07-07-2016
The Clink founder Alberto Crisci is one of the 20 finalists in the Basque Culinary World Prize. The finalists were selected based on the social value of their work as restaurateurs. The Prize will assign 100 thousand euros to the best project
«Does it make sense for chefs to take care of themes such as sustainability, local commerce or the environment? At the Basque Culinary Center we believe it does». This is what Joxe Mari Aizega, General Director of the Prize, told us a few months ago. The prize will be given on 11th July, choosing one of the twenty finalists: Alberto Crisci (UK), Alicia Gironella (Mexico), Ángel León (Spain), Ann Cooper (US), Carlos Zamora (Spain), Daniel Boulud (France/US), David Hertz(Brazil), Gabriel Garza (Mexico), Jessamyn Rodriguez (Canada/US), José Andrés (Spain/US), Joshna Maharaj (South Africa/Canada), Leonor Espinosa(Colombia), Manoela Buffara (Brazil),Margot Janse (The Netherlands), Maria Fernanda Di Giacobbe (Venezuela), Massimiliano Alajmo (Italy), Nani Moré (Spain), Rodolfo Guzmán, (Chile), Teresa Corçao (Brazil), Kamilla Seidler (Denmark) and Michelangelo Cestari (Venezuela). The finalists were chosen based on the positive impact they had on society with their work as chefs and patrons. On top of Massimiliano Alajmo there are other “Italians abroad” shortlisted. Among them, British Alberto Crisci stands out. His parents are from Caserta and Avellino and he’s the founder of The Clink. This is the name behind four restaurants open to the public and located in as many jails in Great Britain in which convicts work. They’re also researching the idea of organising external events, in this case hiring ex-convicts who still haven’t found a stable job. The idea of the jail as a tool for social rehabilitation is indeed the basis of The Clink, as Crisci tells us.
The Basque Culinary Center in San Sebastián
The chefs in the jury of the Basque Culinary World Prize. Top left to right, René Redzepi, Massimo Bottura, Heston Blumenthal, jury president Joan Roca, Yukio Hattori, Alex Atala, Ferran Adrià, Gastón Acurio, Enrique Olvera, Dan Barber, Michel Bras. In order to decide the winner, the jury will count on the help of experts in gastronomy such as Harold McGee, Massimo Montanari, Laura Esquivel, Hilal Elver
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Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose Instagram: @NiccoloVecchia