Ebru Baybara Demir, a Turkish chef, achieved significant success in the world of gastronomy by receiving the Basque Culinary World Prize 2023, often referred to as the Nobel Prize of gastronomy. She was honored with this award for her notable contributions to gastronomy in the areas of cultural integration, social development, and biodiversity through her culinary expertise. This award is recognized as one of the most prestigious accolades in the culinary world, highlighting and acknowledging impactful contributions within the industry.
The Basque Culinary World Prize is a special global award presented by the Basque Government as part of the comprehensive strategy of Euskadi-Basque Country and the Basque Culinary Center, a leading academic institution in the field of gastronomy. Distinguishing itself from similar awards, this prize specifically focuses on and rewards the efforts of chefs who lead transformative initiatives in areas such as innovation, technology, education, environment, health, the food industry, social, and economic development.
During the ceremony attended by officials and prominent figures from the Basque food sector, Arantxa Tapia, Minister of Economic Development, Sustainability, and Environment of the Basque Government, not only presented Ebru Baybara Demir with the award but also offered a €100,000 prize. The financial award of 100,000 euros is meant for new projects that benefit society. Prior to the award presentation, Joan Roca, President of the Basque Culinary World Prize Jury, and Vicente Atxa, Chairman of the Board of Trustees of the Basque Culinary Center, emphasized the significance of the award and its mission in their speeches.
EMPOWERING COMMUNITIES THROUGH FOOD
Chef Ebru Baybara Demir has spearheaded multicultural integration and employment-focused unifying projects, particularly for refugees under temporary protection and individuals living far from their home countries. In a region where various cultures coexist, she has implemented projects centered around integration to foster understanding and harmonious living.
In addition to her initiatives, in February, following the earthquake that impacted Syria and Turkey, she launched the “Gönül Mutfağı” (Heart Kitchen) project—a soup kitchen providing warm meals to thousands affected by the disaster. For over two decades, Chef Ebru Baybara Demir has collaborated with international organizations, local governments, public institutions, private organizations, and local cooperatives to enact initiatives that positively impact society.
In Mardin, once home to just one restaurant and now a tourist hub, she elevated cooking as a cornerstone of tourism and development. Encouraging local women to open kitchens in their historic homes and cook for tourists, she generated employment opportunities and enriched the city’s tourist experience.
She played a pivotal role in culinary training programs supported by organizations like UNHCR and FAO, focusing on creating employment opportunities for refugees. Currently, she supports the Topraktan Tabağa (From Farm to Fork) Agricultural Development Cooperative, where volunteers in the Mardin region strive to enhance the production and consumption of local seeds like Sorgül. Starting with Sorgül, this initiative has evolved into a structure selling soap, jams, legumes, and local flavors. Ebru Baybara Demir also continues the biodegradable waste management project initiated in Diyarbakır markets, aiming to utilize waste fruits and vegetables in compost production.
Chef Ebru Baybara Demir will receive a financial award of 100,000 euros from the Basque Culinary World Prize, supporting her initiatives that contribute to the well-being of people, the environment, and society. Reflecting on the award, Ebru Baybara Demir expressed, “It is an indescribable honor to win the 2023 Basque Culinary World Prize, known as the Nobel of gastronomy. It is incredibly meaningful for me to be described by leading experts in the field of gastronomy as ‘the culinary force of nature.’ Receiving this meaningful prize is an expression of my heartfelt commitment to my profession, which I deeply value, for more than twenty years. This award holds great importance for me and my country, not only as a chef but also as a Turkish woman following the path paved by Atatürk in the 100th anniversary of our Republic. For me, the kitchen is about understanding the importance of the presence of everyone involved in the journey of a dish from soil to plate, beyond the physical walls. I dedicate this award to the women who have changed their lives by accompanying me on this journey, to the gastronomes of the future in Turkey whom I want to inspire that geography is the most beautiful destiny, to my family, and to all my companions who share the same philosophy.”
Ebru Baybara Demir was selected by a distinguished jury, including some of the world’s most influential chefs and representatives of the Basque Culinary Center International Committee. The jury, chaired by Chef Joan Roca (Spain - El Celler de Can Roca), also included renowned chefs such as Yoshihiro Narisawa (Japan), Michel Bras (France), Gastón Acurio (Peru), Manu Buffara (Brazil), Dominique Crenn (USA), Trine Hahnemann (Denmark), Elena Reygadas (Mexico), Pia León (Peru), Josh Niland (Australia), Narda Lepes (Argentina), and ThiTid Tassanakajohn (Ton) (Thailand).
A TRANSFORMATIVE INITIATIVE
The Basque Culinary World Prize, initiated in 2016, aims to showcase the transformative power of gastronomy by highlighting the efforts of entrepreneurial individuals striving for excellence, as well as innovative and creative individuals with a strong commitment to society. The prize also seeks to honor chefs dedicated to making a difference in this field.
Supported by internationally renowned experts, including academics and some of the best chefs of our time, the award, often referred to as the “Nobel of Gastronomy” by the press, involved the evaluation of nearly 800 candidates from over 1,200 nominations across 42 countries.
Over a period of more than a month, professionals from the industry and various institutions nominated chefs from around the globe, emphasizing their contributions in using gastronomy as a catalyst for change in areas such as social integration, sustainability, and education. Simultaneously, the Basque Culinary Center assembled a dedicated team to conduct a comprehensive process for researching and validating these nominated profiles.
On June 7, the Basque Culinary World Prize announced Ebru Baybara Demir as the winner of 2023. Honorable mentions were also awarded to two exceptional chefs who have demonstrated the priority of raising the visibility of current challenges and identifying entrepreneurial chefs. Both chefs have demonstrated excellence, innovation, creativity, and perseverance, bringing to life projects that are as inspiring as they are committed to their communities. Nicole Pisani (UK) was awarded an honorable mention for her project that aims to revolutionize catering for school children with a focus on nourishing both body and mind, and Heidi Bjerkan (Norway) was awarded an honorable mention for her visionary initiative that combines small producers, social entrepreneurs, and educators with a multi-restaurant model focused on the circular economy.
Each year, through its winner and special honorable mentions, the Basque Culinary World Prize has the opportunity to send a message to the world that highlights the value a chef can bring to society. This year, in addition to social integration linked to migration and diversification of talent, the theme of food education is also highlighted.