BEYONDCUISINEEXTRAVAGANZAculinaire

A Culinary Movement Shaping Thefuture Of Our Industry And Achieving Sustainable Development Goals

In today's globalized world, the culinary industry has a unique opportunity to break down barriers, promote inclusivity, and foster innovation. The Beyond Cuisine Extravaganza Culinaire event embodies this vision by celebrating the talents and contributions of black female chefs, or "Cheffes Noires," who have long been underrepresented at the highest levels of the culinary world. This event is not only essential for our industry but also plays a crucial role in advancing the United Nations' Sustainable Development Goals (SDGs).

The importance of BeyondCuisine cannot be overstated. By showcasing the skills and creativity of black female chefs, this event shines a light on both, established Cheffes noires and the wealth of untapped talent of aspiring young female chefs, and paves the way for greater diversity within our industry. This increased representation will lead to more innovative and culturally diverse gastronomy, enriching the culinary experiences of people around the world.

Beyond Cuisine also demonstrates the power of collaboration in achieving the SDGs, particularly Goal 5 (Gender Equality), Goal 8 (Decent Work and Economic Growth), and Goal 10 (Reduced Inequalities).

By creating a platform for black female chefs to connect, learn from elite chefs in our network, and grow, this event empowers women in the culinary profession and fosters an environment in which they can thrive. In addition, BeyondCuisine contributes to economic growth and sustainable development by eventually providing access to education, internships, and placement opportunities through our SIRIUSACADEMYAWARDCAMPAIGN for young aspiring chefs. By nurturing the next generation of culinary talents, this event helps create a more inclusive and sustainable workforce that will benefit not only the hospitality industry but also society as a whole.

Moreover, BeyondCuisine is a testament to the power of global cooperation in achieving the SDGs. By connecting chefs, industry leaders, and culinary enthusiasts from around the world, this event fosters a sense of global solidarity and shared responsibility in tackling the challenges that face our industry and our planet. In conclusion, the BeyondCuisine EXTRAVAGANZAculinaire event is a groundbreaking initiative that holds great significance for the culinary industry and the pursuit of the Sustainable Development Goals. By celebrating the talents of black female chefs and promoting diversity, inclusivity, and sustainability, this event sets the stage for a brighter, more equitable future for our industry and our world. Let us all embrace the spirit of Beyond Cuisine and work together to build a more just and sustainable global culinary landscape.

THE PRIVATE SOCIETY FOR DISCERNING HOSPITALITY LEADERS

EXTRAVAGANZAculinaire Going BEYONDCUISINE

THOUGHTS & INSIGHTS FROM ELENA ARZAK

We are living through unsettling times. As we deal with the challenges of a changed world we and families and members of our communities by cooking and eating together. Food joins people reassures. Now is a time to gather around the table and to share joy. It’s part of our DNA as cooks. welcome guests back into our restaurant and our kitchen.

Our cuisine at Arzak is defined by the Basque culinary spirit, which is both evolutionary and cutting philosophy is characterised by confluence: a place where two or more things come together. confluence, of cultures, people, thoughts, efforts, creations and of course food. These convergences road but it can also be the beginning of another. Each road informs the other to create something new. Our cuisine is open to the world. We travel to observe and find new gastronomic worlds. that may be traditional in their origins but are new to us. They are full of ideas, techniques and only understand through the prism of our own cuisine and culture. We are constantly developing and using ingredients, flavours and techniques from other culinary cultures that contribute something where traditions unite with new techniques and forge new paths.

The more than 120 year history of Arzak is a testament to our way of working. We are always playing relationship between tradition and modernity. We have great respect for our essence from which over all these years. Techniques we’ve revised and recycled are still valid today. We interpret them in them and never lose them. To perpetuate that know-how and make sure it flows from generation the fourth generation and I’m very influenced by my father both as a mentor when I was younger together as allies closely for so many years. I’m

Very Lucky Because His Mentality Is Very Young

We work continuously on concepts, sometimes for years. Our tendencies don’t change from are never in a hurry to make unnecessary changes. We prefer a gentle flow which gives us an improve, to learn, without forgetting. Our goal is to continue developing an eloquent cuisine own. A Cuisine with a distinct identity.

Cuisine is a form of communication. It always has been, and it’s ever more so these days. We contort transform it, reinterpret it as a transfer of new ideas and meanings through innovation, or through formats. But it’s always a message.

In the last few years part of that message has been informed by a conscious re-thinking of our everything we’ve done up until now, thinking things over and questioning everything to improve our core into the current framework of cuisine. Because the world is changing and so is gastronomy. The techniques, tastes and experiences related to cooking are changing. Sensitivity to the environment, responsibility and the way we congregate and communicate are all changing. In our reevaluation rediscover the essence of taste. At Arzak, we don’t want to mask flavor, texture or aroma but embracing the intensity of nature and the purity of raw materials. We know that the sustainable producers is key. We want to remember that we are cooks and why we became cooks. And we happiness.

All of this helps us to develop a dialogue with our guests. We ask a lot of ourselves in the kitchen make sense if it didn’t end with a smile at the table. That’s the moment we look forward to when together in pure enjoyment. It’s the ultimate goal. It’s what we do at Arzak. Converge, Gather,

Elena Arzak, cocinera RESTAURANTE ARZAK SAN SEBASTIAN

we can care for our friends people - it soothes and cooks. We can’t wait to cutting edge. Our There are many types of convergences can be the end of a something different, something worlds. To discover new cuisines and products that we can developing our food by analyzing something to our own. It’s playing with the which we continue to learn them to bring out the best generation to generation. I’m younger and from working young and up to date. one day to the next. We an opportunity to evolve, to that is understood on its contort reality and we through old ideas in new our past. We are analysing improve our system and fit gastronomy. Especially now. environment, social reevaluation we are looking to rather respect them sustainable work of our local we want to revindicate kitchen but none of it would when everything comes Gather, Join. Again and again.