and the communication agency Enorme.
Access the full charter "An Evolving Charter: Open Letter to Chefs of Today and Tomorrow" here.