Ghanaian Chef Selassie Atadika Makes Final 10 For The Basque Culinary World Prize 2019

Chefs representing ten different countries have been named as top ten finalists for the Basque Culinary World Prize 2019, an award for trailblazing chefs whose work has had an impact “beyond the kitchen.”

Ghanaian Chef, Selassie Atadika is one of the top ten finalists.

For three months earlier this year, gastronomic professionals and institutions nominated chefs from around the globe, known and unknown, who demonstrated how gastronomy could become a transformational force in areas such as technology, education, environment, health, food production or on social or economic development.

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In this 4th edition of the prize– which is organised and promoted by the Basque Government under the Euskadi-Basque Country Strategy and the Basque Culinary Center (BCC), the world’s leading gastronomic research and teaching institution–230 nominations were received from 42 countries (a total of 150 chefs nominated), making it the edition of the prize with the widest participation to date.

The other finalists set to battle it out with chef Atadika are Mario Castrellón (Panama), Siew-Chinn Chin (Malaysia- USA), Giovanni Cuocci (Italy), Xanty Elías (Spain), Virgilio Martínez (Peru), Cristina Martínez (Mexico– USA), Douglas McMaster (United Kingdom), Anthony Myint (USA) and Lars Williams (USA – Denmark).

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On making it to the top 10 list, Selassie Atadika, who runs restaurant Midunu (which means ‘let’s eat in Ewe) in Accra said, “We try to dispel the myths that the cuisines of the continent are one note and unrefined. We also try to highlight the diversity and history behind it. For such a massive continent there is so little known about the cuisine. We offer a gateway to the journey to one of the last culinary frontiers.”

Selassie is opening doors of opportunity for Ghana through food. After spending a decade working for the UN–Selassie jumped into the kitchen to explore how food could tackle social challenges, eventually graduating from the Culinary Institute of America (CIA).

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She returned to Africa to open the restaurant Midunu in Accra in 2014 where she has cultivated the concept of New African Cuisine. Leading an all-female team, Selassie is investigating and surveying Africa’s vast and diverse culinary legacy. She hopes that her staff and her work will inspire more women to move beyond their traditional roles as home cooks and bearers of culinary tradition and venture into professions in Africa’s fine dining industry.

source: Face2Face Africa

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