San Sebastian Gastronomika
Euskadi Basque Country powered by diariovasco.com

San Sebastian Gastronomika - Euskadi Basque Country

Kursaal Congress Palace. San Sebastian. 4th to 7th October 2015

Pau Albornà i Torras Award

1st Pau Alborná I Torrás Gastronomic Journalism Award

Premio Pau Albornà i Torras

Premio Pau Albornà i Torras

  • Auditorium: Auditorium
  • Date: 2013-10-08
  • Time: 13:45 - 14:00

San Sebastian Gastronomika-Euskadi Basque Country wants to remember the journalist and congress collaborator Pau Albornà, who passed away in 2012, through creating an annual award dedicated to national and international gastronomic journalism. This will be given to the best specialist journalist of the year.

We are therefore running this event for the first time, with a jury consisting of chefs, journalists and foodies who will decide who is deserving of the award.

This allows San Sebastian Gastronomika-Euskadi Basque Country to formally recognise one of the most vibrant and important areas of gastronomy when it comes to spreading the word about our cuisine and our chefs: journalism.

 

Technified emotions

Jordi Cruz

Jordi Cruz was born in Manresa (Barcelona) in 1978 and carried out his culinary studies at the ?Escola Superior d?Hosteleria Joviat? in Manresa. »

The amazing spectacle of contemporary haute cuisine

Oriol Castro and Eduard Xatruch

Oriol, Mateu and Eduard are 3 chefs who met, professionally trained and worked together for more than 16 years at the El Bulli restaurant. This ... »

Organic Hong Kong

Margaret Xu Yuan

Chef Margaret Xu Yuan, known for her creative interpretation of lost Chinese gastronomic heritage, worked as a designer and creative director before ... »

Animism and essentialism

Josean M. Alija

Josean Alija (1978) has successfully cultivated his own style. Aroma, beauty, texture and flavour are the definitions of Josean?s approachable and ... »

Arab influences

Paco Morales

Paco, a disciple of Andoni Luis Aduriz, revolutionised the culinary scene in Madrid a few years ago by taking a risk with minimalism, impossible ... »

Contemporary grill

Dave Pynt

Dave studied at the TAFE West Coast Institute of Training, while he was an apprentice at a popular restaurant in Perth. After graduation, in 2005 Dave ... »

ORGANIZERS:

  • EL DIARIO VASCO
  • grup gsr

PUBLIC BODIES:

  • EUSKADI BASQUE COUNTRY
  • turismo GIPUZKOA
  • San Sebastián turismo
  • España
  • Gobierno Vasco
  • GIPUZKOA turismo
  • Donostiako Udala

SPONSORS:

  • Basque Culinary
  • Banco Sabadell
  • Unilever Food Solutions
  • edp
  • Ribera del Duero
  • Eroski zurekin
  • La Antigua de Fuentesauco
  • GRUP BALFEGÓ
  • Keler
  • S.Pellegrino - The finest sparkling natural mineral water
  • Movistar
  • Turismo Cantabria
  • Servicio de Turismo Diputación de Cáceres
  • Rougié - Goûtez le foie gras des chefs Rougié
  • Getariako Txakolina
  • Guzmán Gastronomía
  • Fagor Industrial
  • RIEDEL
  • Hoteles SILKEN
  • BRA

OFFICIAL SUPPLIER:

  • makro

CONTRIBUTORS:

  • Arturo Sánchez
  • Jaén
  • Nice Fruits
  • Winterhalter
  • Klimer
  • Triticum
  • Comunidad Europea de Cocineros - Euro-Toques España
  • Ondarreta
  • CHEFSLAB
  • AIALA Escuela de Hostelería
  • Cebanc
  • Escuela de cocina Luis Irizar : San Sebastián